Creating Creamy Tortellini Carbonara is a straightforward process. Just follow these steps:

1. Cook the Tortellini: In a large pot of salted boiling water, cook the tortellini according to package instructions until al dente. Drain and set aside, reserving a cup of the pasta water.
2. Sauté the Pancetta: In a skillet, heat a small amount of olive oil over medium heat. Add the diced pancetta and cook until it becomes crispy, about 5-7 minutes. Add the minced garlic and sauté for an additional 1-2 minutes until fragrant.
3. Prepare the Sauce: In a bowl, whisk together the eggs and heavy cream until smooth. Stir in the grated Parmesan cheese and season with salt and black pepper.
4. Combine Ingredients: Once the pancetta is ready, lower the heat and add the cooked tortellini to the skillet. Pour the egg and cream mixture over the tortellini, quickly stirring to coat the pasta evenly. If the sauce is too thick, add reserved pasta water gradually until the desired creaminess is achieved.
5. Heat Through: Continue cooking on low heat for 1-2 minutes until the sauce thickens slightly and clings to the tortellini, ensuring it’s heated through.
6. Serve Immediately: Remove from the heat and garnish with fresh parsley. Serve the creamy tortellini carbonara hot, optionally topped with additional Parmesan cheese.