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–+ servings
Ravioli Carbonara on a white plate, topped with creamy sauce, pancetta, and black pepper.

Ravioli Carbonara

Avatar photoRhonda Cawthorn
Indulge in this quick Ravioli Carbonara recipe. Creamy egg sauce, crispy pancetta, and cheese ravioli are ready in under 30 minutes.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dinner
Cuisine Italian
Servings 4 servings
Calories 681 kcal

Ingredients
  

  • 1 lb cheese ravioli
  • 4 oz pancetta diced
  • 4 large egg yolks
  • 1 cup Pecorino cheese finely grated
  • Salt and black pepper to taste
  • 1 tbsp olive oil

Instructions
 

  • Bring a large pot of salted water to a boil.
  • In a skillet, heat olive oil over medium heat and cook pancetta until crispy. Remove from heat.
    Ravioli Carbonara
  • In a bowl, whisk together egg yolks and Pecorino cheese. Season with salt and pepper.
    Whisking egg yolks, Pecorino cheese, salt, and pepper in a bowl for Ravioli Carbonara.
  • Cook ravioli according to package instructions until they float. Drain, reserving 1 cup of pasta water.
  • Add ravioli to the skillet with pancetta. Toss gently.
  • Gradually whisk a small amount of reserved pasta water into the egg mixture to temper the eggs.
  • Pour the egg mixture over the ravioli and pancetta. Stir gently over low heat until the sauce thickens and coats the ravioli, about 3-4 minutes.
    Stirring the egg mixture into cheese ravioli and pancetta in a skillet for Ravioli Carbonara.
  • Serve immediately, garnished with additional Pecorino cheese if desired.

Nutrition

Calories: 681kcalCarbohydrates: 49gProtein: 31gFat: 40gSaturated Fat: 15gSodium: 1196mgFiber: 3g
Keyword cheese, pancetta, pasta, ravioli carbonara
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