Ravioli Carbonara
Quick and creamy Ravioli Carbonara with store-bought ravioli, crispy bacon, and a silky egg-cheese sauce. Ready in just 25 minutes for an easy weeknight dinner.
Ingredients
- 1 18- ounce package cheese ravioli refrigerated
- ⅓ pound bacon about 3 thick slices, roughly chopped
- 4 egg yolks room temperature
- ½ cup grated parmesan freshly grated
- ½ cup pecorino romano plus extra for serving
- Salt to taste
- Freshly cracked black pepper to taste
- 1 tablespoon salt for pasta water
Instructions
- Step 1: Boil the pasta water
- Fill a large pot with water and add 1 tablespoon of salt. Bring to a rolling boil over high heat.
- Step 2: Prepare the egg and cheese mixture
- In a mixing bowl, whisk together 4 egg yolks, ½ cup pecorino romano, and ½ cup parmesan. Add a pinch of salt and generous amount of freshly cracked black pepper. Set aside.
- Step 3: Crisp the bacon
- Place chopped bacon in a large skillet over medium heat. Cook, stirring occasionally, until golden brown and crispy, about 6-8 minutes. Turn off heat but leave bacon and fat in the skillet.
- Step 4: Cook the ravioli
- Add ravioli to boiling water and cook according to package instructions, about 3-4 minutes, until they float. Reserve 1 cup pasta water. Use a slotted spoon to transfer ravioli directly into the skillet with bacon.
- Step 5: Temper the egg mixture
- Add ¼ cup hot pasta water to the egg-cheese mixture. Whisk immediately and vigorously to gradually warm the eggs without scrambling them.
- Step 6: Combine and serve
- Pour tempered egg mixture over ravioli in the skillet. Toss gently with tongs. Add pasta water 1 tablespoon at a time if needed to achieve a velvety coating. Serve immediately with extra pecorino and black pepper.
Notes
Egg Temperature: Room temperature eggs are essential to prevent scrambling. Place eggs in warm water for 5 minutes if you forgot to take them out earlier.
Pasta Water: Reserve at least 1 cup of starchy pasta water before draining. It's crucial for creating the silky sauce and adjusting consistency.
Cheese Quality: Always use freshly grated cheese from a block. Pre-grated cheese contains anti-caking agents that prevent smooth melting.
Bacon Substitute: Use pancetta for a more traditional, less smoky flavor.
Tempering Technique: This is the most crucial step. Add hot pasta water slowly while whisking constantly to prevent scrambled eggs.
Ravioli Options: Spinach ravioli or mushroom ravioli work beautifully as alternatives to cheese ravioli.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on stovetop with 2-3 tablespoons of water or broth.
Make it Vegetarian: Omit bacon and sauté sliced cremini or shiitake mushrooms until golden brown for a meaty, umami flavor.
Pasta Water: Reserve at least 1 cup of starchy pasta water before draining. It's crucial for creating the silky sauce and adjusting consistency.
Cheese Quality: Always use freshly grated cheese from a block. Pre-grated cheese contains anti-caking agents that prevent smooth melting.
Bacon Substitute: Use pancetta for a more traditional, less smoky flavor.
Tempering Technique: This is the most crucial step. Add hot pasta water slowly while whisking constantly to prevent scrambled eggs.
Ravioli Options: Spinach ravioli or mushroom ravioli work beautifully as alternatives to cheese ravioli.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on stovetop with 2-3 tablespoons of water or broth.
Make it Vegetarian: Omit bacon and sauté sliced cremini or shiitake mushrooms until golden brown for a meaty, umami flavor.