Bring a large pot of salted water to a rolling boil. Add the cheese-filled ravioli and cook according to package instructions; about 3-5 minutes for fresh or 8-10 minutes for frozen until they float and are tender. Reserve ½ cup of pasta water, drain ravioli, and set aside in a warm bowl.

In a large skillet over medium heat, add diced pancetta or bacon, cooking until crispy for roughly 4-5 minutes. Remove meat from skillet and drain on paper towels, reserving drippings in the pan.

With the pan still warm, lower the heat and add unsalted butter. Once melted, stir in minced garlic and sauté until fragrant. Gradually pour in heavy cream and whole milk, warming the mixture while stirring. Add grated Parmesan cheese, black pepper, and salt, whisking until smooth.

In a bowl, whisk together egg yolks. Slowly pour a small amount of the warm sauce into the yolks while whisking continuously. Blend tempered yolks back into the skillet with the sauce and stir for about 2 minutes until thickened.

Gently add the drained ravioli into the carbonara sauce, stirring to coat. Mix in crispy pancetta or bacon and add reserved pasta water as needed for desired sauce consistency.

Serve the creamy ravioli carbonara onto plates, garnishing with extra Parmesan cheese, fresh parsley, and cracked black pepper.