Fill a large pot with water, adding a generous pinch of salt, and bring it to a rolling boil. Add the cheese tortellini and cook for 3–4 minutes until al dente. Drain and keep warm.

In a large skillet, cook the diced bacon over medium heat for 5–7 minutes until crispy. Remove bacon, leaving 1 tbsp of fat.

Add chopped onion to the skillet and sauté for 5 minutes until soft. Then add minced garlic and sauté for 1 additional minute.

In a mixing bowl, whisk together heavy cream, Parmesan cheese, eggs, black pepper, and salt until well combined.

Reduce heat to low, add drained tortellini, and pour the cream mixture over it. Stir gently and cook for 3–4 minutes until sauce thickens.

Stir in crispy bacon and frozen peas, heat through for another 2 minutes.

Garnish with fresh parsley if desired and serve immediately.