# 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 - 1/2 cup whole milk (use all cream for extra richness)
07 - 1.75 oz Parmesan cheese, grated
08 - 1 teaspoon ground black pepper
09 - 1/2 teaspoon salt
10 - 2 large egg yolks, whisked
11 - 2 tablespoons unsalted butter
→ Garnish
12 - 0.9 oz Parmesan cheese, grated
13 - 1 tablespoon fresh parsley, chopped
14 - Cracked black pepper, to taste
# Method:
01 - Bring a large pot of water to a boil with 1 teaspoon salt. Add the ravioli and cook according to package instructions (3–5 minutes for fresh, 8–10 minutes for frozen). Reserve 1/2 cup of the pasta cooking water. Drain and set ravioli aside.
02 - In a large skillet over medium heat, cook diced pancetta or bacon until crisp, about 4 to 5 minutes. Transfer to a paper towel-lined plate, leaving about 1 tablespoon of rendered fat in the skillet.
03 - Melt butter in the same skillet, then sauté minced garlic for 30 seconds until fragrant. Reduce heat to medium-low and stir in heavy cream and milk, warming gently for 2 to 3 minutes. Add grated Parmesan cheese, black pepper, and salt, whisking until cheese is fully incorporated.
04 - Whisk egg yolks in a small bowl. Gradually whisk several tablespoons of warm sauce into the yolks to temper. Slowly return the tempered yolks to the skillet, stirring continuously. Cook for 2 minutes until the sauce thickens slightly; avoid boiling.
05 - Add cooked ravioli to the skillet and toss gently to coat with sauce. Return pancetta or bacon to the pan and mix well. Adjust sauce consistency by adding reserved pasta water in small increments if necessary.
06 - Plate ravioli and top with extra grated Parmesan, chopped parsley, and cracked black pepper. Serve immediately.
