Cheesecake Factory Copycat Chicken Carbonara: Creamy, Cheesy, and Delicious
This Cheesecake Factory Copycat Chicken Carbonara recipe is a creamy and cheesy delight! It’s easy to make, packed with flavor, and perfect for a comforting and satisfying meal.
Ingredients
Scale
- 8 ounces spaghetti noodles
- 1 cup frozen peas
- 4 slices bacon, cooked and chopped
- 2 tablespoons butter, divided
- 2 teaspoons garlic, minced
- 3 eggs, beaten (room temperature)
- ¾ cup grated Parmesan cheese
- 2 tablespoons flour
- 1 can (12 oz) evaporated milk
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 tablespoons Italian parsley, chopped
Instructions
- Cook the Pasta and Peas: Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente according to package directions. Add the frozen peas to the pot 5 minutes before draining the pasta. Reserve 1 cup of the pasta water before draining.
- Sauté Garlic: In a small saucepan, melt 1 tablespoon of butter over medium heat. Add the minced garlic and sauté for a few minutes until fragrant.
- Whisk the Sauce Base: In a separate bowl, whisk together the eggs, Parmesan cheese, flour, salt, and pepper.
- Make the Sauce: Remove the saucepan with garlic from the heat and stir in the evaporated milk and ½ cup of the reserved pasta water. Slowly whisk in the egg mixture. Return the pan to low heat and simmer until the sauce thickens (2-3 minutes).
- Combine Ingredients: In a large bowl, toss together the pasta, peas, and cooked bacon. Pour the sauce over the pasta mixture and add the remaining pasta water. Toss to combine.
- Serve: Serve immediately, topped with fresh parsley and additional Parmesan cheese, if desired.