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Spaghetti Carbonara
From the Olive Garden This is one of our children's favorite dishes (we leave out the green onions and parsley for them, and cut down on the bacon).
1/4 C. butter 1 qt. warmed milk or half-and-half 1/8 tsp. pepper 1/2 tsp. salt 12 slices bacon, extra thick (less is okay) 1/4 C. olive oil 1 container mushrooms, sliced 6 Tbsp. scallions, finely minced 1 lb. spaghetti or other long pasta, uncooked 2 tsp. fresh parsley, finely chopped 1/2 C. Parmesan cheese 
Make a white sauce: Melt butter in 4-quart heavy saucepan over medium heat. Stir in flour and cook for 1 minute. In a separate container, heat milk on stove or in microwave. 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. Cook bacon until fully cooked. Drain on paper towels. Cut into 1/4-inch pieces and stir into sauce. Heat olive oil in large skillet over medium heat. Add sliced mushrooms and minced onions and sauté until golden. Add to sauce. Cook spaghetti according to package directions. Drain well and add to the sauce along with the parsley. Blend well and transfer to serving dish. Sprinkle with Parmesan cheese and serve immediately. |
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Hal & Jean Ward,