Cook pasta according to package directions. Add juice of lemon to pasta water.
In a skillet over medium heat, add olive oil and onions and garlic and cook 8-10 minutes. Add the wine and heat on low to medium heat for about 5 minutes or until soft and translucent.
Add salt and lemon juice and set aside.
In a bowl, whisk eggs, cream, black pepper and grated cheese.
When pasta is done, reserve some of the pasta water and then drain. Add the pasta to the skillet. Add the egg/cream mixture, lemon zest and some pasta water. Toss the egg/cream mixture until the residual heat of the pasta has turned the mixture into a creamy sauce.
Taste and adjust for seasoning and add the chives and parsley before giving one final toss.