Description
A rich pasta dish combining cheese ravioli with a classic carbonara sauce infused heavily with roasted garlic.
Ingredients
Scale
- 1 pound cheese ravioli
- 4 ounces pancetta or guanciale, diced
- 4 large cloves garlic, minced
- 3 large egg yolks
- 1 whole large egg
- 1 cup grated Pecorino Romano cheese, plus extra for serving
- 1/2 cup grated Parmesan cheese
- 1 teaspoon freshly ground black pepper, plus more to taste
- 2 tablespoons unsalted butter
- 1/4 cup pasta water, reserved
Instructions
- Cook the pancetta or guanciale in a large skillet over medium heat until crisp. Remove the meat with a slotted spoon and set aside, leaving the rendered fat in the skillet.
- Add the minced garlic and butter to the skillet with the rendered fat. Cook over low heat for 2 minutes until fragrant. Do not let the garlic brown. Remove the skillet from the heat.
- In a medium bowl, whisk together the egg yolks, whole egg, Pecorino Romano, Parmesan, and black pepper until smooth. This is your sauce base.
- Cook the ravioli according to package directions until al dente. Before draining, reserve about 1/2 cup of the starchy pasta water.
- Drain the ravioli and immediately transfer them to the skillet containing the garlic-fat mixture. Toss gently to coat.
- Working quickly off the heat, slowly pour the egg and cheese mixture over the ravioli while continuously tossing. Add the reserved pasta water, one tablespoon at a time, until a creamy sauce forms that coats the ravioli. The residual heat cooks the eggs without scrambling them.
- Stir in most of the cooked pancetta/guanciale.
- Serve immediately, topped with the remaining crispy meat, extra black pepper, and grated Pecorino Romano cheese.
Notes
- Use high-quality, fresh cheese ravioli for the best texture. Ricotta or four-cheese fillings work well.
- If you prefer a stronger garlic flavor, roast the garlic cloves first, mash them into a paste, and add this paste to the rendered fat instead of mincing them raw.
- Always temper the egg mixture with hot pasta water before adding it to the pasta to prevent scrambling.
- Guanciale provides a more traditional flavor, but pancetta is a suitable substitute.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 3
- Sodium: 850
- Fat: 38
- Saturated Fat: 18
- Unsaturated Fat: 20
- Trans Fat: 1
- Carbohydrates: 50
- Fiber: 3
- Protein: 30
- Cholesterol: 250