Ingredients
Scale
- 567 grams cheese filled ravioli, fresh or frozen
- 1 1/2 teaspoons salt (for boiling water)
- 113 grams pancetta or bacon, diced
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
- 2 large egg yolks
- 1 teaspoon black pepper, ground or cracked
- 28 grams unsalted butter
- 240 ml heavy cream
- 75 grams grated Parmesan cheese
- 120 ml whole milk
Instructions
- In a large pot, bring salted water to a boil and cook the ravioli according to package instructions.
- Meanwhile, in a skillet, cook the pancetta or bacon over medium heat until crispy. Add the minced garlic and cook for an additional minute.
- In a bowl, whisk together the egg yolks, heavy cream, Parmesan cheese, black pepper, and parsley.
- Once the ravioli is done, reserve some pasta water and drain the ravioli.
- Add the hot ravioli to the skillet with the pancetta, then remove from heat. Quickly mix in the egg mixture, stirring to create a creamy sauce. Adjust the consistency with the reserved pasta water if needed.
- Serve immediately with extra Parmesan cheese and parsley on top.
Notes
For best flavor, use fresh ravioli. Add veggies like spinach or peas for extra nutrition.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 3g
- Sodium: 950mg
- Fat: 40g
- Saturated Fat: 18g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 300mg
Keywords: ravioli, carbonara, Italian, comfort food, pasta