Heat up a large pot of water for your pasta while you prep the rest of the ingredients.
While you’re waiting for your water to boil, slice the pepperoni in halves. (Optional, but makes for better bite sizes!)
Finely shred the cheeses, scramble the eggs, and finely chop the herbs.
Once your water is at a rolling boil, add your pasta.
In another large pot (like a dutch oven), add your pepperoni slices. Start cold and let it heat up with the pepperoni in it so they don’t stick. It will get nice and greasy, so don’t add any extra fat! Stir the pepperoni often.
Add the cheese into the bowl of eggs and mix well. Add a little salt and pepper to the egg and cheese mixture.
Keep stirring your pepperoni around and let it get nice and greasy. If it finishes cooking before the pasta, turn the heat off.
Once your pasta is al dente, reserve one cup of the pasta water and drain the rest. Add hot pasta and the reserved water right into the pepperoni pot, stir together until combined.
While it’s still very hot, add the egg and cheese mixture and stir extremely well so it can cook the eggs with the residual heat. Stir in most of the herbs right before transferring to a serving dish.
Garnish with the remaining pinch of fresh herbs and some freshly shredded Parmesan. Enjoy.