In a mixing bowl, whisk together the eggs and egg yolks until frothy. Gradually incorporate the heavy cream, Parmesan, and Pecorino Romano. Season with black pepper and set aside.

In a skillet, heat olive oil over medium heat. Add diced pancetta and sauté until crispy, about 5-7 minutes. Add minced garlic and cook for 30 seconds. Remove from heat.

In boiling salted water, add tortellini and cook according to package instructions until al dente. Reserve 1 cup of pasta water before draining.

Add tortellini to the skillet with pancetta and pour in the carbonara sauce. Toss to coat well, adding reserved pasta water to adjust thickness as needed.

On low heat, toss until heated through, about 1-2 minutes. Taste and adjust seasoning. Serve immediately, garnished with extra Parmesan and parsley.