Olive Garden’s Spaghetti Carbonara Restaurant Recipe (2024)

FAQs

Does Olive Garden serve spaghetti carbonara? ›

Olive Garden Carbonara

One of the most popular pasta dishes they serve is their take on Spaghetti Carbonara. Their version of the sauce differs from the traditional Italian version, as this one is a creamy sauce enhanced by bacon and mushrooms.

In an Italian carbonara, eggs are mixed into cooked pasta, creating a silky sauce that coats the dish in a velvety sheen. According to the Olive Garden's allergen guide, however, the chain's version of the storied dish is totally egg-free.

There might be light variations in the quantities and preparation steps, but the real Carbonara has only 6 simple ingredients: water, pasta, guanciale, eggs, pecorino, pepe. Here's my recipe! well, the first and only trick is related to the ingredients: always use high quality Guanciale and Pecorino and fresh eggs.

The golden rule to silky carbonara is to whisk your egg whites so that they're completely incorporated with the egg yolks. This will create a smooth, velvety sauce. As like any pasta dish, including carbonara, cook the pasta perfectly al dente so that it's soft but still firm, with some bite.

The most common options are traditional spaghetti and tube-like rigatoni. Both are delicious and hold the sauce perfectly, so it all comes down to taste!

Pasta: The pasta at Olive Garden is not frozen or microwaved. Instead, it is precooked in the morning and given an ice bath while still al dente. When a pasta dish is ordered, the cook puts the pasta into boiling water for a set time, strains it, and plates it with the measured ladle of sauce [3].

Although Olive Garden's pasta claims the carbonara name, the dish differs from the standard Italian fare in several key ways. When making traditional spaghetti pasta carbonara, there are few ingredients required beyond the noodles: mostly just black pepper, grated Parmigiano-Reggiano, cured pork, and beaten eggs.

Yes. The heat of the pasta and its cooking water warms the eggs just enough to change the combination of eggs, cheese, pasta water and fat from your guanciale into a delicious smooth sauce. If your pasta is too hot, it will cook the eggs, and you'll get curdled eggs and cheese on your pasta instead of carbonara sauce.

Because in the traditional recipe there is no garlic, if you add it you will lower quality of a very good food. Why is there no garlic in carbonara? Because it's an Italian dish, not an Italian-American dish, and Italian cooking does not use garlic as heavily as Italian-American cuisine.

What not to put in Spaghetti Carbonara? Don't put garlic, cream, milk or butter. It is not needed. It is fine if you want to make a dish with those ingredients, but if you want to learn how to make this dish correctly, use only pecorino, eggs/egg yolks, black pepper, guanciale, and pasta water.

Why does my carbonara taste weird? ›

Signs that carbonara sauce has gone bad include a sour or unpleasant odor, visible mold, a significant color change, separation or curdling, an unusual texture, and an off taste. If you notice any of these signs, it's best to discard the sauce to avoid the risk of consuming spoiled food.

Equally important is that the fat that melts out of the guanciale is required to thicken the carbonara sauce to make it creamy. Basically, what happens is that when the fat from the guanciale and in the egg yolks is mixed with starchy pasta cooking water, it thickens.

The Italian version doesn't use cream or ham. It is made with pancetta (pork belly meat that is salt cured, also referred to as Italian bacon), Parmigiano Reggiano or pecorino romano cheese, eggs, and black pepper—called the basics.

What distinguishes carbonara from other pasta dishes is its technique of combining eggs, hard cheese, cured pork, and black pepper into a rich, silky sauce. This recipe calls for raw eggs that are gently cooked by the hot sauce. If you prefer, you can use pasteurized eggs instead.

I recently tried all 10 of Olive Garden's pasta dinners and ranked them on taste and value. I liked almost all of the dishes, although overall, I found they were on the bland side. In my opinion, the best dish was the chicken-and-shrimp carbonara, which had the boldest flavor.

The first tavern which served Carbonara in Rome was been in the Vicolo della Scrofa. The dish later has also spread in the rest of Italy and in the rest of the world. From the other version, carbonai (charcoal burner), also called carbonari in Rome, invented Carbonara.

Sautéed seasoned chicken, shrimp and spaghetti tossed in a creamy sauce with bacon and roasted red peppers.