OLIVE GARDEN SPAGHETTI CARBONARA
This was posted by dizzybreeze at recipegoldmine.com on May 4, 2001. Source Olive Garden Restaurants.
Provided by Manami
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Add the olive oil to a heavy skillet over medium heat until fragrant, then add the mushrooms and shallots and saute until golden, 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 becahmel sauce, pepper, parsley and salt and blend thoroughly.
- Serve immediately with Parmesan.
- Sauce:.
- In a heavy non-aluminum pot, melt butter and flour and cook on moderate heat for 2 minutes, stirring constantly with 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.
Nutrition Facts : Calories 1934.8, Fat 103.2, SaturatedFat 38.1, Cholesterol 161, Sodium 1421.8, Carbohydrate 192.2, Fiber 8.2, Sugar 14.7, Protein 56.8
SPAGHETTI CARBONARA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions while you start the sauce.
- Heat a large skillet over medium-high heat and add the oil and pancetta. Cook until the pancetta gets brown and crispy, 3 to 4 minutes.
- In a bowl, whisk the eggs with the cheese and some salt and pepper.
- When the spaghetti is done, drain it, reserving some of the cooking water, and add the pasta to the hot pancetta skillet. Toss to coat the pasta with the oil. Remove the skillet from the heat and pour over the egg mixture, tossing quickly so the eggs don't scramble. Add some of the hot cooking water to thin it out and form a sauce. Toss in the parsley. Serve immediately with some extra cheese and a drizzle of olive oil.
SPAGHETTI CARBONARA
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/4 cup cooking water, then drain the pasta.
- Meanwhile, cook the bacon in a large skillet over medium heat, stirring occasionally, until crisp, about 8 minutes. Add the spaghetti and reserved pasta cooking water to the skillet and toss to combine.
- Add the eggs, parmesan, 1/2 teaspoon salt and 1 1/2 teaspoons pepper; toss to coat. Cook, tossing continuously to avoid scrambling the eggs, until the sauce is creamy, about 1 minute. Stir in the parsley. Serve topped with more parmesan.
OLIVE GARDENS CHICKEN OR SHRIMP CARBONARA RECIPE - (3.8/5)
Provided by MichaelH
Number Of Ingredients 29
Steps:
- Preheat oven to 350ºF. MARINATED CHICKEN OR SHRIMP: Whisk extra virgin olive oil together with hot water, seasoning and chopped garlic. Add the chicken strips (or shrimp). Cover and refrigerate for at least 30 minutes SAUCE: Melt butter in a large saucepan over medium heat. Add garlic and bacon bits. Sauté for 5 minutes, stirring frequently. Add flour, Parmesan cheese, heavy cream, milk bacon base, pepper and salt. Use a wire whisk to whip all ingredients together. Bring to a boil. Reduce heat and allow to simmer. TOPPING: Combine Romano, Parmesan, mozzarella, panko, chopped garlic, melted butter and chopped parsley in a mixing bowl. Stir until well blended. Set aside. CHICKEN OR SHRIMP: Preheat large skillet. Add chicken (or shrimp) to pan. Add red peppers and bacon bits. Cook for 3 more minutes or until cooked on both sides and internal temperatures reach 165ºF for chicken and 155ºF for shrimp. Add sauce (from above) Stir until well blended. PLATING: Place hot, precooked pasta on a larger serving platter. Top with chicken (or shrimp) and sauce. Evenly distribute topping over top of chicken (or shrimp). Place in broiler until top is golden brown. Serve immediately and enjoy.
SPAGHETTI CARBONARA
An adapted recipe from an Italian cook book. Neither the books version nor this one calls for cream, contrary to how carbonara is commonly served. Prep time includes time it takes to boil water(before adding pasta).
Provided by markthegastonome
Categories Spaghetti
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Set a large pot of water to boil with about 1 Tbs olive oil and a few good shakes of salt for the pasta.
- Add about a Tbs of olive oil to a large frying pan and heat over Med heat.
- Add garlic and sauté until just barely brown.
- Add onions and shallots, sauté until they are translucent.
- Add meat and cook until meat is not quite cooked.
- Add white wine and simmer on low heat.
- Mix eggs parsley and half of the cheese mixture, set aside.
- When pasta is done until just BEFORE al dente; strain it and add to frying pan with the meat mixture.
- Toss well while adding the egg+cheese+parsley mixture gradually.
- Put pasta in a preheated serving bowl and sprinkle some more cheese on top along with some fresh ground black pepper.
- Serve immediately.
