Cut the bacon into small pieces, peel and mince the garlic, whisk the eggs together with the black pepper and parmesan, and drain the pasta.
Add the bacon to a large skillet over medium-high heat. Fully cook the bacon before adding the garlic. Cook for 30 seconds before adding the wine.
Deglaze the pan with the wine, cooking for about a minute to cook off the alcohol. Reduce the heat to a low-medium.
Add the pasta and toss with the bacon and garlic sauce before pouring the egg mixture over the top.
Use tongs to continually toss the pasta around in the sauce. Be careful to not scramble the eggs and reduce the heat to low or remove from the heat altogether. After a few minutes, the eggs should thicken and resemble a cream sauce for the pasta.
Serve warm with fresh parsley and additional parmesan, if desired.