Preheat the oven to 400°F and line a baking tray with parchment paper. Boil the fettuccine pasta in salted water, drain it, and let it cool. Stir in the eggs and grated parmesan cheese, then season with pepper. Spread the fettuccine mixture on the baking tray, moisten your hands, and press the pasta down into the baking tray so that it lies as flat as possible.
Transfer the baking tray to the oven and bake at 400°F for 9 minutes. Remove the baking tray from the oven, use the parchment paper underneath to help roll pasta up while it's still warm, then let the pasta roll cool.
Place the avocado, garlic, basil, parsley, parmesan, olive oil, salt & pepper in a large mixing bowl. For the best results, add the juice of 1 lemon to keep the avocado pesto fresh and green. Use an immersion blender to blend everything into a creamy spread.
Unroll the pasta roll and spread the avocado pesto on it, leaving about 2 inches uncovered on 1 end.
Sprinkle the fried pieces of bacon and diced tomatoes on top of the layer of avocado pesto and use the parchment paper underneath to help roll everything up into a snug log.
Place the roll on a serving platter with the open edge facing downwards, then brush a thin layer of tomato sauce over the entire surface of the pasta roll. Garnish it with fresh basil and halved cherry tomatoes.
