Boil the ravioli: Start by heating a big pot of salted water until it is boiling. Put the ravioli in the pot and cook them as directed on the package until they are soft but still a little firm. After cooking, pour out the water from the ravioli and put them to the side.

Cook the bacon or pancetta: In another pan, heat a little olive oil over medium heat. Put the bacon or pancetta pieces in and cook them until they get crispy and brown. Use a spoon with holes to move the cooked bacon or pancetta to a plate with paper towels to remove extra oil.

Prepare the carbonara sauce: In the same pan where the bacon was cooked, turn the heat down. Add the heavy cream while stirring all the time to stop it from boiling. Add a little salt and black pepper to your liking. Let the cream cook on low heat for a few minutes until it gets a little thicker.

Mix the egg yolks in a bowl: Gently add the egg yolks to the hot cream sauce, and stir the mixture together. This step makes the sauce smooth and thick.

Add Parmesan cheese: Sprinkle the cheese into the sauce while stirring until it melts and the sauce gets thicker. Add salt and pepper to taste, but be careful because Parmesan cheese is already salty.

Mix the ravioli with the sauce: Carefully mix the cooked ravioli with the carbonara sauce, making sure they are coated evenly. Let the ravioli cook in the sauce for a minute or two so the flavors mix.

Serve and garnish: When the ravioli are completely covered with the creamy carbonara sauce, take the skillet off the stove. Put the ravioli on plates and make sure to spread the sauce all over them. Add some crispy bacon or pancetta and chopped parsley on top of each serving for a tasty and colorful touch.