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Ingredients
Scale
- 6 slices thick cut bacon chopped
- 2 large eggs
- 1 cup parmesan or pecorino cheese shredded
- 2 teaspoons garlic minced
- ½ teaspoon ground black pepper
- ½ teaspoon salt
- ½ cup milk
- 16 ounces cheese ravioli
Instructions
- Cook bacon in a medium skillet over medium-high heat until browned and crispy.
- Remove the bacon using a slotted spoon and let it drain on a paper towel.
- In a large bowl, whisk together eggs, cheese, garlic, pepper, salt, and milk.
- Bring a large pot of salted water to a boil. Add ravioli and cook according to package instructions until al dente. Drain the pasta.
- Add the egg mixture to the pot with the drained ravioli. Stir until the pasta is coated. Cook on medium-low heat for 5 minutes, stirring to prevent burning.
- Fold in the cooked bacon, taste, and adjust seasoning if needed before serving.
Notes
For an extra creamy texture, use more cheese in the sauce.
You can substitute bacon with pancetta for a different flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dishes
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 3g
- Sodium: 930mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 170mg