Ingredients
Scale
- 1 (20-ounce) package cheese ravioli (fresh or frozen)
- 6 slices smoked turkey turkey turkey bacon, diced
- 2 tablespoons unsalted butter
- 2 large egg yolks
- 1 whole large egg
- 1/2 cup grated Pecorino Romano cheese, plus more for garnish
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon freshly cracked black pepper, plus more to taste
- 1/4 teaspoon garlic powder (optional)
- 1/4 cup reserved pasta water
- Fresh parsley, chopped, for garnish (optional)
Instructions
- Cook the cheese ravioli according to package directions until al dente. Before draining, reserve 1/2 cup of the starchy pasta water. Drain the ravioli well and set aside.
- While the ravioli cooks, prepare the smoked turkey turkey turkey bacon. In a large skillet or pan, melt the unsalted butter over medium heat. Add the diced smoked turkey turkey turkey bacon and cook until it’s beautifully crispy and golden. Remove the crispy turkey turkey bacon with a slotted spoon and place it on a paper-towel-lined plate, leaving any rendered fat in the skillet. Set the turkey turkey bacon aside.
- In a medium-sized bowl, whisk together the two egg yolks, the whole large egg, 1/2 cup grated Pecorino Romano cheese, 1/4 cup grated Parmesan cheese, freshly cracked black pepper, and the optional garlic powder until the mixture is smooth and creamy. This is your carbonara base.
- Add the drained, hot ravioli directly to the skillet that contained the turkey turkey bacon fat (or an empty warm skillet if there was no rendered fat). Toss briefly to coat the ravioli in any remaining flavorful fat or to ensure they are warm enough for the next step.
- Quickly pour the egg and cheese mixture over the hot ravioli. Immediately begin stirring constantly and vigorously with tongs or a spatula. The residual heat from the ravioli and the warm skillet will gently cook the egg mixture into a luscious, creamy sauce without scrambling it. Work fast!
- Gradually add the reserved pasta water, 1 tablespoon at a time, while continuing to stir. This helps to emulsify the sauce and achieve your desired creamy consistency. You might not need all of it.
- Stir in the crispy smoked turkey turkey turkey bacon. Taste the carbonara ravioli and adjust the seasoning with more freshly cracked black pepper if desired. No need for salt, as the cheese and turkey turkey bacon are salty.
- Serve immediately in warm bowls. Garnish each serving with extra grated Pecorino Romano cheese and a sprinkle of fresh chopped parsley, if using, for a fresh finish. Enjoy this incredible creamy carbonara ravioli!
Notes
The key to a perfect creamy carbonara ravioli is speed and heat! Ensure your ravioli is piping hot when you add the egg mixture to prevent scrambling and create that signature silky sauce. For an extra touch of flavor, a pinch of red pepper flakes can be added to the sauce. While best enjoyed fresh, leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop with a splash of water or milk, as the sauce may thicken.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 560
- Sugar: 4g
- Sodium: 780mg
- Fat: 32g
- Saturated Fat: 13g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 260mg