The Cheesecake Factory's Four Cheese Pasta is an outrageously rich, cream-drenched bow-tie pasta with a blend of mozzarella, Romano, Parmesan, and ricotta.
copycat · cheesecake-factory · casual-dining · pasta
🕑Prep10 min
🍳Cook20 min
⏱Total30 min
🍽Serves4
⭐DifficultyMedium
Ingredients
1 pound farfalle (bow-tie) pasta
2 tablespoons unsalted butter
3 cloves garlic, minced
1 1/2 cups heavy cream
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/4 cup grated Pecorino Romano cheese
1/2 cup ricotta cheese
1/2 teaspoon kosher salt
1/4 teaspoon white pepper
1/4 teaspoon nutmeg
2 tablespoons fresh basil, chopped
Instructions
1.Cook the pasta. Bring a large pot of salted water to a rolling boil. Cook the farfalle until al dente according to package directions. Reserve 1 cup of pasta water before draining.
2.Start the sauce. In a large skillet, melt the butter over medium heat. Add the garlic and cook for 30 seconds until fragrant — don't let it brown.
3.Add the cream. Pour in the heavy cream and bring to a gentle simmer. Cook for 3-4 minutes until slightly reduced and thickened.
4.Melt in the cheeses. Reduce heat to low. Add the mozzarella, Parmesan, and Romano, stirring after each addition until melted and smooth. Dollop in the ricotta and stir gently — some ricotta streaks throughout the sauce is ideal.
5.Season the sauce. Add the salt, white pepper, and nutmeg. The nutmeg should be barely perceptible — it rounds out the cheese flavors without being identifiable.
6.Combine with pasta. Add the drained farfalle to the sauce and toss until every piece is coated. If the sauce is too thick, add reserved pasta water a few tablespoons at a time until creamy. Garnish with fresh basil and serve immediately.
The Cheesecake Factory’s Four Cheese Pasta is one of the most indulgent pasta dishes on any chain restaurant menu. It’s essentially a four-cheese cream sauce tossed with bow-tie pasta, and it makes no apologies for being rich. The combination of mozzarella for stretch, Parmesan and Romano for sharp salty depth, and ricotta for creamy sweetness creates a sauce that’s more complex than any single cheese could achieve.
The Cheesecake Factory is known for generous portions, and this recipe follows suit. Each serving is a full plate of pasta in a cream sauce that clings to every fold and ruffle of the farfalle. It’s not health food — it’s celebration food.
Four Cheese Harmony
Each cheese has a role. Mozzarella provides melt and stretch. Parmesan adds sharp, salty flavor. Romano brings a sharper, more pungent edge. Ricotta adds sweet creaminess and those characteristic white streaks.
Don’t fully incorporate the ricotta. Leave some visible streaks and dollops. This gives you bites that are pure cream sauce and bites with an extra hit of ricotta richness.
Pasta water is your safety net. The starchy pasta water thins the sauce while helping it cling to the pasta. If your sauce tightens up, a few tablespoons of pasta water brings it right back.
Cheesecake Factory Portions at Home
This dish costs about $18-20 at The Cheesecake Factory. At home, four generous servings cost about $10 total — roughly $2.50 per plate. You get the same indulgent experience at a fraction of the cost.
Copycat Cheesecake Factory Four Cheese Pasta
The Cheesecake Factory's Four Cheese Pasta is an outrageously rich, cream-drenched bow-tie pasta with a blend of mozzarella, Romano, Parmesan, and ricotta.
Prep10 min
Cook20 min
Total30 min
Servings
4
At home~$4.20/serving
vs
Restaurant~$18.90/serving
You save ~78%
Ingredients
Instructions
💡
Pro tip: This recipe tastes even better the next day. The flavors need time to meld together in the fridge.
❄️
Storage: Keeps in an airtight container in the fridge for up to 2 weeks. Freezer-friendly for up to 3 months.
~350-550 cal/serving · Rich & Indulgent🔥
CopycatSpices
Copycat Cheesecake Factory Four Cheese Pasta
The Cheesecake Factory's Four Cheese Pasta is an outrageously rich, cream-drenched bow-tie pasta with a blend of mozzarella, Romano, Parmesan, and ricotta.
copycat · cheesecake-factory · casual-dining · pasta
🕑Prep10 min
🍳Cook20 min
⏱Total30 min
🍽Serves4
⭐DifficultyMedium
Ingredients
1 pound farfalle (bow-tie) pasta
2 tablespoons unsalted butter
3 cloves garlic, minced
1 1/2 cups heavy cream
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/4 cup grated Pecorino Romano cheese
1/2 cup ricotta cheese
1/2 teaspoon kosher salt
1/4 teaspoon white pepper
1/4 teaspoon nutmeg
2 tablespoons fresh basil, chopped
Instructions
1.Cook the pasta. Bring a large pot of salted water to a rolling boil. Cook the farfalle until al dente according to package directions. Reserve 1 cup of pasta water before draining.
2.Start the sauce. In a large skillet, melt the butter over medium heat. Add the garlic and cook for 30 seconds until fragrant — don't let it brown.
3.Add the cream. Pour in the heavy cream and bring to a gentle simmer. Cook for 3-4 minutes until slightly reduced and thickened.
4.Melt in the cheeses. Reduce heat to low. Add the mozzarella, Parmesan, and Romano, stirring after each addition until melted and smooth. Dollop in the ricotta and stir gently — some ricotta streaks throughout the sauce is ideal.
5.Season the sauce. Add the salt, white pepper, and nutmeg. The nutmeg should be barely perceptible — it rounds out the cheese flavors without being identifiable.
6.Combine with pasta. Add the drained farfalle to the sauce and toss until every piece is coated. If the sauce is too thick, add reserved pasta water a few tablespoons at a time until creamy. Garnish with fresh basil and serve immediately.
Notes
Equipment You'll Need
Large skillet or saute pan
For building the cheese sauce and tossing with pasta
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