1/2 c. chopped ham
1/4 c. chopped parsley
4 eggs
1/2 c. cream or milk
1 lb. pasta
4 beef bouillon cubes
1/4 c. butter

Mix eggs, ham, parsley and cream. Beat until fluffy and set aside. Boil 2 quarts of water, add pasta and bouillon. Cook until pasta is just about done. Drain off most of the water leaving a very small amount so that pasta will not be dry. Add egg mixture and toss over a very low heat. Serve with grated cheese.