1. Bring a large pot of salted water to a boil and cook the cheese ravioli according to package directions until just al dente; reserve 1/2 cup of the starchy cooking water, then drain and set the ravioli aside.

2. While the pasta cooks, add the chopped bacon to a large skillet and cook over medium heat until the fat has rendered and the bacon is crisp; transfer the bacon to a paper towel–lined plate, leaving about 2 tablespoons of drippings in the pan.

3. Reduce the heat to medium-low and add the butter to the bacon drippings; once melted, stir in the minced garlic and cook just until fragrant, about 30 seconds, stirring constantly so it doesn’t burn.

4. Whisk in the heavy cream and a generous pinch of black pepper, scraping up any browned bits from the bottom of the pan, and bring the mixture to a gentle simmer until slightly thickened.

5. In a small bowl, whisk together the egg yolks, Parmesan, and Pecorino until smooth, then slowly whisk in a few tablespoons of the hot cream mixture to temper the eggs.

6. Remove the skillet from the heat and slowly pour the egg-and-cheese mixture into the cream sauce, whisking constantly until the sauce is smooth, glossy, and slightly thickened; if it seems too thick, whisk in a splash of reserved pasta water.

7. Add the cooked ravioli to the skillet, gently tossing to coat each piece in the carbonara sauce; add more reserved pasta water as needed to reach your desired sauce consistency.

8. Season to taste with additional salt and pepper, sprinkle the crispy bacon and fresh parsley or chives over the top, and serve the ravioli carbonara immediately while it’s hot and silky.