2 c. slivered cooked ham
1 clove garlic, minced or pressed
1 tbsp. butter
1 pkg. (8 oz.) thin spaghetti
Salt
1/2 c. grated Parmesan or Romano cheese
1/4 c. chopped parsley
3 eggs, slightly beaten
1/4 c. sliced pitted olives (black)
Black pepper

Lightly saute ham and garlic in butter in a large skillet. Cook spaghetti in boiling salted water for 10 minutes or until desired texture. Drain thoroughly, add to skillet. Over very low heat, stir in cheese, half the parsley, eggs, and olives. Remove from heat. Toss together with salt and pepper to taste. Sprinkle with remaining parsley.