Lightly mash the garlic with a knife handle, enough to split it and loosen the skin, which you discard. Put the garlic and olive oil into a small saute pan and turn the heat to medium high. When the garlic becomes coloured a deep gold, remove and discard it.
Put the bacon strips into the pan and cook until they just begin to crisp at the edges. Add the wine, let it bubble away for 1 or 2 minutes, then turn the heat off.
Break the eggs into the serving bowl where you will subsequently be tossing the pasta. Beat them lightly with a fork, then add the two grated cheeses, a liberal grinding of pepper and the parsley. Mix thoroughly
Add cooked, drained spaghetti to the bowl and toss rapidly, coating the strands well.
Briefly reheat the bacon on high, turn the entire contents of the pan into the bowl, toss thoroughly