Bring a large pot of salted water to a boil. Add the cheese-filled ravioli and cook according to package instructions, usually about 3-5 minutes. Reserve ½ cup of pasta water, then drain and set aside.

In a large skillet over medium heat, cook the pancetta or bacon until it's crispy, approximately 4-5 minutes. Remove it from the skillet, leaving some drippings behind for flavor.

In the same skillet, melt the unsalted butter. Add minced garlic and sauté until fragrant, about 30 seconds. Pour in the heavy cream and stir before adding the grated Parmesan cheese. Mix well until combined.

In a separate bowl, whisk the egg yolks. Gradually add a few spoonfuls of the warm sauce to the yolks to temper them. Whisk until smooth, then pour the mixture back into the skillet, stirring continuously until the sauce thickens slightly, about 2-3 minutes.

Add the cooked ravioli and crispy pancetta to the sauce. Gently toss to coat the ravioli evenly in the creamy sauce. If the sauce is too thick, add a little reserved pasta water to reach your desired consistency.

Plate your Olive Garden-Inspired Ravioli Carbonara, topping it with extra Parmesan cheese, freshly chopped parsley, and cracked black pepper. Serve immediately and enjoy!