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Olive Garden Carbonara Recipe

Craving the creamy, comforting magic of Olive Garden right in your own kitchen? This Olive Garden Carbonara Recipe brings restaurant-style indulgence to your table with rich Parmesan, crispy pancetta, and silky pasta—crafted with love and simplicity. Whether you're cooking for family or treating yourself, this soul-satisfying dish is the perfect way to turn an ordinary evening into something unforgettable. It's more than a recipe—it's a heartwarming experience you’ll want to recreate again and again.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 people
Course: Main Course
Cuisine: American, Italian
Calories: 550
Ingredients Equipment Method

Ingredients
  

  • 12 oz Spaghetti Or fettuccine; use your favorite pasta shape.
  • 6 oz Pancetta Diced; you can substitute with thick-cut bacon.
  • 2 Large eggs Room temperature for smooth blending.
  • 1 Egg yolk Adds richness and creaminess to the sauce.
  • 1 cup Parmesan cheese Freshly grated; adds bold, nutty flavor.
  • 2 cloves Garlic Minced; sautéed with pancetta for depth of flavor.
  • 1 tbsp Olive oil For sautéing pancetta and garlic.
  • 1/2 tsp Black pepper Freshly ground for authentic flavor.
  • 1/4 tsp Salt To taste; adjust depending on cheese and pancetta saltiness.
  • 1/2 cup Pasta water Reserved from boiling pasta; essential for sauce consistency.
  • Optional - Fresh parsley Chopped, for garnish and a touch of freshness.

Equipment

  • 1 Large Pot For boiling pasta; ensure it’s big enough to prevent sticking.
  • 1 Large skillet Preferably non-stick or stainless steel for sautéing pancetta and sauce.
  • 1 Mixing Bowl To whisk eggs and cheese before combining with hot pasta.
  • 1 Tongs or Pasta Fork For tossing the pasta with the sauce evenly.
  • 1 Ladle or cup To reserve starchy pasta water for sauce thickening.
  • 1 Cheese Grater For freshly grating Parmesan or Romano cheese for optimal flavor.
  • 1 Measuring Cups To measure ingredients accurately.
  • 1 Whisk Helps emulsify eggs, cheese, and pasta water smoothly.
  • 1 Serving Dish To plate and present your creamy carbonara beautifully.

Method
 

  1. Boil the pasta Start by bringing a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Before draining, scoop out about half a cup of the pasta water and set it aside—you’ll need it for the sauce.
  2. Cook the pancetta While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add the diced pancetta and cook until it becomes crispy and golden. Stir in the minced garlic and let it cook for about 1 minute, just until fragrant. Then, remove the pan from heat.
  3. Make the creamy base In a mixing bowl, whisk together the eggs, egg yolk, and grated Parmesan cheese. Add a pinch of salt and freshly ground black pepper. This will be your rich and creamy base.
  4. Combine everything (off the heat!) Once the pasta is cooked and drained (don’t forget to save the pasta water), add it to the skillet with the pancetta and garlic. Make sure the skillet is no longer on direct heat—this prevents the eggs from scrambling.
  5. Create the silky sauce Quickly pour the egg and cheese mixture over the hot pasta and toss everything together using tongs or a pasta fork. Add a little reserved pasta water, a tablespoon at a time, until the sauce reaches a silky, creamy consistency.
  6. Finish and serve Taste and adjust the seasoning if needed. Serve immediately while warm and creamy. Sprinkle with extra Parmesan cheese, freshly ground black pepper, and a bit of chopped parsley if desired.