Preheat your oven to 400°F (200°C) to have it ready for any garnishes.

In a large skillet over medium heat, add diced pancetta and sauté for about 5-7 minutes until crispy. Transfer to a plate, leaving drippings in the pan.

Lower heat to medium-low and pour in the heavy cream. Simmer for about 3-4 minutes until it thickens slightly.

In a separate bowl, whisk eggs and freshly grated Parmesan cheese until creamy, adding freshly ground black pepper.

Bring a large pot of salted water to a boil, then add tortellini. Cook according to package instructions, about 3-10 minutes.

Reserve a cup of pasta water, then drain rest. Add tortellini to the cream sauce, remove from heat, and stir in the egg mixture until creamy. Adjust with reserved pasta water if too thick.

Toss the crispy pancetta back in with the tortellini and sauce until well combined.

Serve the Tortellini Carbonara topped with extra Parmesan and chopped parsley.