creamy spaghetti carbonara

This recipe from Food & Wine inspired me to add a little cream and craft a creamy version of my spaghetti carbonara:
http://www.foodandwine.com/recipes/creamy-spaghetti-carbonara

Ingredients

1 lb spaghetti
1/4 cup extra virgin olive oil
4 pieces thick-cut bacon, thinly sliced
2 shallots, thinly sliced
2 cloves garlic, minced
1/4 cup dry white wine (optional)
2 cups finely grated parmesan
4 eggs, lightly beaten
1/2 cup heavy cream

4-6 servings

Directions

Bring salted water to a boil in a large pot. Add pasta and cook al dente according to the package.

Meanwhile, heat olive oil in a large saucepan over medium heat. Add bacon, shallots, and garlic. Cook until they just start to crisp. Remove from heat and set aside.

When the pasta is done, warm the sauce on low heat and use tongs to transfer the pasta from the pot to the saucepan. Add wine and stir well.

Mix in the parmesan, eggs, and cream. Add a little pasta water if the sauce seems too thick.

Remove from heat. Garnish with parmesan, black pepper, and parsley.

15 minutes