OLIVE GARDEN CHICKEN AND SHRIMP CARBONARA
Olive Garden's new entree, Chicken & Shrimp Carbonara, was inspired by the chef's recent trip to Rome. A staple in Italian cuisine, Carbonara traces its roots to a hearty meal popularized by charcoal workers in Italian villages. Olive Garden's Carbonara combines chicken and shrimp with bucatini pasta in a pancetta and parmesan cream sauce. Baked and topped with seasoned breadcrumbs, the entrée takes an exciting twist on a classic dish. To learn more about the new menu item, visit www.olivegardennewfavorites.com.
Provided by angela.rambo
Categories Chicken
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 26
Steps:
- Preheat oven to 350ºF.
- Whisk extra virgin olive oil together with hot water, seasoning and chopped garlic. Add the chicken strips (or shrimp). Cover and refrigerate for at least 30 minutes.
- Melt butter in a large saucepan over medium heat. Add garlic and bacon bits. Sauté for 5 minutes, stirring frequently.
- Add flour, Parmesan cheese, heavy cream, milk, pepper and salt to your bacon/butter base. Use a wire whisk to whip all ingredients together. Bring to a boil. Reduce heat and allow to simmer.
- Combine Romano, Parmesan, mozzarella, panko, chopped garlic, melted butter and chopped parsley in a mixing bowl. Stir until well blended. Set aside.
- Preheat large skillet. Add chicken (or shrimp) to pan. Add red peppers and bacon bits. Cook for 3 more minutes or until cooked on both sides and internal temperatures reach 165ºF for chicken and 155ºF for shrimp.
- Add sauce. Stir until well blended.
- Place hot, precooked pasta on a lager serving platter. Top with chicken (or shrimp) and sauce. Evenly distribute topping over top of chicken (or shrimp). Place in oven until top is golden brown.
- Serve immediately and enjoy.
SPAGHETTI A LA CARBONARA
Make and share this Spaghetti a La Carbonara recipe from Food.com.
Provided by conniecooks
Categories Spaghetti
Time 25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cook Spaghetti to al Dente Stage in liberally salted water.
- Brown pancette in olive oil in skillet. add garlic for 1-2 minutes, add wine and scrape up all the brown bits (deglaze).
- In separate bowl beat eggs & add ladle of Pasta water to temper.
- Drain Pasta.
- Add to skillet with oil & pancetta.
- Pour egg mixture over pasta.
- Toss rapidly to coat without cooking eggs.
- Remove pan from heat add a big handful of cheese lots of Pepper and salt to taste.
- Continue to toss and turn pasta until it absorbs egg mixture and thickens (1 - 2 Min).
- Garnish with Romano and Parsley.
Nutrition Facts : Calories 428, Fat 13.6, SaturatedFat 3.2, Cholesterol 68.9, Sodium 94.2, Carbohydrate 58.7, Fiber 2.6, Sugar 2.4, Protein 13.3
COPYCAT OLIVE GARDEN CHICKEN AND SHRIMP CARBONARA
This is an Olive Garden copycat recipe. This is also a redo of a previous posting. I reworked the ingredients and amounts to be a little more manageable (the original had way too much cream and milk for the sauce and was designed for too many people).
Provided by E. Nigma
Categories One Dish Meal
Time 1h
Yield 2-4 serving(s)
Number Of Ingredients 21
Steps:
- Preheat oven to 350ºF.
- Whisk olive oil together with hot water, italian seasoning, and chopped garlic. Add the chicken strips and shrimp. Cover and refrigerate for at least 30 minutes.
- Combine 1 tablespoon Parmesan, mozzarella, panko, 1 tablespoon melted butter, and chopped parsley in a mixing bowl. Stir until well blended. Set aside.
- Cook the pasta in salted boiling water according to package directions.
- Melt 1/4 cup butter in saucepan over medium heat. Add garlic and saute for 5 minutes, stirring frequently. Add flour and stir thoroughly with a whisk to prevent clumping. Add 1/2 cup Parmesan, heavy cream, milk, and bacon. Bring to a boil. Reduce heat and allow to simmer. Taste and correct seasoning with salt and pepper.
- Preheat large skillet. Saute bacon on medium heat until crispy and drain on paper towels. Pour off excess bacon fat. Add chicken to pan and saute for about 8 minutes until chicken is no longer pink. Add red peppers, bacon, and shrimp. Cook the shrimp about a minute or two on each side, until they curl and just turn pink.
- Add sauce and stir everything together.
- Plate pasta. Top with chicken, shrimp, and sauce mixture. Evenly distribute topping over top. Place in oven for a few minutes until topping is melted.
Nutrition Facts : Calories 2669.2, Fat 163.3, SaturatedFat 68.8, Cholesterol 602.1, Sodium 2063.1, Carbohydrate 179.5, Fiber 8.4, Sugar 9, Protein 118.1
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