Step 1: Cook the Ravioli

• Bring a large pot of salted water to a rolling boil: This is crucial for cooking pasta properly. Use plenty of water – about 4-6 quarts – and add a generous amount of salt (about 1-2 tablespoons). The salt seasons the pasta from the inside out and enhances its flavor. Boiling water ensures the ravioli cooks evenly and quickly.
• Add the frozen ravioli to the boiling water: Gently add the frozen ravioli to the pot. Adding it slowly prevents the water temperature from dropping too drastically. Do not thaw the ravioli beforehand, as this can make it mushy.
• Cook according to package directions: Frozen ravioli typically cooks very quickly, often in just 3-5 minutes. Follow the package instructions for the specific brand of ravioli you are using. Cook until the ravioli are tender and float to the surface. Be careful not to overcook them, as they can become soft and fall apart.
• Reserve about 1 cup of pasta water before draining: This pasta water is liquid gold! It’s starchy and helps to emulsify the sauce, creating a creamy and cohesive texture. Ladle out about a cup of the cooking water just before you drain the ravioli and set it aside.
• Drain the ravioli: Once cooked, carefully drain the ravioli in a colander. Do not rinse the ravioli, as this will wash away the starch that helps the sauce adhere. Set the drained ravioli aside and keep warm.

Step 2: Prepare the Pancetta and Garlic

• Heat olive oil in a large skillet over medium heat: Use a large skillet or Dutch oven – something big enough to eventually hold all the ravioli and sauce. Heat the olive oil until it shimmers – this indicates it’s hot enough to sauté the pancetta.
• Add the diced pancetta to the skillet: Add the diced pancetta to the hot skillet and cook over medium heat until it is crispy and golden brown. This usually takes about 5-7 minutes. Stir occasionally to ensure even cooking and prevent burning. As the pancetta cooks, it will render its fat, adding delicious flavor to the base of the sauce.
• Remove pancetta from skillet and set aside, reserving the rendered fat in the skillet: Once the pancetta is crispy, remove it from the skillet with a slotted spoon and set it aside on a plate lined with paper towels to drain excess fat. Leave the rendered pancetta fat in the skillet – this flavorful fat will be used to sauté the garlic and build the sauce.
• Add minced garlic to the skillet with the pancetta fat: Add the minced garlic to the skillet with the rendered pancetta fat and sauté for about 1 minute, or until fragrant. Be careful not to burn the garlic, as it can become bitter. Sautéing the garlic in the pancetta fat infuses it with even more savory flavor.

Step 3: Create the Carbonara Sauce

• In a separate medium bowl, whisk together egg yolks, heavy cream, Parmesan cheese, black pepper, and salt: This is the base of your carbonara sauce. Whisk all the ingredients together until they are well combined and smooth. Ensure there are no lumps of cheese. This mixture should be creamy and slightly thick.
• Reduce heat to low under the skillet with garlic and pancetta fat: It’s crucial to lower the heat to low or even turn it off completely before adding the egg mixture. If the skillet is too hot, the eggs will scramble and you won’t get a creamy sauce.
• Slowly drizzle a ladleful of hot pasta water into the egg mixture, whisking constantly: This step tempers the eggs, gradually raising their temperature and preventing them from scrambling when added to the hot skillet. Slowly drizzle in about 1/2 cup of the reserved hot pasta water while whisking vigorously to combine.
• Pour the tempered egg mixture into the skillet with garlic and pancetta fat: Pour the tempered egg mixture into the skillet and immediately whisk continuously to combine it with the garlic and pancetta fat. The residual heat from the skillet and the pasta water will gently cook the eggs and thicken the sauce.
• Continue to whisk constantly over low heat for 1-2 minutes, or until the sauce thickens slightly and becomes creamy: Keep whisking constantly over very low heat until the sauce thickens slightly and coats the back of a spoon. Be patient and don’t rush this step. The sauce should become smooth, creamy, and velvety. If the sauce becomes too thick, you can add a little more reserved pasta water to thin it out. If it’s too thin, continue to cook over very low heat, whisking constantly, until it reaches the desired consistency. Avoid overheating, as this can cause the eggs to curdle.

Step 4: Combine Ravioli and Sauce

• Add the cooked and drained ravioli to the skillet with the carbonara sauce: Gently add the drained ravioli to the skillet with the creamy carbonara sauce.
• Toss gently to coat the ravioli evenly with the sauce: Toss the ravioli gently to ensure they are completely coated with the sauce. Be careful not to break the ravioli. You can use tongs or a spatula to gently toss everything together.
• Add the crispy pancetta back to the skillet and toss again: Add the crispy pancetta back to the skillet and toss everything together one last time to combine. The pancetta adds a delightful crunch and savory flavor to every bite.
• If the sauce is too thick, add a little more reserved pasta water to reach desired consistency: If the sauce seems too thick, add a little more of the reserved pasta water, a tablespoon at a time, until it reaches your desired consistency. The sauce should be creamy and coat the ravioli nicely, but not be too thick or gloopy.

Step 5: Serve and Garnish

• Serve immediately: Carbonara is best served immediately while it’s hot and creamy. The sauce will thicken as it cools.
• Garnish with fresh parsley and additional grated Parmesan cheese: Garnish each serving with a sprinkle of fresh chopped parsley and additional grated Parmesan cheese. Red pepper flakes can be added for a touch of heat if desired.
• Serve hot and enjoy your delicious Copycat Olive Garden Ravioli Carbonara! Serve your homemade masterpiece and enjoy the rave reviews from your family and friends!