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Authentic Ravioli Carbonara

Ravioli Carbonara is a decadent dish that you can have on the table in about 10 minutes!  Delicious cheese ravioli are tossed in a rich and creamy sauce made of the simplest ingredients.   

A white bowl of ravioli in a Carbonara sauce topped with grated cheese and chopped parsley.

This recipe takes two much-loved Italian classics and brings them together in a slightly modern twist.  Traditional carbonara sauce is usually served over spaghetti or bucatini.  But it is really delicious paired with cheese ravioli. I mean can you think of anything better than more cheese?

The original carbonara is a popular Italian sauce made of eggs, Pecorino Romano cheese, and cured pork such as guanciale or pancetta.  The eggs give the sauce a velvety texture while the cheese and cured pork give it a burst of flavor.  

There is no cream and there are no thickeners in true Carbonara.  Once you start adding these ingredients, it is no longer carbonara, and believe me when I say there is no need for these ingredients.  The eggs and cheese make the sauce creamy, luscious, and incredibly delicious! That is all you need!  

Okay so for this carbonara ravioli recipe, I veered slightly away from the original recipe by adding in some parmesan cheese to temper the sharpness of the Romano cheese.  I also added some garlic, just because my husband loves it. But in my defense, they are pretty minor changes, and the combination results in a deliciously luscious sauce while maintaining the integrity of the original recipe. 

You will love how this recipe comes together quickly and easily. If you have the time and want to make your own pasta dough, try my homemade 4-cheese ravioli recipe.  Fresh pasta is an exceptional taste experience!  But if you are crunched for time, go ahead, and use store-bought ravioli.  Either way, you will have a delicious main course that your family will be raving about.

Ingredients for making ravioli with a carbonara sauce on a white background: grated cheese, eggs, parsley, pancetta, olive oil and ravioli.

Ingredients

Cheese Ravioli:  Store bought or homemade.

Whole Eggs: Beaten

Pecorino Romano and Parmigiano Reggiano Cheese: Freshly grated.

Garlic: Finely chopped.

Guanciale or Pancetta: Diced.  If you can’t find either one, bacon can be substituted.

Olive Oil and Ground Black Pepper

How to make Cheese Ravioli Carbonara

Cook the ravioli in a pot of boiling salted water until they float to the top.  The ravioli should be a little al dente. Drain it and reserve about 1 cup of pasta water. 

4 process photos of carbonara sauce being made: pancetta and garlic cooking, eggs added in and sauce thickening, completed sauce and ravioli in the sauce.

While the pasta cooks, make the sauce:

  1. Heat olive oil in a large skillet that is set over medium heat.  Add the pancetta or guanciale and cook until it is starting to brown. Add the garlic to the skillet and cook just until it is tender then stir in about 1/2 cup of pasta water.
  2. Beat the eggs and cheese together in a medium bowl. Take the skillet off the heat and stir the egg mixture into the pancetta.  
  3. Continue to stir the mixture until the sauce becomes creamy.  If the sauce is too thick, add pasta water a little at a time to loosen it.  
  4. Transfer the drained ravioli to the skillet and toss it in the sauce.  Sprinkle fresh parsley on top and serve immediately.
A white of ravioli with carbonara sauce and topped with grated cheese and parsley next to a wooden bowl of grated cheese.

Ravioli Carbonara FAQ’s

What is the difference between Carbonara and Alfredo sauce?

Carbonara and Alfredo are two totally different sauces.  A silky Carbonara is made with eggs, Pecorino Romano cheese, and Guanciale.  Pecorino is a sharp hard cheese which gives the sauce a bit of salty flavor.  Alfredo on the other hand is made by slowly mixing lots of butter and Parmigiano Reggiano cheese to create a smooth and creamy sauce.  The Parmigiano is nuttier and does not have the same amount of bite as the Pecorino.  But neither sauce uses cream, flour, or cornstarch to create its creamy velvety texture.

Is Ravioli Carbonara safe to eat since it is made with raw eggs?

The eggs give the sauce its silky-smooth texture.  Although you are adding raw eggs into the sauce, the hot ravioli and pasta water actually cook the eggs as you stir them together.

How do you keep the eggs from scrambling when you make Ravioli Carbonara?

To keep the eggs from scrambling, you should take the pan off the heat before you add them.  Stir or whisk the eggs into the sauce briskly so that you keep the sauce moving in the pan.  This creates a smooth and velvety sauce.  The sauce will thicken as it sits so you may need to add a little pasta water to the sauce to produce the desired consistency.

Two white bowls of ravioli in carbonara sauce next to a wood bowl of grated cheese on a white marble background.

Other Italian Recipes to Try

I love to make authentic or as close to authentic as possible, Italian dishes.  Especially pasta dishes.  Some of our favorite pasta dishes are Paccheri AmatricianaCasarecce Trapanese, and Short Rib Ragu over Mafaldine. We also enjoy making our own pasta and gnocchi.  If you would like to try making your own, here are a few recipes you will love: Gnocchetti, which is basically little Cavatelli, Butternut Squash Ravioli, and my Sweet Potato Gnocchi.  

I love to get your feedback so if you tried this Ravioli Carbonara recipe or any other recipes on this website, please leave me a comment below.  I hope you enjoy our recipes and look forward to hearing from you!

You can also follow me on FacebookInstagram, and Pinterest for more recipes your family will love!

A white bowl of ravioli in carbonara sauce on a white table with a napkin and fork.

Ravioli Carbonara

Ravioli Carbonara is like a marriage made in heaven. Cheese stuffed ravioli is coated in a simple but velvety sauce of featuring cheese and pancetta. Store bought ravioli means this pasta dish can be ready in about 15 minutes!
5 from 2 votes
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course dinner, First course, Main Course
Cuisine Italian
Servings 4 servings
Calories 774 kcal

Ingredients
  

  • 1 lb. Cheese Ravioli fresh or frozen
  • 1 tbsp Olive oil
  • 4 oz Guanciale or Pancetta diced
  • 2 cloves Garlic finely diced
  • ½ cup Pecorino Romano grated
  • ½ cup Parmigiano Reggiano grated
  • 4 Eggs Large
  • 1 tbsp Parsley chopped
  • Black Pepper to taste

Instructions
 

  • Cook the ravioli in a pot of boiling salted water until they float to the top.  The ravioli should be a little al dente. You can let them cook for a minute or two if you want them to be a bit more tender. Drain it and reserve about 1 cup of pasta water.  

While the pasta cooks, make the sauce:

  • Heat olive oil in a large skillet that is set over medium heat.  Add the pancetta or guanciale and cook until it is starting to brown. Add the garlic to the skillet and cook just until it is tender then stir in about 1/2 cup of pasta water.
  • Beat the eggs and cheese together in a medium bowl. Take the skillet off the heat and stir the egg mixture into the pancetta.  Continue to stir the mixture until the sauce becomes creamy.  If the sauce is too thick, add a pasta water a little at a time to loosen it.
  • Add the drained ravioli to the skillet and toss it in the sauce.  Sprinkle fresh parsley on top and serve immediately.

Nutrition

Serving: 1servingsCalories: 774kcalCarbohydrates: 49gProtein: 34gFat: 49gSaturated Fat: 19gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.02gCholesterol: 277mgSodium: 1356mgPotassium: 95mgFiber: 3gSugar: 3gVitamin A: 471IUVitamin C: 2mgCalcium: 332mgIron: 13mg
Keyword Eggs, Pasta, Cheese, Easy, weeknight dinner
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