Bring a large pot of salted water to a boil. Add the fresh tortellini and cook until they float, about 5-7 minutes. Drain, reserving ½ cup of pasta water.

Heat a large frying pan over medium-high heat. Add chopped guanciale or bacon and cook until crispy, about 4-5 minutes. Add fresh peas and stir for 1-2 minutes.

Whisk together the whole egg, egg yolk, and Pecorino Romano cheese in a mixing bowl until smooth and creamy. Set aside.

Add drained tortellini to the frying pan with guanciale and peas. Remove from heat. Pour in the egg and cheese mixture, tossing gently to coat.

Add reserved pasta water a couple of tablespoons at a time to reach desired creamy texture, ensuring not to return to heat.

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