Fill a large pot with water and add 1 teaspoon of salt. Bring the water to a boil.

Add the cheese-filled ravioli to the boiling water. Cook according to package instructions: approximately 3 to 5 minutes if fresh, and 8 to 10 minutes if 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 it is crisp, about 4 to 5 minutes. Transfer the cooked pancetta or bacon to a paper towel-lined plate, leaving approximately 1 tablespoon of the rendered fat in the skillet.

Using the same skillet, melt the unsalted butter. Add the minced garlic and sauté for about 30 seconds until it becomes fragrant.

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

Add the grated Parmesan cheese, black pepper, and salt to the skillet. Whisk until the cheese melts smoothly into the sauce.

In a separate bowl, whisk the egg yolks. Gradually incorporate several tablespoons of the warm sauce into the yolks, whisking constantly to temper.

Slowly pour the tempered yolk mixture back into the skillet, stirring continuously. Cook for an additional 2 minutes until the sauce thickens slightly.

Add the cooked ravioli to the skillet with the carbonara sauce. Toss gently to coat the ravioli well.

Return the crispy pancetta or bacon to the pan and mix well. If the sauce appears too thick, add some of the reserved pasta water, a little at a time, until you reach your desired consistency.

Transfer the ravioli carbonara to serving plates. Sprinkle with additional grated Parmesan cheese and chopped fresh parsley. Finish with freshly cracked black pepper to taste.

Serve immediately for the best texture and flavor.