Boil water in a pot and cook the spaghetti until al dente.

Chop the onion and parsley finely.

In a pan, heat the olive oil and sauté the chopped onion until golden.

Add the scampi and prawns to the pan and cook until they turn pink.

In a bowl, whisk the egg yolks with grated parmesan cheese and black pepper.

Drain the spaghetti and add it to the pan with the seafood. Mix well.

Remove the pan from heat and quickly mix in the egg yolk mixture until creamy.

Garnish with chopped parsley and serve immediately.