Whisk together the eggs, cream, Parmesan and parsley together in a bowl. In a large non stick pan, fry the bacon until crisp and set aside. While bacon cooks, cook the spaghetti according to package instructions. Drain all but 2 Tbl of the bacon grease; sauté the onion for 3 minutes. Deglaze the pan with the white wine.

While still warm, add  pasta to the onions. Pour cream mixture into the spaghetti, and stir over low heat for one minute. Stir in the tomatoes, ½ the bacon and spinach and stir for an additional minute more over low heat. Top with remaining bacon and serve with additional Parmesan.