This ravioli carbonara recipe is so rich and creamy. It's made using a traditional carbonara sauce (no cream - unlike Olive Garden!) but instead of pasta, you can use whatever raviolis you choose.
Table of Contents
What is Ravioli Carbonara?
Ravioli Carbonara is an indulgent twist on the classic Italian dish, Carbonara, reimagined.
This sumptuous recipe swaps traditional spaghetti for plump ravioli, offering a delightful canvas for the rich and creamy Carbonara sauce to cling to.
The sauce, true to its Roman roots, is a velvety blend of eggs, Pecorino Romano cheese, and crisply cooked pancetta.
It seamlessly melds into the ravioli's pockets, ensuring each bite is a symphony of creamy, cheesy, and savory flavors.
Whether you choose cheese-filled, mushroom-stuffed, or even spinach ravioli, this Ravioli Carbonara recipe promises a comforting and luxurious meal, perfect for those evenings when you crave something heart-warming yet elegantly simple.
Ingredients and Substitutions
- Cheese Ravioli - You could use whatever flavor ravioli you prefer or even tortellini.
- Pancetta - Feel free to swap out pancetta for bacon or even guanciale.
- Eggs - There is no substitution for eggs in this carbonara recipe.
- Pecorino - Feel free to swap out pecorino for parmigiano or grana padano if you have to.
- Salt & Pepper - Kosher salt and fresh cracked pepper work best.
How to make it
Making Ravioli Carbonara is surprisingly easy even if you're scared of working with raw eggs!
To begin, bring a large pot of salted water to a boil.
Then in a large, heavy bottomed sauce pan over medium heat, add pancetta (or whatever protein you’re using) and cook until crispy. Turn the heat off and leave everything in the pot.
In a separate bowl, whisk together eggs and pecorino cheese and add a hefty pinch of salt and a few cranks of fresh cracked pepper.
Now add the ravioli and cook as directed on the box. Once they’re floating, add the cooked ravioli (reserving the pasta water) to the bacon (and grease!) filled sauce pan and gently toss.
Slowly pour a ladle of pasta water into the egg and cheese mixture - a little at a time- whisking vigorously to temper the eggs.
Then pour the tempered egg mixture, slowly stirring everything together, into the cooked ravioli and bacon.
Toss everything together and slowly add a little more pasta water until the sauce is smooth and creamy.
What goes with Carbonara?
Carbonara is one of those delicious Roman dishes that pairs well with so many things. Here are a few of my favorite dishes to serve it with.
- Crescent Roll Garlic Knots
- Ricotta Meatball Skillet
- Whipped Goat Cheese Dip with Hot Honey Bacon and Dates
- Italian Sliders on Pretzel Rolls
- Sausage Kale & White Bean Soup
- Kale Butternut Squash Salad
- Easy Grinder Salad
- Italian Grinder Crescent Roll Wreath
Frequently asked questions
Why don't Italians use cream in carbonara?
In the realm of authentic Italian cuisine, cream in Carbonara is a culinary faux pas, as true Italian chefs rely on the magical emulsion of starchy pasta water, eggs, and cheese to create that luxuriously creamy texture. It's all about the art of simplicity and tradition, where the rich flavors emerge from quality ingredients and time-honored techniques, rather than the shortcut of cream.
Where does pasta carbonara come from?
Pasta Carbonara, a dish steeped in the culinary traditions of Rome, whispers tales of Italy's rich and rustic flavors through its simple yet profound ingredients. Originating in the heart of the Eternal City, this classic recipe is a testament to the timeless beauty of Italian cooking, where the harmony of eggs, cheese, pancetta, and pasta sings a melody of comfort and simplicity.
What is the golden rule of cooking carbonara?
In the symphony of cooking Carbonara, the golden rule is to embrace the delicate dance between the hot pasta and the raw eggs, ensuring they're combined off the heat to avoid scrambling and achieve that silky, glossy sauce. It's a culinary ballet, where timing and temperature play the lead roles, creating a dish that's effortlessly luxurious yet rooted in simplicity.
Save this recipe for later
If you don't want to forget about this recipe, there are a few things you can do!
- You can print the recipe card below!
- Tap that little heart icon over to the right...
- Or you can pin any image on this page to your pasta pinterest boards.
And if you don't already, feel free to follow me on pinterest, instagram,youtube, facebook, and tiktok for tasty inspiration shared daily!
And if pinterest isn't really your thing, remember you can always scroll down to the bottom of this post and print the printable recipe card.
Recipe
Ravioli Carbonara
Equipment
Ingredients
- 18-20 oz Cheese Ravioli (or whatever flavor you prefer)
- ⅓ lb Pancetta (or guanciale or bacon) roughly chopped
- 4 large Egg Yolks room temp
- 1 cup Pecorino finely grated
- Salt & Pepper
Instructions
- Bring a large pot of salted water to a boil.
- In a large heavy bottomed sauce pan over medium heat, add pancetta (or whatever protein you’re using) and cook until crispy. Turn the heat off and leave everything in the pot.
- Meanwhile, in a separate bowl, whisk together eggs and pecorino and add a hefty pinch of salt and a few cranks of fresh cracked pepper.
- Now add the ravioli and cook as directed on the box. Once they’re floating, add the ravioli (reserving the pasta water!) to the bacon (and grease) filled sauce pan and gently toss.
- Slowly pour a ladle of pasta water into the egg and cheese mixture - a little at a time- whisking vigorously to temper the eggs.
- Then pour the tempered egg mixture, slowly stirring everything together, into the cooked raviolis and bacon. Toss everything together and slowly add a little more pasta water (about 3 tablespoon at a time) until the sauce is smooth and creamy.
- Serve with more cheese when plating.
Amy Fox
Made this for dinner tonight. I subbed mushroom raviolis and pecorino for the parm because that’s what I had. Loved it! Pretty quick and easy and absolutely delicious!