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A close-up shot showcases the creamy and delicious Olive Garden Ravioli Carbonara, inviting readers to learn more about this pasta dish.

Best Olive Garden Ravioli Carbonara

This Olive Garden Ravioli Carbonara copycat recipe brings the restaurant favorite to your home, featuring tender cheese ravioli in a silky carbonara sauce with crispy pancetta and Parmesan. It's a comforting and flavorful dish perfect for a weeknight meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Italian-American
Calories: 750
Ingredients Equipment Method Notes

Ingredients
  

  • 25 ounces frozen cheese ravioli
  • 4 ounces pancetta, diced
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • 2 large eggs
  • 2 large egg yolks
  • 1 cup grated Parmesan cheese, plus more for serving
  • Salt to taste
  • Freshly ground black pepper to taste
  • 1/2 cup reserved pasta water
  • Fresh parsley, chopped, for garnish optional

Equipment

  • large pot
  • colander
  • large skillet
  • Slotted spoon
  • Medium bowl
  • whisk
  • measuring cups and spoons

Method
 

  1. Cook the ravioli according to package directions until al dente. Reserve about 1/2 cup of the pasta water before draining.
  2. While the ravioli is cooking, heat the olive oil in a large skillet over medium heat. Add the diced pancetta and cook until crispy, about 5-7 minutes. Remove the pancetta from the skillet with a slotted spoon and set aside, leaving the rendered fat in the pan.
  3. Add the minced garlic to the skillet with the pancetta fat and cook for about 30 seconds, until fragrant. Be careful not to burn the garlic!
  4. In a medium bowl, whisk together the heavy cream, eggs, egg yolks, and grated Parmesan cheese. Season with salt and freshly ground black pepper to taste.
  5. Reduce the heat to low. Pour the carbonara custard into the skillet with the garlic-infused pancetta fat. Immediately add the cooked ravioli to the skillet. Toss gently to coat the ravioli in the sauce.
  6. Cook for 2-3 minutes, tossing constantly, until the sauce thickens slightly and coats the ravioli. If the sauce becomes too thick, add a tablespoon or two of the reserved pasta water to loosen it up. The sauce should be creamy, not scrambled.
  7. Remove the skillet from the heat. Stir in the crispy pancetta and chopped fresh parsley (if using).
  8. Serve immediately, garnished with extra grated Parmesan cheese and freshly ground black pepper.

Notes

For richer flavor, use fresh pasta. If you can't find pancetta, bacon or prosciutto will work. Half-and-half can substitute heavy cream, but add a tablespoon of butter for richness. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of milk or cream to loosen the sauce if needed.