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Pasta Carbonara, also known as Pasta Alla Carbonara (and other similar variations, such as Pasta Alla Carbanara), is a European dish created in the late 19th century at the restaurant Ristorante Margherita in Rome. It was popularized by Marcella Hazan’s recipe book, The Classic Italian Cookbook. There are many variations of this recipe. Here I will be disclosing the cheesecake factory pasta carbonara recipe.
What is Carbonara?
Carbonara is a pasta dish that was originally made with bacon, eggs, and cheese. It’s named after the Carbonaro—a revolutionary group active in Italy during World War II. The Carbonari were involved in many significant events of the time, including helping to overthrow King Ferdinand II of Naples.
The dish itself is simple: the ingredients are mixed together and then served immediately. The egg yolk helps to thicken up the sauce while the cheese melts and forms a creamy coating on each strand of spaghetti.
The bacon is usually cooked separately from the rest of the ingredients so as not to make them greasy—just enough time for it to release its wonderful flavor into the mix!
How Good is cheesecake factory pasta carbonara?
The pasta carbonara at Cheesecake Factory is delicious and filling, but it’s not a good place to go if you’re looking for a healthy meal.
The pasta carbonara is heavy on the cheese, which is fine if you’re looking for something that will stick to your ribs. But it also uses bacon, which can be high in sodium, and cream, which may have a high calorie and fat content. So if you’re trying to watch your weight or are watching your blood pressure and cholesterol levels, this isn’t the best choice.
Ingredients
- 1 pound of pasta, preferably spaghetti
- 6 large eggs
- 6 ounces of pancetta or bacon, chopped
- 3/4 cup of freshly grated Parmesan cheese (or 1/2 cup of nutritional yeast)
- Salt and pepper to taste
- Peas
How to make Cheesecake Factory Pasta Carbonara
- Cook pasta according to package directions.
- Meanwhile, heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
- Add bacon and cook until crispy, about 5 minutes. Transfer to a paper towel-lined plate; drain all but 1 tablespoon of fat from the skillet.
- Reduce heat to medium and add garlic, red pepper flakes and salt; cook 30 seconds or until fragrant, stirring frequently.
- Stir in peas and 3 tablespoons water; cook 1 minute or until peas are heated through and most of the liquid has evaporated, stirring occasionally.
- Remove from heat and stir in cheese until melted.
- Drain pasta; return to pot over low heat for 1 minute or until warm enough to serve on plates with sauce spooned over top.
- Divide bacon evenly among servings; sprinkle with parsley leaves before serving if desired.
- Serve immediately.
Tips
- Start with the pasta.
- Get your bacon crispy but not burnt. It’s OK if some of it is burnt, though, because that’s what makes carbonara so delicious!
- Add a little bit of water to the pan with the bacon, and boil it until it has evaporated almost entirely. This will help temper the flavor of the bacon fat and make for a creamier sauce.
- Stir in some eggs last second before serving. This will make sure they don’t overcook in their hot environment or fall apart when you try to eat them with your fork or spoon!
What to serve with?
The perfect complement to pasta carbonara is a crisp salad. The acidity of the dressing will cut through the richness of the carbonara and help you avoid feeling overly full.
Storage
Storing pasta carbonara is easy.
You can store the sauce in the fridge for up to 3 days and the pasta should stay fresh for up to 7 days. If you’re planning on keeping it longer than that, keep it in an airtight container or baggie and store it in the freezer.
Reheating
Reheating pasta carbonara is a simple process.
- Make sure to take the pasta carbonara out of the fridge about 10 minutes before you plan to reheat it so that it can come up to room temperature.
- Put your pasta carbonara in a microwave-safe dish and heat for 1 minute per serving on high power, then stir with a fork or spoon and microwave for another 30 seconds if needed.
- If you have leftover sauce, you can add it back into the pan with the pasta and let it sit for about 5 minutes until heated through.
Health Benefits
Pasta carbonara is a simple dish that is full of comfort. It’s also full of protein, which can help keep you feeling fuller for longer. Plus, it tastes delicious! That’s why we’re here to talk about the health benefits of pasta carbonara.
Carbohydrates are one of the main nutrients in pasta carbonara. In fact, they make up over half of your daily recommended intake. Carbohydrates are broken down into glucose and used by the body as energy. They also help you maintain your blood sugar levels throughout the day, which is important for avoiding fatigue and other symptoms of low blood sugar or hypoglycemia.
Pasta carbonara also includes eggs, which contain several essential vitamins and minerals that are good for your health: vitamin A (helps maintain vision), iron (helps transport oxygen from your lungs to your tissues), zinc (helps strengthen immune system), selenium (protects against oxidative stress). Eggs also contain protein, which provides four essential amino acids that are needed to build muscles and repair tissues throughout the body (lysine). These amino acids include leucine (needed for muscle growth), lysine (needed for nerve function), valine (needed for tissue growth), and isoleucine (protects against oxidative stress).
Nutrition Facts
Per serving (1/4 recipe)
- Calories: 630
- Fat: 30g
- Saturated fat: 12g
- Cholesterol: 130mg
- Sodium: 1330mg
- Carbohydrates: 35g
- Fiber: 2g
- Sugar: 5g
- Protein: 31g.
FAQ
What is carbonara cream made of?
Carbonara cream is a thick, creamy sauce that’s made by combining cream, butter, and cheese. Its flavor and texture are similar to that of Alfredo sauce, but it’s usually seasoned with salt and pepper instead of garlic.
Does authentic carbonara have peas?
Authentic carbonara doesn’t have peas, but that doesn’t mean you can’t add them if you’re a fan.
If you want to make authentic carbonara with peas, you will need to use fresh or frozen peas instead of canned ones. You can add them right before serving or cook them into the sauce as it cooks, which will reduce their crunchiness and make them easier to eat.
Conclusion
So, there you have it. Everything you need to make pasta carbonara cheesecake factory at home. We hope this was an insightful read and that you’ll be making Pasta Carbonara from now on. Leave us a comment below and tell us what you think of this recipe. If you try it out, please let us know how it goes!
Other Delicious Cheesecake Factory Recipes:
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- Chicken And Biscuits Cheesecake Factory Recipe
- Cheesecake Factory Tomato Basil Pasta
- Miso Salmon Cheesecake Factory Recipe
- Chicken Samosas Cheesecake Factory Recipe
- Thai Coconut Lime Chicken Cheesecake Factory
- Cheesecake Factory Truffle Honey Chicken
Ingredients
- 1 pound of pasta, preferably spaghetti
- 6 large eggs
- 6 ounces of pancetta or bacon, chopped
- 3/4 cup of freshly grated Parmesan cheese (or 1/2 cup of nutritional yeast)
- Salt and pepper to taste
- Peas
Instructions
- Cook pasta according to package directions.
- Meanwhile, heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
- Add bacon and cook until crispy, about 5 minutes. Transfer to a paper towel-lined plate; drain all but 1 tablespoon of fat from the skillet.
- Reduce heat to medium and add garlic, red pepper flakes and salt; cook 30 seconds or until fragrant, stirring frequently.
- Stir in peas and 3 tablespoons water; cook 1 minute or until peas are heated through and most of the liquid has evaporated, stirring occasionally.
- Remove from heat and stir in cheese until melted.
- Drain pasta; return to pot over low heat for 1 minute or until warm enough to serve on plates with sauce spooned over top.
- Divide bacon evenly among servings; sprinkle with parsley leaves before serving if desired.
- Serve immediately.
