1/4 lb. bacon
2 tbsp. olive oil
2 tbsp. butter
1 clove garlic, pressed
2 c. julienne strips ham (about 1/2 lb.)
1 (8 oz.) pkg. spaghetti, cooked & drained
1/2 c. grated Parmesan cheese
1/4 c. chopped parsley
1/2 tsp. salt
1/4 tsp. pepper
3 eggs, beaten
1/4 c. sliced ripe olives
2 pimientos, sliced

Brown bacon in electric frying pan. Drain, crumble and reserve bacon. Pour off fat. Add oil, butter, garlic and ham to pan. Saute lightly. Add spaghetti, bacon, cheese, parsley, salt and pepper. Stir well. Turn off heat. Pour eggs over and quickly toss to coat spaghetti evenly. Add olives and pimientos and toss. Decorate with parsley. Serve at once. Makes 4 to 5 servings.