# Ingredient list:
→ 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 - ½ cup whole milk (or use all heavy cream for richness)
07 - 1.75 oz Parmesan cheese, grated
08 - 1 teaspoon ground black pepper
09 - ½ teaspoon salt
10 - 2 large egg yolks, whisked
11 - 2 tablespoons unsalted butter
→ Garnish
12 - 0.9 oz Parmesan cheese, grated
13 - 1 tablespoon fresh parsley, chopped
14 - Cracked black pepper, to taste
# Cooking steps:
01 - Bring a large pot of water to a boil with 1 teaspoon salt. Add ravioli and cook 3–5 minutes if fresh or 8–10 minutes if frozen. Reserve ½ cup of pasta cooking water, then drain and set ravioli aside.
02 - In a large skillet over medium heat, cook pancetta or bacon until crisp, about 4–5 minutes. Transfer to a paper towel-lined plate, leaving 1 tablespoon rendered fat in the skillet.
03 - Melt butter in the same skillet, then add minced garlic and sauté for 30 seconds until fragrant. Reduce heat to medium-low and stir in heavy cream and milk. Warm gently for 2–3 minutes.
04 - Whisk in grated Parmesan, black pepper, and salt until the cheese melts into the sauce.
05 - In a small bowl, whisk egg yolks. Gradually incorporate several tablespoons of the warm sauce into the yolks, whisking continuously. Slowly pour tempered yolks back into skillet, stirring continuously. Cook 2 minutes more until slightly thickened; avoid boiling.
06 - Add cooked ravioli to the skillet and toss gently to coat with sauce. Return pancetta to the pan and combine. Adjust sauce consistency with reserved pasta water as needed.
07 - Divide ravioli among plates. Top with extra Parmesan, chopped parsley, and cracked black pepper. Serve immediately.
