Bring a large pot of salted water to a rolling boil. Cook the tortellini according to package instructions, about 3-10 minutes. Reserve at least 1 cup of pasta water and drain the tortellini.

In a large skillet, cook diced bacon over medium heat for 5-7 minutes until crispy. Transfer bacon to a paper towel-lined plate, leaving the fat in the skillet.

In a medium bowl, whisk together eggs and freshly grated Parmesan until smooth.

Add the cooked tortellini to the skillet with reserved bacon fat over low heat. Toss to coat.

Off the heat, pour egg mixture over tortellini and toss quickly, adding reserved pasta water until creamy.

Stir in crispy bacon and adjust seasoning with black pepper to taste. Serve immediately.