Ravioli Carbonara
Ravioli Carbonara This recipe for ravioli carbonara is incredibly creamy and flavorful. Unlike Olive Garden, it is made with a classic carbonara sauce without cream. However, you can use any type of ravioli in place of pasta.
What is Ravioli Carbonara?
A rich twist on the classic Italian dish carbonara is Ravioli Carbonara.
Instead of using regular spaghetti, this dish employs plump ravioli, which creates a delightful surface for the rich, creamy Carbonara sauce to stick to.
Consistent with its Roman roots, the sauce is a silky blend of Pecorino Romano cheese, crisp-cooked pancetta, and eggs.Ravioli Carbonara
It blends in perfectly with the ravioli’s pockets, guaranteeing that every mouthful is a harmonious blend of savory, cheesy, and creamy flavors.
This Ravioli Carbonara dish promises a rich and cozy dinner, ideal for those times when you’re craving something hearty but stylishly simple, regardless of whether you opt for cheese-filled, mushroom-stuffed, or even spinach ravioli.Ravioli Carbonara
Ingredients and Substitutions
- Cheese Ravioli -You may use tortellini or any other flavor of ravioli.
- Pancetta -You can use bacon or even guanciale in place of pancetta.
- Eggs -This recipe for carbonara does not call for eggs.
- Pecorino -If necessary, feel free to substitute grana padano or parmigiano for the pecorino.
- Salt & Pepper -The greatest salts are kosher and freshly cracked pepper.Ravioli Carbonara
How to make it
Even if you are afraid to work with raw eggs, making Ravioli Carbonara is surprisingly simple!Ravioli Carbonara
First, heat a large pot of salted water until it boils.
Next, add pancetta (or any other protein you like) to a large, heavy-bottomed sauce pan over medium heat and cook until crispy. Keep everything in the saucepan and turn off the heat.Ravioli CarbonaraNext, add pancetta (or any other protein you like) to a large, heavy-bottomed sauce pan over medium heat and cook until crispy. Keep everything in the saucepan and turn off the heat.
Add a generous amount of salt and a few cranks of freshly cracked pepper to the eggs and pecorino cheese that have been whisked together in a different bowl.
Add the ravioli now, and cook it according to the box’s instructions. When they are floating, add the cooked ravioli to the sauce pan with the bacon (and grease!) and mix gently, saving the pasta water.Ravioli Carbonara
To temper the eggs, slowly add a ladleful of pasta water, a little at a time, while whisking vigorously.
After that, add the tempered egg mixture to the cooked ravioli and bacon while gradually tossing everything together.
Combine all ingredients and gradually add additional pasta water until the sauce is creamy and smooth.Ravioli Carbonara
What goes with Carbonara?
One of those delectable Roman recipes that goes well with a wide variety of foods is carbonara. These are some of my favorite foods to pair with it.
- Crescent Roll Garlic Knots
- Italian Grinder Crescent Roll Wreath
- Ricotta Meatball Skillet
- Easy Grinder Salad
- Whipped Goat Cheese Dip with Hot Honey Bacon and Dates
- Kale Butternut Squash Salad
- Italian Sliders on Pretzel Rolls
- Sausage Kale & White Bean Soup
Frequently asked questions
Since real Italian chefs rely on the enchanted emulsion of starchy pasta water, eggs, and cheese to create that opulently creamy texture, using cream in carbonara is considered a culinary faux pas in the context of authentic Italian food. Instead of using cream as a quick fix, it’s all about the art of simplicity and tradition, where the rich flavors come from premium ingredients and time-tested methods.
With its straightforward yet profound components, pasta carbonara, a dish rooted in Rome’s culinary traditions, reveals stories of Italy’s rustic and rich flavors. This traditional recipe, which has its origins in the center of the Eternal City, is proof of the ageless elegance of Italian cuisine, where the balance of pasta, pancetta, cheese, and eggs creates a comforting and straightforward symphony.
The key to creating a smooth, glossy sauce in the symphony of making carbonara is to enjoy the delicate dance between the raw eggs and the heated pasta. Make sure to combine the two ingredients off the fire to prevent scrambling. Timing and temperature are key components in this culinary ballet, which results in a dish that is subtly opulent but fundamentally simple.
Ingredients
- 18-20 oz Cheese Ravioli (or whatever flavor you prefer)
- Salt & Pepper
- ⅓ lb Pancetta (or guanciale or bacon) roughly chopped
- 4 large Egg Yolks room temp
- 1 cup Pecorino finely grated
Instructions
- Bring a big pot of water that has been salted to a boil.
- Add pancetta (or any other protein you like) to a large, heavy-bottomed sauce pan over medium heat and cook until crispy. Keep everything in the saucepan and turn off the heat.
- In the meantime, mix the eggs and pecorino together in a another bowl. You should also add a generous sprinkle of salt and a few cranks of freshly cracked pepper.
- Add the ravioli now, and cook it according to the box’s instructions. After they float, add the ravioli to the sauce pan with the bacon and fat, making sure to save the pasta water, and stir gently.
- To temper the eggs, slowly add a ladleful of pasta water, a little at a time, while whisking vigorously.
- Next, add the tempered egg mixture to the cooked raviolis and bacon while gradually whisking everything together. After tossing everything together, gradually add more pasta water—roughly three tablespoons at a time—until the sauce is creamy and smooth.
- Plate and serve with more cheese.
