Save Cheese ravioli tossed in a creamy carbonara sauce with crispy pancetta, Parmesan, and fresh parsley. This Italian-inspired comfort dish delivers rich, savory flavors with minimal effort perfect for a satisfying weeknight meal.
Ingredients
- For the Ravioli: 567 grams cheese-filled ravioli (fresh or frozen), 1 teaspoon salt, for boiling water
- For the Carbonara Sauce: 113 grams pancetta or bacon, diced, 2 cloves garlic, minced, 240 milliliters heavy cream, 120 milliliters whole milk (or use all cream for extra richness), 50 grams Parmesan cheese, grated, 1 teaspoon ground black pepper, 0.5 teaspoon salt, 2 large egg yolks, whisked, 28 grams unsalted butter
- For Garnish: 25 grams Parmesan cheese, grated, 1 tablespoon fresh parsley, chopped, Cracked black pepper, to taste
Instructions
- Step 1:
- Fill a large pot with water, add 1 teaspoon salt, and bring to a boil. Add the ravioli and cook according to package instructions (3–5 minutes if fresh, 8–10 minutes if frozen). Reserve 120 milliliters of the pasta cooking water. Drain ravioli and set aside.
- Step 2:
- In a large skillet over medium heat, cook diced pancetta or bacon until crisp, about 4–5 minutes. Transfer to a paper towel-lined plate. Leave about 1 tablespoon of rendered fat in the skillet.
- Step 3:
- In the same skillet, melt the butter and add minced garlic. Sauté for 30 seconds until fragrant. Reduce the heat to medium-low, then add heavy cream and milk. Stir gently for 2–3 minutes to warm. Add grated Parmesan, black pepper, and salt; whisk until the cheese melts into the sauce.
- Step 4:
- In a small bowl, whisk egg yolks. Gradually add several tablespoons of the warm sauce to the yolks, whisking constantly to temper. Slowly pour the tempered yolks back into the skillet, stirring continuously. Cook for 2 more minutes until the sauce thickens slightly (do not boil).
- Step 5:
- Add the cooked ravioli to the skillet and toss gently to coat in the sauce. Return pancetta or bacon to the pan and mix well. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
- Step 6:
- Divide ravioli among serving plates. Top with extra grated Parmesan, chopped parsley, and cracked black pepper. Serve immediately.
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Save Recipe FAQ
- → How do I prevent ravioli from sticking together?
Boil ravioli in generously salted water and stir gently during the first minute. Drain carefully and toss with a little olive oil or sauce immediately to keep them separated.
- → Can I substitute pancetta with bacon?
Yes, bacon works well for a similar smoky, crispy texture. Cook until crisp before adding to the sauce for best results.
- → How do I thicken the carbonara sauce without curdling the eggs?
Temper the egg yolks by slowly whisking in warm sauce before adding them back to the pan. Stir continuously over low heat until thickened, but avoid boiling.
- → Is there a vegetarian option for this dish?
Omit pancetta or bacon and sauté mushrooms in olive oil to add depth and savory notes to the creamy sauce.
- → What wine pairs well with this creamy, savory dish?
A crisp Pinot Grigio or a light Italian red wine complements the rich sauce and balances the flavors nicely.
- → How can I adjust the sauce consistency?
Add reserved pasta water gradually to the sauce until desired creaminess is reached, ensuring it coats the ravioli smoothly.