In a medium skillet over medium-high heat, cook bacon or pancetta with whole garlic cloves until bacon is browned and crisp (if the garlic begins to get dark, just remove it).

Remove bacon with a slotted spoon (pick out garlic cloves) and drain on a paper towel. Reserve 1 tablespoon bacon fat.

In a large bowl, whisk together eggs, cheese, reserved bacon fat and some freshly cracked pepper (start small, and add more later as needed).

Bring a large pot of salted water to a boil over high heat. Add ravioli and cook according to package directions until al dente. Reserve 1 cup pasta water and drain.

Add the egg mixture to the pot with the ravioli, along with a couple tablespoons pasta water. Stir and turn the pasta in the eggs, adding more pasta water as needed, until the sauce coats the pasta. *It's important that you toss and stir a lot when adding the pasta so that the sauce does not become clumpy*

Stir in the cooked bacon. Taste and adjust salt and pepper as needed before serving.