This Olive Garden–style ravioli carbonara became a go-to for cozy weeknight dinners the first winter I tested it. I stumbled upon the idea while trying to replicate a restaurant favorite with pantry ravioli and simple dairy staples. The result is a creamy, silky sauce that clings to cheese-filled pillows, contrasted by crunchy pancetta and a pop of fresh parsley. The texture is what makes it memorable: soft, pillowy pasta, a luxuriously smooth sauce, and little bits of crispy pork that give each bite a savory lift. It’s the kind of dish that invites conversation across the table and requests for the recipe.

I first served this at a small dinner with friends who are notoriously picky about creamy dishes; they ended up raving and asking for seconds. What sold them was the balance — the sauce is rich without being cloying because the cheese and pepper cut through it, while a splash of reserved pasta water helps the sauce coat the ravioli perfectly. I often make a double batch of the pancetta because everyone seems to steal a few pieces while I finish tossing the pasta. This version is easy enough for a weeknight but elegant enough for company.

Ingredients

• Cheese-filled ravioli: Use about 20 ounces (1.25 lb) of fresh or frozen cheese ravioli. Fresh ravioli cooks faster and has a silkier texture; store brands vary, but choose one with whole-milk ricotta or a blend for the best creamy center.
• Pancetta or bacon: 4 ounces diced pancetta or bacon. Pancetta offers authentic Italian flavor; thick-cut smoked bacon gives a smoky alternative. Look for a lightly cured pancetta from your deli for balanced saltiness.
• Heavy cream: 1 cup for a luxuriously smooth base. Use a high-fat cream (36% or higher) for the silkiness typical of restaurant versions.
• Whole milk: 1/2 cup; you can replace with more cream if you prefer extra richness.
• Parmesan cheese: 1/2 cup (about 1.8 ounces) finely grated for the sauce, plus another 1/4 cup for finishing. Freshly grated Parm offers better meltability and flavor than pre-grated varieties.
• Egg yolks: 2 large yolks whisked to help thicken the sauce and add silkiness without turning into scrambled eggs.
• Unsalted butter: 2 tablespoons to sauté garlic and add rounded richness.
• Seasoning: 1 teaspoon black pepper, 1/2 teaspoon salt for the sauce, and 1 teaspoon salt for the pasta water. Taste and adjust at the end — Parmesan and pancetta contribute additional salt.

Instructions

Cook the ravioli: Fill a large pot with water and bring to a rolling boil. Add 1 teaspoon of salt, then gently add 20 ounces of cheese ravioli. Cook according to package instructions: fresh ravioli generally takes 3–5 minutes; frozen ravioli 8–10 minutes. Reserve 1/2 cup of the pasta cooking water before draining. Drain the ravioli carefully so the pillows remain intact and set them aside. Prepare the pancetta or bacon: While the pasta cooks, heat a large skillet over medium heat. Add 4 ounces of diced pancetta or bacon and cook, stirring occasionally, until the pieces turn crisp and golden, about 4–5 minutes. Transfer the crisp meat to a paper towel-lined plate to drain, leaving approximately 1 tablespoon of rendered fat in the skillet for flavor. Build the sauce: Reduce the heat to medium-low and melt 2 tablespoons unsalted butter in the skillet. Add 2 cloves of minced garlic and sauté for about 30 seconds until fragrant but not colored. Pour in 1 cup heavy cream and 1/2 cup whole milk, stirring gently for 2–3 minutes until warmed through. Add 1/2 cup grated Parmesan, 1 teaspoon ground black pepper, and 1/2 teaspoon salt; whisk until the cheese melts into a silky sauce. Temper the yolks: Place 2 large egg yolks in a small bowl and whisk until smooth. Slowly add three to four tablespoons of the warm cream mixture into the yolks while whisking constantly to temper them. This step prevents the eggs from scrambling when added to the hot sauce. Finish the sauce: Return the tempered yolk mixture to the skillet, stirring continuously. Cook gently for another 1–2 minutes over low heat until the sauce thickens slightly and coats the back of a spoon. Do not boil — gentle heat is essential to keep the texture silky. Toss together: Add the drained ravioli to the skillet and toss gently to coat each piece evenly. Return the crisp pancetta or bacon to the pan and fold through. If the sauce is too thick, add reserved pasta water 1 tablespoon at a time until you reach the desired consistency; the starch in the water helps the sauce cling. Garnish and serve: Divide the ravioli among warmed plates. Sprinkle with an extra 1/4 cup grated Parmesan and 1 tablespoon chopped fresh parsley. Finish with freshly cracked black pepper to taste and serve immediately to enjoy the contrast between silky sauce and crisp pancetta.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days. To reheat, warm gently in a skillet over low heat with a splash of milk or reserved pasta water, stirring until the sauce loosens and returns to a silky consistency. Avoid microwaving from cold for best texture — quick stovetop reheating keeps the ravioli tender and prevents the sauce from separating. If you need to freeze elements, freeze uncooked ravioli in a single layer on a tray then transfer to a sealed bag for up to three months; prepare the sauce fresh when ready to serve.

Ingredient Substitutions

If you don’t have pancetta, use thick-cut smoked bacon for a slightly smoky profile; cook until extra-crisp to render more fat. For a lighter version, substitute half-and-half for heavy cream or reduce cream by 1/4 cup and increase milk slightly. For a vegetarian option, omit the pancetta and sauté mushrooms and smoked paprika for an umami boost, though it won’t be authentic carbonara. Use Pecorino Romano in place of Parmesan for a sharper, saltier edge — reduce added salt accordingly.

Serving Suggestions

Serve this pasta with a crisp green salad dressed with lemon vinaigrette to cut through the richness, and a loaf of crusty bread to mop up the sauce. Pair with a light Italian white like Pinot Grigio or a dry Chardonnay. Garnish with extra grated Parmesan, a sprinkle of red pepper flakes for heat, or a few lemon zest shavings for brightness. For a more substantial meal, add a simple side of roasted asparagus or sautéed spinach.

Cultural Background

Carbonara has roots in central Italy and traditionally relies on guanciale, egg, Pecorino Romano, and black pepper — no cream. American interpretations often add cream for extra richness and stability, especially when paired with filled pastas like ravioli. This adaptation borrows the technique of tempering egg yolks into a warm base to produce a silky emulsion while embracing the convenience and comfort of cheese ravioli, creating a hybrid that’s both familiar and indulgent.

Seasonal Adaptations

In winter, add roasted squash or sautéed mushrooms to the pan for an earthy, seasonal touch. In spring, stir in peas and finish with lemon zest for brightness. During summer, complement the dish with a chilled cucumber and tomato salad and use fresh-churned butter when available for the sauce. Small adjustments like swapping herbs or adding seasonal vegetables keep the dish feeling fresh year-round.

Meal Prep Tips

For meal prep, cook and cool the ravioli and store separately from the sauce and pancetta. Crisp the pancetta and refrigerate in a sealed container so it stays crunchy when reheated. Prepare the cream base ahead of time but hold back on tempering the egg yolks until just before serving — this ensures the sauce finishes silky and avoids overcooking the yolks during reheating.

This dish rewards simple attention to technique: gentle heat, tempering yolks, and using reserved pasta water. Make it your own by adjusting richness, switching pancetta for bacon, or adding seasonal vegetables. Invite friends, pour a glass of wine, and enjoy the satisfaction of a restaurant-style plate made in your own kitchen.