Ingredients:
- For the Carbonara Sauce:
- 4-6 oz pancetta or thick-cut bacon, diced
- 1 tbsp olive oil
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese, plus more for serving
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
- 1 package of your favourite cheese ravioli
Instructions:
- Make the Sauce:
- Cook pancetta or bacon in a large skillet over medium heat until crispy. Remove from skillet but leave grease.
- Add olive oil to the skillet if needed. Sauté onions until softened, about 5 minutes. Add garlic and cook for another minute.
- Slowly whisk in heavy cream. Bring the sauce to a simmer and cook until it starts to thicken, approximately 5 minutes.
- Stir in Parmesan cheese and parsley. Season with salt and pepper.
- Cook the Ravioli: Cook the ravioli according to package directions.
- Assemble:
- Gently toss cooked ravioli with the carbonara sauce.
- Top with additional Parmesan cheese and fresh parsley.
Tips:
- Don’t overcook the pasta: You want slightly al dente ravioli.
- Use high-quality ingredients: This makes a huge difference in flavour.
- Adjust the sauce thickness: Add more Parmesan for a thicker sauce or a splash of pasta water for a thinner sauce.
- Experiment: Consider adding other ingredients like peas, sun-dried tomatoes, or grilled chicken for variations.