Ravioli Carbonara is has tender cheese-filled ravioli with crispy bacon, Parmesan cheese in a creamy egg-based sauce. It’s a quick weeknight meal that feels extra special!
Want more quick and easy pasta dishes? Try my Creamy Gemelli Pasta recipe, Baked Gnocchi with Sausage, and Italian Chicken Tortellini Skillet!
Table of Contents
Ravioli Carbonara is an incredibly satisfying twist on a Pasta Carbonara Recipe, pairing rich, cheesy ravioli with the creamy, savory flavors of carbonara!
Unlike other Italian dishes that may rely on heavy cream to create a silky sauce, my carbonara uses bacon fat, eggs, and parmesan cheese instead! Then, starchy pasta water is added, giving the sauce a velvety mouthfeel that resembles cream without actually needing it.
I know this Carbonara recipe is not necessarily traditional, but it is so decadent and delicious!
Why we love this easy pasta recipe:
- Quick and easy to make: This dish comes together in under 30 minutes and only contains 6 basic ingredients, making it perfect for busy weeknights.
- Rich and comforting: The combination of traditional carbonara sauce with cheese-filled ravioli is indulgent and satisfying.
- Customizable: You can easily swap the bacon for pancetta or add veggies like spinach or peas to suit your taste.
Ravioli Carbonara ingredients:
- Bacon or pancetta: This adds a savory, smoky flavor and crispy texture to the dish. You can swap it with pancetta for a more traditional carbonara flavor or leave it out for a vegetarian version. The rendered fat also infuses the sauce with rich flavor.
- Eggs: They’re the backbone of the carbonara sauce, creating the creamy sauce that clings to the pasta and gives it that silky texture.
- Parmesan or pecorino Romano cheese: Adds sharp, salty flavor to balance the richness. Pecorino cheese is more traditional for true carbonara, but Parmesan works beautifully, too! Use whichever you have on hand or prefer.
- Fresh cheese ravioli: Fresh cheese ravioli adds a fun cheesy twist to this flavorful dish! If ravioli isn’t your thing, you can use any pasta shape, like linguine or tortellini.
- Garlic: You’ll need 2 whole garlic cloves that are peeled and smashed. They infuse the rendered fat with a subtle aromatic flavor as they cook with the bacon!
- Black pepper and salt: You’ll need just a pinch of salt and pepper for flavor. You won’t need too much since the pancetta and cheese add plenty of rich flavor!
- Bacon fat and reserved pasta water: The reserved bacon fat and pasta water help emulsify the sauce, making it rich and smooth without adding any cream. Pasta water is key for getting the sauce to the perfect consistency, so don’t skip this step!
How to make cheese Ravioli Carbonara:
You won’t believe how simple this delicious dish is to make! For the full list of recipe instructions, scroll down to the recipe card.
- In a large skillet, cook the bacon or pancetta with garlic until crispy. Drain on paper towels and save a bit of the bacon fat.
- Whisk together eggs, cheese, reserved bacon fat, and some freshly cracked black pepper.
- Save some reserved pasta water.
- Add the egg mixture and bacon to the pasta. Then add enough pasta water so that the sauce comes together.
How to store this creamy ravioli pasta dish:
Store any leftovers in an airtight container in the fridge for 3-4 days!
Can I freeze Ravioli Carbonara?
Yes! Pasta dishes with heavy cream freeze beautifully. Let the dish cool, and place any leftovers in an airtight container. It will last for up to 6 months in the freezer!
How to reheat:
Place leftovers in a small pot on the stovetop over medium-low heat. Gently reheat leftovers for a few minutes or until warm. You can also pop them in the microwave in 30-second increments in a pinch!
Serving suggestions:
This dish can be enjoyed on its own, or you can serve it with some simple sides like No Knead Artisan Bread or Roasted Green Beans for a well-rounded meal!
More Italian pasta recipes you’ll love:
- Chicken Tortellini Alfredo — a simple one pot wonder!
- Creamy Italian Sausage Pasta — if you love a bit of kick!
- Chicken Parmesan Pasta recipe — a new twist on a classic.
- Pesto Pasta recipe — fresh and full of flavor!
Ravioli Carbonara
written by Ashley Fehr
Ingredients
- 4 slices thick cut bacon (125 grams or an equal amount pancetta chopped)
- 2 whole garlic cloves (peeled and lightly smashed)
- 2 large eggs
- 2 tablespoons grated Parmesan or Pecorino cheese
- 1 tablespoon reserved bacon fat
- fresh cracked black pepper
- 450 grams fresh cheese ravioli (1 lb)
- reserved pasta water
- salt as needed
Instructions
- In a medium skillet over medium-high heat, cook bacon or pancetta with whole garlic cloves until bacon is browned and crisp (if the garlic begins to get dark, just remove it).
- Remove bacon with a slotted spoon (pick out garlic cloves) and drain on a paper towel. Reserve 1 tablespoon bacon fat.
- In a large bowl, whisk together eggs, cheese, reserved bacon fat and some freshly cracked pepper (start small, and add more later as needed).
- Bring a large pot of salted water to a boil over high heat. Add ravioli and cook according to package directions until al dente. Reserve 1 cup pasta water and drain.
- Add the egg mixture to the pot with the ravioli, along with a couple tablespoons pasta water. Stir and turn the pasta in the eggs, adding more pasta water as needed, until the sauce coats the pasta. *It’s important that you toss and stir a lot when adding the pasta so that the sauce does not become clumpy*
- Stir in the cooked bacon. Taste and adjust salt and pepper as needed before serving.
Notes
Nutrition Information
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Bobbie says
I found this recipe very bland. I will not make it again.
Ashley Fehr says
I’m sorry to hear that Bobbie! It sounds like you may not have seasoned to your tastes according to the recipe.
barb says
A couple of questions – you show 4 eggs in your beginning pic, but only list two in the ingredient list? Also, you show brown sugar in the pic, but don’t mention it in the recipe? Help plz – this looks amazing, and we can’t wait to try it – thanks!
Ashley Fehr says
You’re right! The amount of eggs in the photo was incorrect. But there is definitely no brown sugar.