1. Bring a large pot of salted water to a boil. Cook ravioli according to package directions until tender. Drain and set aside.

2. In a large skillet over medium heat, cook bacon until crispy. Transfer to a paper towel-lined plate. Reserve about 1 tbsp drippings in the skillet.

3. Add minced garlic to the skillet and sauté about 30 seconds, just until fragrant (don’t brown).

4. Lower heat to medium-low. Pour in heavy cream and warm gently, stirring.

5. In a small bowl, whisk egg yolk and Parmesan until smooth.

6. Remove skillet from heat. Slowly stir the egg-Parmesan mixture into the warm cream until silky and smooth.

7. Season with salt and black pepper.

8. Add cooked ravioli and gently toss to coat. If needed, loosen with a splash of warm pasta water.

9. Top with crispy bacon and parsley. Serve immediately with extra Parmesan if desired.