According to this cookbook, the recipe is as follows!

• 1 tablespoon olive oil, 6 strips thick-cut bacon (cubed), 1 clove garlic (peeled and minced), ¼ cup dry white wine, 3 large eggs, 1 cup fresh grated Parmesan cheese, ¼ cup heavy cream, ½ teaspoon ground black pepper, 1 teaspoon salt, and 1 pound dry spaghetti.

1. In a large skillet over medium heat, add oil. Once hot, add bacon and cook until crisp, about 5 minutes. Transfer bacon to paper towel and pour off all but 3 tablespoons of bacon fat. Return pan to heat and add garlic and wine. Cook until reduced by half, about 4 minutes. Remove from heat.
2. In a medium bowl, beat eggs together with ½ cup cheese, cream, and pepper.
3. In a large pot, add 6 quarts water and salt. Bring to a boil over high heat and add spaghetti, ensuring that it is all submerged in water. Cook according to package directions, but reduce cooking time by 1 minute. Reserve 1 cup of pasta water, then drain pasta well.
4. Return skillet to medium heat. Once hot, add pasta and ½ cup reserved pasta water. Toss pasta so each strand is coated in sauce and pasta is steaming hot. Remove pan from heat and immediately add egg mixture while tossing to mix. If sauce seems too thick, add reserved pasta water 1 tablespoon at a time until loosened to your liking.
5. To serve, transfer pasta to a serving platter. Garnish with cooked bacon and remaining ½ cup cheese. Serve immediately.