# Components:
→ Ravioli
01 - 20 oz cheese-filled ravioli (fresh or frozen)
02 - 1 teaspoon salt, for boiling water
→ Carbonara Sauce
03 - 4 oz pancetta or bacon, diced
04 - 2 cloves garlic, minced
05 - 1 cup heavy cream
06 - ½ cup whole milk (or use all heavy cream for extra richness)
07 - 1.75 oz Parmesan cheese, grated
08 - 1 teaspoon ground black pepper
09 - ½ teaspoon salt
10 - 2 large egg yolks, whisked
11 - 2 tablespoons unsalted butter
→ Garnish
12 - 0.9 oz Parmesan cheese, grated
13 - 1 tablespoon fresh parsley, chopped
14 - Cracked black pepper, to taste
# Directions:
01 - Fill a large pot with water, add 1 teaspoon salt, and bring to a boil. Add ravioli and cook according to package instructions (3–5 minutes if fresh, 8–10 minutes if frozen). Reserve ½ cup of pasta cooking water. Drain ravioli and set aside.
02 - In a large skillet over medium heat, cook diced pancetta or bacon until crisp, about 4–5 minutes. Transfer to a paper towel-lined plate, leaving about 1 tablespoon of rendered fat in the skillet.
03 - Melt butter in the same skillet, then add minced garlic and sauté for 30 seconds until fragrant. Reduce heat to medium-low and stir in heavy cream and milk. Warm the mixture gently for 2–3 minutes.
04 - Add grated Parmesan, black pepper, and salt to the skillet. Whisk continuously until the cheese melts and blends smoothly into the sauce.
05 - In a small bowl, whisk egg yolks. Gradually add several tablespoons of warm sauce to the yolks while whisking constantly to temper. Slowly pour the tempered yolks back into the skillet, stirring continuously. Cook 2 minutes without boiling, until sauce thickens slightly.
06 - Add cooked ravioli to the skillet and toss gently to coat with sauce. Return pancetta or bacon to the skillet and mix well. If sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
07 - Divide ravioli onto serving plates. Top with extra grated Parmesan, chopped parsley, and cracked black pepper. Serve immediately.
