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Ravioli Carbonara with Crispy Pancetta

This dish features store-bought ravioli cooked until tender, then tossed in a silky carbonara sauce infused with crispy pancetta and fresh Parmesan cheese. The final product is a creamy, cheesy pasta with a slight smoky crunch, served hot and ready to enjoy. Its rich, velvety texture and golden topping make for a comforting and indulgent meal.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 1 package store-bought ravioli frozen or refrigerated, as preferred
  • 4 oz pancetta diced
  • 2 cloves garlic minced
  • 1/2 cup Parmesan cheese freshly grated
  • 2 large eggs beaten
  • 1 tablespoon olive oil
  • Salt and pepper to taste

Equipment

  • Large pot for boiling pasta
  • Frying pan
  • Slotted spoon
  • Chef’s whisk or fork
  • Grater

Method
 

  1. Bring a large pot of salted water to a boil. Add the ravioli and cook according to package instructions until they float and are tender, about 3-4 minutes. Drain well and set aside, reserving a cup of pasta water.
  2. While the pasta cooks, heat a frying pan over medium heat and add the diced pancetta. Cook until it becomes crispy and golden, about 4-5 minutes, then remove and set aside on paper towels.
  3. Add a tablespoon of olive oil to the same pan if needed, then toss in the minced garlic. Sauté until fragrant, about 30 seconds, and you notice a fragrant aroma filling the kitchen.
  4. Lower the heat and pour the beaten eggs into the pan, quickly stirring and scraping the bottom to create a creamy base. Add the grated Parmesan cheese, stirring constantly until the sauce thickens slightly. If it's too thick, splash in some reserved pasta water to loosen it.
  5. Add the drained ravioli to the sauce, tossing gently to coat each piece evenly with the silky mixture. Continue to stir gently until everything is heated through and well combined.
  6. Add the crispy pancetta to the pasta and give everything a final gentle toss. Taste and adjust seasoning with salt and pepper as needed.
  7. Serve the ravioli immediately, garnished with additional Parmesan or chopped herbs if desired, and enjoy this creamy, cheesy, and slightly smoky pasta dish.

Notes

Use freshly grated Parmesan for the best flavor. Be careful not to overcook the eggs, as they can scramble if heated too quickly. Reserving pasta water helps achieve a perfect, silky sauce consistency.