Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to the package instructions until al dente. Stir occasionally to prevent sticking. Reserve about 1 cup of pasta water before draining.

While your pasta cooks, heat a large skillet over medium heat. Add a drizzle of extra virgin olive oil. After a few moments, add the diced salmon and swordfish to the pan. Cook for about 4-5 minutes until the fish is opaque throughout. Then stir in the drained canned tuna.

In a large bowl, combine the egg yolks, grated Parmigiano Reggiano, minced garlic, lemon zest, and a generous pinch of black pepper. Whisk until smooth. The warmth of the pasta will gently cook the egg mixture, giving you a creamy sauce.

Once the pasta is drained, add it directly to the skillet with the seafood. Pour in the dry white wine and add the thyme sprigs. Cook for about 1-2 minutes to evaporate some of the alcohol.

Remove the skillet from heat. Quickly pour the egg mixture over the pasta. Toss everything gently, adding reserved pasta water a little at a time until the desired consistency is reached. The heat from the pasta will thicken the sauce without scrambling the eggs.

Finishing touches are paramount. Season with fine sea salt, and add more black pepper if needed. Finally, sprinkle fresh parsley over the top before serving.