Heat the oil in a pot and then cook the pancetta until crispy. Transfer to a paper towel lined plate. Wipe the pot clean.
Pour the broth and water into your pot and bring to a boil. Season with salt to taste. Add the tortellini and cook for 4 minutes. Remove the tortellini from the pot and set aside.
In a large measuring cup, add eggs, 1/2 tsp black pepper and 1 tsp water, beat for 30 seconds. Whisk the lemon juice into the eggs. To temper this mixture, gradually add two cups of the pot's hot broth (one cup at a time) while whisking vigorously.
Remove your soup from the burner and pour in the tempered lemon sauce while mixing continuously, until fully incorporated and smooth.
Lastly, mix in the spinach and dill. Taste and adjust seasonings to your preference. Plate your tortellini in bowls and then pour the soup over. Top with reserved pancetta, black pepper, a drizzle of olive oil, grated parmesan and serve.