Slice and cook bacon or pancetta in a skillet.

Remove pasta and drain again. 

When bacon is starting to brown and render some fat, place diced onion and minced garlic into skillet.

Add wine to skillet. Reduce to a simmer and let sit for until the pasta is done, 3-5 minutes. Here you can add pepper, or add it to taste at the end. 

Drain, wash, and boil (in seasoned water) pasta for 3 minutes. This is to help remove the natural taste of the tofu noodles.

Whisk egg yolks until well mixed. Whisk in parmesan and pecorino to create a thicker textured carbonara sauce.

Pour 1/4 cup of warm water into sauce mix. Start with small amounts and mix, then gradually add more as to not make it too soupy. 

Add pasta to skillet with the bacon. 

Pour the egg sauce into skillet with pasta and meat.

Toss with tongs to coat the pasta with the sauce and evenly mix in the meat. Continue to mix while the sauce heats and thickens up. 

Add handful of chopped fresh parsley. (Dried works as well)

Salt to taste, plate, and enjoy.