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.
I first served this dish on a chilly evening and it quickly became a family favorite thanks to its comforting flavors and simple 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 (plus 25 grams for garnish)
- Ground black pepper: 1 teaspoon
- Salt: 0.5 teaspoon
- Egg yolks: 2 large whisked
- Unsalted butter: 28 grams
- 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 recipe has brought many family dinners to life with laughter and full bellies.
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.
Nutritional Information
Calories: 645, Total Fat: 38 g, Carbohydrates: 47 g, Protein: 27 g per serving
Save This Carbonara ravioli recipe is sure to become a weeknight staple offering both comfort and elegance in every bite.
Recipe FAQs
- → Can I use frozen ravioli for this dish?
Yes, frozen ravioli works well. Just adjust the boiling time to 8–10 minutes to ensure they cook through without falling apart.
- → How do I prevent the sauce from curdling?
Temper the egg yolks by gradually whisking in warm sauce before adding them back to the pan. Cook gently without boiling to maintain a smooth texture.
- → What’s a good vegetarian substitute for pancetta here?
Omitting pancetta and sautéing mushrooms in olive oil adds a savory depth that complements the creamy sauce perfectly.
- → How can I adjust the sauce if it’s too thick?
Add reserved pasta cooking water a little at a time until the sauce reaches your preferred consistency.
- → What herbs enhance the flavor of this dish?
Fresh parsley adds a bright, herbal note that balances the richness of the carbonara sauce.