# Ingredients:
→ 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 - 1/2 cup whole milk
07 - 1.75 oz Parmesan cheese, grated
08 - 1 teaspoon ground black pepper
09 - 1/2 teaspoon salt
10 - 2 large egg yolks, whisked
11 - 2 tablespoons unsalted butter
→ Garnish
12 - 1 oz Parmesan cheese, grated
13 - 1 tablespoon fresh parsley, chopped
14 - Cracked black pepper, to taste
# Instructions:
01 - Bring a large pot of water to a boil with 1 teaspoon salt. Add ravioli and cook according to package directions: 3–5 minutes if fresh, 8–10 minutes if frozen. Reserve 1/2 cup pasta cooking water. Drain and set aside.
02 - In a large skillet over medium heat, cook diced pancetta or bacon until crispy, about 4–5 minutes. Transfer to paper towels and leave 1 tablespoon rendered fat in skillet.
03 - Melt butter in the same skillet. Add minced garlic and sauté until fragrant, about 30 seconds. Reduce heat to medium-low. Stir in heavy cream and milk, warming gently for 2–3 minutes.
04 - Add grated Parmesan, black pepper, and salt to the skillet. Whisk until cheese melts. In a small bowl, temper egg yolks by slowly whisking in several tablespoons of warm sauce. Gradually pour yolks into skillet, stirring continuously. Cook 2 minutes until sauce thickens, avoiding boiling.
05 - Add cooked ravioli to skillet and toss gently to coat in sauce. Return pancetta to the pan and mix well. If sauce is too thick, gradually add reserved pasta water until desired consistency.
06 - Portion ravioli onto plates. Garnish with extra Parmesan, chopped parsley, and cracked black pepper. Serve immediately.
