Bring a large pot of salted water to a boil and cook the cheese ravioli according to package instructions, reserving 1/2 cup of pasta water before draining.

In a large skillet over medium heat, cook diced pancetta or bacon until crisp, about 4 to 5 minutes. Remove and drain on paper towels, leaving 1 tablespoon of rendered fat in the skillet.

Melt butter in the skillet with pancetta fat, then add minced garlic and sauté for 30 seconds until fragrant.

Reduce heat to medium-low and stir in heavy cream and whole milk. Warm gently for 2 to 3 minutes.

Add grated Parmesan cheese, black pepper, and salt; whisk until cheese melts smoothly into the sauce.

In a separate bowl, whisk egg yolks. Temper yolks by gradually whisking in a few tablespoons of warm sauce, then slowly pour mixture back into skillet, stirring continuously.

Cook sauce for 2 more minutes until slightly thickened.

Add cooked ravioli to the skillet and gently toss to coat in sauce. Return pancetta to the pan and mix well.

If sauce is too thick, add reserved pasta water gradually to achieve desired consistency.

Serve immediately, garnished with extra Parmesan cheese, chopped parsley, and freshly cracked black pepper.