1/4 lb. bacon, diced
2 tsp. olive oil
1 tsp. butter
1 clove garlic, minced
2 c. ham, thin Julienne strips
1 (8 oz.) box Vermicelli spaghetti
1/2 c. grated Parmesan cheese
1/2 tsp. salt
1/4 tsp. pepper
3 eggs, beaten
1/4 c. ripe black olives, sliced

Brown bacon over medium-high heat until cooked, but not crisp. Pour off fat and set bacon aside. Same pan, add oil, butter, garlic and ham. Saute lightly over medium heat. While meat is sauteing, cook spaghetti. Drain spaghetti. Add sauteed meat, bacon, cheese, salt and pepper to spaghetti. Stir to mix well. Pour eggs over, toss quickly to coat spaghetti evenly. Add olives, and toss again.