Start by boiling a large pot of water, adding 1 teaspoon of salt.

Once boiling, add the cheese-filled ravioli and cook according to package instructions: about 3-5 minutes for fresh, or 8-10 minutes for frozen. Reserve 120 milliliters of the pasta cooking water, then drain the ravioli and set aside.

In a large skillet over medium heat, cook the diced pancetta or bacon until crispy, approximately 4-5 minutes. Transfer the cooked meat to a paper towel-lined plate, keeping about 1 tablespoon of the rendered fat in the skillet.

Using that same skillet, melt the unsalted butter and add the minced garlic. Sauté for about 30 seconds until fragrant.

Reduce the heat to medium-low, then add the heavy cream and whole milk. Stir gently for 2-3 minutes to warm the mixture.

Gradually whisk in the grated Parmesan cheese, black pepper, and salt until it melts smoothly.

In a separate bowl, temper the whisked egg yolks with several tablespoons of the warm sauce, whisking constantly. Slowly pour this mixture back into the skillet, stirring continuously and cooking for an additional 2 minutes until slightly thickened.

Toss the cooked ravioli in the skillet with the carbonara sauce until well coated, then return the crispy pancetta or bacon to the pan.

If the sauce looks too thick, loosen it with small additions of the reserved pasta water.

Plate the ravioli carbonara and top with extra grated Parmesan cheese, chopped parsley, and cracked black pepper to your liking. Serve immediately for best flavor and texture.