In a large saucepan, cook the tortellini according to package directions, making sure to cook for 2 minutes less than al dente directions. Drain and set aside.

In a large skillet, cook the bacon for 5-7 minutes or until slightly crispy, drain off all but 1 ½ Tablespoon of the grease. Reduce to low or medium-low heat.

In a medium bowl, add heavy cream, egg yolks and parmesan cheese and whisk together until fully combined.

Slowly add the liquid mixture to the skillet, whisking constantly until combined and then stir in the peas.

Continue stirring until the sauce starts to simmer and the cheese begins to melt and then add in the tortellini and stir it in.

Cook for 2 minutes longer or until the cheese is completely melted and the tortellini is coated evenly with sauce and cooked through.

Serve hot, garnish with extra parmesan cheese if desired.