Start by bringing a large pot of salted water to a vigorous boil over high heat. Carefully add the cheese tortellini and cook according to package instructions, usually 3-5 minutes, until they are al dente and tender.

In a large skillet, heat over medium heat and add diced bacon. Cook the bacon for about 6-8 minutes, stirring occasionally, until it becomes crispy and golden.

In the same skillet with the bacon fat, add the chopped onion and sauté for around 5 minutes until it turns soft and translucent. Add the minced garlic and cook for an additional minute until fragrant.

Whisk together the heavy cream, grated Parmesan cheese, eggs, black pepper, and salt in a medium bowl until smooth and well combined.

Lower the heat under the skillet to low, return the drained tortellini to the skillet, and stir gently. Gradually pour the cream mixture over the tortellini, stirring continuously for about 3-4 minutes until the sauce thickens.

Add the crispy bacon and thawed frozen peas back into the skillet. Gently mix everything together and cook for an additional 1-2 minutes.

Garnish with freshly chopped parsley if desired, serve warm, and enjoy!