Bring a large pot of salted water to a rolling boil. Add the ravioli and cook according to package instructions, about 3-5 minutes. Reserve ½ cup of pasta water, drain, and keep lightly coated with water.

In a large skillet, sauté diced pancetta over medium heat for 5-7 minutes until crispy. Remove and leave 1-2 tablespoons of fat in the pan.

Lower heat and add butter to the skillet. Once melted, add garlic and sauté for 30 seconds. Slowly pour in cream and milk, stirring for 2-3 minutes until warmed. Add cheese, pepper, and salt, mixing until the sauce is smooth.

In a small bowl, whisk egg yolks. Gradually add warm sauce to temper the eggs. Then, slowly pour the mixture back into the skillet while stirring constantly.

Add cooked ravioli and pancetta to the skillet, tossing to combine. If too thick, add reserved pasta water as needed.

Serve the dish on plates, garnishing with extra Parmesan and fresh parsley. Enjoy immediately!