# Ingredient List:
→ Ravioli
01 - 20 ounces cheese-filled ravioli (fresh or frozen)
02 - 1 teaspoon salt (for boiling water)
→ Carbonara Sauce
03 - 4 ounces pancetta or bacon, diced
04 - 2 cloves garlic, minced
05 - 1 cup heavy cream
06 - 1/2 cup whole milk (optional: use all cream for extra richness)
07 - 1/2 cup Parmesan cheese, grated
08 - 1 teaspoon ground black pepper
09 - 1/2 teaspoon salt
10 - 2 large egg yolks, whisked
11 - 2 tablespoons unsalted butter
→ Garnish
12 - 1 ounce Parmesan cheese, grated
13 - 1 tablespoon fresh parsley, chopped
14 - Cracked black pepper, to taste
# Recipe Steps:
01 - Bring a large pot of salted water to a boil. Add ravioli and cook according to package instructions: 3 to 5 minutes if fresh, or 8 to 10 minutes if frozen. Reserve 1/2 cup of pasta cooking water, then drain ravioli and set aside.
02 - In a large skillet over medium heat, cook diced pancetta or bacon until crisp, about 4 to 5 minutes. Transfer to a paper towel-lined plate, leaving 1 tablespoon of rendered fat in the skillet.
03 - Melt butter in the same skillet. Add minced garlic and sauté for 30 seconds until fragrant. Reduce heat to medium-low and stir in heavy cream and milk, warming gently for 2 to 3 minutes. Add grated Parmesan, black pepper, and salt; whisk until cheese melts into a smooth sauce.
04 - Whisk egg yolks in a small bowl. Gradually add several tablespoons of warm sauce to the yolks while whisking constantly to temper. Slowly pour tempered yolks back into the skillet, stirring continuously. Cook for 2 minutes until sauce thickens slightly; do not boil.
05 - Add cooked ravioli to the skillet, gently tossing to coat in sauce. Return pancetta to the pan and mix thoroughly. Adjust sauce consistency by adding reserved pasta water a little at a time if needed.
06 - Divide ravioli among plates. Top with additional grated Parmesan, chopped parsley, and cracked black pepper. Serve immediately.
