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 recipe is a go-to comfort meal in my home especially on busy weeknights when I want something delicious without much fuss
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 plus 25 grams for garnish
- Ground black pepper: 1 teaspoon plus cracked black pepper to taste
- Salt: 0.5 teaspoon
- Egg yolks: 2 large whisked
- Unsalted butter: 28 grams
- Fresh parsley: 1 tablespoon chopped
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 My family gathers around the table enjoying this dish together especially on cold evenings sharing stories and laughter
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
Nutritional Information
Calories 645 Total Fat 38 g Carbohydrates 47 g Protein 27 g
Save This creamy ravioli carbonara is sure to impress with its rich flavors and simplicity
Recipe FAQs
- → How do I prevent ravioli from breaking during cooking?
Use a gentle boil and avoid overcrowding the pot. Stir occasionally and cook only until they float or reach package instructions timing.
- → Can I substitute pancetta with another ingredient?
Bacon can be used as a substitute for pancetta, or omit entirely and sauté mushrooms for a vegetarian alternative.
- → What is the best way to temper the egg yolks in the sauce?
Slowly whisk warm sauce into the yolks to gradually raise their temperature before combining with the skillet mixture, preventing curdling.
- → How can I adjust the sauce consistency?
Add reserved pasta cooking water a little at a time to loosen the sauce until it reaches a silky and smooth texture.
- → What garnishes complement this dish best?
Fresh parsley, additional grated Parmesan, and a sprinkle of cracked black pepper enhance both flavor and presentation.