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Bring two cups of water up to a boil in a small pot. This will be for cooking the noodles and creating a double boiler for the sauce.
In a frying pan, add the chopped bacon and fry it until it’s cooked to your liking. In the last couple minutes of cooking, add the frozen peas to warm them up. Turn off the heat.
Whisk the egg, yolk, parmesan, and black pepper together in a medium metal or heat-resistant glass bowl.
Place the dry instant noodles in the boiling water to cook. While they’re cooking, put the bowl of eggs and cheese right on top of the pot. The water should not touch the bottom of the bowl, but the steam will collect under the bowl, heating it up gently. Whisk the egg mixture quickly and consistently over the pot. The cheese will begin to melt and the mixture will thicken, but it shouldn’t curdle or get gloppy. This only takes 1 to 2 minutes. Take the bowl off the heat and flip the noodles to ensure they cook completely.
Use a slotted spoon to scoop the noodles out of the pot and into the bowl of sauce. Stir in the bacon and peas, along with a teaspoon or so of the fat. Sprinkle the seasoning packet over the top (or use half the packet if you prefer), and toss everything together. Add some of the hot pasta water to loosen up the dish if it gets too thick. Enjoy while warm.