Olive Garden Ravioli Carbonara: craving that creamy, dreamy pasta dish from Olive Garden but don't want to leave the house? You're in luck! This copycat recipe brings the restaurant favorite right to your kitchen, offering a comforting and satisfying meal that's surprisingly easy to make.

While the exact origins of carbonara are debated, its roots are firmly planted in Italy, specifically the Lazio region around Rome. Some believe it evolved from "pasta alla gricia," a simpler dish with guanciale (cured pork cheek), Pecorino Romano cheese, and black pepper. Others suggest it was influenced by American soldiers stationed in Italy during World War II, who requested a dish with bacon and eggs, reminiscent of their breakfasts. Regardless of its precise history, carbonara has become a beloved pasta classic worldwide.

What makes Olive Garden Ravioli Carbonara so irresistible? It's the perfect combination of textures and flavors. The tender, cheese-filled ravioli are enveloped in a rich, creamy sauce made with Parmesan cheese, bacon, and a touch of garlic. The crispy bacon adds a salty, smoky element that complements the creamy sauce beautifully. People adore this dish because it's indulgent, flavorful, and relatively quick to prepare, making it a fantastic option for a weeknight dinner or a special occasion. Plus, who can resist the allure of perfectly cooked pasta coated in a luscious, cheesy sauce? Get ready to experience the magic of Olive Garden Ravioli Carbonara in the comfort of your own home!

Ingredients:

For the Ravioli:

24 large cheese ravioli (fresh or frozen)

For the Carbonara Sauce:

6 ounces pancetta, diced
2 cloves garlic, minced
1 cup heavy cream
1/2 cup grated Parmesan cheese, plus more for serving
1/4 cup grated Pecorino Romano cheese, plus more for serving
2 large eggs
2 large egg yolks
1/4 teaspoon black pepper, freshly ground, plus more for serving
Pinch of red pepper flakes (optional)
2 tablespoons olive oil

For Garnish:

Chopped fresh parsley

Preparing the Carbonara Sauce:

Okay, let's get started with the heart of this dish – the creamy, dreamy carbonara sauce. This is where the magic happens, so pay close attention!

Render the Pancetta: In a large skillet or sauté pan, heat the olive oil over medium heat. Add the diced pancetta and cook, stirring occasionally, until it's crispy and golden brown. This usually takes about 5-7 minutes. The rendered fat from the pancetta is crucial for the flavor, so don't drain it off!
Sauté the Garlic: Once the pancetta is cooked, add the minced garlic to the pan. Cook for about 30 seconds, or until fragrant, being careful not to burn it. Burnt garlic will ruin the whole sauce, so keep a close eye on it.
Whisk the Eggs and Cheese: While the pancetta and garlic are cooking, in a medium bowl, whisk together the heavy cream, Parmesan cheese, Pecorino Romano cheese, eggs, egg yolks, black pepper, and red pepper flakes (if using). Make sure everything is well combined. This mixture is the base of our carbonara sauce, and the quality of the cheese really makes a difference, so use the best you can find!
Temper the Egg Mixture: This is a crucial step to prevent the eggs from scrambling when you add them to the hot pan. Remove the skillet from the heat for a minute or two to cool slightly. Then, slowly drizzle about 1/4 cup of the hot pancetta fat into the egg mixture, whisking constantly. This will gradually raise the temperature of the eggs and prevent them from curdling.
Combine and Cook Gently: Return the skillet to low heat. Slowly pour the tempered egg mixture into the skillet with the pancetta and garlic. Cook, stirring constantly with a wooden spoon or spatula, until the sauce thickens enough to coat the back of a spoon. This should take about 2-3 minutes. Do not let the sauce boil! Boiling will cause the eggs to scramble and the sauce to become grainy. The key is low and slow. If the sauce starts to look like it's getting too hot, remove the pan from the heat and continue stirring until it cools down slightly.
Adjust Consistency: If the sauce becomes too thick, you can add a tablespoon or two of the pasta water (reserved from cooking the ravioli) to thin it out. The pasta water contains starch, which will help to emulsify the sauce and make it even creamier.
Taste and Season: Taste the sauce and adjust the seasoning as needed. You may want to add more black pepper or a pinch of salt, but be careful with the salt, as the pancetta and cheese are already quite salty.

Cooking the Ravioli:

While the sauce is simmering (or resting off the heat), let's get those ravioli cooked to perfection. Whether you're using fresh or frozen ravioli, the cooking time will vary, so always refer to the package instructions.

