Best 3 Eggless Spaghetti Carbonara California Pizza Kitchen Recipes

**Indulge in a Delightful Culinary Journey: Discover the Art of Eggless Spaghetti Carbonara and California Pizza Kitchen's Signature Dishes**

Embark on a delectable gastronomic adventure with this comprehensive guide to eggless spaghetti carbonara and California Pizza Kitchen's (CPK) signature creations. Immerse yourself in the art of crafting a rich and creamy carbonara sauce without eggs, using wholesome ingredients that capture the essence of this classic Italian dish.

Delight in the symphony of flavors as you explore CPK's tantalizing menu, featuring their famous barbecue chicken pizza, bursting with smoky and tangy flavors, and the refreshing Thai crunch salad, a harmonious blend of textures and tastes. Satisfy your sweet cravings with the irresistible salted caramel cookie dough bites, a symphony of sweet and salty perfection.

Unlock the culinary secrets behind these extraordinary dishes, with step-by-step instructions and expert tips to guide you through each recipe. Elevate your home cooking skills and impress your loved ones with meals that are not only delicious but also visually stunning.

**Recipes Included:**

1. Eggless Spaghetti Carbonara: Discover the art of crafting a creamy and flavorful carbonara sauce without eggs, using simple ingredients that deliver a rich and indulgent taste experience.

2. CPK Barbecue Chicken Pizza: Recreate CPK's iconic barbecue chicken pizza in the comfort of your own kitchen. Indulge in a smoky, tangy, and utterly satisfying pizza that will transport your taste buds to culinary heaven.

3. CPK Thai Crunch Salad: Experience a burst of flavors and textures with this refreshing Thai crunch salad, featuring a medley of crisp vegetables, crunchy peanuts, and a tangy dressing that will leave you craving more.

4. CPK Salted Caramel Cookie Dough Bites: Satisfy your sweet tooth with these irresistible cookie dough bites, filled with a gooey salted caramel center and coated in a delicate layer of cookie dough. A perfect treat to end any meal on a high note.

Here are our top 3 tried and tested recipes!

EGGLESS SPAGHETTI CARBONARA - CALIFORNIA PIZZA KITCHEN

Eggless Spaghetti Carbonara - California Pizza Kitchen image

Make and share this Eggless Spaghetti Carbonara - California Pizza Kitchen recipe from Food.com.

Provided by Brookelynne26

Categories Spaghetti

Time 15m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

1 lb spaghetti
3/4 cup crumbled cooked bacon, about 12 strips
1 cup frozen baby peas
2 1/2 cups heavy cream
1 cup freshly grated parmesan cheese
1 tablespoon chopped fresh Italian parsley
fresh ground black pepper, to taste

Steps:

Bring a large pot of salted water to a rapid boil. Cook spaghetti 8 -9 minutes, or until al dente. (Pasta cooking time will need to coincide with the finishing of the sauce).
In a large frying pan heat thebacon pieces over medium high heat until they start to sizzle. Add the peas and cream. Bring the sauce to a boil and reduce heat slightly. Boil gently for 8 minutes. Sprinkle in parmesan and stir continuosly to blend in and thicken the sauce.
Drain pasta and immediatley toss with the sauce. Add black pepper to taste and garnish with fresh parsley.

SPAGHETTI CARBONARA

Spaghetti Carbonara image

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 7

Ingredients

Kosher salt
12 ounces spaghetti
6 slices thick-cut bacon, cut into 1/2-inch pieces
4 large eggs, lightly beaten
1 cup grated parmesan cheese (about 4 ounces), plus more for topping
Freshly ground pepper
2 tablespoons chopped fresh parsley

Steps:

Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/4 cup cooking water, then drain the pasta.
Meanwhile, cook the bacon in a large skillet over medium heat, stirring occasionally, until crisp, about 8 minutes. Add the spaghetti and reserved pasta cooking water to the skillet and toss to combine.
Add the eggs, parmesan, 1/2 teaspoon salt and 1 1/2 teaspoons pepper; toss to coat. Cook, tossing continuously to avoid scrambling the eggs, until the sauce is creamy, about 1 minute. Stir in the parsley. Serve topped with more parmesan.

