Cook the ravioli in a large pot of boiling salted water according to package instructions, reserving 120 ml of cooking water before draining.

In a skillet, sauté the diced pancetta or bacon over medium heat for 4–5 minutes until crispy, then transfer to a paper towel-lined plate.

In the skillet, melt butter and sauté garlic until fragrant. Add cream and milk, then stir in Parmesan, black pepper, and salt to create a sauce.

Temper the egg yolks with warm sauce, then mix back into the skillet and cook for 2 minutes until thickened.

Combine the ravioli with the sauce and add cooked pancetta. Adjust thickness with reserved pasta water as needed.

Serve garnished with Parmesan, parsley, and cracked black pepper.