Ravioli Carbonara
My husband is the king of the classic carbonara. He perfected it a couple of years ago and it’s the dish that I request the most whenever he’s in charge of dinner. Made the traditional Italian way with eggs and cheese (no cream and definitely no jars of sauce!), it’s simple yet so wonderfully silky, and I could eat it on repeat without ever getting bored.
And so today’s recipe is based on his very much tried and tested recipe, but we’re taking things up a notch by using fresh stuffed ravioli instead of spaghetti!
Why You’ll Love This Recipe:
- Fast: Fresh ravioli cooks in minutes, so dinner happens quickly.
- Beginner-friendly: No fancy techniques, just a few simple moves.
- Creamy without cream: The eggs + Parmesan + hot pasta water create the sauce.
- Big flavor, small ingredient list: Bacon, garlic, black pepper, Parmesan.
- Feels a little fancy: But it’s totally doable on a regular Tuesday.
Ingredients
You’ll find the full, printable recipe card at the bottom of this post, but don’t skip the tips and notes below. They’ll help you get that perfectly silky carbonara sauce every time!
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Bacon bits: Cooked bacon adds that classic carbonara flavor.
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Garlic: Freshly minced garlic adds depth, but it’s cooked briefly so it stays fragrant, not harsh.
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Eggs: These create the sauce, so use large eggs and bring them to room temperature if possible—they emulsify more smoothly.
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Parmesan cheese: Freshly grated Parmesan melts best and gives the sauce its salty, savory backbone.
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Olive oil: Just a small amount helps warm the bacon and garlic without making the dish greasy.
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Black pepper: Carbonara should be generously peppery, so don’t be shy here!
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Fresh cheese (or spinach & cheese) ravioli: Fresh ravioli cooks quickly and makes this feel a little special without extra work.
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Reserved pasta water: Essential for loosening the sauce and helping it turn silky instead of thick—use a little at a time.
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Salt: Taste before adding much, since the bacon and Parmesan already bring saltiness.
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Fresh parsley: Optional, but it adds a fresh finish and a little color right before serving.
How To Make Ravioli Carbonara
- Get the egg mixture ready: In a large bowl, whisk together the eggs, Parmesan, and plenty of freshly cracked black pepper until smooth and slightly creamy. It’ll look thick at this stage. That’s normal. The pasta water will loosen it later. Set the bowl near the stove, since things move quickly once the ravioli is done.
- Start the bacon and garlic: Heat a medium skillet over medium-high heat and add the bacon bits and garlic. Cook for about 1 minute, just until the garlic is fragrant and the bacon releases its flavor. You’re not looking for deep browning here. Gentle heat is the goal.
- Boil the ravioli: Bring a large pot of well-salted water to a boil. Cook the cheese ravioli according to package directions until al dente. Before draining, reserve about 1 mug of pasta water, then drain the ravioli. Tip: Scoop out the pasta water before draining so it doesn’t get forgotten.
- Combine ravioli with bacon and garlic: Add the drained ravioli to the skillet and toss gently with the bacon and garlic. Important: Remove the skillet from the heat or turn it very low. This helps prevent the eggs from scrambling in the next step.
- Make the sauce: Pour the egg-and-Parmesan mixture over the hot ravioli and immediately add a splash of the reserved pasta water. Toss continuously, keeping everything moving so the heat distributes evenly and the eggs turn into a silky sauce. Add more pasta water a little at a time until the sauce is creamy and coats the ravioli. Tip: If the sauce looks thick or sticky, add more pasta water. If it seems too loose, keep tossing over very low heat for a few seconds and it will tighten up.
- Taste and finish: Taste and adjust with salt and more black pepper as needed. Finish with fresh parsley right before serving.
Storage & Reheating
Carbonara is best enjoyed right after it’s made, but leftovers can still be tasty with a little care. Store in an airtight container in the refrigerator for 2–3 days. Reheat gently on the stovetop or in the microwave at a lower power setting, adding a small splash of water to loosen the sauce as it warms. Avoid high heat, as it can cause the eggs to tighten up and turn grainy.
Recipe Notes & Tips
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Turn the heat down before adding the eggs. Eggs plus high heat equals scrambled vibes. We’re going for silky, not breakfast!
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Keep everything moving. The sauce comes together from gentle heat and constant tossing.
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Add the pasta water slowly, just a splash at a time. It’s much easier to loosen the sauce than to fix one that’s too thin.
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Wait to add salt until the very end. Between the bacon and Parmesan, there’s already plenty of seasoning happening.
Serving Ideas
This ravioli carbonara is rich and satisfying, so it pairs best with something simple on the side. A crisp green salad with a tangy dressing helps cut through the richness, while steamed or roasted vegetables, especially ones with a little bitterness, balance things out nicely. And if you’re leaning fully into comfort food mode, garlic bread is always a good idea.
Troubleshooting Clumpy Sauce
If your sauce turns clumpy, it’s usually one of two things: the pan was too hot when the eggs were added, or the ravioli wasn’t tossed enough right away. Next time, lower the heat (or pull the pan off the burner for a moment), add a splash of pasta water, and toss constantly so the eggs turn silky instead of scrambling.
Ravioli Carbonara
Ingredients
- 1/2 cup cooked bacon bits
- 3 garlic cloves minced
- 2 large eggs
- 1/4 cup grated Parmesan cheese
- 1 tablespoon olive oil
- Black pepper to taste
- 600 grams fresh spinach and cheese ravioli or just cheese ravioli
- 1 cup reserved pasta water use as needed
- Salt to taste
- Fresh parsley for serving
Instructions
- Get the egg mixture ready: In a large bowl, whisk together the eggs, Parmesan, and plenty of freshly cracked black pepper until smooth and slightly creamy. It'll look thick at this stage. That’s normal. The pasta water will loosen it later. Set the bowl near the stove, since things move quickly once the ravioli is done.
- Start the bacon and garlic: Heat a medium skillet over medium-high heat and add the bacon bits and garlic. Cook for about 1 minute, just until the garlic is fragrant and the bacon releases its flavor. You’re not looking for deep browning here. Gentle heat is the goal.
- Boil the ravioli: Bring a large pot of well-salted water to a boil. Cook the cheese ravioli according to package directions until al dente. Before draining, reserve about 1 mug of pasta water, then drain the ravioli. Tip: Scoop out the pasta water before draining so it doesn’t get forgotten.
- Combine ravioli with bacon and garlic: Add the drained ravioli to the skillet and toss gently with the bacon and garlic. Important: Remove the skillet from the heat or turn it very low. This helps prevent the eggs from scrambling in the next step.
- Make the sauce: Pour the egg-and-Parmesan mixture over the hot ravioli and immediately add a splash of the reserved pasta water. Toss continuously, keeping everything moving so the heat distributes evenly and the eggs turn into a silky sauce. Add more pasta water a little at a time until the sauce is creamy and coats the ravioli. Tip: If the sauce looks thick or sticky, add more pasta water. If it seems too loose, keep tossing over very low heat for a few seconds and it will tighten up.
- Taste and finish: Taste and adjust with salt and more black pepper as needed. Finish with fresh parsley right before serving.
This is one of those dinners that feels a little fancy but is secretly very doable. It’s rich, comforting, and comes together quickly once you get the hang of the timing. If you love classic carbonara flavors but want something just a little different, this ravioli version is an easy win. Let me know what you think once you try it!
