Step 1: Cook the Ravioli

• Bring a large pot of salted water to a boil.
• Add ravioli and cook according to the package instructions (usually 3-5 minutes for fresh, 8-10 minutes for frozen).
• Reserve ½ cup of pasta water, then drain the ravioli and set aside.

Step 2: Cook the Pancetta or Bacon

• In a large skillet over medium heat, cook diced pancetta or bacon until crispy (about 4-5 minutes).
• Remove the pancetta from the pan and place it on a paper towel-lined plate.
• Leave about 1 tablespoon of bacon fat in the pan for added flavor.

Step 3: Make the Carbonara Sauce

• In the same skillet, melt butter and add minced garlic. Sauté for 30 seconds until fragrant.
• Lower the heat to medium-low and pour in the heavy cream and whole milk. Stir gently and let it warm up for 2-3 minutes.
• Whisk in the Parmesan cheese, black pepper, and salt until the cheese melts completely.
• In a separate bowl, whisk the egg yolks. Slowly add a few tablespoons of the warm sauce to the yolks while whisking (this prevents scrambling).
• Slowly pour the tempered egg yolk mixture back into the skillet while stirring constantly.
• Cook for another 2 minutes, stirring continuously, until the sauce thickens slightly.

Step 4: Combine Everything

• Add the cooked ravioli to the skillet and toss gently to coat in the creamy sauce.
• Stir in the crispy pancetta or bacon and mix well.
• If the sauce is too thick, add a little reserved pasta water to loosen it up.

Step 5: Garnish and Serve

• Sprinkle with extra Parmesan cheese and fresh parsley.
• Add freshly cracked black pepper for a little extra spice.
• Serve immediately and enjoy your homemade Olive Garden-inspired Ravioli Carbonara!