Bring a large pot of salted water to a boil and cook the fresh cheese tortellini until al dente, reserving about 120 ml of the pasta cooking water before draining

While the tortellini cooks, heat the extra virgin olive oil in a large skillet over medium heat

Add the diced pancetta and cook until crisp and golden, then add the minced shallot and sauté until soft

Stir in the minced garlic and cook briefly until fragrant, avoiding any burning

In a bowl, whisk together the eggs, grated Parmesan, and grated Pecorino Romano until smooth and creamy

Remove the skillet from heat and add the drained tortellini directly to the pancetta mixture

Pour the egg and cheese mixture over the hot pasta, tossing quickly so the residual heat gently cooks the sauce into a silky coating (do not boil)

Add reserved pasta cooking water a splash at a time to loosen the sauce for the ideal creamy texture

Season generously with freshly ground black pepper and taste for salt, adding more if needed

Garnish with chopped fresh parsley if desired and serve immediately while rich and warm