Cheese ravioli coated in a creamy carbonara sauce with pancetta, Parmesan, and parsley delivers rich, savory taste.
# What You Need:
→ Ravioli
01 - 20 oz cheese-filled ravioli (fresh or frozen)
02 - 1 teaspoon salt, for boiling water
→ Carbonara Sauce
03 - 4 oz pancetta or bacon, diced
04 - 2 cloves garlic, minced
05 - 1 cup heavy cream
06 - 1/2 cup whole milk (or all cream for richness)
07 - 1/2 cup grated Parmesan cheese
08 - 1 teaspoon ground black pepper
09 - 1/2 teaspoon salt
10 - 2 large egg yolks, whisked
11 - 2 tablespoons unsalted butter
→ Garnish
12 - 1/4 cup grated Parmesan cheese
13 - 1 tablespoon fresh parsley, chopped
14 - Cracked black pepper, to taste
# How To Make:
01 - Fill a large pot with water, add salt, and bring to a boil. Add ravioli and cook according to package instructions (3–5 minutes fresh, 8–10 minutes frozen). Reserve 1/2 cup pasta water, drain ravioli, and set aside.
02 - In a large skillet over medium heat, cook pancetta or bacon until crisp, about 4–5 minutes. Transfer to paper towels, leaving 1 tablespoon rendered fat in skillet.
03 - Melt butter in the skillet, add garlic, and sauté 30 seconds until fragrant. Reduce heat to medium-low, add cream and milk, stirring gently for 2–3 minutes to warm.
04 - Add Parmesan, black pepper, and salt to skillet; whisk until cheese melts and sauce is smooth.
05 - Whisk egg yolks in a small bowl. Gradually add warm sauce, whisking constantly to temper. Slowly pour yolk mixture back into skillet, stirring continuously, and cook 2 minutes until sauce thickens without boiling.
06 - Add cooked ravioli to skillet, toss gently to coat with sauce. Return pancetta to pan and mix well. Adjust sauce thickness by adding reserved pasta water as needed.
07 - Divide ravioli among plates. Sprinkle with extra Parmesan, chopped parsley, and cracked black pepper. Serve immediately.
