Cheese-filled ravioli tossed in creamy carbonara sauce with pancetta, Parmesan, and parsley for a savory Italian dish.
# What You'll 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 - ½ cup whole milk (optional: use all heavy cream for extra richness)
07 - 1¾ oz Parmesan cheese, grated
08 - 1 teaspoon ground black pepper
09 - ½ teaspoon salt
10 - 2 large egg yolks, whisked
11 - 2 tablespoons unsalted butter
→ Garnish
12 - ⅞ oz Parmesan cheese, grated
13 - 1 tablespoon fresh parsley, chopped
14 - Cracked black pepper, to taste
# How to Make It:
01 - Fill a large pot with water and add 1 teaspoon of salt. Bring to a boil, then add the ravioli. Cook according to package directions: 3–5 minutes for fresh or 8–10 minutes for frozen. Reserve ½ cup of pasta cooking water before draining. Set ravioli aside.
02 - 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, leaving about 1 tablespoon of rendered fat in the skillet.
03 - Melt butter in the same skillet, then add minced garlic and sauté for 30 seconds until fragrant. Reduce heat to medium-low and stir in heavy cream and milk. Warm gently for 2–3 minutes, then whisk in grated Parmesan cheese, black pepper, and salt until the cheese melts smoothly.
04 - In a small bowl, whisk the egg yolks. Gradually add several tablespoons of the warm sauce to the yolks, whisking constantly to temper. Slowly return the tempered yolks to the skillet, stirring continuously. Cook for 2 minutes more until the sauce thickens slightly, taking care not to boil.
05 - Add cooked ravioli to the skillet and gently toss to coat with sauce. Return pancetta to the pan and mix well. If sauce is too thick, add reserved pasta water gradually until desired consistency is reached.
06 - Divide ravioli among plates. Garnish with extra grated Parmesan cheese, chopped parsley, and cracked black pepper. Serve immediately.
