Ravioli Carbonara
A creamy and indulgent twist on traditional Carbonara, made with soft ravioli and a rich sauce featuring Parmesan, Pecorino, and crispy bacon.
Equipment
- Large Skillet
- Saucepan
Ingredients
Main Ingredients
- 10 oz ravioli cheese-filled or preferred filling
- 1/2 cup heavy cream
- 1/4 cup Parmesan cheese grated
- 1/4 cup Pecorino Romano grated
- 2 egg yolks
- 4 slices bacon diced
- 2 cloves garlic minced
- 1/2 tsp black pepper freshly ground
Instructions
- Cook the ravioli according to package instructions, then drain and set aside.
- In a large skillet, cook the diced bacon over medium heat until crispy. Remove from heat and set aside, leaving some bacon grease in the pan.
- Add minced garlic to the skillet and sauté for 30 seconds until fragrant.
- Reduce heat to low, then pour in the heavy cream. Stir in Parmesan and Pecorino cheese, allowing them to melt into the sauce.
- Whisk the egg yolks in a separate bowl, then slowly add a spoonful of the warm sauce to temper the eggs.
- Slowly pour the tempered yolks into the skillet, stirring constantly to prevent scrambling.
- Add the cooked ravioli and crispy bacon to the skillet, tossing gently to coat in the sauce.
- Season with black pepper and serve immediately, garnished with extra cheese if desired.
Notes
For a more authentic Carbonara, you can skip the heavy cream and rely solely on egg yolks for the sauce. Adjust the cheese and seasoning to taste.