3-1/2cupslow sodium chicken broth, plus more if needed
2large eggs, lightly beaten
1cupfreshly grated Parmesan cheese
3tablespoonsfresh parsley, finely chopped
Salt and freshly ground black pepper
Add the bacon to a Dutch oven or stockpot and fry over medium-high heat until crisp. Transfer to a paper towel-lined plate and drain the excess fat from the pan (don't wipe it out).
Add the olive oil and return the pan to the stove over medium heat. Add the shallot and sauté until softened, 2 to 3 minutes. Add the garlic and continue cooking until fragrant, 1 to 2 minutes longer.
Deglaze the pan with the wine, scraping up any browned bits that have accumulated on the bottom with a spatula. Stir in 3-1/2 cups of the chicken broth, increase the heat slightly and bring the broth to a simmer.
Combine the eggs and cheese in a small bowl and set aside.
Break the spaghetti in half, add it to the pan and give it a gentle stir. Cover the pan just long enough for the spaghetti to soften to a point where you can stir it without it breaking, about 2 minutes.
Uncover the pan, add the reserved bacon and continue cooking, stirring frequently, until the spaghetti is tender and nearly all of the broth has been absorbed.
If you feel the broth is being absorbed too quickly, reduce the heat and stir in up to 1/4 cup more.
Once the spaghetti is cooked, reduce the heat to low and add the egg mixture and the parsley. Toss with tongs to combine thoroughly and season to taste with salt and pepper.