1. In a large pot, bring 1 gallon very hot tap water to a boil over high heat. When water boils, sprinkle in 4 tsp. salt, then add spaghetti. Stir pasta well and cook about 10 to 12 minutes, stirring once or twice, until just tender, or al dente.
2. While water is heating and pasta is cooking, prepare sauce. In a large skillet over medium-high heat, cook bacon until crisp, about 4 minutes on each side. Drain bacon on paper towels, crumble into half inch pieces, and set aside. Remove all but 1 Tbsp. of the grease from pan.
3. Heat 1 Tbsp. bacon grease and olive oil over low heat. Add onion and cook, stirring, for 8 to 10 minutes, or until golden brown.
4. Add wine to onion and cook for about 4 to 5 minutes, or until slightly reduced.
5. In a small mixing bowl, whisk eggs with cheese, salt, and pepper.
6. Drain pasta, reserving 1/2 cup of the cooking water, and return pasta to pot. Pour onion mixture over pasta and toss well.
7. Add egg mixture. Working quickly, toss pasta to incorporate eggs; heat from pasta will cook eggs. Add reserved pasta water and stir well to thin sauce. Add bacon and toss. Sprinkle with parsley and serve.
Source: Hannaford fresh Magazine, January - February 2008