Prepare the pasta in boiling salted water according to the instructions on the packet. Wash the tomatoes, dab dry and cut in half. Blanch peas in boiling water for 2-3 minutes, then rinse under cold water, drain.
Grate cheese. Whisk eggs in a bowl and season with salt and pepper. Drain the pasta. Drain the diced bacon in a large hot pan. Add the noodles and fry gently. Add peas, cherry tomatoes and eggs.
Let the egg curdle while stirring carefully at first, then sprinkle with cheese and bake in the preheated oven (electric oven: 200 °C/ convection oven: 175 °C/ gas: level 3) for 8-10 minutes. Garnish omelette with parsley.