Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente according to package instructions. Important: Reserve 1 cup of starchy pasta water before draining.

While the water heats, whisk together the eggs, grated Manchego cheese, and cracked black pepper in a medium bowl until well combined. Set aside.

In a large skillet over medium heat, cook the diced chorizo for 5-7 minutes until the fat renders and the edges become crispy. Add the minced garlic and smoked paprika, cooking for another minute until fragrant. Remove the skillet from the heat entirely.

Add the hot, drained spaghetti directly to the skillet with the chorizo. Toss well to coat the noodles in the flavorful orange oil.

Pour the egg and cheese mixture over the pasta. Immediately and vigorously toss the pasta with tongs while slowly drizzling in about 1/4 to 1/2 cup of the reserved hot pasta water.

Continue tossing until the cheese melts and the eggs emulsify into a creamy, glossy sauce. Ensure the pan remains off the heat to prevent the eggs from scrambling into an omelet.

Serve immediately, garnished with fresh parsley and extra grated Manchego if desired.