Warm the 1 tbsp olive oil in a large skillet over medium heat. Add the 6 oz diced pancetta and cook for 6 to 8 minutes until golden and crisp. Leave the rendered fat in the pan.

Add the 3 cloves minced garlic to the skillet and cook over medium-low heat for 1 minute. Pour in the 1 cup heavy cream and simmer for 3 to 4 minutes until slightly reduced. Meanwhile, whisk together the 3 egg yolks, 1 cup Pecorino Romano, 1 tsp black pepper, and 1/2 tsp salt in a small bowl.

Cook the 20 oz ravioli in generously salted boiling water for 4 to 5 minutes. Reserve 1/2 cup pasta water, then drain.

Remove the skillet from heat. Stir in 1/4 cup reserved pasta water, then quickly pour in the egg yolk mixture, stirring constantly. Add the drained ravioli and toss to coat, adding more pasta water as needed until the sauce is glossy and clings to the pasta.

Divide among 4 warm bowls, top with the 2 tbsp chopped fresh flat-leaf parsley, extra Pecorino Romano, and a grind of black pepper.