Wash the onion and cut into 3 cm pieces. Roughly dice the salami, finely chop the parsley.
Cook the spaghetti in salted water until al dente. Heat the oil in a pan, fry the spring onions all over, season with pepper and fry the salami briefly.
Whisk the eggs with salt and pepper. Stir in 2/3 of the Parmesan and 2/3 of the parsley. Drain the spaghetti, return to the pan and mix well with the egg mixture until the typical creamy consistency is achieved. Stir in the spring onion and salami mixture.
Serve and garnish with the remaining cheese and parsley.