Description
Create a rich and creamy Olive Garden-inspired Ravioli Carbonara at home. This copycat recipe features tender ravioli tossed in a velvety sauce with crispy bacon and Parmesan cheese. It’s a surprisingly simple yet indulgent dish perfect for any occasion.
Ingredients
Scale
- 18 to 20 ounces cheese ravioli, fresh or frozen
- 6 slices bacon, chopped
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 egg yolks
- Salt and black pepper, to taste
- Chopped parsley for garnish (optional)
Instructions
- Cook the ravioli according to package instructions in salted boiling water. Drain and set aside, reserving a bit of the pasta water.
- In a large skillet over medium heat, cook the chopped bacon until crispy. Remove the bacon with a slotted spoon and drain on paper towels, leaving about 1 tablespoon of the bacon fat in the skillet.
- Add the minced garlic to the skillet and sauté for 30 seconds until fragrant. Lower the heat to medium-low.
- In a small bowl, whisk together the heavy cream, Parmesan cheese, and egg yolks until smooth.
- Slowly pour the cream mixture into the skillet, whisking constantly to prevent curdling. Stir gently until the sauce thickens slightly, about 2 to 3 minutes.
- Add the cooked ravioli to the skillet and toss gently to coat in the sauce. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.
- Stir in the crispy bacon and season with salt and pepper to taste.
- Serve warm, garnished with chopped parsley if desired.
Notes
- Use freshly grated Parmesan for the smoothest sauce texture.
- Be sure to reduce the heat before adding the egg yolk mixture to avoid scrambling.
- Cheese ravioli is classic for this dish, but mushroom or spinach-filled ravioli also work well.
- This dish is best served immediately, as the sauce can thicken upon standing.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 3g
- Sodium: 850mg
- Fat: 45g
- Saturated Fat: 25g
- Unsaturated Fat: 20g
- Trans Fat: 1g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 200mg