Description
Recreate the Cheesecake Factory’s decadent Chicken Carbonara at home! This copycat recipe features a creamy sauce, crispy bacon, and tender chicken over perfectly cooked spaghetti. Get the full recipe and indulge in this restaurant-quality dish
Ingredients
Scale
- 8 oz spaghetti noodles
- 1 cup frozen peas
- 4 slices bacon, cooked and chopped
- 2 Tbsp butter, divided
- 2 tsp minced garlic
- 3 eggs, beaten (room temperature)
- ¾ cup grated Parmesan cheese
- 2 Tbsp flour
- 1 can evaporated milk (12 oz)
- 1 tsp salt
- ½ tsp pepper
- 2 Tbsp Italian parsley, chopped
- 2 cups cooked chicken, cubed or shredded
Instructions
- 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.
- In a small saucepan, add 1 tablespoon of butter and the garlic. Sauté for a few minutes to melt the butter and until the garlic is aromatic.
- In a separate bowl, whisk together the eggs, Parmesan cheese, flour, salt, and pepper.
- Remove the pan from the heat and stir in the evaporated milk and ½ cup of the pasta water.
- 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).
- In a large bowl, toss together the pasta, peas, cooked bacon, and cooked chicken.
- Pour the egg mixture over the pasta and add the remaining pasta water. Toss together.
- Serve topped with the Italian parsley and more Parmesan cheese, if desired. Enjoy!
