Description
Skip the restaurant wait and bring Olive Garden magic home with this creamy Ravioli Carbonara. Pillowy pasta pockets swimming in silky sauce with crispy bacon bits will have everyone asking for seconds.
Ingredients
Scale
- 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
- 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 to taste)
- 1/4 teaspoon red pepper flakes (optional)
- 2 tablespoons reserved pasta water (as needed)
Instructions
- Bring a large pot of salted water to boil and cook ravioli according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
- While water heats, whisk together eggs, Parmesan, Pecorino Romano, and black pepper in a medium bowl. Set aside at room temperature.
- In a large skillet over medium heat, cook diced pancetta until crispy and golden, about 5-7 minutes.
- Reduce heat to medium-low and add minced garlic to the pancetta. Cook for 30-60 seconds until fragrant.
- Add drained ravioli to the skillet with pancetta and garlic. Gently toss to coat the pasta.
- Remove skillet completely from heat. Wait 30 seconds, then pour in the egg mixture while continuously tossing to create a smooth, creamy sauce.
- If sauce is too thick, add reserved pasta water a tablespoon at a time while continuing to toss.
- Taste and adjust seasoning with salt and pepper. Garnish with chopped parsley and extra Parmesan before serving immediately.