Make our Cheesecake Factory Pasta Carbonara Recipe at home. With our Secret Restaurant Recipe your Pasta Carbonara will taste just like The Cheesecake Factory’s.
Photo by Bennilover
Cheesecake Factory Pasta Carbonara
A Cheesecake Factory Copycat Recipe
The Cheesecake Factory story begins in Detroit, Michigan in the 1940’s. Evelyn Overton developed her “Original” Cheesecake and everyone who tried it, loved it. So much so that she decided to open a small Cheesecake shop, but she eventually gave up her dream to raise her family.
Fast forward to 1972, with their children grown, Evelyn and her husband Oscar move to Los Angeles to make one last attempt at owning their own business. With the last of their savings, they opened The Cheesecake Factory Bakery and began selling Evelyn’s cheesecakes to restaurants throughout Los Angeles.
With great foresight and intuition, their son David decided to open a restaurant to showcase his mother’s selection of cheesecakes. It was 1978 and he opened the first The Cheesecake Factory restaurant in Beverly Hills, CA. The restaurant was an immediate success and today there are more than 220 The Cheesecake Factory restaurants around the world.
Cheesecake Factory Pasta Carbonara Recipe
- 8 ounces dried Spaghetti
- 1 cup frozen Peas
- 4 slices Bacon
- 2 tablespoons Butter divided
- 2 cloves Garlic minced
- 1/4 cup grated Parmesan Cheese
- 2 tablespoons All-Purpose Flour
- One 12-ounce can Evaporated Milk
- 2 tablespoons snipped fresh Italian Parsley
- Grated Parmesan Cheese to serve
- Salt and freshly ground Black Pepper to taste
- Prepare pasta according to package directions. Add frozen peas for the last 5 minutes of cooking. Drain, reserving the cooking water. Set aside.
- Cook bacon according to package directions to crisp. Remove bacon and place on a paper towel-covered plate to drain. Allow bacon to cool enough to handle. Break bacon into bite-size pieces. Set aside.
- Place a small saucepan over medium heat. Add butter.
- When butter has melted and is hot, add garlic. Cook 1 minute.
- Whisk in the 1/4 cup Parmesan cheese and the flour.
- Slowly whisk in the evaporated milk. Bring to a boil. Reduce heat. Boil gently, uncovered, until sauce has thickened. Remove from heat.
- Stir in bacon pieces.
- Place prepared spaghetti mixture in a large bowl.
- Pour sauce and 1/2 cup of the reserved cooking water over top. Toss gently to combine. Thin to desired consistency with more of the reserved cooking water, if necessary.
- Taste. Add salt and pepper, to taste, if needed.
- Sprinkle with snipped parsley and additional grated Parmesan cheese.
- Serve hot.
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Photo of “Which would you choose?” is by Bennilover and is used by permission under the Attribution-NoDerivs 2.0 Generic (CC BY-ND 2.0) Creative Commons License. Read the Full License Here – https://creativecommons.org/licenses/by-nd/2.0/legalcode. Photo of “Cheesecake Factory” by Niall Kennedy and is used by permission under the Creative Commons Attribution-NonCommercial 2.0 Generic (CC BY-NC 2.0) License. Read the Full License Here – https://creativecommons.org/licenses/by-nc/2.0/legalcode. Thank you, Scott and Niall. Great Picture. Photos may be “representative” of the recipe and not the actual finished dish. All photo licenses listed were correct at the time of the posting of the page. Recipe is our adaption of several recipes formally widely-circulated on the internet – courtesy of the Wayback Machine. Cheesecake Factory information courtesy of The Cheesecake Factory About Us Page and Wikipedia, where it is used by permission. Additional Information Courtesy of Wikipedia and is used by permission.
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