Big Daddy's     Cooking with Attitude

Thai Chile



Pasta Carbonara - Egg Free Recipe

This is a copy cat version of the recipe served at The Olive Garden restaurant.  It's non-traditional in that cream is used to replace the use of raw eggs but it is so delicious.  I still prefer the classic recipe but if using raw eggs bothers you as it used to bother me then you'll find this creamy sauce bursting with the flavor of bacon, mushrooms and Romano and is sure to dazzle your friends.

¼ cup flour
½ cup butter
1 quart light cream
1 teaspoon black pepper
1 teaspoon crushed red pepper flakes (optional)
½ teaspoon salt
1 pound bacon
1 bunch scallions, finely chopped
4 large cloves garlic, minced
¼ cup olive oil
8 ounces mushrooms, sliced
¼ cup fresh parsley, chopped
¾ cup Romano or Parmesan cheese, freshly grated

Fry the bacon and drain on paper towels. When cooled chop the bacon into small pieces – set aside.

Heat the oil in a skillet and sauté the garlic and scallions just until the garlic becomes aromatic, no more than 2 minutes. Add the mushrooms and continue to sauté over low heat until the mushrooms become soft and render their liquid – about 10 minutes. Remove the mushroom mixture, with liquid, to a bowl and set aside.

Melt the butter in the skillet and add the flour, whisking constantly until the flour is completely combined with the butter. Add the cream a cup at a time and whisk until it just begins to thicken. Repeat until all of the cream is incorporated.

Add the bacon, salt, black pepper, red pepper and mushroom mixture (including liquid) and simmer over very low heat about 5 minutes. Add the cheese and parsley and stir until the cheese is completely incorporated.

Serve over your favorite pasta.

Take a bow.

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