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Creamy Olive Garden Spaghetti Carbonara

This indulgent pasta dish brings the iconic flavors of Olive Garden right into your kitchen. With perfectly sautéed mushrooms, crispy bacon, and a rich, silky béchamel sauce coating every strand of spaghetti, this recipe offers a comforting twist on a restaurant classic.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds Spaghetti
  • 24 slices Bacon pre-cooked and cut into ½-inch strips
  • 8 ounces Mushrooms stems included, sliced ¼-inch thick
  • 5 tablespoons Shallots finely minced
  • 1/4 cup Olive Oil
  • 6 tablespoons Butter
  • 6 tablespoons All-Purpose Flour
  • 3 cups Whole Milk
  • 4 tablespoons Parmesan Cheese grated
  • 2 teaspoons Fresh Parsley finely chopped
  • Salt and Black Pepper to taste

Equipment

  • Large pot
  • Heavy skillet
  • Heavy pot
  • Wire whisk

Method
 

  1. Bring a large pot of salted water to a boil and cook the spaghetti until al dente according to the package instructions.
  2. While the pasta cooks, heat 1/4 cup olive oil in a heavy skillet over medium heat until fragrant. Add the sliced mushrooms and minced shallots, and sauté until they turn a beautiful golden color without browning.
  3. Add the pre-cooked bacon (cut into ½-inch strips) to the skillet and stir to combine with the mushrooms and shallots. Then, turn off the heat in this skillet.
  4. In a separate heavy pot, melt 6 tablespoons of butter over moderate heat. Add 6 tablespoons of all-purpose flour and stir constantly for about 2 minutes to create a blonde roux.
  5. Gradually whisk in 3 cups of whole milk and bring the mixture to a gentle simmer. Continue stirring until the sauce thickens enough to coat the back of a spoon.
  6. Drain the cooked spaghetti, keeping it warm, and add it to the skillet with the mushroom and bacon mixture.
  7. Pour the thickened béchamel sauce over the spaghetti. Season with salt and black pepper, sprinkle in 2 teaspoons of finely chopped fresh parsley, and toss everything together until well combined.
  8. Serve immediately, topping each portion with 4 tablespoons of grated Parmesan cheese. The residual heat will slightly melt the cheese for an extra layer of creaminess.

Notes

For best results, use high-quality ingredients such as freshly grated Parmesan and fresh mushrooms. You can substitute pancetta for bacon or even try turkey bacon for a slightly lighter version. If you're looking for a dairy-free alternative, coconut cream can replace whole milk, though the sauce will have a hint of coconut flavor. This recipe is versatile and perfect for weeknight dinners or special occasions.