Cook campanelle until al dente; drain, reserving
1 cup pasta cooking liquid. Heat oil over medium
heat. Add anchovies, garlic, capers, and red
pepper flakes and cook, stirring, until anchovies
dissolve, about 2 minutes. Toss in pasta,
Parmesan, and lemon juice, adding pasta cooking
liquid as needed until sauce coats pasta. Toss in
eggs and parsley.