This copycat Cheesecake Factory is simply the best! We make it almost every week!

Ever find yourself craving that creamy, dreamy pasta carbonara from Cheesecake Factory but don’t feel like getting dressed and driving there? Oh, me too! This copycat recipe is perfect for those nights after a long day of work when you're craving something comforting yet luxurious. This dish has its roots in Italy, but it's the American twist from Cheesecake Factory that we're all obsessed with. The rich, savory sauce mingles perfectly with the pasta, making it a meal you’ll want to make again and again.

This creamy pasta carbonara pairs wonderfully with a fresh, crisp side salad to balance the richness of the pasta. You could also serve it with some garlic bread for a little extra indulgence. And don’t forget a light, citrusy drink like lemonade or a chilled white wine to refresh your palate between bites!

Servings: 4

12 oz spaghetti
2 tbsp olive oil
4 slices bacon, diced
2 cloves garlic, minced
1 cup heavy cream
1 cup grated Parmesan cheese
2 large eggs
Salt and black pepper, to taste
Fresh parsley, chopped (for garnish)

Cook the spaghetti according to the package instructions until al dente. Drain and set aside.

In a large skillet, heat the olive oil over medium heat. Add the diced bacon and cook until crispy.

Add the minced garlic to the skillet and sauté for about 1 minute, until fragrant.

Reduce the heat to low and stir in the heavy cream. Let it simmer for a few minutes.

In a bowl, whisk together the grated Parmesan cheese and eggs until well combined.

Slowly pour the egg and cheese mixture into the skillet, stirring constantly to avoid scrambling the eggs.

Toss the cooked spaghetti in the skillet, ensuring it is well coated with the creamy sauce.

Season with salt and black pepper to taste.

Serve immediately, garnished with fresh parsley.

If you're not a fan of bacon or are looking for a vegetarian option, you can substitute the bacon with sautéed mushrooms. For a lighter version, use half-and-half instead of heavy cream. And if you like a bit of a kick, adding a pinch of red pepper flakes while cooking the garlic will do the trick!