Olive garden spaghetti carbonara
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -----waldine van geffen vghc | ||
| 8 | ounces | Mushrooms w/stems; slice 1/4 |
| 6 | tablespoons | Shallots; mince fine |
| ¼ | cup | Rendered bacon drippings; or |
| Olive oil | ||
| 24 | slices | Bacon; ex-thick, cook; slice into 1/2\" strips |
| 2 | pounds | Spaghetti; cook |
| 4 | tablespoons | Olive oil |
| 2 | teaspoons | Parsley; chop fine |
| 3 | Grinds black pepper | |
| Salt to taste | ||
| 4 | tablespoons | Parmesan; grate |
| 3 | cups | Light bechamel sauce; hot |
| 6 | tablespoons | Butter or margarine |
| 6 | tablespoons | All-purpose flour |
| 3 | cups | Whole milk |
Directions
Add the reserved bacon drippings of the olive oil to a heavy skillet over m SAUCE-In a heavy non-aluminum pot, melt butter and add flour and cook on mo Remove from heat immediately and keep warm (180~).
Source: The Olive Garden.
Submitted By LAWRENCE KELLIE On 02-12-95