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.
This dish is a personal favorite for its blend of rich flavors and quick preparation time, making it perfect for dinner any night of the week.
Ingredients
- Cheese-filled ravioli: 567 grams fresh or frozen
- Salt: 1 teaspoon for boiling water
- Pancetta or bacon: 113 grams diced
- Garlic: 2 cloves minced
- Heavy cream: 240 milliliters
- Whole milk: 120 milliliters or use all cream for extra richness
- Parmesan cheese: 50 grams grated
- Ground black pepper: 1 teaspoon
- Salt: 0.5 teaspoon
- Egg yolks: 2 large whisked
- Unsalted butter: 28 grams
- Parmesan cheese for garnish: 25 grams grated
- Fresh parsley: 1 tablespoon 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.
Save This dish always brings my family together, sparking conversations and smiles around the dinner table.
Notes
Freshly grated Parmesan delivers the best flavor. Pair with a crisp Pinot Grigio or light Italian red wine.
Required Tools
Large pot, large skillet, slotted spoon or strainer, whisk, ladle or measuring cup, mixing bowl, chefs knife and cutting board.
Allergen Information
Contains Wheat (ravioli), Eggs, Milk (cheese, cream, butter). May contain Tree nuts (if using certain brands of cheese). If unsure, double-check all labels for hidden allergens.
Save This ravioli carbonara is a quick and delicious way to impress with minimal effort and maximum flavor.
Recipe Questions
- → Can pancetta be substituted in this dish?
Yes, bacon works well as a substitute and provides similar smoky, crispy texture and flavor.
- → How do I prevent the sauce from breaking?
Temper the egg yolks by slowly whisking in warm sauce before combining everything. Avoid boiling after adding yolks to keep sauce smooth.
- → What is the best way to cook ravioli for this dish?
Boil ravioli in salted water until tender but firm (3-5 minutes fresh, 8-10 minutes frozen) to prevent overcooking and breaking.
- → Can I make a vegetarian version?
Omit pancetta and sauté mushrooms in olive oil for added flavor while maintaining the creamy texture.
- → How can I adjust sauce consistency?
Add reserved pasta cooking water gradually to thin the sauce if it becomes too thick during tossing.
- → Which cheeses work best in this sauce?
Freshly grated Parmesan cheese adds rich, nutty flavor and melts smoothly into the sauce.