Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil, then cook the ravioli until they are just tender and float to the surface, about 3-4 minutes. Use a slotted spoon to transfer them to a paper towel-lined plate to drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add the diced pancetta and cook, stirring occasionally, until it turns crispy and golden, about 5 minutes. Use tongs to remove the pancetta and set aside, leaving the rendered fat in the skillet.
- Add the minced garlic to the skillet and sauté for about 30 seconds until fragrant, with a light golden hue. Be careful not to burn it. This will fill your kitchen with an inviting aroma.
- Reduce the heat to low and add the cooked ravioli to the skillet. Gently toss or stir so the ravioli start to warm through and pick up some of the garlic and pancetta flavors.
- In a small bowl, whisk together the beaten eggs and grated Parmesan. Pour this mixture over the ravioli in the skillet, tossing quickly to coat evenly. Keep the heat low to prevent the eggs from scrambling, creating a creamy sauce that clings to each piece of pasta.
- Cook for another 1-2 minutes until the sauce thickens slightly and the ravioli are heated through. Season with salt and freshly ground pepper to taste. Sprinkle the crispy pancetta over the top before serving.
- Serve immediately while warm, with extra Parmesan cheese if desired. The dish features crispy edges and a creamy center, with a balanced blend of textures and flavors.
Notes
For extra flavor, add a pinch of red pepper flakes with the garlic. You can also garnish with chopped fresh parsley for freshness.