1/4 lb. bacon
1/2 c. onions, thinly sliced
1/4 c. ham, cut in strips
1/2 c. chicken stock
8 oz. thin spaghetti
1 egg yolk, beaten
1/2 c. chopped parsley
1/2 c. grated Parmesan cheese

Fry bacon until crisp; drain, crumble, and set aside. Saute onions in bacon fat until soft. Add ham, chicken stock and bacon. Simmer a few minutes. Cook pasta and drain. Toss pasta and sauce; add beaten egg yolk, parsley and Parmesan quickly. Serve immediately. 6-8 servings.