Cheese ravioli coated in creamy carbonara sauce with crispy pancetta, Parmesan, and fresh parsley for a savory dish.
# What You'll Need:
→ Ravioli
01 - 20 oz cheese-filled ravioli (fresh or frozen)
02 - 1 tsp salt, for boiling water
→ Carbonara Sauce
03 - 4 oz pancetta or bacon, diced
04 - 2 cloves garlic, minced
05 - 1 cup heavy cream
06 - 1/2 cup whole milk
07 - 1 3/4 oz Parmesan cheese, grated
08 - 1 tsp ground black pepper
09 - 1/2 tsp salt
10 - 2 large egg yolks, whisked
11 - 2 tbsp unsalted butter
→ Garnish
12 - 7/8 oz Parmesan cheese, grated
13 - 1 tbsp fresh parsley, chopped
14 - Cracked black pepper, to taste
# Steps to Follow:
01 - Bring a large pot of water to a boil with 1 teaspoon of salt. Add the ravioli and cook according to package instructions: 3 to 5 minutes if fresh, 8 to 10 minutes if frozen. Reserve 1/2 cup of pasta water, then drain and set ravioli aside.
02 - In a large skillet over medium heat, cook diced pancetta or bacon until crisp, about 4 to 5 minutes. Transfer to paper towels to drain, leaving approximately 1 tablespoon of rendered fat in the skillet.
03 - Melt butter in the skillet with pancetta fat over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Reduce heat to medium-low, then stir in heavy cream and milk. Warm gently for 2 to 3 minutes.
04 - Add grated Parmesan, black pepper, and salt to the warmed cream mixture. Whisk continuously until cheese melts fully into the sauce.
05 - Whisk egg yolks in a small bowl. Gradually add several tablespoons of warm sauce to the yolks, whisking constantly to temper. Slowly pour the tempered yolks back into the skillet, stirring continuously. Cook for 2 minutes until sauce thickens slightly; avoid boiling.
06 - Add cooked ravioli to the skillet, gently tossing to coat evenly in the sauce. Return the crispy pancetta or bacon to the pan and mix well. If the sauce is too thick, incorporate reserved pasta water a tablespoon at a time until desired consistency is achieved.
07 - Divide the ravioli among plates. Sprinkle extra grated Parmesan, fresh parsley, and cracked black pepper on top. Serve immediately.
