Olive Garden-Inspired Ravioli Carbonara

Imagine sinking your fork into pillowy cheese ravioli enveloped in a silky, creamy sauce with crispy bacon and a hint of garlic. This Olive Garden-Inspired Ravioli Carbonara brings the beloved restaurant favorite right to your dinner table with an elevated homemade touch. The combination of tender pasta, savory pancetta, and that signature carbonara richness creates a restaurant-quality meal that’s surprisingly simple to prepare. You’ll learn how to create that perfect carbonara sauce without scrambling the eggs and how to time each component for a flawless, impressive dinner that tastes just like—or dare we say better than—the Olive Garden original.

Why You’ll Love This Recipe

The Olive Garden-Inspired Ravioli Carbonara is a game-changer for both weeknight meals and special occasions. Unlike traditional carbonara that uses long pasta, this version stars cheese-filled ravioli that creates perfect little pockets to capture the luxurious sauce in every bite. The contrast between the tender pasta, the creamy egg-based sauce, and the crispy pancetta creates a textural masterpiece that keeps you coming back for more.

What makes this ravioli and bacon pasta truly special is how it transforms simple ingredients into something extraordinary. The sauce achieves that restaurant-quality richness without heavy cream—relying instead on the traditional technique of emulsifying eggs with starchy pasta water and cheese. It’s sophisticated enough for entertaining but straightforward enough for a Monday night dinner. Plus, it comes together in just about 30 minutes, making it perfect for those evenings when you crave something indulgent without spending hours in the kitchen.

Ingredients

For the Olive Garden-Inspired Ravioli Carbonara you’ll need:

• 20 oz (570g) cheese ravioli (fresh or frozen)
• 8 oz (225g) pancetta or thick-cut bacon, diced
• 4 large eggs, room temperature
• 1 cup (100g) freshly grated Parmesan cheese, plus extra for serving
• 1/2 cup (50g) Pecorino Romano cheese (can substitute with more Parmesan)
• 4 garlic cloves, minced
• 1/2 teaspoon freshly ground black pepper, plus more to taste
• 2 tablespoons fresh parsley, chopped
• 1/2 teaspoon salt (adjust based on the saltiness of your cheese and pancetta)
• 1/4 teaspoon red pepper flakes (optional)
• 2 tablespoons reserved pasta water (as needed)

The key to authentic carbonara flavor lies in using high-quality Parmesan cheese—preferably Parmigiano Reggiano—that you grate yourself rather than using pre-packaged options. Similarly, pancetta offers a more authentic flavor than regular bacon, though both work beautifully in this creamy pasta with bacon dish.

Pro Tips

1. Perfect Egg Technique: The trickiest part of any carbonara is incorporating the eggs without scrambling them. Always remove the pan completely from heat before adding the egg mixture. For this Olive Garden-Inspired Ravioli Carbonara, beat the eggs with the cheese in a separate bowl until well combined, then slowly incorporate them into the warm (not hot) pasta while constantly tossing. The residual heat will gently cook the eggs into a silky sauce rather than scrambled bits.

2. Pasta Water is Liquid Gold: Before draining your ravioli, reserve at least 1/2 cup of the starchy pasta water. This starchy liquid is the secret ingredient that helps the sauce cling to the pasta and achieve that silky texture. Add it a tablespoon at a time if your carbonara sauce seems too thick or isn’t coating the ravioli properly.

3. Room Temperature Eggs: This seemingly small detail makes a huge difference. Cold eggs are more likely to seize up and scramble when they hit the warm pasta. Set your eggs out at least 30 minutes before starting the recipe, or place them in a bowl of warm (not hot) water for 5-10 minutes to quickly bring them to room temperature.

Instructions

Step 1

Bring a large pot of water to a boil. Once boiling, add 1 tablespoon salt and cook the ravioli according to package directions until al dente. Remember that the ravioli will continue cooking slightly when mixed with the hot sauce, so aim for just tender rather than soft. Reserve 1/2 cup of pasta water before draining.

Step 2

While the pasta water is coming to a boil, prepare the egg mixture. In a medium bowl, whisk together the eggs, grated Parmesan, Pecorino Romano, and freshly ground black pepper until well combined. Set aside at room temperature.

Step 3

Heat a large, deep skillet over medium heat. Add the diced pancetta or bacon and cook until crispy and golden, about 5-7 minutes. There’s no need to add oil as the pancetta will release its own fat. This rendered fat becomes an essential flavor component of your Olive Garden-Inspired Ravioli Carbonara.

Step 4

Once the pancetta is crispy, reduce the heat to medium-low and add the minced garlic. Cook for just 30-60 seconds until fragrant, being careful not to burn it as this would impart bitterness to your sauce.

