Bring a large pot of salted water to a rolling boil over high heat. Add the fresh tortellini and cook for 5-7 minutes, or until they float to the surface. Drain, reserving about a cup of the pasta water.

In a large frying pan, cook diced guanciale or bacon over medium-high heat for about 4-5 minutes until crispy. Add the fresh peas and sauté for another minute. Remove from heat.

Whisk together one whole egg and one egg yolk in a mixing bowl. Gradually fold in the grated Pecorino Romano cheese until creamy.

Add the drained tortellini into the frying pan with the bacon and peas. Toss to combine, ensuring the pan is off the heat.

Allow the tortellini mixture to cool slightly, then pour in the egg and cheese mixture while stirring continuously to coat the pasta. Add 1-2 tablespoons of reserved pasta water for desired creaminess.

Plate the tortellini immediately, topping with additional grated Pecorino Romano and black pepper. Enjoy while warm.