Cook 1 pound spaghetti in boiling salted water for 10 minutes, or until it is cooked but still firm, and drain it. In a saucepan over low heat melt 4 tablespoons olive oil and 2 tablespoons butter. Sauce 1/2 cup sliced mushrooms (can use the frozen kind) and 1/2 cup each of ham and lean bacon, cut in julienne, until the mushrooms are tender. Do not let the mixture brown. Remove the pan from the heat and stir in 3 tablespoons grated Parmesan and 2 well beaten eggs. Quickly mix the sauce into the drained spaghetti and serve immediately. This is better the second day. Can use frozen mushrooms (chop and eliminate butter then - the frozen mushrooms are in butter).