Cook pasta according to package directions but stopping short a minute less than package's cooking time. (Pasta will finish cooking in later step.) Drain pasta, reserving 1/2 cup of pasta water.
While pasta cooks, add bacon to a large skillet and cook until crispy. Turn off the heat, remove the bacon with a slotted spoon and then add the drained pasta to the skillet and toss it in the bacon fat.
Add eggs, salt, pepper, and parmesan cheese to a large bowl and whisk well. Then add mixture slowly to the hot pasta while tossing it to prevent scrambling.
Add peas and 1/4 cup of pasta water, one tablespoon at a time, tossing again to create a silky consistency to the pasta. Top with the bacon before serving.
Remove the steaks from the refrigerator 30 to 60 minutes before cooking so that they reach room temperature before cooking.
Preheat the oven to 450 degrees.
Wrap one slice of bacon around each filet and secure it in place with a toothpick. Rub a little olive oil on the top and bottom of the filets. Then season steaks generously with salt and pepper.
Heat a cast-iron skillet (or other oven-safe pan) on high heat. Place filets on the pan and sear each side for 1-2 minutes until you get a nice crust.
Turn off the stove and place the pan in the oven. Cook times may vary based on thickness of steaks and how long you seared it. Check the internal temperature after 5-7 minutes. Take the steaks out after it reaches 125 degrees F for rare, 130 degrees for medium rare, and 140 degrees for medium.
Allow the steaks to settle for 5 to 10 minutes before serving or cutting into them.
Place flour, sugar, and pepper into a resealable quart or gallon-size plastic bag and shake to mix. Shake bacon with flour mixture a few strips at a time to coat. Place coated bacon onto a baking sheet or broiler pan.
Bake in preheated oven for 15 minutes or until bacon has cooked to desired doneness.