On the stove top, on high heat, bring 4 quarts of water to boil in a large pot for the pasta.

In a medium sized bowl, add eggs, Pecorino Romano, and cream then whisk it together and set aside.

Meanwhile, cook the bacon pieces in a large skillet over medium heat until crisp, about 8 minutes. Transfer bacon to a small bowl with a slotted spoon.

Pour off all but 2 tablespoons of bacon fat. Add garlic and pepper to the skillet and cook over medium heat until fragrant, about 30 seconds. Then remove from heat, and slowly whisk the garlic mixture into the egg mixture. Set aside.

3: Using the same skillet, add the wine to the skillet and simmer over medium heat, scraping the bottom of the pan to remove browned bits. Cook for about 5 minutes, until reduced by half. Then slowly whisk the wine mixture into the egg mixture. Set aside.

Meanwhile, add the salt and the pasta to the boiling water. Cook, stirring often, until pasta is al dente.

Reserve 1 cup of the pasta cooking water, then drain the pasta and return it to the pot. Immediately pour the egg mixture over the pasta and toss it to combine. While tossing, add ½ cup of the reserved cooking water.

Add the bacon and using the remaining cooking water, thin the sauce as necessary. Serve immediately.