Cook spaghetti in 4-quart Dutch oven as directed on package; drain.
Return to pan.
Fry bacon over medium heat until crisp; remove bacon with slotted spoon and drain on paper towels.
Stir wine into fat; heat to boiling.
Toss wine mixture and bacon with spaghetti.
Add eggs, cheese and parsley; toss over low heat until egg adheres to spaghetti and appears cooked.