Carbonara – Easy Olive Garden Copycat

This is a simple homemade version of Olive Garden’s Carbonara — creamy, cheesy, and packed with crispy bacon and mushrooms. No eggs, just a béchamel base that comes together fast and coats spaghetti like a dream. Great for weeknights, and honestly… not a lot of work.

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Quick Summary

• Prep time: 10 mins
• Cook time: 10 mins
• Flavor: rich, savory, slightly smoky
• Great for: lazy nights, pasta cravings, something a little extra

Why I Like This Recipe

I wanted pasta. Didn’t wanna deal with egg temp or whisking fast like some TikTok chef. This one’s chill. Melt some stuff, toss some things, eat. Tastes like effort without the stress.

Ingredients

Cream Sauce Base

• ¼ cup olive oil
• 12 oz mushrooms, sliced
• 6 tbsp scallions, minced
• ¼ cup butter
• ¼ cup all-purpose flour
• 1 quart milk
• ½ tsp salt
• ⅛ tsp black pepper
• 2 oz Fontina cheese, grated
• 18 oz thick bacon, cooked crisp + chopped

Pasta + Finish

• 1 lb spaghetti
• 2 tsp chopped parsley
• ½ cup shredded Parmesan

How To Make Carbonara 

1. Sauté the veggies: Heat olive oil, then cook mushrooms and scallions until soft and golden. Set aside.
2. Start the sauce: In another pot, melt butter. Whisk in flour and cook for about 1 minute.
3. Thicken it: Slowly whisk in milk. Add salt and pepper. Cook until it thickens and coats a spoon.
4. Add cheese + extras: Stir in Fontina, then bacon, then sautéed mushrooms + scallions. Keep it warm.
5. Cook pasta: Boil spaghetti till done. Drain — don’t rinse.
6. Combine: Add pasta straight into the sauce. Toss with parsley. Serve hot with Parmesan.

Tips for Success

• Crisp bacon well — it adds the best texture
• Don’t rush the flour-milk step. That’s your creamy base
• Real Fontina melts smoother than pre-shredded stuff
• Pasta water not needed — sauce is already creamy enough
• Leftovers reheat best with a splash of milk

Storage and Reheating

• Fridge: Store in a sealed container for up to 3 days.
• Reheat: Stovetop is best — low heat, splash of milk. Microwave works but might thicken up.
• Freezer: Wouldn’t recommend. Sauce breaks when thawed.

Frequently Asked Questions

• Is this traditional carbonara?
  Nope — this one skips the eggs. It’s béchamel-based and heavier. Still delicious.
• Can I use another cheese?
  Sure. Gruyère or provolone melts fine, but Fontina’s ideal.
• What kind of bacon works best?
  Thick-cut. You want bite and crunch, not bits that disappear.
• Can I add peas?
  Yeah, totally. Or sub pancetta if you’re fancy.
• Will this feed a group?
  Definitely. It’s a lot of pasta — makes about 8 servings.

Common Mistakes and How to Dodge Them

• Rushing the roux: Let the flour cook a bit in the butter before adding milk or it’ll taste raw.
• Overcooking mushrooms: You want golden and soft, not sad and shriveled. Medium heat, no rushing.
• Cheese too cold: Let it sit out while the sauce is cooking. Cold cheese clumps.
• Too thick too fast: If the sauce goes gluey, thin it with a splash of milk before adding pasta.
• Forgetting the parsley: Seriously — it makes a big difference in flavor. Balances the richness.

Nutrition Facts (Per Serving)

• Calories: 729 kcal
• Total Fat: 48g
• Saturated Fat: 21g
• Cholesterol: 95mg
• Sodium: 740mg
• Potassium: 560mg
• Total Carbohydrate: 50g
• Dietary Fiber: 2g
• Sugars: 7g
• Protein: 26g

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