I’ve always loved ordering ravioli carbonara at Olive Garden, so I decided to try making it at home. The creamy sauce, smoky bacon, and cheesy ravioli come together in a way that feels so comforting and indulgent.
What I like most is how this dish feels restaurant-worthy but is surprisingly easy to pull together in my own kitchen.
For me, it’s the kind of meal that works for a cozy night in but is also impressive enough to serve when friends or family come over. Every bite tastes rich, satisfying, and just as good as the one I’d order at the restaurant.
Why You’ll Love This Recipe
This dish takes store-bought cheese ravioli and turns it into something totally craveable with a homemade carbonara-style sauce. The combination of Parmesan, cream, crispy bacon, and egg yolk creates that signature silky finish that clings to every bite of pasta.
It’s also quick — ready in about 25 minutes — and easy to customize depending on what you have in the fridge. Even picky eaters tend to come back for seconds!
What You’ll Need
For the Dish:
- 1 (20 oz) package cheese ravioli (fresh or frozen)
- 4 slices bacon, chopped
- 2 cloves garlic, minced
- ½ cup heavy cream
- 2 egg yolks
- ¾ cup freshly grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
- Optional: pinch of nutmeg
- Fresh chopped parsley (for garnish)
Pro Tips
- Use freshly grated Parmesan — it melts more smoothly than pre-shredded cheese.
- Cook ravioli just until tender — don’t overboil or it’ll get mushy.
- Temper the egg yolks by slowly adding hot cream to avoid scrambling.
- Reserve a little pasta water — it can help loosen the sauce if needed.
- Serve immediately — the sauce is best when freshly tossed and creamy.
Tools You’ll Need
- Large pot for boiling ravioli
- Large skillet
- Whisk
- Cheese grater
- Mixing bowl
- Tongs or slotted spoon
- Serving plates or bowls
Substitutions and Variations
- No bacon? Use pancetta or turkey bacon for a lighter touch.
- Want more veggies? Add peas or sautéed mushrooms to the skillet.
- Lactose-free version: Try dairy-free cream and cheese alternatives.
- Make it spicy: Add red pepper flakes or a dash of hot sauce.
- Different ravioli: Try spinach-ricotta or mushroom ravioli for variation.
Make Ahead Tips
You can pre-cook the bacon and prep the sauce ingredients earlier in the day. ‘
Store separately in the fridge and assemble everything right before serving for best texture. Leftovers reheat well, but the sauce is always creamiest fresh.
Instructions
1. Cook the Ravioli
Bring a large pot of salted water to a boil. Cook ravioli according to package directions until tender. Drain and set aside, reserving ½ cup of pasta water.
2. Cook the Bacon
In a large skillet over medium heat, cook chopped bacon until crisp, about 5–7 minutes. Remove with a slotted spoon and drain on paper towels. Pour off excess fat, leaving about 1 tablespoon in the pan.
3. Make the Sauce
Add minced garlic to the skillet and sauté for 30 seconds. In a bowl, whisk together egg yolks, heavy cream, Parmesan, and a pinch of salt, pepper, and optional nutmeg.
Slowly pour the mixture into the warm skillet, whisking constantly over low heat. Add reserved pasta water a tablespoon at a time if sauce seems too thick.
4. Toss in Ravioli
Add drained ravioli to the skillet and gently toss to coat in the sauce. Stir in half the crispy bacon, keeping the rest for topping. Taste and adjust seasoning.
5. Serve
Plate the ravioli and top with remaining bacon, a sprinkle of Parmesan, and chopped parsley. Serve hot with a side of garlic bread or salad.
Leftovers and Storage
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat gently in a skillet over low heat with a splash of milk or cream to bring the sauce back to life. Avoid microwaving for too long — it can cause the sauce to break.
Recipe FAQs
Q: Can I make this with homemade ravioli?
Absolutely! Homemade ravioli takes it up a notch, especially if you’re going for a special meal.
Q: Is the egg safe to eat?
Yes — the heat from the pan and the hot cream cook the egg yolk gently, just like in traditional carbonara.
Q: Can I skip the cream for a more authentic version?
Sure! Traditional Roman carbonara skips cream. Just use pasta water, yolks, and cheese for a silkier, lighter result.
Q: What’s the best cheese to use?
Freshly grated Parmesan or Pecorino Romano — avoid pre-shredded cheese for best melting.
Creamy, Cozy, and Packed with Flavor
This Olive Garden-inspired ravioli carbonara brings all the rich, creamy goodness of your favorite restaurant dish into your own kitchen.
It’s quick, satisfying, and totally delicious — perfect for a cozy pasta night at home.
If you give it a try, let me know in the comments! Did you stick with the classic version, or add your own twist? I’d love to hear how it turned out!