Cook the cheese tortellini according to package instructions. Drain and set aside, reserving 1/2 cup of the pasta water.

In a large skillet, heat the olive oil over medium heat. Add the diced pancetta or bacon and cook until crispy, about 5-7 minutes.

In a bowl, whisk together the eggs, grated Parmesan cheese, garlic powder, and a pinch of salt and pepper until well combined.

Reduce the heat to low and add the cooked tortellini to the skillet with the pancetta. Toss to combine.

Remove the skillet from the heat and quickly pour the egg and cheese mixture over the tortellini, stirring constantly to create a creamy sauce. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.

Taste and adjust seasoning with additional salt and pepper if needed.

Serve immediately, garnished with chopped fresh parsley and extra Parmesan cheese if desired.