The person who really likes OG in my house is BF. He calls it classic Italian comfort food. What you would want your bowl of carbonara to look and taste like. The dishes are all simple, straightforward and require no fancy words to describe. It's not the food your Italian grandmother would prepare, unless she was cooking for two dozen.
The plan for home. Recreate the OG experience from bread sticks to salad to main course. Lighten the fat load and try to maintain the flavors.
Next time you want some Olive Garden and don't want to wait for a table, just pick up a few ingredients and make it at home! Or you could sit in the bar area, they serve the full menu at the bar and the wait is usually much shorter!
Olive Garden Salad Dressing
Adapted from CopyKat Recipes
I was very surprised when I read all of the copycat recipes and they contained mayonnaise! The OG recipe is kind of white in color, so I guess it makes sense! Rather than adding Italian seasoning, I added my own favorite variety of herbs. Flavor yours with your favorites!
1/2 cup mayonnaise
1/3 cup white wine vinegar
1 teaspoon olive oil
2 tablespoons corn syrup
1/4 cup shredded Romano cheese
1/4 cup shredded Parmesan cheese
1 clove garlic
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/1 teaspoon fresh thyme
1 teaspoon fresh parsley
Juice from 1/2 lemon
Salt and pepper to taste
Combine all ingredients in a blender and pulse until smooth.
Classic Chicken alla Carbonara
Adapted from Williams Sonoma Pasta Cookbook
1 pound chicken breast
2 eggs, room temperature
1/4 cup Romano cheese, freshly grated
1/4 cup Parmesan cheese, freshly grated
3/4 pound linguine
1/4 cup extra virgin olive oil
1/4 pound pancetta, diced (I like to use Citterio, pre-cubed pancetta)
2 cloves garlic, thinly sliced
1/2 cup white wine
Kosher salt and pepper
1/4 cup freshly chopped parsley
Bring a large pot of salted water to a boil. Add linguine and cook according to package directions.
Preheat grill (or grill pan) and grill chicken until cooked through. While the chicken is cooking, prepare the carbonara sauce.
In a large bowl, whisk together eggs, Romano cheese and Parmesan cheese. Set aside. Heat a skillet over medium heat and warm the olive oil. Add pancetta and cook until it becomes crispy, about 4 minutes. Add garlic and cook for another minute. Add white wine and cook until reduced by half.
Once pasta is done cooking, drain and add to the egg mixture in the large bowl. Toss to coat, the hot pasta will cook the eggs. Add pancetta mixture from the skillet, season with salt and pepper and toss with parsley.