Pasta Carbonara Cheesecake Factory
Calories: 686.74|Fat: 24.22|Carbohydrates: 82.11|Protein: 35.64
| 25 minutes
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Cheesecake Factory Spaghetti Carbonara Recipe
Fat: 24.22|Carbohydrates: 82.11|Protein: 35.64
Description
Pasta Carbonara at Cheesecake Factory is a special type of carbonara using smoked bacon, green peas, and a special garlic-parmesan cream sauce. This dish has an irresistible taste achieved thanks to the special Garlic Parmesan Egg sauce and this places it amongst the most popular Cheesecake Factory dishes!
Ingredients
- 12 oz spaghetti
- 1 cup frozen peas
- dash of salt for cooking the pasta
FOR THE GARLIC PARMESAN CREAM SAUCE:
- 1 cloves garlic minced
- ½ cup smoked bacon chopped or sliced
- 3 eggs large
- salt and pepper to taste
- 2 tbsp flour
- 12 oz evaporated milk
FOR SERVING:
- ¾ cup parmesan cheese grated
- parsley freshly chopped
Instructions
Cook the Peas and Pasta
- Cook the pasta according to package directions adding the peas for the last 5 minutes to soften them.
- Take the pasta out a little sooner than it says on the package since we will continue to cook it with the sauce.
- Drain the pasta and set aside.
Prepare the Carbonara Sauce
- Prepare the egg mixture whisking together the eggs, parmesan, flour, salt and pepper.
- Fry the bacon in a pan using 1/4 of the butter amount and set aside.
- Add the butter and garlic in a pan (you can use the same pan used for the bacon).
- Sauté for a few minutes to melt the butter and then lower the heat.
- Stir in the evaporated milk.
- Slowly whisk the egg mixture into the pan.
- Simmer on low heat until the sauce thickens.
Serve
- Toss together the pasta, peas and cooked bacon in a large bowl.
- Then pour the egg mixture over the pasta and with the remaining pasta water. Toss together.
- Serve topped with the Italian parsley and grated parmesan.
Recipe Notes:
🍽️ Quick Overview
- Ready in 25 minutes: 10 minutes prep + 15 minutes cook time.
- Serves 4 people: Family-friendly and portioned perfectly.
- Inspired by Cheesecake Factory: A creamy twist on classic carbonara with peas and smoked bacon.
🧀 Flavour & Technique
- Creamy Garlic Parmesan Sauce: Rich flavour from garlic, evaporated milk, eggs, parmesan, and flour.
- Tempering Eggs: Whisk in hot pasta water to prevent scrambling and ensure a silky sauce.
- Use Quality Cheese: Freshly grated Parmesan makes a big difference in flavour and texture.
🥓 Ingredient Highlights
- Smoked Bacon: Adds a savoury, smoky note.
- Green Peas: Adds colour and slight sweetness to balance the creaminess.
- Evaporated Milk: Offers richness without needing heavy cream.
🔄 Variations
- Add Protein: Use cooked chicken breast, shrimp, or pancetta.
- Go Veggie: Substitute mushrooms, spinach, or sun-dried tomatoes.
- Cheese Swap: Try Asiago for a nuttier, tangier flavour.
🍽️ Serving Ideas
- Best Pairings: Garlic bread, roasted vegetables, or a green salad.
- Balance Creaminess: Lighten the plate with cucumber salad or fruit.
- Italian Touch: Add caprese salad, antipasto, or bruschetta.
🧊 Storage & Reheating
- Store Leftovers: Keep in an airtight container for up to 3 days.
- Reheat Gently: Warm over low heat with a splash of milk or pasta water.
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Amazing Recipe! Perhaps not the real Italian Carbonara but I love the twist of adding peas and thicken the recipe using flour, milk and water.