Cheese ravioli tossed in creamy carbonara sauce with pancetta, Parmesan, and parsley for a hearty Italian-inspired meal.
# 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 use all cream for richer sauce)
07 - 1/2 cup Parmesan cheese, grated
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 Parmesan cheese, grated
13 - 1 tablespoon fresh parsley, chopped
14 - Cracked black pepper, to taste
# How-To Steps:
01 - Fill a large pot with water, add 1 teaspoon 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 cooking water, drain ravioli and set aside.
02 - In a large skillet over medium heat, cook diced pancetta or bacon until crisp, about 4–5 minutes. Transfer to paper towel-lined plate, leaving 1 tablespoon rendered fat in the skillet.
03 - Melt butter in the skillet with pancetta fat. 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.
04 - Add grated Parmesan, black pepper, and salt to the skillet. Whisk continuously until cheese melts smoothly into the sauce.
05 - Whisk egg yolks in a small bowl. Gradually add several tablespoons of warm sauce to yolks, whisking constantly to temper. Slowly pour tempered yolks into skillet, stirring continuously. Cook for 2 minutes without boiling until sauce slightly thickens.
06 - Add cooked ravioli to skillet and toss gently to coat in sauce. Return crispy pancetta to pan and mix well. Adjust sauce consistency by adding reserved pasta water as needed.
07 - Divide ravioli among plates. Garnish with extra grated Parmesan, chopped parsley, and cracked black pepper. Serve immediately.
