Nostalgic Appeal
This dish reminds me of those special occasions when my family would dine at the Cheesecake Factory and savor their rich and flavorful pasta dishes. The combination of creamy sauce, salty bacon, and perfectly cooked spaghetti is a classic for a reason. It’s a meal that evokes feelings of indulgence, comfort, and pure satisfaction.
Homemade Focus
While you could certainly order this dish at the restaurant, there’s something truly special about making this Chicken Carbonara from scratch. You control the quality of the ingredients, and the process of cooking the pasta, crisping the bacon, and emulsifying the sauce is surprisingly simple and rewarding.
Flavor Goal
The flavor profile I’m aiming for is a delightful balance of rich, salty, cheesy, and savory flavors. The bacon adds a smoky and salty depth, the Parmesan cheese provides a nutty and umami richness, and the eggs create a creamy texture that coats the pasta beautifully. The peas add a touch of sweetness and freshness, while the parsley provides a bright and herbaceous note.
Ingredient Insights
Let’s explore the key ingredients that make this dish so special! We start with [spaghetti noodles, cooked al dente for a perfect texture]. Then comes the [frozen peas, adding a touch of sweetness and color]. We also incorporate [bacon, cooked and chopped, adding a smoky and salty flavor]. The [butter and garlic, creating a fragrant base for the sauce]. The [eggs, whisked with Parmesan cheese and flour to create a creamy sauce]. The [evaporated milk, adding richness and creaminess to the sauce]. And finally, the [Italian parsley, chopped and used as a garnish for a pop of color and freshness].
Essential Equipment
For this recipe, you’ll need a few key pieces of equipment: a large pot for cooking the pasta, a small saucepan for the sauce, a mixing bowl for the egg mixture, and a whisk.
Ingredients
- 8 oz spaghetti noodles
- 1 cup frozen peas
- 4 slices bacon, cooked and chopped
- 2 tablespoons butter, divided
- 2 teaspoons minced garlic
- 3 eggs, beaten (room temperature)
- 3/4 cup grated Parmesan cheese
- 2 tablespoons flour
- 1 can (12 oz) evaporated milk
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons Italian parsley, chopped
Step-by-Step Instructions
- Cook the Pasta and Peas: 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.
- Sauté the Garlic: In a small saucepan, melt 1 tablespoon of butter and add the garlic. Sauté for a few minutes until the garlic is aromatic.
- Whisk the Egg Mixture: In a separate bowl, whisk together the eggs, Parmesan cheese, flour, salt, and pepper.
- Make the Sauce: Remove the saucepan from the heat and stir in the evaporated milk and ½ cup 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).
- Combine Ingredients: In a large bowl, toss together the pasta, peas, and cooked bacon. Then pour the egg mixture over the pasta and add the remaining pasta water. Toss together.
- Serve: Serve topped with the Italian parsley and more Parmesan cheese if desired. Enjoy!
Troubleshooting
- Pasta is mushy: Make sure you cook the pasta al dente according to package directions. Avoid overcooking the pasta in the sauce.
- Sauce is too thick: Add more pasta water, a little at a time, until the desired consistency is reached.
- Sauce is too runny: If the sauce is too runny, you can try adding a bit more grated Parmesan cheese to thicken it. You can also simmer the sauce for a bit longer to reduce it.
- Eggs are scrambling: Make sure the pan is not too hot when you add the egg mixture. Temper the eggs by gradually whisking in a small amount of the hot sauce before adding the entire egg mixture.
Tips and Variations
- Use different types of pasta, such as bucatini, fettuccine, or linguine.
- Add different ingredients to the sauce, such as mushrooms, spinach, or sun-dried tomatoes.
- Use a different type of cheese, such as Pecorino Romano for a sharper flavor.
- Add a pinch of red pepper flakes for a touch of heat.
Serving and Pairing Suggestions
This Cheesecake Factory Chicken Carbonara is delicious on its own, but it also pairs well with a side salad and some crusty bread for dipping into the sauce. It’s perfect for a quick weeknight meal, a casual dinner party, or any time you want a flavorful and satisfying dish.
Nutritional Information (Estimated, per serving)
(This information is an estimate based on average values for the ingredients used and a serving size of 1 1/2 cups. Actual values may vary depending on specific brands, ingredient substitutions, and portion sizes.)
- Calories: Approximately 600-650
- Fat: Approximately 35-40g
- Saturated Fat: Approximately 18-20g
- Cholesterol: Approximately 150-170mg
- Protein: Approximately 30-35g
- Carbohydrates: Approximately 50-55g
- Fiber: Approximately 3-4g
- Sugar: Approximately 5-7g
- Sodium: Approximately 800-900mg (may vary depending on the type of bacon and cheese used)
To get more precise nutritional information:
- Use a nutrition calculator: Many online calculators allow you to input the specific brands and quantities of ingredients you use. This will give you the most accurate results.
- Check food labels: Pay close attention to the nutrition facts panels on the packaging of your ingredients.
- Adjust for variations: If you make substitutions (e.g., different type of pasta), adjust the calculations accordingly.
Cheesecake Factory Copycat: Chicken Carbonara
Description
This Cheesecake Factory Chicken Carbonara recipe is a delicious and indulgent copycat of the popular restaurant dish! Learn how to make this creamy and flavorful pasta with our step-by-step guide
Ingredients
- 8 oz spaghetti noodles
- 1 cup frozen peas
- 4 slices bacon, cooked and chopped
- 2 tablespoons butter, divided
- 2 teaspoons minced garlic
- 3 eggs, beaten (room temperature)
- 3/4 cup grated Parmesan cheese
- 2 tablespoons flour
- 1 can (12 oz) evaporated milk
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons Italian parsley, chopped
Instructions
- Cook the Pasta and Peas: 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.
- Sauté the Garlic: In a small saucepan, melt 1 tablespoon of butter and add the garlic. Sauté for a few minutes until the garlic is aromatic.
- Whisk the Egg Mixture: In a separate bowl, whisk together the eggs, Parmesan cheese, flour, salt, and pepper.
- Make the Sauce: Remove the saucepan from the heat and stir in the evaporated milk and ½ cup 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).
- Combine Ingredients: In a large bowl, toss together the pasta, peas, and cooked bacon. Then pour the egg mixture over the pasta and add the remaining pasta water. Toss together.
- Serve: Serve topped with the Italian parsley and more Parmesan cheese if desired. Enjoy!
Recipe Summary and Q&A
Q: Can I make this pasta ahead of time?
A: It’s best to cook the pasta and make the sauce fresh for optimal texture and flavor. However, you can cook the bacon ahead of time and store it in the refrigerator.
Q: Can I freeze this pasta dish?
A: It’s not recommended to freeze this pasta dish, as the texture of the pasta and sauce may be affected.
Q: Can I use a different type of meat?
A: While bacon is traditional for carbonara, you can experiment with other types of meat, such as pancetta, guanciale, or even ham.