8 oz. pasta (1/2 lb)
4 oz. pancetta
1 large green or red bell pepper
3 cloves garlic, minced
1 medium onion, thinly sliced
2 tablespoons extra virgin olive oil
5 tbsp. Parmesan cheese
5 tbsp. chopped Italian parsley
1 1/4 cups cream
1/4 cup butter
8 thin slices prosciutto or ham
1/2 tsp. dried oregano
1 tsp. dried basil
pinch cayenne pepper

Cook spaghetti in boiling salted water until tender but firm (al denté) following package directions. Meanwhile, cut pancetta into small cubes (1/4-1/2-inch). Note: Prosciutto, ham, bacon or lean salt pork may be also be used with good results.

Remove seeds from pepper and chop. Sauté pepper and onion over medium-high heat in olive oil until lightly browned only along edges. Reduce heat to low and add garlic. Stir in cheese, parsley and cream. Simmer on low heat for about 5 minutes.

Drain spaghetti, toss with butter, place in a buttered oven-proof casserole dish. Roll up the ham slices, arrange over the spaghetti and cover with the pepper/onion/cheese sauce.

Bake in a preheated 350°F oven for 35-45 minutes or until lightly browned on top.