Cook the bacon in a large skillet over medium high heat until crispy, about 6 to 8 minutes. Transfer the bacon to a paper towel lined plate to drain. Spoon off and discard bacon fat from the pan, leaving 1 tablespoon.
Add garlic and ½ teaspoon pepper to the skillet and sauté for 30 seconds. Add wine to the skillet and simmer until almost evaporated, about 2 minutes.
Stir water, broth and pasta into the skillet. Increase heat to high and cook, stirring often, until the pasta is tender and the liquid has thickened slightly (15 to 18 minutes). Remove the skillet from heat. Meanwhile, whisk cream, eggs and cheese together in a small bowl. Mix the liquid slowly into the pasta and toss to combine. Add the bacon and season with salt and pepper, to taste. Serve immediately.