In a medium bowl, whisk together 2 large eggs and 2 egg yolks until frothy, then mix in 1 cup of heavy cream, 1 cup of grated Parmesan, ½ cup of grated Pecorino Romano, and ¼ teaspoon of freshly ground black pepper until smooth. Set aside.

Heat 2 tablespoons of olive oil in a large skillet over medium heat until shimmering. Add 4 ounces of diced pancetta and cook until crispy, about 5-7 minutes. Stir in 2 cloves of minced garlic and sauté for an additional 30 seconds.

Bring a large pot of salted water to a boil. Add 1 pound of cheese tortellini and cook according to package instructions until al dente, about 3-5 minutes. Reserve 1 cup of pasta water before draining.

Add the drained tortellini to the skillet with the pancetta and toss gently. Pour the carbonara sauce over the tortellini, stirring vigorously to combine. Add reserved pasta water as needed for consistency.

Toss the pasta and sauce together on low heat for 1-2 minutes. Season with salt and freshly ground black pepper to taste. Serve immediately, garnished with parsley.