Spaghetti Carbonara

Jenny Gaffney


This tastes just like the olive gardens dish! Perfect change up from tomato spaghetti!


★★★★★ 1 vote



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  • 1/4 c
  • 1/4 c
  • 1
    quart milk
  • 1/8 tsp
  • 1/2 tsp
  • 24 slice
    bacon, thick
  • 1/4 c
    olive oil
  • 3 c
    sliced mushrooms
  • 6 Tbsp
    scallions, minced
  • 1 lb
    uncooked spaghetti
  • 2 tsp
    fresh chopped parsley
  • 1/2 c
    fresh grated parmesan cheese

How to Make Spaghetti Carbonara


  1. Melt butter in 4-quart heavy saucepan over medium heat. Stir in flour and cook for 1 minute. Add milk, salt and pepper and stir vigorously with wire whip until mixture barely comes to a boil. Reduce heat and simmer 5 minutes, whipping frequently while sauce thickens. Keep warm
  2. Cook bacon thoroughly. Drain on paper towels. Cut into 1/4-inch pieces and stir into sauce
  3. Heat olive oil in large skillet over medium heat. Add sliced mushrooms and minced onions and saute until golden; add to sauce
  4. Cook spaghetti according to the package directions. Drain well and add to the sauce along with the parsley
  5. Blend well and transfer to serving dish. Sprinkle with Parmesan cheese and serve immediately.

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