Boil Ravioli:

Fill a large pot with water, salt it generously, and bring to a vigorous boil. Drop in the ravioli and cook per package directions (3-5 minutes if fresh, 8-10 if frozen) until they rise to the surface. Scoop them out with a slotted spoon into a bowl, setting aside roughly 1/2 cup (120 ml) of the cooking water. Avoid overcooking.

Crisp Pancetta:

Warm olive oil in a broad skillet set to medium heat. Toss in the diced pancetta and fry until it turns crispy and golden, roughly 5-7 minutes. Lift the pancetta out with a slotted spoon and reserve it, keeping the rendered fat in the skillet.

Sauté Garlic:

Drop the butter into the skillet along with the pancetta fat. As soon as it melts, stir in the minced garlic and cook for about 1 minute until it becomes aromatic without browning. Stir continuously and maintain a moderate heat.

Make Cream Sauce:

In a separate bowl, whisk the heavy cream, egg yolks, and grated Parmesan together until homogeneous. Pour this mixture into the skillet with the garlic and cook over low heat, stirring constantly, until the sauce thickens a bit (3-4 minutes). If it gets too thick, thin with a splash of the reserved pasta water.

Combine Ravioli:

Return the cooked ravioli and crispy pancetta to the skillet. Toss gently to evenly coat with the creamy garlic sauce. Adjust the consistency with more pasta water as needed. Season with salt and freshly cracked black pepper to taste.

Plate and Garnish:

Plate right away, topping with optional chopped fresh parsley and extra Parmesan if desired.