Cheesecake Factory Chicken Carbonara Recipe
If you're a fan of creamy pasta, this copycat Cheesecake Factory chicken carbonara recipe will be your new favorite recipe to make. After all, there's a reason the pasta carbonara is a crowd favorite on the full Cheesecake Factory menu. It features a delicious combination of al dente pasta, smoked bacon, tender peas, all folded into a comforting Garlic-Parmesan cream sauce and optionally topped with juicy chicken. Give it a try!
Equipment
Ingredients
- 8 cups water
- 1 pound dry spaghetti (use gluten-free spaghetti if needed)
- 1 tbsp butter
- 1 cup frozen peas
- 1 clove garlic , minced
- smoked bacon , crumbled or chopped
For the Garlic-Parmesan Cream Sauce
- 2 cloves garlic , minced
- 2 large eggs
- 3 large egg yolks
- ½ cup heavy cream
- 1¼ cups fresh Parmesan cheese , grated
- salt and pepper , to taste
To Serve
- Extra parmesan cheese , grated
- Grilled chicken , sliced
Instructions
- In a large pot, add the water and bring it to boil. Add in the dry spaghetti, then cook according to package directions until al dente. Drain the water and set aside.
- Meanwhile, make the garlic-parmesan sauce. In medium bowl, mix together the 2 cloves minced garlic, eggs, heavy cream, Parmesan cheese, as well as the salt and pepper. Set aside.
- In a large saucepan, melt the butter on medium heat and sauté the remaining 1 clove minced garlic and stir until fragrant. Add the frozen peas to skillet and cook about 2 minutes until they are warmed through.
- Add in the cooked spaghetti into the skillet, then pour the garlic-parmesan carbonara sauce. Toss to combine, then mix in the smoked bacon. Cook for about 5 minutes, then remove the pasta carbonara from heat. Continue tossing the pasta together until the sauce thickens.
- To serve, divide the pasta carbonara into 4 plates, then top with extra grated parmesan cheese and grilled chicken. ENJOY!
Nutrition
Calories: 612kcal
Tried this recipe?Let us know how it was!