Cook the Ravioli: Boil salted water and add ravioli; cook fresh for 3-5 minutes, frozen for 8-10 until tender. Reserve pasta water, drain, and set aside.

Prepare Pancetta or Bacon: Cook diced pancetta in a skillet over medium heat for 4-5 minutes until crispy. Remove and drain on paper towels.

Make the Carbonara Sauce: In the skillet, melt butter, sauté garlic for 30 seconds, and add cream and milk. Stir in Parmesan, pepper, and salt until smooth.

Temper the Egg Yolks: Whisk yolks in a bowl, gradually add warm sauce to yolks to temper, then pour back into skillet and stir for 2 minutes.

Combine Everything: Toss cooked ravioli in the sauce and fold in pancetta. Add pasta water as needed to adjust consistency.

Garnish and Serve: Plate the dish, topping with extra Parmesan, parsley, and black pepper. Serve immediately.