Roughly chop a handful of Italian parsley. Dice the slices of pancetta. Add to a skillet over medium heat and cook until crispy. Drain and reserve fat.
Cook the Tortelloni according to package instructions and drain, reserving 1/2 cup of the pasta cooking water. Crack 4 eggs into a large serving bowl and whisk. Add a generous pour of the reserved pancetta fat, and a spoonful of pasta water. Whisk to combine.
Add the Tortelloni, grated Parmigiano Reggiano and Pecorino Romano cheeses, parsley, pancetta, and the peas. Season with salt and pepper, and gently toss to coat with sauce. Garnish with additional grated cheese and serve immediately.