Post by Shawnee on Nov 4, 2012 23:40:51 GMT -5
Olive Garden Spaghetti Carbonara
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Pasta Meats
Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces Mushrooms w/stems -- slice 1/4"
6 tablesthingys Shallots -- mince fine
1/4 cup Rendered bacon drippings -- or
Olive Oil
24 slices Bacon; ex-thick, cooked -- slice 1/2" strips
2 pounds Spaghetti -- cook
4 tablesthingys Olive oil
2 teasthingys Parsley -- chop fine
3 Grinds black pepper
Salt to taste
4 tablesthingys Parmesan -- grate
3 cups LIGHT BECHAMEL SAUCE -- hot
6 tablesthingys Butter or margarine
6 tablesthingys All-purpose flour
3 cups 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 thecooked 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.
- - - - - - -
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Pasta Meats
Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces Mushrooms w/stems -- slice 1/4"
6 tablesthingys Shallots -- mince fine
1/4 cup Rendered bacon drippings -- or
Olive Oil
24 slices Bacon; ex-thick, cooked -- slice 1/2" strips
2 pounds Spaghetti -- cook
4 tablesthingys Olive oil
2 teasthingys Parsley -- chop fine
3 Grinds black pepper
Salt to taste
4 tablesthingys Parmesan -- grate
3 cups LIGHT BECHAMEL SAUCE -- hot
6 tablesthingys Butter or margarine
6 tablesthingys All-purpose flour
3 cups 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 thecooked 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.
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