Indulge in the ultimate comfort food with this easy Ravioli Carbonara – a decadent twist on the classic that comes together in just 20 minutes. The rich, creamy sauce clings to every piece of cheesy ravioli, while crispy bacon adds the perfect salty crunch for a dish that’s as impressive as it is simple to make.
Table of Contents
This ravioli carbonara gets its rich flavor from using the rendered bacon fat in the sauce, adding delicious smoky depth. The starchy pasta water is deliberately reserved to help create a smooth, creamy sauce when mixed with the egg yolks and cheese. Once it’s all assembled, let the dish sit for a few minutes before serving to help the ravioli soak up more of that irresistible sauce!
Feel free to garnish this ravioli carbonara with a sprinkle of freshly grated pecorino romano and fresh herbs. This pasta recipe proves how simple techniques and basic ingredients can come together to create something truly delicious. It’s the kind of dish that feels sophisticated while easy enough to make any night of the week.
If you love the comfort factor of stuffed ravioli pasta, make sure to try my Air Fryer Toasted Ravioli and Easy Lobster Ravioli Sauce Recipe!
Ingredient notes
- Cheese ravioli – Store-bought packaged refrigerated cheese ravioli offer massive convenience for whipping up this dish. You could also use spinach or mushroom ravioli.
- Bacon – Crispy, salty thick bacon slices lend a smoky depth. Use pancetta for a milder flavor.
- Egg yolks – The egg yolks are the star of the sauce, creating a silky, luxurious texture when tempered with the pasta water. Make sure to use eggs at room temperature otherwise they risk scrambling when mixed with the warm pasta water.
- Parmesan – Balances the saltiness of the dish. Always grate your Parmesan from a block of cheese for the best flavor and melting.
- Pecorino romano – This salty, tangy sheep’s milk cheese is carbonara’s secret weapon, adding umami and helping emulsify the sauce. Keep extra aside for garnishing this pasta dish.
- Salt and Pepper – To taste. I prefer freshly cracked black pepper when serving a carbonara dish.
How to make it
- Boil the pasta water: Bring a large pot of lightly salted water (about 1 tablespoon of salt) to a rolling boil over high heat.
- Prepare the egg and cheese mixture: In a mixing bowl, whisk together the egg yolks, Pecorino Romano, and Parmesan until smooth. Season with a pinch of salt and a generous amount of freshly cracked black pepper. Set aside.
- Crisp the bacon (or pancetta): While the water heats, cook the bacon in a large skillet over medium heat, stirring occasionally, until golden and crispy. Turn off the heat but leave the bacon and all its rendered fat in the skillet. This adds richness to the sauce.
- Cook the ravioli: Once the water boils, add the ravioli and cook according to the package instructions. Use a slotted spoon to transfer them directly into the skillet with the bacon, reserving the starchy pasta water, which you’ll need to make the sauce.
- Temper the egg mixture: Add a ladleful (about ¼ cup) of the hot pasta water to the egg-cheese mixture, whisking immediately to gently warm the eggs without scrambling them. This creates a smooth, silky base for the sauce.
- Combine and serve: Pour the tempered egg mixture over the ravioli in the skillet, tossing gently with tongs or a spoon. If the sauce seems too thick, add a splash more pasta water, a little at a time, until it coats the ravioli in a creamy, velvety layer. Serve immediately with extra grated Pecorino and black pepper on top!
Tips and tricks
- Don’t forget to reserve pasta water as you need it to make the sauce for this dish as well as to adjust the consistency to your liking.The pasta water is flavorful and won’t dilute the flavor of the sauce like plain water would.
- Cook your ravioli just short of al dente. I like to cook my pasta for about a minute less than the package directions call for. The pasta will continue to cook as it’s tossed with the sauce, and we don’t want it becoming mushy.
- Be generous with the black pepper. Add a generous amount of freshly cracked black pepper to this dish as it’s key for that classic carbonara kick!
- You can tell when the ravioli are done cooking when they float to the top of the boiling water.
