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Ravioli Carbonara

This dish features homemade or store-bought ravioli filled with ricotta cheese, cooked until tender. The ravioli are combined with a creamy carbonara sauce made from eggs, Parmesan, crispy pancetta, and black pepper, resulting in a rich, flavorful pasta dish with a silky, flavorful coating and a slightly crunchy exterior from the pancetta.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound fresh or frozen ravioli filled with ricotta
  • 4 ounces pancetta or bacon diced
  • 3 large eggs beaten lightly
  • 1 cup Parmesan cheese freshly grated
  • 1 teaspoon ground black pepper
  • 2 tablespoons olive oil
  • Salt to taste

Equipment

  • Large pot for boiling
  • Frying Pan
  • Slotted spoon
  • Mixing bowl
  • Whisk

Method
 

  1. Bring a large pot of salted water to a boil, then carefully add the ravioli. Cook until they float and are tender, about 3-4 minutes, then drain and set aside.
  2. While the pasta cooks, heat olive oil in a frying pan over medium heat. Add diced pancetta and cook until crispy and golden brown, releasing a savory aroma, about 5-7 minutes.
  3. In a mixing bowl, whisk together the eggs, grated Parmesan, black pepper, and a pinch of salt until well combined and slightly frothy.
  4. Remove the pancetta from heat and add the drained ravioli directly into the pan. Toss gently to coat the pasta with the flavorful pancetta fat.
  5. Pour the egg and cheese mixture over hot ravioli in the pan, quickly tossing and stirring to create a creamy sauce that coats each piece. The residual heat will cook the eggs gently, preventing scrambling.
  6. Check the seasoning and add more black pepper or salt if needed. Serve immediately, garnished with extra Parmesan and cracked black pepper for a finishing touch.

Notes

For extra flavor, try adding a splash of reserved pasta water when mixing the sauce to enhance creaminess.