CALIFORNIA PIZZA KITCHENS KUNG PAO SPAGHETTI

California Pizza Kitchens Kung Pao Spaghetti image

This is a perfect pasta for people who love spicy food. Be careful not to eat the whole Chinese dried chili peppers.

Provided by Sharon123

Categories Chicken

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 19

Ingredients

1/2-1 1/2 cup chicken stock or 1/2-1 1/2 cup vegetable stock
2 tablespoons cornstarch
3/4 cup soy sauce
1/2 cup dry sherry
3 tablespoons red chili paste with garlic
1/4 cup sugar
2 tablespoons red wine vinegar
2 tablespoons toasted sesame oil
2 egg whites
2 tablespoons cornstarch
1/2 teaspoon salt
1 lb spaghetti
1/2 cup olive oil, plus
2 tablespoons olive oil
1 lb boneless skinless chicken breast, cut in 3/4-inch cubes
10 -15 whole chinese dried red chili peppers (don't eat these, they are for color and heat)
1 cup unsalted dry roasted peanuts
1/4 cup minced garlic
3 cups coarsely-chopped scallions, greens and whites

Steps:

To Make the Kung Pao Sauce:.
In a medium saucepan, whisk together the chicken stock and cornstarch until the cornstarch is fully dissolved. Stir in all the remaining sauce ingredients and bring to a boil over medium-high heat. Reduce the heat and simmer until the sauce is thick enough to coat the back of a spoon, 15 to 20 minutes. Set aside.
To Make Egg White-Cornstarch Mixture:
In a mixing bowl, use a whisk to stir together the egg whites, cornstarch, and salt until thoroughly blended; be careful not to beat them into a froth. Set aside.
To Prepare the Pasta:.
Bring a large pot of salted water to a rapid boil. Add the pasta and cook until al dente, 8 to 10 minutes.
Meanwhile, in a large nonstick frying pan over high heat, heat the olive oil for about 1 minute. Add the chicken pieces to the Egg White-Cornstarch Mixture and toss to coat them. Taking care to avoid splattering, add the coated chicken to the pan and cook like a solid pancake until the egg mixture sets; then, using a large spatula, carefully flip the chicken pieces over together and, with a wooden spoon, gently separate the pieces.
Gently stir the Chinese peppers and roasted peanuts into the pan. As soon as they darken in color, after no more than 1 minute, stir in the garlic and scallions. Once the garlic begins to brown, after no more than 30 seconds, add the Kung Pao Sauce and toss and stir to coat the ingredients.
When the pasta is ready, drain it well and, in a large mixing or serving bowl, toss it thoroughly with the sauce. Serve family-style or transfer to individual serving bowls, arranging the chicken, vegetables, and peppers.

Nutrition Facts : Calories 874.4, Fat 42.4, SaturatedFat 6.1, Cholesterol 49, Sodium 2358.8, Carbohydrate 85.2, Fiber 6.5, Sugar 13.1, Protein 36.8

Tips:

Use high-quality ingredients for the best flavor. Fresh eggs, good quality cheese, and flavorful bacon are essential.
Cook the bacon until it is crispy but not overcooked. You want the bacon to add flavor to the dish, not be tough and chewy.
Do not overcook the spaghetti. It should be cooked al dente, which means it should be firm to the bite.
Reserve some of the pasta cooking water before draining. This water can be used to thin out the sauce if it becomes too thick.
Add the eggs and cheese to the hot pasta and bacon. This will help to create a creamy sauce.
Season the dish with salt and pepper to taste.
Serve the spaghetti carbonara immediately, topped with additional cheese and black pepper, if desired.

Conclusion:

This eggless spaghetti carbonara is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is creamy, flavorful, and satisfying. The best part is that it can be made with ingredients that you probably already have on hand. So next time you are looking for a quick and easy pasta dish, give this eggless spaghetti carbonara a try.