- Let the ravioli carbonara rest for a few minutes before serving so the pasta can absorb more of the luscious sauce.
Variations
Want to mix things up? Try these easy twists on this ravioli carbonara dish. Each suggestion adds a new layer of flavor, texture, or dietary flexibility while still remaining true to the recipe.
- Add garlic – Add garlic to the sauce for an added depth of flavor.Freshly minced garlic is great or use roasted garlic for a mellow savory flavor.
- Crunchy topping – Garnish the finished ravioli carbonara with breadcrumbs. This adds another layer of flavor and a subtle crunch. If you don’t have homemade breadcrumbs on hand (or you don’t feel like making them), feel free to use panko, packaged breadcrumbs, or crushed croutons.
- Add chicken – Prepare simply seasoned chicken breasts in your air fryer or with a sous vide machine to plate with the saucy ravioli.
- Gluten-free ravioli – Use gluten-free ravioli when catering to dietary needs.
- Herbaceous twist – Sprinkle some freshly chopped parsley or another mild herb over the assembled ravioli carbonara for extra flavor. Stay away from overpowering herbs with this delicate dish, such as basil, oregano, or rosemary.
- Vegetarian and vegan variation – This ravioli carbonara can be made vegetarian and vegan by omitting the bacon and cheese. Feel free to use your favorite vegan parmesan cheese or nutritional yeast instead. Veggies, like mushrooms, are a great substitute for bacon, offering a delicious meaty flavor.
Serving suggestions
Complete your ravioli carbonara with these perfect pairings – from crispy garlic bread to bright salads and more. Each option complements the dish’s rich flavors. I’ve even included an in-depth list of other sauces and sides to pair with ravioli!
Storing
- You can make the carbonara sauce ahead of time, so it’s ready to pour over freshly boiled ravioli for dinner. Just let the sauce cool until it’s room temperature, then store it in an airtight container for up to 2 days. Heat on the stove in a pot over medium-low heat, whisking well until smooth and warmed through.
- For longer storage, freeze your sauce by first placing plastic wrap along the top, directly against the sauce, then covering it with a lid. Freeze for up to 3 months. To use, let the sauce defrost in the refrigerator, then add to a pot and whisk over low-medium heat until it’s well incorporated and warmed through.
- If you plan to store leftover ravioli with the sauce, place it in an airtight container in the fridge for up to 3 days. You can then reheat it in a skillet over low heat with 2-3 tablespoons of water or Parmesan broth to loosen the sauce and revive the pasta.
- I don’t recommend freezing this dish as the egg-based sauce won’t hold up well to the freezing and thawing process.
Erin’s wine pairings
Elevate your ravioli carbonara with these perfectly paired wines. Each has been chosen to complement its creamy richness with refreshing acidity or fruity depth:
- The light-bodied Pinot Noir, with its bright cherry and earthy notes, complements ravioli carbonara’s richness while its acidity cuts through the creamy sauce.
- Crisp and herbaceous, refreshing Sauvignon Blanc balances carbonara’s decadence with zesty citrus and grassy freshness.
- Choose a dry Riesling for its vibrant stone fruit flavors and racy acidity, which cleanses the palate between bites of rich pasta.
- For more wine pairing options, check out this list of 7 Best Wines for Pasta.
More pasta dinners
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Full Recipe
Ravioli Carbonara
Indulge in the ultimate comfort food with this easy Ravioli Carbonara – a decadent twist on the classic that comes together in just 20 minutes. The rich, creamy sauce clings to every piece of cheesy ravioli, while crispy bacon adds the perfect salty crunch for a dish that’s as impressive as it is simple to make.
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Serves 4 people
Equipment
Ingredients
- 1 18-ounce package cheese ravioli (refrigerated )
- ⅓ pound bacon (or pancetta roughly chopped (about 3 thick slices))
- 4 egg yolks (at room temperature)
- ½ cup grated parmesan
- 1/2 cup pecorino romano (grated, plus additional for serving)
- Salt & Pepper
Instructions
- Place a large pot of lightly salted water (no more than 1 tablespoon salt) over high heat, and bring to a boil.
