Cheesecake Factory’s Chicken Carbonara: A Creamy, Dreamy Indulgence

Introduction

The Cheesecake Factory’s Chicken Carbonara is a beloved classic for a reason. This dish is a symphony of flavors and textures, combining creamy sauce, salty bacon, tender chicken, and perfectly cooked pasta. While the Cheesecake Factory is known for its generous portions and decadent desserts, this pasta dish is a star in its own right. Now, you can recreate this restaurant-quality meal in your own kitchen with this easy-to-follow recipe.

Anecdotal Story

I have a confession: I’m a Cheesecake Factory fanatic. Their menu is a wonderland of deliciousness, but the Chicken Carbonara always calls my name. There’s something so comforting about the creamy sauce, crispy bacon, and perfectly cooked pasta. I knew I had to figure out how to make it at home, and after some experimenting, this copycat recipe was born. It’s so good, it might even rival the original!

Ingredient Descriptions

• Spaghetti Noodles: The classic pasta choice for carbonara. Its long, thin strands are perfect for twirling and capturing the creamy sauce.
• Frozen Peas: Add a touch of sweetness and freshness to the dish. Frozen peas are convenient and cook quickly.
• Bacon: Provides a salty, smoky flavor and a crispy texture. Use thick-cut bacon for the best results.
• Butter: Adds richness and flavor to the sauce. Unsalted butter is recommended so you can control the saltiness of the dish.
• Minced Garlic: A key ingredient for adding a pungent and aromatic flavor to the sauce. Freshly minced garlic is always best.
• Eggs: The base of the creamy carbonara sauce. Use room temperature eggs for easier emulsification and a smoother sauce.
• Parmesan Cheese: Adds a salty and nutty flavor to the sauce. Freshly grated Parmesan cheese is always preferred for its superior flavor and texture.
• Flour: Acts as a thickening agent for the sauce.
• Evaporated Milk: Creates a creamy base for the sauce without being too heavy.
• Salt and Pepper: Essential for seasoning the dish and enhancing the flavors. Adjust the amount to your taste.
• Italian Parsley: Adds a fresh, herbaceous note and a pop of color to the dish. Fresh parsley is best, but dried parsley can be used in a pinch (use about 1 teaspoon).
• Cooked Chicken: You’ll need cooked chicken for this recipe. You can use leftover roasted or grilled chicken, or even rotisserie chicken for convenience.

Equipment/Tools

• Large Pot: For cooking the pasta and peas. Ensure it’s large enough to accommodate the pasta and boiling water.
• Small Saucepan: For making the sauce.
• Large Bowl: For tossing the pasta and sauce.
• Whisk: For whisking the egg mixture and the sauce.
• Colander: For draining the cooked pasta.
• Spoon or Spatula: For stirring the sauce and tossing the pasta.

Complete Recipe

Ingredients with Measurements

• 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

Step-by-Step Instructions

1. 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.
2. Reserve 1 cup of the pasta water before draining. Do not rinse the pasta.
3. 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.
4. In a separate bowl, whisk together the eggs, Parmesan cheese, flour, salt, and pepper.
5. Remove the pan from the heat and stir in the evaporated milk and ½ cup of the pasta water.
6. Slowly whisk the egg mixture into the pan.
7. Return the pan to the heat and simmer on low until the sauce has thickened (2-3 minutes).
8. In a large bowl, toss together the pasta, peas, cooked bacon, and cooked chicken.
9. Pour the egg mixture over the pasta and add the remaining pasta water. Toss together.
10. Serve topped with the Italian parsley and more Parmesan cheese, if desired. Enjoy!

Troubleshooting Common Problems

• Sauce is too thick: Add a splash of pasta water to thin it out.
• Sauce is too thin: Simmer the sauce for a few more minutes to allow it to reduce.
• Scrambled eggs in the sauce: Remove the pan from the heat before adding the egg mixture and whisk constantly while slowly adding it to the sauce. Return to low heat and cook gently until thickened.
• Pasta is sticking together: Make sure to salt the pasta water generously and don’t overcrowd the pot.

Tips and Variations

• Add vegetables: Sautéed mushrooms, spinach, or bell peppers would be delicious additions.
• Spice it up: Add a pinch of red pepper flakes to the sauce for a spicier kick.
• Use different cheese: Try using Pecorino Romano or Asiago instead of Parmesan.
• Add a touch of cream: For an even richer sauce, add a tablespoon or two of heavy cream.

Serving Suggestions

• Serve immediately while the pasta and sauce are hot.
• Garnish with extra Parmesan and fresh parsley for a beautiful presentation.
• Offer crusty bread for soaking up the delicious sauce.

Pairing Recommendations

• Drinks: A crisp white wine like Pinot Grigio or Sauvignon Blanc pairs well with the creamy sauce and bacon.
• Side Dishes: A simple green salad or roasted vegetables would complement this dish nicely.

Nutritional Information (Approximate)

(Nutritional information will vary depending on the specific ingredients used.)

Comprehensive FAQ

• Can I use a different type of pasta? Yes, you can use other long pasta shapes like fettuccine or linguine.
• Can I make this dish ahead of time? Carbonara is best served immediately, but you can cook the pasta and prepare the sauce ahead of time. Combine them just before serving.
• How do I store leftovers? Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of milk or cream to loosen the sauce.

Print