Start a large pot of salted water over high heat to boil.

In a large cast-iron skillet or large pan, cook the bacon over medium-high heat to desired crispness. Once crisp, remove the bacon onto a paper-towel-lined plate.

Turn heat down to medium and add the mushrooms and onion to the same pan. Let cook, stirring occasionally to ensure nothing burns, for 7-8 minutes or until the mushrooms and onions have gained color and cooked down a bit. Add garlic during the last minute of cooking, stirring to mix the garlic with the vegetables. Season with about 1 teaspoon salt and 1 teaspoon black pepper and take the pan off the heat.

Once water is boiling, add tortellini to the water and cook according to package directions.

In a medium bowl, whisk together the eggs, egg yolk, and parmesan cheese until well combined.

Add bacon back into the pan, add the hot pasta, and add the cheese mixture. Splash in a couple of spoonfuls of the pasta water to help make the sauce and toss all the ingredients together with a wooden spoon or tongs until they're all well combined.

Serve with extra parmesan as a garnish.