Bring a large pot of salted water to a rolling boil. Add cheese-filled ravioli and cook for 3 to 5 minutes for fresh, or 8 to 10 minutes for frozen. Reserve 120 ml of pasta water, then drain.

In a skillet, heat diced pancetta or bacon over medium heat, sauté for 4 to 5 minutes until crispy. Drain on paper towels.

Melt unsalted butter in the same skillet over medium-low heat. Add minced garlic and sauté for about 30 seconds.

Gradually pour in heavy cream and optional whole milk, stirring constantly for 2 to 3 minutes until heated through.

Stir in grated Parmesan cheese, ground black pepper, and salt until fully melted and combined.

Whisk egg yolks in a bowl, then slowly ladle in warm sauce while whisking. Pour this back into the skillet, stirring for an additional 2 minutes.

Fold drained ravioli into the sauce, add crispy pancetta, and mix. Adjust sauce consistency with reserved pasta water if needed.

Transfer to plates, garnish with extra Parmesan cheese, parsley, and cracked pepper. Serve immediately.