In a pot, put water to boil the pasta.
In a skillet, cook the bacon over medium heat until golden brown, about 5 minutes.
Remove the bacon from the heat and drain it on absorbent paper towels.
In the same skillet with the bacon fat, sauté the onion until translucent, about 5 minutes.
Add the wine and cook until the liquid has almost completely evaporated.
Remove from heat.
Meanwhile, cook the pasta and when al dente, reserve a little water for later and then strain.
Let run some cool water to stop cooking. Strain.
In a bowl, mix eggs with cheese.
Add onion and bacon, and mix well.
If necessary, add some pasta water.
Add the pasta and combine.
Add pepper and parsley.
Serve warm with extra cheese.