Step 5

When your ravioli is cooked to al dente, drain it (remembering to save that pasta water!) and immediately add it to the skillet with the pancetta and garlic. Toss gently to coat the ravioli in the pancetta fat, being careful not to break the pasta.

Step 6

Here comes the crucial moment: Remove the skillet completely from the heat. Wait about 30 seconds to ensure it’s not too hot, then pour in the egg and cheese mixture while continuously tossing or stirring the pasta. The residual heat will cook the eggs into a creamy sauce without scrambling them.

Step 7

If the sauce seems too thick or isn’t coating the pasta well, add the reserved pasta water a tablespoon at a time while continuing to toss. This creates that signature silky texture that makes Olive Garden-Inspired Ravioli Carbonara so irresistible.

Step 8

Taste and adjust seasoning with salt and additional pepper as needed. Garnish with the chopped parsley and an extra sprinkle of Parmesan cheese before serving immediately.

Variations

Vegetable-Loaded Carbonara: Transform your Olive Garden-Inspired Ravioli Carbonara into a more balanced meal by adding vegetables. Sauté 1 cup of peas, asparagus tips, or halved cherry tomatoes separately and fold them in just before serving. For a heartier version, add sautéed mushrooms which pair beautifully with the creamy carbonara sauce and provide a meaty texture without adding more meat.

Chicken Carbonara Ravioli: For protein lovers, add 1 cup of diced, pre-cooked chicken breast to the skillet after cooking the pancetta. This creates a more substantial meal reminiscent of Olive Garden’s chicken and pasta combinations. The chicken absorbs the flavors of the pancetta and garlic while adding satisfying protein.

Seafood Twist: Replace the pancetta with 8 ounces of sautéed shrimp or lump crab meat for a luxurious seafood version. Cook the seafood separately and fold it in gently at the end to avoid overcooking. This variation is perfect for special occasions or when you’re craving something a bit more elegant.

Storage and Serving

Serving Suggestions: Serve your Olive Garden-Inspired Ravioli Carbonara immediately after preparing, as the sauce is at its silkiest when fresh. Pair it with a simple arugula salad dressed with lemon juice and olive oil to balance the richness of the dish. For a true Olive Garden experience, serve with warm, garlic-rubbed breadsticks for sopping up any remaining sauce.

Storage: While carbonara is best enjoyed fresh, leftovers can be refrigerated in an airtight container for up to 2 days. The sauce may thicken considerably when chilled. To reheat, place in a skillet over low heat with a splash of water or cream, stirring gently until just warmed through. Be careful not to overheat, as the eggs in the sauce may scramble.

Make-Ahead Tips: If you’re planning to serve this dish for a dinner party, you can prepare components ahead of time. Cook and crisp the pancetta and mince the garlic in advance, storing them separately in the refrigerator. The egg and cheese mixture can also be whispered together a few hours ahead and kept at room temperature for up to 1 hour before cooking.

FAQs

Can I use refrigerated ravioli instead of frozen?
Absolutely! Fresh refrigerated ravioli works beautifully in this Olive Garden-Inspired Ravioli Carbonara and often cooks even faster than frozen. Just follow the package instructions for cooking time, which is typically 3-4 minutes for fresh ravioli.

My sauce scrambled a bit. Can I fix it?
If your eggs started to scramble, don’t worry! Quickly add a splash of hot pasta water while vigorously stirring to help smooth out the sauce. For future attempts, make sure to completely remove the pan from heat before adding the egg mixture.

Is it safe to eat sauce made with raw eggs?
The residual heat from the pasta and pan gently cooks the eggs to a safe temperature. If you’re concerned, use pasteurized eggs, which are safe to consume when not fully cooked.

Can I make this dish vegetarian?
Yes! Omit the pancetta and use 1 tablespoon olive oil to sauté the garlic. You can add mushrooms for a meaty texture and umami flavor. For depth, include 1/4 teaspoon smoked paprika to mimic the smoky flavor of the pancetta.

What type of ravioli works best?
Traditional cheese ravioli works perfectly, but feel free to experiment with spinach, mushroom, or even butternut squash ravioli for interesting flavor combinations with the carbonara sauce.

Conclusion

This Olive Garden-Inspired Ravioli Carbonara is comfort food at its finest — a luscious, restaurant-worthy pasta dish that transforms simple ingredients into something truly special. It’s the kind of dish that bridges the gap between everyday dining and special occasions, impressive enough for company yet simple enough for a weeknight indulgence. The combination of tender ravioli, crispy pancetta, and that signature silky carbonara sauce creates a dining experience that rivals your favorite Italian restaurant—all from the comfort of your own kitchen. Master this recipe, and you’ll have a go-to dish that never fails to delight your family and friends.

Print