Description
A delicious and creamy pasta dish featuring cheese ravioli in a rich carbonara sauce.
Ingredients
- 8 ounces cheese ravioli (fresh or frozen)
- 4 ounces pancetta or bacon, diced
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 large egg
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the ravioli according to package instructions. Drain and set aside, reserving 1/2 cup of the pasta water.
- In a large skillet over medium heat, add the diced pancetta or bacon and cook until crispy, about 5-7 minutes. Remove excess grease if necessary.
- Add the minced garlic to the skillet and sauté for about 1 minute until fragrant.
- Lower the heat and pour in the heavy cream, stirring to combine. Allow it to simmer for 2-3 minutes.
- In a bowl, whisk together the egg and grated Parmesan cheese until smooth. Slowly add a few tablespoons of the reserved pasta water to temper the egg mixture.
- Remove the skillet from heat and quickly stir in the egg and cheese mixture, mixing until creamy. If the sauce is too thick, add more reserved pasta water until desired consistency is reached.
- Gently fold in the cooked ravioli, ensuring they are well coated in the sauce. Season with salt and pepper to taste.
- Serve immediately, garnished with fresh parsley.
Notes
- For a lighter version, substitute half-and-half for heavy cream and use turkey bacon instead of pancetta.
- Add sautéed mushrooms or spinach for extra flavor and nutrition.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 120mg