Cook the Tortellini : Bring a large pot of salted water to a boil. Add the tortellini and cook according to package instructions until al dente. In the last minute of boiling, add the peas to the pot. Drain and reserve ½ cup of pasta cooking water. Set aside.

Prepare the Carbonara Sauce : In a medium bowl, whisk together eggs, egg yolk, Parmesan, cream (if using), and a pinch of pepper. Set aside.

Cook the Pancetta : In a large skillet over medium heat, add olive oil and pancetta. Cook until the pancetta becomes golden and crispy, about 4–5 minutes. Add minced garlic and cook for 30 seconds until fragrant.

Combine and Create the Sauce : Reduce the heat to low. Add the drained tortellini and peas to the skillet with the pancetta. Toss to combine. Remove the skillet from heat and pour the egg mixture over the pasta, stirring constantly to prevent the eggs from scrambling. Add a splash of reserved pasta water as needed to create a silky, glossy sauce.

Finish the Dish : Stir in butter for extra richness. Season with additional salt and pepper if needed.