Cheese ravioli tossed in creamy sauce with pancetta, Parmesan, and parsley for a satisfying Italian-inspired 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 - 1/2 cup whole milk (optional, substitute with cream for 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
→ Garnish
12 - 0.9 oz Parmesan cheese, grated
13 - 1 tablespoon fresh parsley, chopped
14 - Cracked black pepper, to taste
# How to make it:
01 - Bring a large pot of salted water to a boil. Add the ravioli and cook according to package instructions, 3–5 minutes for fresh or 8–10 minutes for frozen. Reserve 1/2 cup pasta cooking water, then drain the ravioli and set aside.
02 - In a large skillet over medium heat, cook diced pancetta or bacon until crisp, about 4 to 5 minutes. Remove with a slotted spoon onto paper towels, leaving approximately 1 tablespoon of rendered fat in the skillet.
03 - Melt butter in the same skillet over medium-low heat. Add minced garlic and sauté for 30 seconds until fragrant. Stir in heavy cream and milk, warming gently for 2 to 3 minutes. Add grated Parmesan, black pepper, and salt, whisking until the cheese melts and blends smoothly.
04 - Whisk egg yolks in a small bowl. Gradually incorporate several tablespoons of the warm sauce into the yolks while whisking continually to temper. Slowly return the tempered yolks to the skillet, stirring constantly. Cook for 2 minutes until the sauce thickens slightly, taking care not to boil.
05 - Add cooked ravioli to the skillet and gently toss to coat in the sauce. Return crispy pancetta to the pan and mix thoroughly. If the sauce is overly thick, add reserved pasta water incrementally to reach desired consistency.
06 - Divide ravioli evenly among plates. Sprinkle with additional grated Parmesan, chopped fresh parsley, and cracked black pepper. Serve immediately.
