Start by boiling a large pot of salted water. Add your spaghetti and cook according to the package instructions until al dente. Don’t forget to reserve a cup of pasta water before draining.

While your pasta is cooking, crack the eggs into a mixing bowl. Add in the grated Parmigiano-Reggiano cheese, smashed garlic, lemon zest, and capers. Whisk everything together until well combined. Set aside.

In a large skillet, heat the olive oil over medium heat. Once hot, add the canned tuna. You can break it up based on your preference. Cook for about 2-3 minutes, just until heated through and slightly golden.

Once your pasta has finished cooking, add it directly to the skillet with the tuna. Let it cool for a minute before pouring the egg and cheese mixture over the top.

Stir quickly to avoid scrambling the eggs, adding reserved pasta water as needed to reach the desired creaminess. The heat from the pasta will thicken the sauce beautifully.

Add freshly cracked pepper and salt to taste. Toss everything together and serve topped with fresh parsley and an extra sprinkle of cheese if desired.