30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Copycat Cheesecake Factory Pasta Carbonara
A refined version of the classic carbonara, using higher-quality ingredients and a more nuanced sauce.
Total Time
35
Yield
4
Calories
900 cal
Difficulty
Medium
Cuisine
Italian
(0 reviews)
What You'll Need
Equipment:
Large pot, Large skillet, Whisk, Slotted spoon, Microplane •
Shop these items →
Instructions
Cook Pasta in heavily salted boiling water until al dente. Reserve 1 cup of pasta water before draining.
Cook Guanciale in a large skillet over medium heat until crispy and rendered. Remove guanciale with a slotted spoon and set aside, leaving rendered fat in the skillet.
In a bowl, whisk together Egg Yolks, Whole Egg, Heavy Cream, Parmigiano-Reggiano Cheese, Pecorino Romano Cheese, Black Pepper, and Nutmeg.
Add drained Pasta to the skillet with the guanciale fat. Toss to coat.
Remove skillet from heat. Gradually pour the Egg mixture over the Pasta, tossing constantly to create a creamy sauce. Add reserved pasta water, 1 tablespoon at a time, if needed to adjust consistency.
Stir in the cooked Guanciale. Serve immediately, garnished with additional Parmigiano-Reggiano Cheese and Black Pepper.
