Ingredients:
1 package (9 oz) cheese ravioli (fresh or frozen)
4 slices bacon, chopped
1 clove garlic, minced
1 cup heavy cream
1/2 cup grated Parmesan cheese
2 large egg yolks
Salt and pepper to taste
1/4 tsp crushed red pepper flakes (optional)
Fresh parsley, chopped (for garnish)
Directions:
Cook the Ravioli: Cook the ravioli according to the package instructions until al dente. Drain and set aside.
Cook the Bacon: In a large skillet, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and drain on paper towels. Reserve about 1 tablespoon of the bacon drippings in the skillet.
Make the Sauce: In the same skillet with the reserved bacon drippings, sauté the minced garlic over medium heat for about 1 minute, until fragrant. Add the heavy cream and bring to a gentle simmer. Stir in the grated Parmesan cheese until melted and smooth.
Add the Egg Yolks: In a small bowl, whisk together the egg yolks. Slowly drizzle a small amount of the hot cream mixture into the egg yolks, whisking constantly to temper the eggs (this prevents them from scrambling). Then, slowly whisk the tempered egg mixture back into the skillet with the remaining cream sauce.
Combine: Add the cooked ravioli to the skillet, tossing gently to coat in the sauce. Season with salt, pepper, and crushed red pepper flakes if using. Cook for 1-2 minutes until the sauce thickens and the ravioli is heated through.
Serve: Plate the ravioli carbonara and sprinkle the crispy bacon on top. Garnish with fresh parsley and additional Parmesan if desired.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 2-3
Calories: 600 kcal per serving
