Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente.

While the water heats, place the diced chorizo in a large skillet over medium heat. Sauté for 6-8 minutes until the fat has rendered and the chorizo is crispy.

Add the minced garlic to the skillet and cook for another minute until fragrant, being careful not to burn it. Remove the pan from the heat.

In a medium mixing bowl, whisk together the eggs, grated Manchego cheese, smoked paprika, and a generous pinch of black pepper until well combined.

Before draining the pasta, reserve 1 cup of the starchy cooking water.

Drain the pasta and immediately add it to the skillet with the chorizo (make sure the heat is off). Toss well to coat the noodles in the flavorful chorizo oil.

Slowly whisk about 1/4 cup of the hot pasta water into the egg mixture to temper it, preventing the eggs from scrambling.

Pour the tempered egg mixture over the pasta in the skillet. Using tongs, toss vigorously and continuously for about 2 minutes. The residual heat will cook the eggs and create a glossy, creamy sauce.

If the sauce feels too thick, add more reserved pasta water a tablespoon at a time until the desired consistency is reached.

Taste and adjust salt if needed (chorizo and cheese are salty, so be careful). Garnish with fresh parsley and serve immediately.