1/4 lb. bacon
2 tbsp. olive oil
2 tbsp. butter
1 clove garlic, pressed
2 c. ham strips (1/2 lb.)
2 pimentos, sliced
1/4 c. ripe olives, sliced
1 (8 oz.) pkg. linguine, cooked and drained
1/3 c. Parmesan cheese
1/4 c. chopped parsley
1/4 tsp. pepper
3 eggs, beaten

Brown bacon; drain, crumble and reserve. Pour off fat. Add oil, butter, garlic and ham to pan and saute lightly. Add pasta, bacon, cheese, parsley and pepper. Stir well. Turn off heat. Pour eggs over and toss to coat spaghetti. Add olives and pimientos; toss. Decorate with parsley. Serves 4-5.