Bring a large pot of salted water to a rolling boil. Add the cheese-filled ravioli and cook for 3-5 minutes if fresh, or 8-10 minutes if frozen. Reserve 120ml of pasta water, then drain the ravioli.

In a medium skillet, heat over medium heat and add diced pancetta or bacon. Cook for about 4-5 minutes until crispy, then transfer to a paper towel-lined plate.

Using the same skillet, sauté minced garlic over medium heat until fragrant, about 1-2 minutes. Add heavy cream and whole milk, stirring until warmed. Whisk in Parmesan cheese, salt, and black pepper.

In a bowl, whisk egg yolks and temper by slowly adding warm sauce while whisking. Return to skillet and stir for 2 minutes until sauce thickens.

Combine drained ravioli with sauce and crispy pancetta. Toss gently, adding reserved pasta water if sauce is too thick.

Serve with extra Parmesan and fresh parsley on top, along with a crack of black pepper.