Bring a pot of salted water to a boil and add the cheese-stuffed tortellini. Cook until al dente, usually about 3-5 minutes. Reserve 1/4 cup of the pasta water before draining.

In a medium bowl, whisk together the 2 large eggs and 1 cup of grated parmesan cheese until smooth and creamy. This mixture will form the base of your velvety sauce.

In a skillet over medium heat, toss in the 6 oz of diced pancetta. Cook for 5-7 minutes until crispy; add the 2 minced garlic cloves during the last minute for an aromatic touch. Remove the skillet from heat.

Add the drained tortellini to the skillet with the pancetta. Pour in the egg mixture, stirring constantly to combine; this should be done off heat to prevent scrambling the eggs. Add the reserved pasta water gradually until the sauce reaches your desired creaminess.

Taste the dish and adjust with salt and black pepper as needed. Garnish with extra parmesan and chopped parsley if desired. Serve immediately to enjoy at its best!