Ingredients
Scale
- 6 slices thick cut bacon chopped
- 2 teaspoons garlic minced
- 2 large eggs
- 1 cup Parmesan or Pecorino cheese shredded
- ½ teaspoon ground black pepper
- ½ teaspoon salt
- ½ cup milk
- 16 ounces cheese ravioli
Instructions
- In a medium skillet over medium-high heat, cook the bacon until browned and crisp.
- Remove the bacon with a slotted spoon and let it drain on a paper towel.
- In a large bowl, whisk together the eggs, cheese, pepper, salt, and milk.
- Bring a large pot of salted water to a boil over high heat. Add the ravioli and cook according to package directions until al dente. Drain the pasta.
- Combine the egg mixture with the ravioli in the pot, stirring until the sauce coats the pasta. Cook on medium-low heat for 5 minutes while stirring to prevent burning.
- Fold in the cooked bacon, taste, and adjust the salt and pepper as desired before serving.
Notes
For extra creaminess, add more cheese to the sauce.
Feel free to substitute the cheese ravioli with your favorite type of pasta.
Cooking the bacon until crispy enhances the flavor of the dish.
Nutrition
- Serving Size: 1 serving
- Calories: 490
- Sugar: 2g
- Sodium: 950mg
- Fat: 29g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 180mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.