In a medium bowl, whisk together the egg yolk, half and half, and Parmesan until smooth and creamy.

Bring a large pot of salted water to a rolling boil. Add the cheese tortellini and cook according to package instructions for 5-7 minutes.

In a cold skillet, lay the strips of bacon and turn the heat to medium. Cook for about 7-8 minutes until crispy.

Remove the bacon and add unsalted butter to the rendered fat in the skillet. Add minced garlic and Calabrian chili peppers, and sauté for 1-2 minutes.

Add drained tortellini and frozen peas, stirring to coat. Remove from heat and quickly pour in egg and cream mixture.

Return skillet to low heat if needed and stir in reserved pasta water until desired sauce consistency is reached. Add bacon back and season to taste.