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

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

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

Slowly add the liquid mixture to the skillet, whisking constantly, and then mix in the peas.

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

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

Serve hot, garnished with extra parmesan cheese, optional.