Bring Water to a Boil: Fill a large pot with salted water and bring it to a rolling boil. The salt is important for seasoning the ravioli from the inside out.
Cook the Ravioli: Gently add the ravioli to the boiling water. If using frozen ravioli, add them in batches to prevent the water temperature from dropping too much. Cook according to the package directions, usually about 3-5 minutes for fresh ravioli and 5-7 minutes for frozen ravioli. The ravioli are done when they float to the surface.
Reserve Pasta Water: Before draining the ravioli, reserve about 1 cup of the pasta water. This starchy water is liquid gold and will help to create a silky smooth sauce.
Drain the Ravioli: Carefully drain the ravioli in a colander. Be gentle, as they can be delicate.

Assembling the Ravioli Carbonara:

Now for the best part – putting it all together! This is where we transform individual components into a restaurant-worthy dish.

Combine Ravioli and Sauce: Immediately add the drained ravioli to the skillet with the carbonara sauce. Gently toss to coat the ravioli evenly with the sauce. Be careful not to break the ravioli.
Add Pasta Water (if needed): If the sauce is too thick, add a tablespoon or two of the reserved pasta water to loosen it up. Toss gently to combine.
Serve Immediately: Serve the ravioli carbonara immediately in warmed bowls. Garnish with chopped fresh parsley, freshly grated Parmesan cheese, and freshly ground black pepper. A drizzle of olive oil is also a nice touch.

Tips for Success:

Use High-Quality Ingredients: The quality of the ingredients, especially the pancetta and cheese, will greatly impact the flavor of the dish.
Don't Overcook the Sauce: Overcooking the sauce will cause the eggs to scramble and the sauce to become grainy. Cook it low and slow, and remove it from the heat if it starts to get too hot.
Temper the Egg Mixture: Tempering the egg mixture is crucial to prevent the eggs from curdling.
Reserve Pasta Water: The starchy pasta water is essential for creating a silky smooth sauce.
Serve Immediately: Carbonara sauce is best served immediately, as it can thicken as it sits.
Variations: Feel free to add other ingredients to your carbonara, such as mushrooms, peas, or asparagus.
Pancetta Substitute: If you can't find pancetta, you can substitute it with bacon or guanciale.
Cheese Variations: While Parmesan and Pecorino Romano are traditional, you can experiment with other hard cheeses, such as Grana Padano.

Troubleshooting:

Sauce is Too Thick: Add a tablespoon or two of the reserved pasta water to thin it out.
Sauce is Too Thin: Cook the sauce for a minute or two longer over low heat, stirring constantly. Be careful not to overcook it.
Eggs Scrambled: Unfortunately, if the eggs scrambled, there's not much you can do to fix it. The best thing to do is to start over, being more careful to temper the egg mixture and cook the sauce over low heat.
Sauce is Grainy: This is usually caused by overcooking the sauce. Try adding a tablespoon or two of cold heavy cream and stirring vigorously to smooth it out.

Make Ahead Tips:

While carbonara is best served fresh, you can prepare some components ahead of time to save time on the day of serving.

Pancetta: You can cook the pancetta ahead of time and store it in the refrigerator for up to 2 days. Reheat it in the skillet before adding the garlic.
Cheese Mixture: You can whisk together the cheese, eggs, and cream mixture ahead of time and store it in the refrigerator for up to 24 hours. Be sure to whisk it again before adding it to the pan.

Nutritional Information (Approximate):

Please note that the nutritional information is an estimate and may vary depending on the specific ingredients used.

Calories: 700-800 per serving
Fat: 50-60g
Saturated Fat: 30-40g
Cholesterol: 300-400mg
Sodium: 800-1000mg
Carbohydrates: 50-60g
Fiber: 2-3g
Sugar: 5-7g
Protein: 25

