Bring a large pot of salted water to a rolling boil. Once boiling, add the cheese-filled ravioli, cooking for about 3-5 minutes for fresh ravioli or 8-10 minutes for frozen. Reserve 120 milliliters of pasta water, then drain the ravioli.

In a medium skillet, heat it over medium heat and add diced pancetta or bacon. Cook for 4-5 minutes, stirring occasionally, until crispy and golden brown. Transfer to a paper towel-lined plate, leaving 1 tablespoon of drippings in the skillet.

In the same skillet, add unsalted butter and melt over medium-low heat. Add minced garlic and sauté for about 30 seconds until fragrant. Gradually pour in heavy cream and whole milk, warming and bubbling for 2-3 minutes. Stir in grated Parmesan, salt, and black pepper until smooth.

Whisk the egg yolks in a small bowl. Slowly add spoonfuls of warm carbonara sauce to the yolks while stirring constantly. Pour the yolk mixture back into the skillet and cook for an additional 2 minutes until thickened.

Carefully add the cooked ravioli to the skillet, tossing in the creamy sauce. Fold in the crispy pancetta and use reserved pasta water if necessary to achieve desired sauce consistency.

Transfer portions onto plates, sprinkle with extra Parmesan and parsley, and add a pinch of black pepper. Serve immediately.