Ingredients
Scale
- 567 grams cheese-filled ravioli (fresh or frozen)
- 1 teaspoon salt (for boiling water)
- 113 grams pancetta (diced)
- 2 cloves garlic (minced)
- 240 milliliters heavy cream
- 120 milliliters whole milk (or more cream for extra richness)
- 50 grams Parmesan cheese (grated)
- 1 teaspoon ground black pepper
- 0.5 teaspoon salt
- 2 large egg yolks (whisked)
- 28 grams unsalted butter
- 25 grams extra Parmesan cheese (grated, for garnish)
- 1 tablespoon fresh parsley (chopped)
- Cracked black pepper (to taste)
Instructions
- Fill a large pot with water and add 1 teaspoon of salt. Bring it to a boil, then gently add the cheese-filled ravioli. Cook fresh ravioli for 3-5 minutes, or frozen for 8-10 minutes, until tender.
- Carefully reserve 1/2 cup of the pasta cooking water. Drain the ravioli and set them aside, ensuring they stay warm and ready for the sauce.
- In a large skillet over medium heat, cook the diced pancetta until it’s crispy and golden brown, about 4-5 minutes. Remove the pancetta, leaving the flavorful fat behind in the skillet.
- Add 2 tablespoons of unsalted butter and minced garlic to the skillet. Sauté until fragrant, about 30 seconds, then reduce the heat to medium-low.
- Pour in 1 cup of heavy cream and 1/2 cup of whole milk. Stir gently for 2-3 minutes, allowing the mixture to warm through and thicken slightly.
- Add 1/2 cup of grated Parmesan, along with 1 teaspoon of black pepper and 0.5 teaspoon of salt. Whisk until the cheese has melted into a smooth, creamy sauce.
- In a separate bowl, whisk 2 egg yolks. Gradually add a few tablespoons of the warm sauce to the yolks, whisking constantly to temper them. Slowly mix the yolk mixture back into the skillet, stirring for another 2 minutes until slightly thickened.
- Gently fold the cooked ravioli into the skillet with the carbonara sauce, ensuring each piece is coated. Add the crispy pancetta back in and stir to combine. If the sauce is too thick, add a splash of reserved pasta water until reaching your desired consistency.
- Plate your creamy ravioli carbonara with extra grated Parmesan and freshly chopped parsley on top. Finish with a crack of black pepper for that perfect touch. Enjoy immediately for the best flavor!
Notes
For best results, use fresh ravioli and store leftovers in an airtight container. Reheat with a splash of milk or cream.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 5g
- Sodium: 650mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 160mg