Homemade Cheesecake Factory Carbonara

Instructions

1. 1

   Bring a large pot of generously salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente. Before draining, reserve about 1 1/2 cups of the starchy pasta water, then drain the pasta.

2. 2

   While the pasta cooks, cook the diced bacon in a large skillet over medium heat until crispy. Using a slotted spoon, remove the bacon and set aside on a paper towel-lined plate, leaving about 2-3 tablespoons of bacon fat in the skillet. Discard any excess fat.

3. 3

   In a medium bowl, whisk together the whole eggs, egg yolks, 1 cup of grated Parmesan cheese, and 1/2 teaspoon of freshly ground black pepper. Set aside.

4. 4

   Reduce the heat under the skillet with the bacon fat to low. Add the minced garlic and cook for about 30 seconds until fragrant, being careful not to burn it.

5. 5

   Add the drained hot pasta directly into the skillet with the garlic and bacon fat. Toss to coat. Remove the skillet from the heat.

6. 6

   Gradually add the egg and cheese mixture to the pasta, tossing constantly with tongs. This is crucial to prevent the eggs from scrambling; the residual heat from the pasta will cook the eggs into a creamy sauce. Slowly add 1/4 cup of the reserved pasta water, continuing to toss until the sauce thickens and coats the pasta evenly. Add more pasta water, one tablespoon at a time, if the sauce is too thick, until desired consistency is reached.

7. 7

   Stir in the heavy cream and thawed peas, then fold in the crispy bacon. Taste and adjust seasoning with salt and additional black pepper if needed.

8. 8

   Serve immediately, garnished with extra grated Parmesan cheese.