Description
This Olive Garden-inspired Ravioli Carbonara is a creamy, indulgent pasta dish perfect for a quick and comforting meal. Tender cheese ravioli are combined with a rich sauce made from crispy bacon, garlic, heavy cream, Parmesan cheese, and egg yolks to create a luscious carbonara variation. Finished with fresh parsley and extra Parmesan, this recipe delivers restaurant-quality flavor in just 30 minutes.
Ingredients
Scale
Pasta
- 1 lb cheese ravioli (fresh or frozen)
Bacon Sauce
- 6 slices bacon, chopped
- 2 cloves garlic, minced
- 1 cup heavy cream
- 3/4 cup grated Parmesan cheese
- 2 egg yolks
- 1/4 tsp salt
- 1/2 tsp black pepper
- 2 tbsp fresh parsley, chopped
Instructions
- Cook ravioli: Bring a large pot of salted water to a boil. Add the cheese ravioli and cook according to the package directions until al dente. Drain the ravioli and set aside, drizzling with a little olive oil to prevent sticking.
- Cook bacon: In a large skillet over medium heat, cook the chopped bacon until it becomes crispy. Remove the bacon with a slotted spoon and transfer to a paper towel-lined plate. Reserve 1-2 tablespoons of the rendered bacon fat in the skillet.
- Sauté garlic: Add the minced garlic to the reserved bacon fat and sauté over medium heat for 30 to 60 seconds, just until fragrant but not browned.
- Simmer cream: Lower the heat and slowly pour in the heavy cream. Bring the mixture to a gentle simmer, stirring occasionally to combine flavors.
- Add egg yolks: Whisk the egg yolks in a small bowl, then gradually incorporate them into the simmering cream sauce while stirring constantly to prevent the eggs from scrambling. Continue cooking for 2 to 3 minutes until the sauce thickens slightly.
- Add Parmesan and season: Stir in the grated Parmesan cheese until fully melted and the sauce is smooth. Season with salt and black pepper to taste.
- Toss ravioli in sauce: Gently fold the cooked ravioli into the sauce to coat evenly, taking care not to break the delicate pasta.
- Serve: Plate the ravioli and top with the crispy bacon pieces, additional Parmesan cheese, cracked black pepper, and chopped fresh parsley. Serve immediately while hot and creamy.
Notes
- Use fresh ravioli for the best texture, but frozen works well too.
- Reserve some pasta cooking water if needed to thin the sauce.
- Be careful when adding the egg yolks to prevent scrambling by stirring constantly and lowering the heat.
- This dish is best served immediately as the sauce can thicken further when cooled.
- Freshly grated Parmesan melts better than pre-grated varieties.
