# What You'll Need:
→ 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 - 1¾ 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 - ⅞ oz Parmesan cheese, grated
13 - 1 tablespoon fresh parsley, chopped
14 - Cracked black pepper, to taste
# Method:
01 - Bring a large pot of salted water to a boil. Add the ravioli and cook according to package directions (3–5 minutes if fresh, 8–10 minutes if frozen). Reserve ½ cup pasta cooking water. Drain and set aside.
02 - In a large skillet over medium heat, cook diced pancetta or bacon until crisp, about 4–5 minutes. Transfer to a paper towel-lined plate, leaving 1 tablespoon of rendered fat in the skillet.
03 - Melt butter in the same skillet, add minced garlic, and sauté for 30 seconds until fragrant. Reduce heat to medium-low, then add heavy cream and milk. Stir gently for 2–3 minutes to warm.
04 - Add grated Parmesan, black pepper, and salt to the skillet. Whisk continuously until cheese melts into the sauce.
05 - Whisk egg yolks in a small bowl. Gradually add several tablespoons of warm sauce to yolks while whisking to temper. Slowly pour tempered yolks into the skillet, stirring constantly. Cook for 2 minutes until sauce thickens slightly; avoid boiling.
06 - Add cooked ravioli to the skillet and gently toss to coat with the sauce. Return pancetta to the pan and mix well. Adjust sauce consistency by gradually adding reserved pasta water if needed.
07 - Divide ravioli among plates and top with extra Parmesan, chopped parsley, and cracked black pepper. Serve immediately.
