Ravioli Carbonara
Indulge in the perfect fusion of comfort and sophistication with this Ravioli Carbonara recipe—a decadent twist on the classic Italian dish. Tender cheese- or spinach-filled ravioli meet the silky, velvety carbonara sauce made from rich egg yolks, sharp Parmesan, and crispy pancetta (or guanciale) for a flavor-packed meal. Enhanced with a whisper of garlic and optional heavy cream for added richness, this dish delivers the ultimate creamy texture in every bite. Ready in just 35 minutes and simple enough for weeknights, it’s finished with a sprinkle of fresh parsley for a burst of color and freshness. Perfect for lovers of classic carbonara or anyone looking to elevate their pasta night, this easy recipe is guaranteed to impress.
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Recipe Information
Ingredients
- 400 g Fresh or store-bought ravioli (cheese or spinach filling)
- 3 large Egg yolks
- 60 g Grated Parmesan cheese
- 100 g Pancetta (or guanciale), diced
- 30 ml Heavy cream (optional for extra richness)
- 1 small Garlic clove, minced
- 15 ml Olive oil
- 2 tsp Freshly ground black pepper
- 1 tsp Salt
- 10 g Fresh parsley, chopped (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil and cook the ravioli according to package instructions. Reserve 1/2 cup of the cooking water and set the ravioli aside.
In a medium mixing bowl, whisk together the egg yolks, grated Parmesan cheese, and a splash of the reserved pasta water to create a smooth mixture. If using, add in the heavy cream. Set aside.
In a large skillet or frying pan over medium heat, add the olive oil and diced pancetta. Cook until the pancetta is crispy and golden, about 5-7 minutes.
Lower the heat to medium-low and add the minced garlic to the pan. Cook for 1-2 minutes, stirring frequently, being careful not to let the garlic burn.
Add the cooked ravioli to the skillet and gently toss to coat in the pancetta and garlic mixture.
Remove the pan from heat and immediately pour the egg and cheese mixture over the ravioli. Quickly and gently toss the ravioli to coat evenly in the sauce. The residual heat of the pasta and skillet will cook the egg mixture, turning it into a creamy sauce.
If the sauce is too thick, add a splash of the reserved pasta water, a little at a time, until it reaches your desired consistency.
Season with freshly ground black pepper and adjust salt to taste. Remember, the pancetta and Parmesan are already salty, so taste before adding extra salt.
Serve immediately, garnished with fresh chopped parsley if desired.
Nutrition Facts
Calories |
524 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.7 g | 43% | |
| Saturated Fat | 14.9 g | 74% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 218 mg | 73% | |
| Sodium | 1599 mg | 70% | |
| Total Carbohydrate | 36.9 g | 13% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 2.4 g | ||
| Protein | 23.9 g | 48% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 301 mg | 23% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 286 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
