Spring Pea Ravioli Carbonara Recipe
Enjoy a tasty twist on traditional carbonara with ravioli, spring peas, pancetta and cheese.
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Cooking tools:
- Pot
- Colander
- Measuring cup
- Mixing bowl
- Whisk
- Skillet
- Stove
- Wooden spoon
- Pepper mill
- Plate
Ingredients
- 1 package BUITONI Refrigerated Four Cheese Ravioli (20 oz.)
- 2 large eggs
- 2 large egg yolks
- 1/3 cup Pecorino Romano cheese grated
- 1/3 cup BUITONI Refrigerated Freshly Shredded Parmesan Cheese (5 oz.)
- Salt
- pepper
- 1 tablespoon olive oil
- 3 1/2 ounces pancetta (or bacon) cooked and chopped
- 1 cup spring peas (frozen or fresh) thawed
- Fresh black pepper
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