Cook the cheese tortellini according to package instructions. Drain and set aside, reserving 1/2 cup of the pasta cooking water.

In a large skillet over medium heat, cook the chopped bacon until crispy, about 5-7 minutes. Remove the bacon with a slotted spoon and drain on paper towels, leaving the bacon fat in the skillet.

Add the olive oil and minced garlic to the skillet. Sauté for about 1 minute until fragrant, being careful not to burn the garlic.

In a bowl, whisk together the egg, Parmesan cheese, heavy cream, and a pinch of salt and pepper until well combined.

Reduce the heat to low and add the cooked tortellini to the skillet, tossing to coat in the bacon fat and garlic.

Remove the skillet from the heat and quickly pour the egg and cheese mixture over the tortellini, tossing to combine. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.

Stir in the crispy bacon and adjust seasoning with salt and pepper as needed.

Serve immediately, garnished with chopped parsley if desired.