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 has become a family favorite with its perfect blend of flavors and effortless preparation.
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 (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 to 5 minutes if fresh, 8 to 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 to 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 to 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 recipe always brings our family together for a cozy dinner full of laughter and sharing.
Notes
For a vegetarian version omit pancetta or bacon and sauté mushrooms in olive oil for added flavor. Adjust sauce consistency with pasta water as needed avoid overcooking ravioli to prevent them from breaking. 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
Nutritional Information
Calories 645 Total Fat 38 g Carbohydrates 47 g Protein 27 g per serving
Save This carbonara ravioli is the perfect quick indulgence you can recreate any day for a comforting meal.
Recipe FAQs
- → How do I cook ravioli without it breaking?
Use plenty of boiling salted water and stir gently during cooking. Avoid overcooking by following package times closely and draining immediately once done.
- → Can I substitute pancetta with other ingredients?
Yes, bacon works well as a substitute. For a vegetarian version, omit pancetta and sauté mushrooms for added texture and flavor.
- → What is the best way to thicken the carbonara sauce?
Tempering egg yolks with warm sauce and gently cooking without boiling helps thicken it while keeping a creamy texture.
- → How can I adjust sauce consistency if it’s too thick?
Add reserved pasta cooking water a little at a time until reaching the desired creamy consistency without thinning too much.
- → What herbs complement this dish best?
Fresh parsley adds brightness and a mild herbal note balancing the rich, savory flavors of the pancetta and Parmesan.