# Ingredient List:
→ Ravioli
01 - 20 oz cheese-filled ravioli (fresh or frozen)
02 - 1 teaspoon 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 (or use all cream for extra richness)
07 - 1.75 oz Parmesan cheese, grated
08 - 1 teaspoon ground black pepper
09 - 1/2 teaspoon salt
10 - 2 large egg yolks, whisked
11 - 2 tablespoons unsalted butter
→ Garnish
12 - 1 oz Parmesan cheese, grated
13 - 1 tablespoon fresh parsley, chopped
14 - Cracked black pepper, to taste
# Directions:
01 - Fill a large pot with water, add 1 teaspoon salt, and bring to a boil. Add the ravioli and cook according to package instructions (3–5 minutes if fresh, 8–10 minutes if frozen). Reserve 1/2 cup of the pasta cooking water. Drain ravioli and set aside.
02 - In a large skillet over medium heat, cook diced pancetta or bacon until crisp, about 4–5 minutes. Transfer to a paper towel-lined plate, leaving about 1 tablespoon of rendered fat in the skillet.
03 - Melt butter in the same skillet and add minced garlic. Sauté for 30 seconds until fragrant. Reduce heat to medium-low and add heavy cream and milk. Stir gently for 2–3 minutes to warm. Add grated Parmesan, black pepper, and salt; whisk until cheese melts into the sauce.
04 - In a small bowl, whisk egg yolks. 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 more minutes until sauce thickens slightly without boiling.
05 - Add cooked ravioli to the skillet and toss gently to coat in the sauce. Return pancetta or bacon to the pan and mix well. If sauce is too thick, add reserved pasta water gradually until desired consistency is reached.
06 - Divide ravioli among plates. Top with extra grated Parmesan, chopped parsley, and cracked black pepper. Serve immediately.
