Add the fettucine to a large pot of boiling water and cook until al dente. Drain.
Prepare the sauce by mixing together the soy sauce, honey, chili paste, garlic, and ginger. Set aside.
While fettucine is cooking, dice the bacon and onion.
Cook the bacon over medium high heat until cooked through, but not crisp. Drain the grease, leaving 2 tablespoons behind in the pan.
Return the pan to heat and add the onion to the bacon and cook for 2 minutes, stirring often.
Stir in the peas and carrots and cook for 2 more minutes, stirring often.
Push the bacon and vegetables to the side of the pan and crack the eggs in. Stir constantly to scramble the eggs.
When eggs are cooked through, stir everything together.
Add the cooked fettucine to the pan. Pour sauce over the top and continue cooking for 2 minutes, stirring constantly.
Sprinkle with green onions and serve immediately.