Whisk eggs lightly; set aside. Saute bacon with garlic in a non stick skillet for about 1 minute. Stir in wine and bring to boil; turn off heat and let stand for 10 minutes. Whisk evaporated milk, eggs and parsley into bacon mixture. Heat over medium-low heat, whisking constantly, until mixture thickens slightly, about 5 minutes. Remove from heat. Stir in parmesan cheese. Stir egg mixture into spaghetti. Season with salt and pepper. Serve immediately.