Bring a large pot of salted water to a rolling boil. Add the cheese tortellini and cook according to package instructions until al dente, about 3-4 minutes. Drain and keep warm.

In a large skillet, heat over medium and add diced bacon. Cook for about 5-7 minutes until crispy. Remove and drain on paper towel, reserving 1 tablespoon of bacon fat in the skillet.

Add chopped onion to the skillet with reserved bacon fat and sauté for 5 minutes until translucent. Add minced garlic and cook for an additional minute, avoiding burning.

In a medium bowl, whisk together heavy cream, grated Parmesan cheese, eggs, black pepper, and a pinch of salt until smooth.

Reduce heat to low. Add cooked tortellini to the skillet. Pour the cream mixture over and stir gently for 3-4 minutes until thickened.

Fold in reserved bacon and thawed peas until evenly distributed and heated through.

Garnish with parsley if desired. Serve immediately while warm and creamy.