Easy Ravioli Carbonara

A quick and creamy twist on classic carbonara, this Ravioli Carbonara combines tender cheese ravioli with crispy bacon, garlic, Parmesan, and a silky egg sauce for an easy 20-minute dinner that's packed with flavor.

Course Dinner, Main Course

Cuisine Italian-American

Keyword 20 Minute Pasta Recipe, Bacon Ravioli Pasta, Cheese Ravioli Recipe, Easy Carbonara Ravioli, Easy Italian Dinner, Ravioli Carbonara

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 628kcal

Equipment

Large Pot
Colander
Large mixing bowl
Whisk
large skillet
Measuring cups and spoons
Wooden spoon or silicone spatula

Ingredients

1 tablespoon olive oil
1/2 cup cooked bacon bits
3 garlic cloves minced
2 large eggs
1/4 cup freshly grated Parmesan cheese
Freshly cracked black pepper to taste
20 ounces 600 g fresh spinach and cheese ravioli or cheese ravioli
1 cup reserved pasta water as needed
Salt to taste
Fresh parsley chopped, for garnish

Instructions

Prepare the Sauce

In a large mixing bowl, whisk together the eggs, Parmesan cheese, and several generous grinds of black pepper until smooth. Set aside near the stove.

Cook the Bacon and Garlic

Heat the olive oil in a large skillet over medium-high heat. Add the bacon bits and minced garlic and cook for about 1 minute, stirring frequently, until the garlic is fragrant.

Cook the Ravioli

Bring a large pot of salted water to a boil. Cook the ravioli according to the package directions until al dente.
Before draining, reserve about 1 cup of the pasta cooking water. Drain the ravioli.

Combine

Add the cooked ravioli to the skillet with the bacon and garlic. Toss gently to coat.
Reduce the heat to low or remove the skillet from the burner for a minute.

Create the Carbonara Sauce

Pour the egg and Parmesan mixture over the hot ravioli. Add a splash of the reserved pasta water and immediately toss continuously.
Gradually add more pasta water as needed until the sauce becomes creamy and coats the ravioli.

Finish

Taste and season with salt and additional black pepper if needed.
Sprinkle with fresh parsley and extra Parmesan before serving.

Notes

Lower the heat before adding the egg mixture to prevent scrambling.
Keep tossing the ravioli while adding the sauce to create a silky texture.
Add reserved pasta water a little at a time until the desired consistency is reached.
Wait until the end to adjust the salt since the bacon and Parmesan add plenty of seasoning.
Use pancetta instead of bacon for a more traditional flavor.
Add peas or sautéed mushrooms for extra vegetables.
Stir in baby spinach just before serving.
Top with extra Parmesan and a pinch of red pepper flakes for a little heat.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat gently in a skillet over low heat with a splash of water or broth to loosen the sauce.

Nutrition