Boil the ravioli:
Fill a big pot with water, add salt, and bring it to a rolling boil. Add ravioli and cook according to package directions until just tender. Drain, reserving ½ cup pasta water.

Cook the bacon:
While the ravioli cooks, add chopped bacon to a skillet over medium heat. Cook until crisp, about 5–7 minutes. Lift out with a slotted spoon and place on paper towels to absorb any extra grease. Leave about 1 tablespoon of bacon fat in the pan.

Make the sauce:
In a mixing bowl, beat the eggs, cream, and parmesan together until smooth. Add a little salt and plenty of freshly ground black pepper to taste.

Combine:
Lower the skillet heat and add garlic to the bacon fat. Sauté briefly, then add the cooked ravioli and toss to coat. Remove from heat.

Temper the sauce:
To keep the sauce smooth, gradually whisk some hot pasta water into your egg and cheese mixture. Pour the mixture over the ravioli, tossing constantly so the sauce thickens and clings. Add a splash of pasta water if needed.

Finish:
Stir in the crispy bacon. Taste and adjust seasoning. Garnish with fresh parsley and more parmesan before serving.