Pasta Carbonara – Easy Cheesecake Factory Copycat

This Pasta Carbonara is a simple Cheesecake Factory-style copycat — creamy, cheesy, and full of smoky bacon, all done in 15 minutes flat. No fancy steps, no weird ingredients. Just an easy weeknight pasta that actually feels like comfort food (and doesn’t take an hour to make).

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Quick Summary

• Prep time: 5 mins
• Cook time: 10 mins
• Flavor: creamy, cheesy, slightly smoky
• Great for: lazy dinners, last-minute meals, picky eaters

Why I Like This Recipe

It was one of those “use what’s in the fridge” kinda nights. I had spaghetti, bacon, some peas. Tossed it all in a pan with eggs and cheese, and somehow it turned into a legit meal. Rich but not too heavy. Definitely one of those make-it-again things.

Ingredients

• 12 oz spaghetti
• 1 cup thick-cut bacon, chopped
• 2 shallots, diced
• ½ cup frozen green peas
• 3 garlic cloves, minced
• ½ cup heavy cream
• 2–3 eggs
• ⅔ cup grated parmesan cheese
• Salt + black pepper
• Extra grated parmesan (for serving)

How To Make Pasta Carbonara

• Boil the pasta: Get a pot of salted water going. Drop the pasta once the bacon’s halfway done. You want them to finish around the same time.
• Cook the bacon + shallots: Pan on medium heat. Bacon in first till it crisps. Add shallots — let them soften for a few minutes.
• Add garlic + peas: Lower the heat. Stir in garlic and frozen peas. Just a minute — don’t burn the garlic. Turn the heat off after that.
• Mix the sauce: Whisk eggs, cream, and parmesan together in a bowl. Smooth and creamy.
• Combine everything: Drain the pasta, toss it straight into the pan with bacon. Pour the egg mixture on top — toss immediately and thoroughly. The heat from the pasta cooks the sauce just right.
• Season + serve: Taste. Add salt and pepper. More cheese on top if you’re feeling extra.

Tips for Success

• Turn off the heat before adding the egg mixture — otherwise, you get scrambled eggs
• Toss fast — don’t let the sauce sit, or it gets clumpy
• Use hot pasta — the heat is what brings the sauce together
• Freshly grated parm melts better and tastes better
• Don’t forget to salt the pasta water — seriously, it matters

Storage and Reheating

• Fridge: Store in a sealed container for up to 2 days.
• Reheat – Pan (best): Low heat with a splash of milk or cream. Stir gently.
• Reheat – Microwave (okay-ish): Not ideal, but doable. Add a splash of cream and stir halfway through heating.

Frequently Asked Questions

• Can I use other pasta shapes?
  For sure. Penne, fettuccine — whatever you’ve got.
• Do I have to use bacon?
  Nope. Pancetta’s great. Or skip the meat and go veg.
• Will the eggs be raw?
  Nope. The hot pasta cooks them gently. Just don’t add them to a cold pan.
• Can I freeze this?
  Wouldn’t recommend it. The sauce doesn’t love freezing. But technically, yes.
• Can I throw in other veggies?
  Totally. Mushrooms or spinach are great here.

Common Mistakes and How to Dodge Them

• Pan still hot when adding the sauce: Big nope. Turn the heat off before adding the egg mix. You want creamy, not scrambled.
• Cold pasta = broken sauce: Pasta has to be hot or the eggs won’t cook into a smooth sauce. Timing matters here.
• Using bagged cheese: It just… doesn’t melt the same. Go with fresh grated if you can.
• Too much bacon grease in the pan: Drain a little off if there’s a puddle. You want flavor, not grease soup.
• No salt in pasta water: The sauce doesn’t have much salt on its own — this step matters more than you think.

Nutrition Facts (Per Serving)

• Calories: 660 kcal
• Total Fat: 40g
• Saturated Fat: 18g
• Cholesterol: 245mg
• Sodium: 1427mg
• Potassium: 340mg
• Total Carbohydrate: 38g
• Dietary Fiber: 3g
• Sugars: 5g
• Protein: 36g

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