Cheesecake Factory Pasta Carbonara Copycat
User Reviews
4.7
Cheesecake Factory Pasta Carbonara Copycat
Description
The recipe begins by cooking diced bacon slowly to render fat, then shallots soften in the rendered bacon fat, adding mild onion flavor. Green peas and minced garlic join the pan briefly, adding sweetness and subtle aromatics. Meanwhile, spaghetti is cooked to al dente.
A sauce combining heavy cream, freshly grated Parmesan, and beaten eggs is prepared separately. Once the pasta is drained, it is added back to the pan and combined with the sauce over low heat to ensure the cheese melts smoothly and the eggs thicken slightly without scrambling. This method creates a velvety texture coating the strands.
This Pasta Carbonara is served immediately to enjoy its creamy consistency. The smoky bacon pieces and tender peas provide contrasting flavors and textures, while the Parmesan and eggs give richness and depth.
Leftover carbonara can be reheated gently on the stove with a splash of cream to avoid egg curdling, preserving the sauce’s smoothness.
Ingredients
- 12 oz spaghetti pasta
- 1 cup Bacon cut into bite-sized pieces (about 5-6 slices of bacon, thick cut
- 2 shallot small diced
- 1/2 cup green peas frozen
- 3 garlic minced, cloves
- 1/2 cup heavy cream
- 2/3 cup Parmesan Cheese freshly grated
- 2-3 egg
- salt to taste, kosher salt and freshly cracked
- black pepper to taste, kosher salt and freshly cracked
- Parmesan Cheese for serving, grated
Instructions
- Boil a large pot of water with about 1 tsp of salt. Add the pasta to the pot once you are in the middle of cooking your bacon to make sure they are ready by time the bacon is cooked.
- In a large pan over medium heat, add your diced bacon. As the fat renders, add your shallots to cook in the bacon fat until the shallots become soft and translucent, about 3-4 minutes, and bacon is done to your liking. Turn heat to low and add the frozen peas garlic, stirring to ensure it doesn't burn. Turn off the heat.
- While bacon cooks, whisk together the heavy cream, grated parmesan cheese, and fresh eggs in a mixing bowl until well combined. Set aside.
- When pasta is al dente, drain the pasta and put it all into the pan. Then pour in the parmesan cream sauce mixture and toss together well, making sure that the sauce coats all the pasta and the cheese melts into the sauce. Taste, then season to your liking with salt and pepper.
- Serve your pasta carbonara immediately while still hot. Garnish with more parmesan cheese, if desired.
Notes
- Leftover carbonara sauces do not reheat well in a microwave due to the eggs.
- Reheat leftovers gently on the stove with a splash of cream over medium-low heat, stirring to maintain sauce texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 660 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 660kcal | 33% |
| Carbohydrates | 38g | 13% |
| Protein | 36g | 72% |
| Fat | 40g | 62% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 19g | 112% |
| Trans Fat | 1g | 50% |
| Cholesterol | 245mg | 82% |
| Sodium | 1427mg | 59% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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