Olive Garden-Inspired Ravioli Carbonara – Creamy, Cheesy & Restaurant-Worthy Comfort
This Olive Garden-Inspired Ravioli Carbonara is a rich and satisfying pasta dish that’s perfect for cozy nights in. Tender cheese-filled ravioli are tossed in a velvety carbonara sauce made with crispy bacon, garlic, Parmesan, and a touch of cream. It’s indulgent, easy to make, and tastes just like your favorite restaurant comfort food. Whether you're hosting guests or treating yourself, this creamy classic is guaranteed to impress.
Equipment
- Large skillet or sauté pan
- Mixing bowls & whisk
- Tongs or pasta fork
- Cheese grater
- Optional: wooden spoon or silicone spatula
Ingredients
- 12 oz (340 g) cheese-filled ravioli (fresh or frozen)
- 4 oz (115 g) pancetta or bacon, diced
- 2 large eggs
- 1/4 cup heavy cream (optional for Olive Garden-style creaminess)
- 1/2 cup freshly grated Parmesan or Pecorino Romano cheese
- 1–2 cloves garlic, minced (optional)
- Salt and freshly cracked black pepper, to taste
- 1–2 tbsp chopped fresh parsley, for garnish
- Reserved pasta water, as needed
Optional Variations:
- Protein swaps: chicken, shrimp, smoked mushrooms
- Cheese alternatives: fontina, Asiago, Italian blend
- Vegetables: peas, spinach, sun-dried tomatoes
- Spicy kick: red pepper flakes or smoked paprika
Instructions
- Cook the ravioli: Boil salted water. Fresh ravioli cooks 2–3 minutes; frozen 4–5 minutes. Drain, reserving ½ cup pasta water.
- Cook the pancetta/bacon: In a large skillet over medium heat, cook until crispy. Remove and set aside, leaving rendered fat in the pan.
- Prepare the sauce: Whisk eggs, cheese, and optional cream in a bowl. Season with black pepper.
- Combine ravioli and sauce: Reduce heat to low, return drained ravioli to the skillet. Pour in egg mixture gradually, tossing gently. Add reserved pasta water to reach desired consistency.
- Add pancetta and garnish: Fold in crispy pancetta, sprinkle with parsley, and serve immediately with extra grated cheese.
Notes
- Make-Ahead: Prep pancetta and cheese ahead of time; combine and cook just before serving.
- Vegetarian Option: Use smoked mushrooms instead of pancetta.
- Low-Fat Option: Use half-and-half or low-fat cheese in place of cream for lighter sauce.
- Gluten-Free Option: Choose gluten-free ravioli.
- Pro Tips: Reserve pasta water to adjust sauce, whisk eggs off-heat, and cook ravioli gently to avoid tearing.