Cheese ravioli tossed with creamy carbonara sauce, crispy pancetta, Parmesan, and fresh parsley for savory comfort.
# Components:
→ For the Ravioli
01 - 20 oz cheese-filled ravioli (fresh or frozen)
02 - 1 teaspoon salt, for boiling water
→ For the 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 heavy cream for extra richness)
07 - 1.75 oz 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
→ For Garnish
12 - 0.9 oz Parmesan cheese, grated
13 - 1 tablespoon fresh parsley, chopped
14 - Cracked black pepper, to taste
# Preparation Steps:
01 - Bring a large pot of water to a boil with 1 teaspoon salt. Add ravioli and cook according to package instructions: 3–5 minutes if fresh, 8–10 minutes if frozen. Reserve 1/2 cup pasta cooking water, then 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 a paper towel-lined plate, leaving approximately 1 tablespoon rendered fat in the skillet.
03 - Melt butter in the same skillet, 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 continuously until the cheese melts completely 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, avoiding boiling.
06 - Add cooked ravioli to the skillet and toss gently to coat with sauce. Return pancetta to the skillet and mix well. If sauce is too thick, gradually add reserved pasta water until desired consistency is achieved.
07 - Divide ravioli among plates. Top with extra grated Parmesan, chopped parsley, and cracked black pepper. Serve immediately.
