Cook the pasta to maker’s instructions in a large pot of salted water. Drain then cool under running water and toss through a couple of tablespoons of olive oil to keep pasta from sticking together. In the same large pot heat 2 tbsp olive oil over medium heat, then gently fry the onions for a couple of minutes before adding the pancetta (bacon) and garlic and turning up the heat.
Fry for a further 5 mins, then add a dash of white wine and stir to release any bacon that has been caught on the pot. Pour in the cream and allow to reduce and thicken before adding the eggs and stir continuously. Return the spaghetti to pot and stir through the sauce before finally stirring through the grated parmesan.