Description
A creamy ravioli carbonara inspired by Olive Garden, made with cheese ravioli, bacon, Parmesan, and fresh parsley.
Ingredients
- 1 lb cheese ravioli (fresh or frozen)
- 6 slices bacon, chopped
- 1 cup heavy cream
- ¾ cup grated Parmesan cheese
- 2 egg yolks
- 2 cloves garlic, minced
- ¼ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
- Cook ravioli according to package instructions. Drain and set aside.
- In a large skillet over medium heat, cook bacon until crispy. Remove and set aside, leaving drippings in the pan.
- Add garlic to the skillet and cook for 30 seconds until fragrant.
- Reduce heat to low and stir in heavy cream. Simmer gently for 3–4 minutes.
- In a bowl, whisk egg yolks with Parmesan cheese, salt, and black pepper.
- Slowly stir egg mixture into the warm sauce, whisking continuously.
- Add cooked ravioli and bacon, gently tossing to coat.
- Remove from heat and garnish with fresh parsley before serving.
Notes
- Keep heat low when adding egg yolks to prevent curdling.
- Use freshly grated Parmesan for the smoothest sauce.
- Add a splash of pasta water if the sauce thickens too much.
- Prep Time: 10 minutes
- Cook Time: 20 minutes