Cheese ravioli in creamy carbonara sauce with pancetta, Parmesan, and parsley for a savory Italian-inspired meal.
# 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 (or use all cream for extra richness)
07 - 1¾ oz grated Parmesan cheese
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 grated Parmesan cheese
13 - 1 tablespoon fresh parsley, chopped
14 - Cracked black pepper, to taste
# Method:
01 - Fill a large pot with water, add 1 teaspoon of 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 ½ cup of the pasta cooking water. Drain and set 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 skillet, then add minced garlic and sauté for 30 seconds until fragrant. Reduce heat to medium-low, add heavy cream and milk, and stir gently for 2–3 minutes to warm.
04 - Add grated Parmesan, black pepper, and salt to the skillet. Whisk until the cheese melts smoothly into the sauce.
05 - In a small bowl, whisk egg yolks. Gradually add several tablespoons of the warm sauce to the yolks while whisking constantly to temper. Slowly pour the tempered yolks back into the skillet, stirring continuously. Cook for 2 minutes until the sauce thickens slightly—do not boil.
06 - Add cooked ravioli to the skillet and toss gently to coat evenly. Return pancetta or bacon to the pan and mix well. If the sauce is too thick, gradually add reserved pasta water until desired consistency is reached.
07 - Divide the ravioli among serving plates. Top with extra grated Parmesan, chopped parsley, and cracked black pepper. Serve immediately.
