Pasta Carbonara Florentine

6 center-cut bacon slices, chopped
1 cup finely chopped onion
2 tablespoons dry white wine
1 (6-ounce) package baby spinach
8 ounces uncooked spaghetti
1/2 cup grated fresh Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 large egg
1 large egg white
3 tablespoons chopped fresh parsley

Heat a large nonstick skillet over medium heat.
Add bacon to pan; cook 5 minutes or until crisp, stirring frequently.
Remove bacon from pan, reserving 2 teaspoons drippings in pan; set bacon aside.

Add onion to drippings in pan; cook 3 minutes or until tender, stirring frequently.
Add wine; cook 1 minute or until liquid is reduced by half.
Add spinach; cook 1 minute or until spinach wilts, stirring constantly.
Remove from heat; keep warm.

Cook pasta according to package directions, omitting salt and fat.
Drain well, reserving 1 tablespoon pasta water.
Immediately add pasta and reserved pasta water to spinach mixture in pan.
Add reserved bacon; stir well to combine.
Place pan over low heat.

Combine cheese and next 4 ingredients, stirring with a whisk.
Add to pasta mixture, tossing well to coat.
Cook 1 minute.
Remove from heat.
Sprinkle with parsley.