Cook the 12 ounce package cheese & spinach tortellini according to package directions (cook for about 2 minutes less than al dente directions.) Drain then set to the side. Note: save some of the pasta water in case you want to thin out your pasta sauce later.
In a large skillet, cook 8 ounces thick cut bacon, chopped for 5-7 minutes or until slightly crispy. Drain off all but 1 ½ Tablespoons of the bacon grease (keeping the bacon and reserved bacon grease in the skillet) Turn heat down to low.
In a mixing bowl, whisk together 1 ¼ cup heavy cream, 3 egg yolks, and ¾ cup shredded parmesan cheese until fully combined.
Slowly add the cream mixture to the skillet, whisking constantly.
Then mix in ¾ cup frozen peas.
Continue stirring until the sauce starts to simmer and the cheese begins to melt. If necessary, gently increase the heat to medium low. If you feel your sauce is too thick, slowly add in a little of the pasta water at a time to thin it out.
Stir in the cooked tortellini.
Cook for about 2 minutes or until the cheese is completely melted and the tortellini is completely coated with sauce and cooked through and tender. Serve hot, garnished with extra parmesan cheese.
Notes
Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.