4.7 from 107 votes
Cheesecake Factory Pasta Carbonara Copycat
This copycat Pasta Carbonara includes spaghetti tossed with crispy bacon, sautéed shallots, green peas, and garlic, tossed in a creamy sauce made from heavy cream, Parmesan cheese, and eggs. The sauce coats the pasta for a rich, savory dish that balances smoky bacon with smooth cheese and gentle sweetness from the peas.
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
Servings:
6
servings
Calories:
660 kcal
Course:
Dinner
Cuisine:
Italian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 servings
Amount Per Serving
Calories 660
% 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.