Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil.
- Add the ravioli and cook according to the package directions until al dente. Drain, reserving about 1 cup of the pasta water.
- While the ravioli is cooking, heat olive oil in a large skillet over medium heat.
- Add the bacon or pancetta and cook until crispy. Remove the bacon from the skillet and set aside on a paper towel-lined plate to drain, leaving the rendered bacon fat in the skillet.
- Add the minced garlic to the skillet with the bacon fat and sauté for about 30 seconds, or until fragrant.
- In a medium bowl, whisk together the eggs, Parmesan cheese, and heavy cream. Season with salt and pepper to taste.
- Reduce the heat to low. Add the cooked ravioli to the skillet with the garlic and bacon fat. Gently toss to coat the ravioli.
- Remove the skillet from the heat. Slowly pour the egg mixture over the ravioli, tossing constantly to coat. The residual heat from the pasta will gently cook the eggs, creating a creamy sauce.
- If the sauce is too thick, add a little of the reserved pasta water, one tablespoon at a time, until it reaches your desired consistency.
- Crumble the cooked bacon over the ravioli. Toss gently to combine.
- Serve immediately, garnished with fresh parsley and extra Parmesan cheese, if desired.
Notes
Temperature control is key to prevent scrambled eggs. Don't overcook the ravioli. Use high-quality ingredients. Season generously. Customize to your liking by adding sautéed mushrooms, peas, or asparagus. A squeeze of fresh lemon juice at the end can brighten up the dish. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low heat, adding a splash of milk or cream to prevent it from drying out. If the eggs scramble, it means the skillet was too hot; next time, remove the skillet from the heat completely before adding the egg mixture.