Proces the cheese, evaporated milk, 1-1/2 T of the mayonnaise, eggs in a food processor until smooth, about 15 seconds; leave the mixture in the food processor.
Cook the two bacons together in a 12" nonstick skillet over medium heat until the fat has rendered and the bacon is browned, about 7 minutes. Using a slotted spoon, transfer the bacon to a paper towel lined plate and set aside.
Add the garlic and pepper to the fat left in the skillet, and cook over medium heat until fragrant, about 30 seconds. Stir in the wine, bring to a simmer and cook until thickened slightly, about 1 minute. Cover to keep warm and set aside.
Cook pasta until al dente. Reserve 1/2 cup of the cooking water, then drain the pasta and return it to the pot. Toss the pasta with the remaining 1-1/2 tsp mayonnaise until coated.
With the food processor running, slowly add the wine mixture and 1/4 cup of the reserved cooking water to the egg mixture and process until smooth and frothy, about 1 minute. Immediately pour the egg mixture over the pasta and toss to combine, adjusting the sauce consistency with the remaining reserved cooking water as desired. Stir in the bacon and season with the salt to taste, Sprinkle with parsley and serve.