Cheesecake Factory Copycat: Chicken Carbonara
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
Scale
- 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!