Boil water: Start by bringing a large pot of salted water to a rolling boil. While the water heats, whisk the room temperature eggs and Parmesan cheese together in a small bowl until combined and creamy. Set this aside for later.

Cook bacon: Dice the bacon and add it to a large skillet over medium to medium-high heat. Cook until crispy, about 5-6 minutes. Once done, transfer the bacon to a paper towel-lined plate, but keep the grease in the skillet for flavor.

Prepare tortellini: Salt the boiling water, then gently add the Buitoni Three Cheese Tortellini. Cook according to the package instructions until al dente. Don't forget to ladle out a cup of the pasta water before draining the tortellini!

Sauté aromatics: In the same skillet with the reserved bacon drippings, add minced shallot and garlic. Sauté for about 1-2 minutes until they’re fragrant and softened, stirring frequently to prevent burning.

Temper the eggs: Quickly pour about 2 tablespoons of the hot pasta water into the egg and cheese mixture, whisking vigorously as you pour. This will help temper the eggs and keep them from scrambling when added to the pasta.

Combine ingredients: Turn off the heat from the skillet. Add the drained tortellini to the skillet along with the tempered egg and cheese mixture, slowly tossing everything together as you add it in. Gradually pour in the reserved pasta water, a tablespoon at a time, until the sauce reaches your desired consistency—creamy and clingy!

Season and serve: Finish by seasoning the dish with salt and black pepper, then sprinkle in the crispy bacon pieces. Toss everything gently one last time to combine.

Garnish: Serve hot, and sprinkle with additional Parmesan cheese, fresh parsley, and basil if you'd like a bit more color and flavor.