Prepare a big pot with water and sprinkle ample salt into it, and boil. Add spaghetti and cook until al dente, tender but firm to the bite.

Reserve 1 cup of pasta water before it is used up. This water will be starch and this will enable the completion of the process of emulsifying the sauce at a later stage which will make it look glossy like in the restaurants.

Cook the chopped bacon in a skillet of size and on medium heat, till it becomes crisp and golden brown.

Discard the bacon and leave it on a plate with a paper towel. Reserve a pan of bacon fat (golden stuff).

Put the butter in the same pan with the drippings of the bacon and allow it to melt. Add the minced garlic and saute 30 seconds -just until fragrant. Do not let it burn, we want the soft, fragrant sizzle.

Whisk the eggs, heavy cream and Parmesan grated in a bowl till smooth and creamy. Stir in a large pinch of black pepper.

And here you are with your carbonara heart, you can do with it, rich, creamy, and full of flavor.

Turn the heat of the skillet to low. Bring the cooked spaghetti into the pan and mix to cover with the buttery bacon mixture.

That is now the most important part; bring the pan out of direct heat and pour the egg mixture into it. In a slow stream, add your egg-cream-cheese mixture as you keep tossing the pasta with your tong. The remaining heat is what gently cooks the eggs, making it that velvety custard-like sauce which is not scrambled eggs!

It may be necessary to add a splash of pasta water that was held back to loosen the sauce to a glistening beauty.

Add the crispy bacon bits (and peas, to taste). Stir thoroughly to the point where bacon flavor has been added to the creamy sauce.

Season with salt and additional black pepper, if necessary.

Eat now--carbonara has no time to lose!

Finish it off with an additional grated Parmesan and sprinkle it with chopped parsley to make it fresh.

Creamy and cheesy and simply cannot resist - your very own Cheesecake Factory Spaghetti Carbonara Recipe is ready to be made.