Save to Pinterest Rich and decadent yet quick enough for a weeknight, this Ravioli Carbonara brings Olive Garden nostalgia right to your kitchen. It is pure comfort in a bowl with cheese-filled ravioli cloaked in a velvety parmesan cream and matched by crisp, salty pancetta. My family cannot resist this dish every time I bring it out my kids go wild for the creamy sauce and I love how simple and fast it is to pull together.
Every time I make this when folks come over it disappears fast There is something about real bacon and a creamy sauce that just hits the spot and when you grab those cheese-stuffed ravioli it tastes like a restaurant night out at home.
Ingredients
- Cheese-filled ravioli: the heart of the dish pick a fresh brand for soft pillows or frozen for convenience
- Pancetta or thick-cut bacon: delivers salty crunch try to buy from the deli for the best flavor
- Garlic: brings warmth and a savory depth to the cream
- Heavy cream: creates rich silkiness in the sauce go for the highest fat content you can find
- Whole milk: makes sure the sauce is luscious but not overwhelming use all cream for a decadent version
- Parmesan cheese: salty and nutty buy a wedge and grate it yourself for purest taste
- Black pepper: adds real bite freshly cracked is best
- Salt: needed at two stages check your pancetta for saltiness before adding more
- Egg yolks: thicken and enrich the sauce separate carefully and use large eggs for best results
- Unsalted butter: ties the sauce together seamlessly choose quality European butter if possible
- Fresh parsley and extra parmesan cheese: brighten the last bite and add color grab fresh parsley for real flavor in the garnish
Step-by-Step Instructions
- Boil and Cook the Ravioli:
- Bring a large pot of water to a gentle rolling boil with a teaspoon of salt then lower in the ravioli Cook until just tender for fresh ravioli about three to five minutes or for frozen up to ten Taste one to check for doneness then scoop out and save a little of the pasta water before draining
- Crisp the Pancetta or Bacon:
- Dice pancetta or thick bacon and add to a wide skillet set over medium heat Let it sizzle slowly rendering fat and crisping edges in four to five minutes Use a slotted spoon to transfer crisp pieces to a paper towel lined plate Leave about a tablespoon of fat in the pan for the next step
- Build the Creamy Carbonara Sauce:
- Melt butter in the skillet with bacon fat and stir in minced garlic until fragrant Lower the heat to medium low slowly pour in cream and milk Stir with a wooden spoon scraping any browned fond off the bottom Let the sauce warm for two or three minutes so flavors combine Sprinkle in parmesan cheese black pepper and salt Stir until cheese is fully melted and sauce smooth
- Temper and Add the Egg Yolks:
- In a small bowl beat the egg yolks Whisk in a couple spoonfuls of the hot sauce to slowly bring the yolks closer to its temperature This prevents them from curdling as you add them Next pour the yolk mixture into the skillet and stir gently for two full minutes until the sauce slightly thickens without scrambling the eggs
- Combine and Toss Everything:
- Return the drained ravioli to the skillet Gently toss with a large spoon until every dumpling is coated in sauce Add the crisp pancetta or bacon and stir again If sauce gets too thick loosen it with a splash or two of reserved pasta water
- Garnish and Finish for Serving:
- Spoon ravioli carbonara into shallow bowls Shower with extra parmesan cheese and scatter chopped parsley over the top Twist on fresh black pepper just before bringing it to the table Serve at once to enjoy the sauce at its most creamy and luscious
Save to Pinterest My favorite part of this recipe is grating a big pile of real parmesan at the end The aroma always reminds me of making pasta with my grandmother who would insist on doing it by hand for flavor and fun My kids now argue about who gets to sprinkle the extra cheese
Storing Your Ravioli Carbonara
Store leftovers in a covered container up to three days in the refrigerator The sauce will thicken more as it sits just add a drizzle of milk or cream when reheating on the stove and stir gently to loosen If freezing portion into airtight containers and thaw in the fridge before gently reheating for best results
Smart Ingredient Swaps
You can use any cheese-filled pasta like tortellini or even regular pasta if ravioli is unavailable Pancetta can be replaced with smoked turkey bacon or even vegetarian bacon crumbles for a lighter twist For even more veggies fold in spinach or peas during the last minute of cooking
Save to Pinterest Serving Suggestions
This rich pasta goes perfectly with a crisp side salad tossed in sharp vinaigrette Garlic bread or roasted broccoli will round things out beautifully For extra Italian flair set out a bowl of marinated olives and a bottle of good olive oil for dipping
A Bit of Carbonara History
Traditional carbonara is a Roman dish that does not contain cream but for American style comfort food this version is a family favorite The classic is made with spaghetti and cured pork but substituting ravioli makes this both filling and party worthy with a cheesy surprise inside each bite
Common Recipe Questions
- → Can I use frozen ravioli for this dish?
Yes, both fresh and frozen cheese-filled ravioli work well. Adjust boiling time: 3-5 minutes for fresh and 8-10 for frozen.
- → What can I substitute for pancetta?
Bacon is a great substitute if pancetta is unavailable, bringing a similar savory, crisp texture and flavor.
- → How do I prevent the sauce from curdling?
Temper egg yolks by whisking in a little warm sauce before adding to the skillet, and keep heat low while combining.
- → Can I make the sauce richer?
Use all heavy cream instead of part milk or add extra Parmesan cheese for a more decadent, creamy texture.
- → What garnishes work best to finish the dish?
Extra grated Parmesan, chopped fresh parsley, and a sprinkle of cracked black pepper make an ideal finishing touch.