Fill a large pot with water, add a generous pinch of salt, and bring it to a rolling boil. Gently add fresh tortellini and cook for about 5-7 minutes until they float. Reserve about a cup of pasta water, then drain and set aside.

In a large frying pan, heat over medium-high heat. Add chopped guanciale (or bacon) and cook for 4-5 minutes, stirring frequently, until crispy. Add optional fresh peas and stir for 2 minutes until warmed.

Whisk together the whole egg and yolk in a mixing bowl. Grate in Pecorino Romano cheese and whisk until creamy.

Add the drained tortellini to the frying pan with the crispy guanciale and toss gently to coat in flavors.

Remove the pan from the heat and quickly pour the egg and cheese mixture over the tortellini, tossing vigorously until well coated.

Gradually add reserved pasta water, one tablespoon at a time, until the sauce reaches your desired consistency.

Plate the dish immediately, garnishing with extra grated Pecorino Romano cheese and a dash of black pepper.