Pasta Carbonara Cheesecake Factory
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
4
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Calories
646 kcal
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Course
Main Course
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Cuisine
Italian
Pasta Carbonara Cheesecake Factory
Description
Pasta Carbonara Cheesecake Factory features spaghetti noodles cooked al dente and peas added near the end to retain their texture and color. The sauce is crafted by sautéing garlic in butter, then whisking together eggs, Parmesan cheese, flour, salt, and pepper before combining with evaporated milk and some pasta water. This mixture is simmered gently to thicken. The pasta, peas, and cooked bacon are tossed together, then coated with the creamy sauce, using reserved pasta water to loosen and evenly distribute it. Fresh Italian parsley and extra Parmesan complete the dish.
The result is a creamy, savory pasta with tender bacon pieces and vibrant peas, ideal for a hearty dinner. The sauce’s richness is balanced with the brightness of parsley, making it a satisfying plate on its own or paired with a light salad or bread.
According to the notes, this pasta is best enjoyed immediately but can be refrigerated in an airtight container for up to five days, allowing for convenient leftovers. Reheating gently is recommended to preserve the sauce's texture.
Ingredients
- 8 oz spaghetti noodles
- 1 cup peas frozen
- 4 lices Bacon cooked and chopped
- 2 Tbsp butter divided
- 2 tsp garlic minced
- 3 egg beaten (room temperature
- 3/4 cup Parmesan Cheese grated
- 2 Tbsp flour
- 1 can evaporated milk 12 oz
- 1 tsp salt
- 1/2 tsp black pepper
- 2 Tbsp Italian parsley chopped
Instructions
- Bring a large pot of water to a boil and cook the pasta to al dente based on the package instructions. Add the frozen peas to the pot, 5 minutes before draining the pasta.
- Reserve 1 cup of the pasta water before draining. Do not rinse the pasta.
- Then in a small saucepan, add the butter and garlic. Sauté for a few minutes to melt the butter and until the garlic is aromatic.
- In a separate bowl, whisk together the eggs, Parmesan Cheese, flour, salt and pepper.
- Then remove the pan from the heat and stir in the evaporated milk and 1/2 of the pasta water. Then slowly whisk the egg mixture into the pan. Return the pan to the heat and simmer on low until the sauce has thickened (2-3 minutes).
- In a large bowl, toss together the pasta, peas and cooked bacon. Then pour the egg mixture over the pasta and with the remaining pasta water. Toss together.
- Serve topped with the Italian parsley and more Parmesan Cheese if desired and enjoy!
Notes
- Best served immediately for optimal flavor and sauce texture.
- Leftovers can be refrigerated in an airtight container for up to five days and reheated gently.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 646 kcal
% Daily Value*
| Calories | 646kcal | 32% |
| Carbohydrates | 64g | 21% |
| Protein | 28g | 56% |
| Fat | 30g | 46% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 193mg | 64% |
| Sodium | 1357mg | 57% |
| Potassium | 600mg | 13% |
| Fiber | 4g | 16% |
| Sugar | 12g | 24% |
| Vitamin A | 1845IU | 37% |
| Vitamin C | 10mg | 11% |
| Calcium | 441mg | 44% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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