Conclusion:
This isn't just another pasta dish; it's a creamy, dreamy escape to Italy, right in your own kitchen! I truly believe this Olive Garden Ravioli Carbonara recipe is a must-try for anyone who loves rich, satisfying flavors and appreciates a meal that's both comforting and surprisingly easy to prepare. The combination of the tender cheese ravioli, the crispy pancetta (or bacon, if you prefer!), and that luscious, perfectly balanced carbonara sauce is simply divine. It's a symphony of textures and tastes that will have you craving it again and again. But what truly sets this recipe apart is its versatility. While it's fantastic as is, there are so many ways you can customize it to your liking. Feeling adventurous? Try adding some sautéed mushrooms or asparagus to the sauce for an extra layer of earthy flavor. A sprinkle of red pepper flakes will give it a delightful kick, while a squeeze of lemon juice brightens everything up beautifully. For serving suggestions, I personally love to pair this Olive Garden Ravioli Carbonara with a simple side salad dressed with a light vinaigrette. The freshness of the salad cuts through the richness of the pasta, creating a perfectly balanced meal. A crusty loaf of bread is also a must for soaking up every last drop of that incredible sauce! And don't forget the grated Parmesan cheese – a generous dusting is the perfect finishing touch. If you're looking to elevate the presentation, consider serving the pasta in warmed bowls and garnishing it with a sprig of fresh parsley or basil. A drizzle of high-quality olive oil adds a touch of elegance and enhances the overall flavor. For a vegetarian option, you can easily omit the pancetta or bacon and add some roasted vegetables like zucchini, bell peppers, and eggplant. The possibilities are endless! I've poured my heart into perfecting this recipe, and I'm confident that you'll love it as much as I do. It's the perfect dish for a cozy weeknight dinner, a special occasion, or even a potluck gathering. It's guaranteed to impress your family and friends with its restaurant-quality taste and elegant presentation. So, what are you waiting for? Gather your ingredients, put on some Italian music, and get ready to create a culinary masterpiece. I promise you won't be disappointed. This Olive Garden Ravioli Carbonara is more than just a recipe; it's an experience. I'm so excited for you to try this recipe and experience the magic for yourself! Once you've made it, please, please, please come back and share your thoughts in the comments below. I'd love to hear about your experience, any variations you tried, and what you thought of the overall flavor. Did you add any special ingredients? Did you serve it with a particular side dish? Your feedback is invaluable and helps me continue to improve and refine my recipes. Plus, it's always fun to connect with fellow food lovers and share our culinary adventures! Don't be shy – let me know what you think of this delicious Olive Garden Ravioli Carbonara!
Olive Garden Ravioli Carbonara: A Delicious Copycat Recipe
Cheese ravioli in a rich carbonara sauce with pancetta, garlic, Parmesan, and Pecorino Romano.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Category: Dinner
Yield: 4 servings
Save This Recipe
Ingredients
- 24 large cheese ravioli (fresh or frozen)
- 6 ounces pancetta, diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese, plus more for serving
- 1/4 cup grated Pecorino Romano cheese, plus more for serving
- 2 large eggs
- 2 large egg yolks
- 1/4 teaspoon black pepper, freshly ground, plus more for serving
- Pinch of red pepper flakes (optional)
- Chopped fresh parsley
Instructions
1. In a large skillet or sauté pan, heat the olive oil over medium heat. Add the diced pancetta and cook, stirring occasionally, until it's crispy and golden brown (5-7 minutes).
2. Add the minced garlic to the pan. Cook for about 30 seconds, or until fragrant, being careful not to burn it.
3. In a medium bowl, whisk together the heavy cream, Parmesan cheese, Pecorino Romano cheese, eggs, egg yolks, black pepper, and red pepper flakes (if using).
4. Remove the skillet from the heat for a minute or two to cool slightly. Slowly drizzle about 1/4 cup of the hot pancetta fat into the egg mixture, whisking constantly.
5. Return the skillet to low heat. Slowly pour the tempered egg mixture into the skillet with the pancetta and garlic. Cook, stirring constantly with a wooden spoon or spatula, until the sauce thickens enough to coat the back of a spoon (2-3 minutes). Do not let the sauce boil!
6. If the sauce becomes too thick, add a tablespoon or two of the reserved pasta water (from cooking the ravioli) to thin it out.
7. Taste the sauce and adjust the seasoning as needed.
8. Fill a large pot with salted water and bring it to a rolling boil. Gently add the ravioli to the boiling water. Cook according to the package directions (3-5 minutes for fresh, 5-7 minutes for frozen), until they float to the surface.
9. Before draining the ravioli, reserve about 1 cup of the pasta water.
10. Carefully drain the ravioli in a colander.
11. Immediately add the drained ravioli to the skillet with the carbonara sauce. Gently toss to coat the ravioli evenly with the sauce.
12. If the sauce is too thick, add a tablespoon or two of the reserved pasta water to loosen it up. Toss gently to combine.
13. Serve the ravioli carbonara immediately in warmed bowls. Garnish with chopped fresh parsley, freshly grated Parmesan cheese, and freshly ground black pepper. A drizzle of olive oil is also a nice touch.
Notes
- Use high-quality ingredients, especially pancetta and cheese.
- Don't overcook the sauce; cook it low and slow.
- Tempering the egg mixture is crucial to prevent scrambling.
- Reserve pasta water for a silky smooth sauce.
- Serve immediately, as carbonara sauce can thicken as it sits.
- Variations: Add mushrooms, peas, or asparagus.
- Pancetta Substitute: Use bacon or guanciale.
- Cheese Variations: Experiment with Grana Padano.

Olive Garden Ravioli Carbonara: A Delicious Copycat Recipe