AJ and Adeline Love the Cheesecake Factory Pasta Carbonara so…I came up with this recipe to satisy their cravings at home. Although not a perfect knock off, I got rave reviews, so YaY!
1 lb. bacon
1 lb. linguine pasta
1 whole small onion, finely diced
6 cloves garlic, minced or grated
2 cups chicken stock
2 c. freshly grated parmesan cheese plus more for sprinkling
1 hand ful of fresh parley, chopped
1/2 stick of butter
frozen peas ( I just eye ball this amount)
black pepper to taste
1-cut up bacon into a skillet and cook until browned ( i use my kitchen scissors). Remove to a plate the browned bacon with a slotted spoon.
2-add onion to the bacon grease still in pan and cook down over med-high heat for a couple minutes.
3-add garlic and cook for just a minute and then remove the onions and garlic to a plate with the same slotted spoon.
4-disregard all that bacon grease
5-add 1 cup of the chicken stock to the pan on high heat and scrape off all the bacon bits stuck to bottom of pan. Whisk for a few minutes then add the 2nd cup of chicken stock.
6-add in the bacon, onions and garlic and simmer over medium heat.
7-cook the pasta
8-beat 4 eggs in a large bowl and add in the parm cheese and parsley. mix well.
9-drain pasta and put pasta back into pot
10-add a few cooked noodles into the egg mixture and stir fast to temper the eggs
11- now pour the egg mixture into the other noodles and stir vigorously to avoid a scramble situation.
12-add in frozen peas and pepper to taste.