Fill a large pot with water, add salt, and bring it to a rolling boil.
Cook the ravioli according to package directions, reserving about half a cup of the pasta water before draining.
In a skillet over medium heat, cook the diced pancetta or bacon until it turns crispy, about 4 to 5 minutes.
Transfer the cooked pancetta to a paper towel-lined plate and leave one tablespoon of the rendered fat in the pan.
Add butter to the skillet and melt it over medium heat, then toss in the minced garlic and sauté until fragrant, roughly 30 seconds.
Reduce the heat to medium-low and stir in the heavy cream and milk, warming gently for 2 to 3 minutes.
Mix in Parmesan cheese, black pepper, and salt, stirring until the cheese fully melts.
In a separate bowl, whisk egg yolks and gradually incorporate a few spoonfuls of the warm cream sauce, whisking constantly to temper the eggs.
Pour the egg yolk mixture back into the skillet while stirring nonstop.
Keep cooking and stirring for 2 more minutes, until the sauce thickens slightly.
Add the drained ravioli to the skillet and gently toss to coat each piece thoroughly in the creamy sauce.
Fold in the crispy pancetta or bacon and mix everything together well.
If your sauce is thicker than desired, stir in reserved pasta water a little at a time to loosen it.
Serve topped with extra Parmesan cheese, a sprinkle of chopped fresh parsley, and a dash of freshly cracked black pepper.
Enjoy your delicious homemade Olive Garden-inspired ravioli carbonara right away!
