Title: Olive Garden Spaghetti Carbonara
Categories: Pasta Sauce Pork Italian
Yield: 6 To 8
| WALDINE VAN GEFFEN VGHC42A |
| 8 | oz | Mushrooms w/stems;slice 1/4~ |
| 6 | tb | Shallots; mince fine |
| 1/4 | c | Rendered bacon drippings; or |
| | | Olive Oil |
| 24 | sl | Bacon; ex-thick, cook, slice into 1/2" strips |
| 2 | lb | Spaghetti; cook |
| 4 | tb | Olive oil |
| 2 | ts | Parsley; chop fine |
| 3 | | Grinds black pepper |
| | | Salt to taste |
| 4 | tb | Parmesan; grate |
| 3 | c | LIGHT BECHAMEL SAUCE; hot |
| 6 | tb | Butter or margarine |
| 6 | tb | All-purpose flour |
| 3 | c | Whole milk |
Add the reserved bacon drippings of the olive oil to a heavy skillet over
medium heat until fragrant, then add the mushrooms and shallots and saute
until they are golden, but not brown. Add the bacon strips, stir well and
turn off the heat. Add the warm spaghetti and blend all ingredients
together thoroughly. Add the warm bechamel sauce, pepper, parsley and salt
and blend thoroughly. Serve immediately with Parmesan. SAUCE-In a heavy
non-aluminum pot, melt butter and add flour and cook on moderate heat for 2
minutes, stirring constantly with a wire whisk. Do not allow the roux to
color more than blond. Add milk (no skim or low-fat) and bring to just
below the boiling point. Remove from heat immediately and keep warm (180~).
Source: The Olive Garden.