Begin by mincing the guanciale, pancetta, or bacon into small cubes. In a large skillet over medium-low heat, add the cubes and cook for about 8–10 minutes until they turn golden brown and crispy, releasing their delicious fat. Once done, remove the meat from the pan and set it aside, keeping the flavorful fat for the sauce.

In a medium-sized bowl, whisk together the two large egg yolks, the freshly grated Pecorino Romano cheese, and a generous amount of freshly ground black pepper until smooth and well combined.

Bring a large pot of salted water to a rolling boil over high heat. Once boiling, gently add the fresh tortellini and cook according to the package directions, typically around 2–3 minutes. Reserve about ¼ to ½ cup of the starchy pasta water before draining.

Transfer the hot, drained tortellini directly into the skillet containing the reserved pork fat. Toss gently to ensure each piece is coated.

Slowly pour the egg and cheese mixture over the tortellini while continuously tossing to combine. Add reserved pasta water gradually until the sauce reaches a silky, creamy consistency.

Stir in the crispy pork bits, mixing well. Adjust seasoning with additional salt and black pepper if needed. Serve immediately, garnished with extra Pecorino Romano cheese and black pepper.