4 slices bacon, cut in 1 inch pieces
3 oz. ham, cut in julienne strips
1 med. onion, sliced
1/4 c. cream sherry
1/2 c. butter, cut into pieces
1 lb. spaghetti
3 eggs, beaten
1/2 tsp. salt
Dash pepper
1 c. grated Parmesan cheese

Saute bacon in Dutch oven; when almost crisp, add ham and brown slightly. Remove to paper towel. Saute onion until soft and return bacon and ham to pan. Stir in sherry. Simmer 2 minutes. Remove from heat; add butter. Cook spaghetti and drain. Add hot spaghetti to Dutch oven, return to heat, and toss. Remove from heat; add eggs, beaten with salt and pepper. Sprinkle with Parmesan cheese and serve.