# What You'll Need:
→ For the Ravioli
01 - 20 oz cheese-filled ravioli (fresh or frozen)
02 - 1 teaspoon salt, for boiling water
→ For the 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 grated Parmesan cheese
08 - 1 teaspoon ground black pepper
09 - 1/2 teaspoon salt
10 - 2 large egg yolks, whisked
11 - 2 tablespoons unsalted butter
→ For Garnish
12 - 0.9 oz grated Parmesan cheese
13 - 1 tablespoon fresh parsley, chopped
14 - Cracked black pepper, to taste
# Step-by-Step Guide:
01 - Bring a large pot of water to a boil with 1 teaspoon salt. Add ravioli and cook per package instructions (3–5 minutes fresh; 8–10 minutes frozen). Reserve 1/2 cup pasta 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 fat in the skillet.
03 - Melt butter in the skillet, add minced garlic, and sauté for 30 seconds until fragrant. Reduce heat to medium-low; add heavy cream and milk, stirring gently for 2–3 minutes until warmed.
04 - Stir in grated Parmesan, black pepper, and salt until cheese melts. In a small bowl, temper whisked egg yolks by gradually adding a few tablespoons of the warm sauce, whisking constantly. Slowly pour tempered yolks into skillet, stirring continuously. Cook 2 minutes until sauce thickens slightly without boiling.
05 - Add cooked ravioli to the skillet, tossing gently to coat in sauce. Return pancetta to pan and mix well. Adjust sauce thickness with reserved pasta water as needed.
06 - Plate ravioli; top with extra Parmesan, chopped parsley, and cracked black pepper. Serve immediately.
