Whisk together eggs and Parmesan in a large bowl. Cut salami into 1/2-inch strips.

Heat a skillet over medium-high, then coat with olive oil.

Cook salami and garlic until salami is crisp.

Cook spaghetti; before draining, reserve 1 cup pasta water.

Add a little hot pasta to egg mixture, to temper the eggs. Then pour the egg mixture with the rest of the pasta into the skillet with the salami and garlic.

Toss, adding enough pasta water to coat pasta in a creamy sauce. Season with salt and pepper, if needed. Serve topped with a sprinkle of parsley and an extra sprinkle of cheese.