For the pasta, boil up about 4 l of salted water. Wash and halve the tomatoes. Whisk eggs and milk. Season with salt and pepper. Crumble the gorgonzola into pieces and stir into the egg milk. Cook pasta in boiling salted water according to package instructions.
Fry the bacon in a large pan with lid until crispy. Take it out, put the pan aside. Drain the noodles and let them drain. Mix with frozen peas and tomatoes in the pan. Pour egg milk over them. Cover and let it simmer on low heat for about 10 minutes. Spread bacon on the noodles.