Pour 2 inches of water into a large saucepan and bring to a boil. Reduce heat and bring water to a low simmer; stir in vinegar and turmeric. Crack an egg into a small bowl, and gently slide egg into water. Repeat with remaining egg. Cook until whites are set but yolks are still runny, about 3 minutes. Using a slotted spoon, transfer eggs to a paper towel-lined plate and let drain.
Heat a small skillet over medium-high. Add pancetta and cook, 4-5 minutes, until crispy.
Place 1 egg on top of each bowl of overnight oats. Sprinkle pancetta and pistachios evenly over oats. Sprinkle black pepper evenly over each egg.