Olive Garden Ravioli Carbonara Recipe
This Olive Garden-inspired Ravioli Carbonara recipe combines tender cheese-filled ravioli with a rich, creamy carbonara sauce made from pancetta, garlic, heavy cream, Parmesan, and egg yolks. The crispy pancetta adds delightful texture while fresh parsley and cracked black pepper enhance the flavor. A comforting and indulgent pasta dish perfect for an elegant weeknight dinner or special occasion.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
Pasta
- 567 grams cheese-filled ravioli (fresh or frozen)
- 1 teaspoon salt, for boiling water
Pancetta and Sauce
- 113 grams pancetta or bacon, diced
- 2 cloves garlic, minced
- 240 milliliters heavy cream
- 120 milliliters whole milk, or more cream for extra richness
- 50 grams Parmesan cheese, grated
- 1 teaspoon ground black pepper
- 0.5 teaspoon salt
- 2 large egg yolks, whisked
- 28 grams unsalted butter
Garnish
- 25 grams extra Parmesan cheese, grated
- 1 tablespoon fresh parsley, chopped
- Cracked black pepper, to taste
Instructions
- Cook the Ravioli: Fill a large pot with water and add 1 teaspoon of salt. Bring to a boil. Add the cheese-filled ravioli and cook following package instructions—approximately 3 to 5 minutes for fresh ravioli or 8 to 10 minutes for frozen. Reserve 120 milliliters of the pasta cooking water before draining the ravioli and setting it aside.
- Prepare and Cook Pancetta or Bacon: In a large skillet over medium heat, cook the diced pancetta or bacon until crisp, about 4 to 5 minutes. Once cooked, transfer the pancetta to a paper towel-lined plate to drain excess fat, leaving about 1 tablespoon of rendered fat in the skillet.
- Prepare the Carbonara Sauce: Using the same skillet, melt the unsalted butter and add the minced garlic. Sauté for 30 seconds until fragrant. Lower the heat to medium-low and add the heavy cream along with the whole milk. Stir gently for 2 to 3 minutes as the mixture warms. Add grated Parmesan cheese, black pepper, and salt; whisk until the cheese melts into a smooth sauce. In a separate bowl, whisk the egg yolks. Temper the yolks by gradually whisking in several tablespoons of the warm sauce. Slowly pour the tempered yolk mixture back into the skillet, stirring continuously, and cook for an additional 2 minutes until the sauce thickens slightly.
- Combine Ravioli and Sauce: Add the cooked ravioli to the skillet with the carbonara sauce and gently toss to coat each piece thoroughly. Return the crispy pancetta to the pan and mix well. If the sauce is too thick, add some reserved pasta water a little at a time until you reach the desired consistency.
- Garnish and Serve: Transfer the ravioli carbonara onto serving plates. Sprinkle with extra grated Parmesan cheese and chopped fresh parsley. Finish with freshly cracked black pepper to taste. Serve immediately for the best texture and flavor.
Notes
- For a richer sauce, substitute the whole milk with additional heavy cream.
- Be sure to temper the egg yolks properly to avoid scrambling when added to the hot sauce.
- If you prefer, substitute pancetta with thick-cut bacon for similar flavor.
- Reserved pasta water contains starch that helps adjust sauce consistency without diluting flavor.
- Serve immediately as the sauce tends to thicken or separate if left too long.
Keywords: Ravioli Carbonara, Olive Garden copycat, creamy pasta, pancetta pasta, cheese ravioli recipe, Italian dinner, easy carbonara
