Prepare the ravioli as instructed on the package until it's perfectly al dente. Reserve 1/4 cup of pasta water before draining.
Crisp the Pancetta
In a large skillet over medium heat, cook diced pancetta until golden and crispy. Remove from heat and set aside, keeping the drippings in the pan.
Make the Sauce
In a mixing bowl, blend the egg yolks with Parmesan cheese, whisking until you achieve a smooth consistency. Gradually whisk in a bit of hot pasta water to temper the eggs.
Combine It All
Add the drained ravioli to the skillet with pancetta drippings. Stir gently to coat. Remove the skillet from heat and pour in the egg mixture, stirring quickly to create a creamy sauce. If necessary, add a little pasta water to achieve the desired consistency.
Serve and Garnish
Garnish with crispy pancetta, freshly cracked black pepper, and optional parsley. Serve immediately.