Get the egg mixture ready: In a large bowl, whisk together the eggs, Parmesan, and plenty of freshly cracked black pepper until smooth and slightly creamy. It'll look thick at this stage. That’s normal. The pasta water will loosen it later. Set the bowl near the stove, since things move quickly once the ravioli is done.

Start the bacon and garlic: Heat a medium skillet over medium-high heat and add the bacon bits and garlic. Cook for about 1 minute, just until the garlic is fragrant and the bacon releases its flavor. You’re not looking for deep browning here. Gentle heat is the goal.

Boil the ravioli: Bring a large pot of well-salted water to a boil. Cook the cheese ravioli according to package directions until al dente. Before draining, reserve about 1 mug of pasta water, then drain the ravioli. Tip: Scoop out the pasta water before draining so it doesn’t get forgotten.

Combine ravioli with bacon and garlic: Add the drained ravioli to the skillet and toss gently with the bacon and garlic. Important: Remove the skillet from the heat or turn it very low. This helps prevent the eggs from scrambling in the next step.

Make the sauce: Pour the egg-and-Parmesan mixture over the hot ravioli and immediately add a splash of the reserved pasta water. Toss continuously, keeping everything moving so the heat distributes evenly and the eggs turn into a silky sauce. Add more pasta water a little at a time until the sauce is creamy and coats the ravioli. Tip: If the sauce looks thick or sticky, add more pasta water. If it seems too loose, keep tossing over very low heat for a few seconds and it will tighten up.

Taste and finish: Taste and adjust with salt and more black pepper as needed. Finish with fresh parsley right before serving.