Cook Ravioli: Bring a large pot of salted water to a boil, add ravioli, and cook according to package instructions. Reserve 120ml of pasta water, drain the ravioli, and set aside.

Prepare Pancetta/Bacon: In a skillet, heat diced pancetta or bacon over medium heat for 4-5 minutes until crispy. Remove from skillet, leaving 1 tablespoon of fat.

Make Carbonara Sauce: Melt unsalted butter in the skillet, sauté minced garlic for 30 seconds, then stir in heavy cream and whole milk. Mix in Parmesan cheese, black pepper, and salt.

Incorporate Egg Yolks: Whisk egg yolks and temper with warm sauce before adding to skillet. Stir for 2 minutes until the sauce thickens.

Combine Ravioli and Sauce: Toss the drained ravioli in the sauce and add crispy pancetta or bacon. Adjust sauce consistency with pasta water.

Garnish and Serve: Plate ravioli, sprinkle with extra Parmesan and parsley, and add cracked black pepper. Serve immediately.