1. Dice bacon. Chop onion. Mince garlic. Beat eggs, adding salt and pepper as desired. Boil large pot of water for pasta.
2. While pasta is cooking, cook diced bacon until crisp. Pour off all but 2 tablespoons of bacon fat. Add 1 tablespoon olive oil and heat in reused skillet. Add chopped onion and cook over medium heat until onion is translucent. Add minced garlic, and cook 1 minute more. Add wine if desired; cook one more minute.
3. Drain spaghetti and mix with 1 tablespoon of olive oil.
4. Return cooked bacon to pan; add cooked and drained spaghetti. Toss to coat and heat through, adding more olive oil if it seems dry or is sticking together.
5. Turn off burner. Add beaten eggs to hot pasta, tossing constantly with tongs or large fork until eggs are barely set. Quickly add 1/2 cup Parmesan cheese, and toss again. Add salt and pepper to taste (remember that bacon and Parmesan are very salty).