|Parmesan cheese||5 Tablespoon, grated|
|Parsley||5 Tablespoon, chopped|
|Cream||1 1⁄4 Cup (20 tbs)|
|Butter||1⁄4 Cup (4 tbs)|
|Cooked ham slices||8|
|Dried oregano||1 Teaspoon|
|Dried basil||1 Teaspoon|
Cook the spaghetti in boiling salted water for 12-15 minutes, until just tender to the bite.
Meanwhile, chop the bacon.
Remove the core, pith and seeds from the pepper and chop finely.
Put the bacon in a saucepan and heat until it renders its fat and becomes crisp.
Stir in the cheese, parsley, cream and green pepper.
Cook very gently for 5 minutes.
Drain the spaghetti and toss with the butter until well coated.
Put the spaghetti in a greased ovenproof dish.
Roll up the ham slices and lay on the spaghetti, then cover with the bacon sauce.
Sprinkle over the herbs.
Bake in a hot oven (425° F) for 10 minutes.