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In a medium bowl, whisk the eggs with 1 tablespoon of the grated parmesan, the salt, and the pepper until well combined.
Heat the olive oil in an 8-inch nonstick skillet over medium heat until shimmering. Add the cooked pasta to the skillet and spread it into an even layer. Pour the whisked egg mixture evenly over the pasta. You will see it begin to set along the edges.
Cover the skillet with a lid and reduce the heat to medium-low. Cook until the eggs are just set, 3 to 6 minutes.
Remove the skillet from the heat and sprinkle with the remaining tablespoon of parmesan and the fresh herbs, if using. Allow to cool slightly, then slice into wedges and serve, seasoning with salt to taste as desired.