1/4 lb. bacon
2 tbsp. butter
2 c. julienne strips of ham (1/2 lb.)
1/3 c. grated Romano cheese
3 eggs, beaten
2 tbsp. olive oil
1 clove garlic, pressed
1 (8 oz.) pkg. spaghetti, cooked
1/4 c. parsley, chopped
Salt and pepper
1/4 c. ripe olives
2 pimentos, sliced

Brown bacon, drain, crumble and set aside. Add oil, butter, garlic and ham to skillet. Saute lightly. Add cooked spaghetti, bacon, cheese, and parsley. Salt and pepper. Stir well. Turn off heat. Add olives and pimentos. Garnish with parsley.