Whisk together the eggs, black pepper, and parmesan cheese and set aside.  This will be added to the hot noodles immediately after they are drained, so it should be ready and room temperature at the same time as the noodles are ready.

Boil the spaghetti noodles in salted water according to package directions.  Reserve 1 cup of the pasta water before you drain the noodles.

Dice the ham into tiny cubes.

Heat a skillet on the stovetop and add 1 teaspoon of olive oil.  Saute the onions and garlic in the oil for 2 minutes.

Add the diced ham and saute until the onions are soft and the ham is slightly browned and crispy over medium heat.

Once the noodles are ready, and you have reserved 1 cup of the hot pasta water, drain the noodles and put back in the pot.

Immediately add the eggs and stir vigorously.  Add 1/2 cup of the pasta water to thin the creaminess of the noodles and form a luscious sauce.

Add the ham and onion mixture and stir until incorporated.

If needed, you can add the rest of the pasta water if your noodles are stuck together.

Top with extra grated parmesan cheese cracked black pepper and minced parsley.

Serve while hot.