Start penne noddles and bacon at the same time. More than likely the noodles will be finished before the bacon is ( this is good!). Using a deep skillet, cut bacon in to small pieces and fry on medium high heat till crispy. Drain bacon grease and set bacon on a plate that has been lined with paper towels, set aside for later. Once pasta is finished, pour 2 ladles full of the pasta water into a small bowl and set aside. Drain the pasta and let it sit in the strainer until you are ready for it. Return skillet that you cooked the bacon in to the burner set at medium high heat, pour 1/4 cup of white cookie wine in the skillet to deglaze the bottom of your pan, use a wooden spoon to scrap up all the little brown bits on the bottom of the pan… they add flavor. Add heavy cream, Parmesan cheese, garlic powder, pepper, and red pepper flakes to the skillet, whisk till you have a nice sauce ( it will be a little on the runny side.. that’s OK). Quickly, in another small bowl add 2 egg yolks and one egg, whisk vigorously. Next add the whisked eggs to the 2 ladles spoons of pasta water ( this will temper the eggs so you don’t end up with a sauce that has chunks of fried eggs in it). Wait until you see the first signs of the sauce in the skillet start to boil, as soon as you do quickly add the tempered eggs and whisk for 1-2 minutes or until the sauce starts to thicken a little, it is very important that you do not stop whisking in these 1-2 minutes. Once the sauce has thicken up some turn the heat down to low add the penne noodles and quickly toss them in the sauce.. it should not take long for the noodles to warm back up. Take pasta off the heat and put all the pasta into a large bowl right away so it does not continue cooking. Plate it up right away and garnish with bacon pieces and fresh parsley.