Olive Garden Spaghetti Carbonara
Indulge in the creamy, indulgent flavors of Olive Garden Spaghetti Carbonara, a restaurant-inspired pasta dish that's perfect for home cooks craving elegance and simplicity. This Italian classic features tender spaghetti coated in a velvety sauce made from rich egg yolks, freshly grated Parmesan cheese, and a touch of heavy cream. Crispy pancetta (or bacon) adds a smoky savoriness, while garlic and olive oil infuse the dish with aromatic depth. Tossed to creamy perfection with the warmth of the pasta, this carbonara is finished with fresh parsley for a pop of color and brightness. With just 35 minutes from start to finish, this easy and comforting recipe is perfect for a weeknight dinner or special occasion. Serve it with crusty bread, a side salad, and extra Parmesan for the ultimate Italian dining experience.
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Recipe Information
Ingredients
- 400 grams Spaghetti
- 150 grams Pancetta (or bacon, diced)
- 4 pieces Egg yolks
- 100 grams Grated Parmesan cheese
- 120 ml Heavy cream
- 2 pieces Garlic cloves (minced)
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper (freshly ground)
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, according to package instructions. Reserve 1 cup of the pasta water and then drain the rest.
In a large skillet, heat the olive oil over medium heat. Add the diced pancetta and cook until it becomes crispy, about 5-7 minutes. Remove the pancetta with a slotted spoon and set it aside.
In the same skillet, add the minced garlic and sauté for 1-2 minutes until fragrant. Be careful not to burn it.
In a mixing bowl, whisk together the egg yolks, grated Parmesan cheese, and heavy cream. Add a pinch of salt and freshly ground black pepper to taste.
Reduce the heat under the skillet to low. Add the cooked spaghetti to the skillet and toss to coat in the flavorful oil.
Slowly pour the egg mixture over the spaghetti while constantly tossing the pasta to create a creamy sauce. The residual heat from the spaghetti will cook the eggs gently without scrambling them.
If the sauce is too thick, gradually add some of the reserved pasta water, a few tablespoons at a time, until you reach your desired consistency.
Stir in the crispy pancetta and toss everything together until well combined.
Serve the spaghetti carbonara immediately, garnished with freshly chopped parsley, extra Parmesan cheese, and a sprinkle of black pepper.
Nutrition Facts
Calories |
636 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.1 g | 55% | |
| Saturated Fat | 18.3 g | 92% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 272 mg | 91% | |
| Sodium | 1507 mg | 66% | |
| Total Carbohydrate | 32.7 g | 12% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 0.7 g | ||
| Protein | 28.1 g | 56% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 315 mg | 24% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 213 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
