Boil the spaghetti in salted water until al dente. Reserve ¼ C (60 ml) of the cooking water.

In a large pan, heat the olive oil and sauté the bacon until crispy. Pour over the white wine and allow to reduce. Add the reserved water and cooked spaghetti to the bacon and heat through.

Beat the eggs, Parmesan, pepper and cream together.

Remove the pan from the heat and add the egg mixture to the pasta. Toss well until evenly combined.

Serve immediately and drizzle with more olive oil. Garnish with herbs.