Cook bacon and drain. Melt butter in pan with bacon and add onions. Sautee until onions are tender. Add white wine and cover and simmer for approx 10 minutes. Whisk eggs with heavy cream and 1 cup parmesan cheese. Cook spaghetti. Add sauce and heat until sauce cooks through and coats pasta thickly, about 4 minutes. Serve with remaining parmesan cheese.
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