Bring a pot of salted water to a boil.

Add tortellini and cook according to the package instructions—usually 3–4 minutes for refrigerated tortellini.

Reserve ½ cup of pasta water before draining. Set aside.

Heat a large skillet over medium heat.

Cook bacon or pancetta until golden and crispy. Remove and let it drain on a paper towel.

Leave 2–3 tablespoons of the flavorful drippings in the pan—this is what gives carbonara its signature richness.

Add garlic and sauté for 30 seconds until fragrant (not browned).

In a mixing bowl, whisk together:

Eggs

Parmesan cheese

Heavy cream (optional)

A pinch of black pepper

This creates a thick, velvety base that will melt beautifully into the pasta.

Add the warm tortellini to the skillet with the garlic and bacon drippings.

Turn off the heat.

Pour the egg-Parmesan mixture over the tortellini.

Quickly toss everything together, letting the heat from the pasta gently cook the sauce until it becomes creamy.

If the sauce feels too thick, add a splash of reserved pasta water until you reach your desired consistency.

Add the crispy bacon back in and toss once more.