Boil a large pot of salted water and cook the cheese tortellini according to package instructions, about 3-4 minutes. Drain and set aside.

In a large skillet, heat bacon over medium heat until crispy, about 6-8 minutes. Drain excess fat, leaving 1 tbsp in the skillet.

Sauté onion in the skillet for 5 minutes until translucent, then add minced garlic and sauté for an additional minute.

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

Reduce skillet heat to low, add tortellini, and pour in the cream mixture. Stir gently for 3-4 minutes until the sauce thickens.

Stir in crispy bacon and thawed peas, heat through for about 2 minutes.

Garnish with parsley if desired and serve immediately.