Description
This ravioli carbonara puts a cozy twist on the classic, using fresh cheese ravioli tossed in a silky egg-and-Parmesan sauce with bacon and garlic.
Ingredients
Scale
- 1/2 cup cooked bacon bits
- 3 garlic cloves (minced)
- 2 large eggs
- 1/4 cup grated Parmesan cheese
- 1 tablespoon olive oil
- Black pepper (to taste)
- 600 grams fresh spinach and cheese ravioli (or just cheese ravioli)
- 1 cup reserved pasta water (use as needed)
- Salt (to taste)
- Fresh parsley (for serving)
Instructions
- In a large bowl, whisk together the eggs, Parmesan, and plenty of freshly cracked black pepper until smooth and slightly creamy.
- Heat a medium skillet over medium-high heat and add the bacon bits and garlic. Cook for about 1 minute until fragrant.
- Bring a large pot of well-salted water to a boil. Cook the cheese ravioli according to package directions until al dente. Reserve about 1 mug of pasta water before draining.
- Add the drained ravioli to the skillet and toss gently with the bacon and garlic. Remove the skillet from the heat.
- Pour the egg-and-Parmesan mixture over the hot ravioli and immediately add a splash of the reserved pasta water. Toss continuously until the sauce is creamy.
- Taste and adjust with salt and more black pepper as needed. Finish with fresh parsley before serving.
Notes
- Use reserved pasta water to adjust sauce consistency.
- Keep the skillet off heat when adding the egg mixture to avoid scrambling.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 400
- Sugar: 2g
- Sodium: 750mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 160mg
Keywords: Ravioli Carbonara, Pasta Recipe, Italian Cuisine