In a large pot of boiling salted water, cook the spaghetti according to package instructions until al dente. Reserve about a cup of the pasta cooking water and then drain the rest.

In a bowl, whisk together the eggs and grated cheese until smooth. Season with a generous amount of freshly cracked black pepper.

In a large skillet, heat the olive oil over medium heat. Add the drained spaghetti, tossing to coat with the oil.

Remove the skillet from heat and quickly pour in the egg and cheese mixture. Stir rapidly to combine, ensuring the eggs don’t scramble but instead create a creamy sauce.

If the sauce is too thick, add small amounts of the reserved pasta water until you achieve your desired creaminess.

Divide the pasta onto plates, sprinkle with extra cheese and chopped parsley if desired, and serve immediately.