Crazy Ravioli Carbonara Pasta

Chef's amazing carbonara ravioli.

I love making pasta. This is another go to pasta I make all the time. I learnt how to make carbonara working in a Italian restaurant.

Traditional carbonara sauce with bacon, onion and ravioli.

The trick here is incorporating the egg off the heat. You want the egg to incorporate with the sauce, so it thickens. If the heat is too hot, it will scramble, and you will have lumpy eggs. If its too cold it wont bind and u will have raw runny egg.

RECIPE

Makes 1 Serve

Preparation & Cooking Time: Roughly 20 Minutes

INGREDIENTS

130 Grams Ravioli

1/2 Cup-125 Millilitres Thickened Cream (Heavy Cream)

1 Egg

1/2 Brown Onion, Thinly Diced

1 Rasher Bacon (Slice of Bacon), Thinly Diced

10 Grams Parmesan Cheese, Grated

1 Teaspoon Parsley, Roughly chopped

Oil for Cooking

Pinch of Salt

DIRECTIONS

In a pot, add water, a pinch of salt, a teaspoon oil and the spaghetti. Bring the water to the boil and simmer for around 10 minutes. Taste to see if cooked. In the meantime, prepare your other ingredients.

Add oil to the pan. Heat it on high heat. Add the bacon, onion and parsley. Cook until the bacon goes brown, and the onion has sauteed. Roughly 3 minutes. Stirring occasionally. Add the pasta. Toss through.

Add the cream. Toss through. Simmer until the cream thickens and bubbles. Take your pan off the heat and add the egg. Rapidly mix the egg, though. Your sauce will thicken.

Plate the pasta. Add the cheese and garnish. Enjoy!

Dice your bacon and onion. Set aside. Roughly chop the parsley. Set aside. Save some for garnish (optional).

By now, the pasta should be done. Drain then wash the pasta under cold water. Set aside.