- In a mixing bowl, stir together the egg yolks and pecorino and Parmesan. Season with a pinch of salt and generous black pepper. Set aside.
- In a large skillet over medium heat, add bacon (or pancetta) and cook until crispy. Turn the heat off and leave everything in the pot.
- Cook your ravioli according to the package directions. Once they’re floating, use a slotted spoon to transfer the ravioli to the skillet with the bacon and bacon fat, reserving the pasta cooking liquid.
- Add a ladle full of the pasta cooking liquid to the bowl with the eggs and whisk.
- Pour the egg-pasta water mixture to the skillet with the ravioli and toss to combine, adding more pasta cooking liquid as needed, until the sauce coats the ravioli and it’s smooth and creamy.
- Enjoy with additional cheese sprinkled on top.
Notes
Storing
- You can make the carbonara sauce ahead of time, so it’s ready to pour over freshly boiled ravioli for dinner. Just let the sauce cool until it’s room temperature, then store it in an airtight container for up to 2 days. Heat on the stove in a pot over medium-low heat, whisking well until smooth and warmed through.
- For longer storage, freeze your sauce by first placing plastic wrap along the top, directly against the sauce, then covering it with a lid. Freeze for up to 3 months. To use, let the sauce defrost in the refrigerator, then add to a pot and whisk over low-medium heat until it’s well incorporated and warmed through.
- If you plan to store leftover ravioli with the sauce, place it in an airtight container in the fridge for up to 3 days. You can then reheat it in a skillet over low heat with 2-3 tablespoons of water or Parmesan broth to loosen the sauce and revive the pasta.
- I don’t recommend freezing this dish as the egg-based sauce won’t hold up well to the freezing and thawing process.
- Don’t forget to reserve pasta water as you need it to make the sauce for this dish as well as to adjust the consistency to your liking.The pasta water is flavorful and won’t dilute the flavor of the sauce like plain water would.
- Cook your ravioli just short of al dente. I like to cook my pasta for about a minute less than the package directions call for. The pasta will continue to cook as it’s tossed with the sauce, and we don’t want it becoming mushy.
- Be generous with the black pepper. Add a generous amount of freshly cracked black pepper to this dish as it’s key for that classic carbonara kick!
- You can tell when the ravioli are done cooking when they float to the top of the boiling water.
- Let the ravioli carbonara rest for a few minutes before serving so the pasta can absorb more of the luscious sauce.
- Add garlic – Add garlic to the sauce for an added depth of flavor. Freshly minced garlic is great or use roasted garlic for a mellow savory flavor.
- Crunchy topping – Garnish the finished ravioli carbonara with breadcrumbs. This adds another layer of flavor and a subtle crunch. If you don’t have homemade breadcrumbs on hand (or you don’t feel like making them), feel free to use panko, packaged breadcrumbs, or crushed croutons.
- Add chicken – Prepare simply seasoned chicken breasts in your air fryer or with a sous vide machine to plate with the saucy ravioli.
- Gluten-free ravioli – Use gluten-free ravioli when catering to dietary needs.
- Herbaceous twist – Sprinkle some freshly chopped parsley or another mild herb over the assembled ravioli carbonara for extra flavor. Stay away from overpowering herbs with this delicate dish, such as basil, oregano, or rosemary.
- Vegetarian and vegan variation – This ravioli carbonara can be made vegetarian and vegan by omitting the bacon and cheese. Feel free to use your favorite vegan parmesan cheese or nutritional yeast instead. Veggies, like mushrooms, are a great substitute for bacon, offering a delicious meaty flavor.
Nutrition
Calories: 317kcal | Carbohydrates: 3g | Protein: 15g | Fat: 27g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 243mg | Sodium: 629mg | Potassium: 128mg | Fiber: 0.01g | Sugar: 0.2g | Vitamin A: 434IU | Calcium: 269mg | Iron: 1mg
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