Cheesecake Factory Pasta Carbonara Copycat
A copycat creamy carbonara of spaghetti, thick-cut bacon, shallots, garlic and green peas in an egg, heavy cream and Parmesan sauce.
Want This Recipe Later?
Ingredients
- 12 ounces spaghetti
- 1 cup bacon thick-cut, cut into bite-sized pieces; about 5 to 6 slices
- 2 shallots small, diced
- 1/2 cup green peas frozen
- 3 cloves garlic minced
- 1/2 cup heavy cream
- 2/3 cup Parmesan cheese freshly grated; more for serving, if desired
- 2 to 3 eggs
- kosher salt to taste; plus about 1 teaspoon for the pasta water
- black pepper freshly cracked, to taste
Instructions
- Bring a large pot of water to a boil and add about 1 teaspoon of salt. Add the spaghetti partway through cooking the bacon, so the pasta and the skillet are ready at about the same time. Cook the spaghetti until al dente.
- Cook the bacon in a large skillet over medium heat. As its fat renders, add the shallots and cook until soft and translucent, about 3 to 4 minutes, and the bacon is done to your liking. Turn the heat to low, add the frozen peas and garlic, and stir so the garlic does not burn. Turn off the heat.
- While the bacon cooks, whisk the heavy cream, Parmesan and eggs together in a mixing bowl.
- Drain the spaghetti and put it in the skillet. Add the egg and cream mixture and toss until it coats the pasta and the cheese melts.
- Before serving, check the sauce with a food thermometer. If it has not reached 160°F, keep cooking and tossing it in the skillet over low heat until it does. Taste and season with salt and pepper. Serve immediately, with more Parmesan if you like.
Notes
This is a copycat, not the restaurant's recipe. Heat the egg sauce to 160°F before serving. Salt and pepper are to taste and are not counted in the nutrition.
Nutrition
Serving: 1servingCalories: 470kcalCarbohydrates: 48.3gProtein: 17.2gFat: 22.7gSodium: 401mgFiber: 2.6gSugar: 3.3g
Made this recipe? Tap a star to rate it.