Begin by mincing your guanciale, pancetta, or bacon into small cubes. In a large skillet, cook over medium-low heat for 8-10 minutes until crispy.

While the pork is cooking, whisk together the egg yolks, Pecorino Romano, and black pepper in a medium bowl until smooth.

Bring a large pot of salted water to a rolling boil. Add the tortellini and cook for 2-3 minutes until they float.

Reserve ¼ to ½ cup of pasta water before draining the tortellini. Do not rinse.

Transfer the hot, drained tortellini into the skillet with reserved pork fat and toss gently to coat.

Slowly pour the egg mixture into the warm tortellini while tossing continuously. Gradually add in reserved pasta water until reaching desired consistency.

Stir in reserved crispy pork bits and season with salt and black pepper to taste.

Serve immediately, garnished with extra Pecorino Romano and black pepper.