Boil the Pasta: Bring a large pot of salted water to a rolling boil. Add fresh tortellini and cook for 5-7 minutes, or until they float. Drain and reserve a cup of cooking water.

Sauté the Guanciale: In a frying pan, heat diced guanciale or bacon. Sauté for 5-7 minutes until crispy and golden.

Add the Peas: Stir in the fresh peas and cook for an additional 2-3 minutes.

Prepare the Egg Mixture: In a bowl, whisk together the whole egg, egg yolk, and grated Pecorino Romano until creamy.

Combine Pasta and Sauce: Add the drained tortellini to the pan and stir carefully.

Add the Egg Mixture: Remove the pan from the heat and pour the egg and cheese mixture over the pasta, tossing to combine.

Adjust Consistency: Gradually add 1-2 tablespoons of reserved pasta water to achieve a creamy texture.

Serve and Garnish: Serve on warm plates, sprinkle additional Pecorino Romano on top, and season with black pepper.