Boil the Tortellini: Fill a large pot with water, add salt, and bring to a boil. Cook the cheese tortellini for 3-4 minutes until al dente. Drain and keep warm.

Cook the Bacon: In a skillet, add diced bacon and cook on medium heat for 5-7 minutes until crispy. Remove with a slotted spoon and drain excess fat, leaving 1 tablespoon in the skillet.

Sauté Onions and Garlic: In the same skillet, sauté chopped onion until translucent (about 5 minutes). Add minced garlic and sauté for an additional minute.

Prepare the Cream Mixture: In a bowl, whisk together heavy cream, grated Parmesan cheese, eggs, black pepper, and a pinch of salt until smooth.

Combine Tortellini and Sauce: Reduce heat to low, add tortellini and pour the cream mixture over. Stir gently, allowing the sauce to heat for 3-4 minutes.

Add Bacon and Peas: Stir in crispy bacon and thawed peas, mixing gently.

Garnish and Serve: Transfer to plates and sprinkle with parsley if desired. Serve warm.