Speedy Spaghetti Entrée
|Spaghetti||8 Ounce (Uncooked)|
|Canned luncheon meat/2 cups (about 1/2 pound) diced cooked ham||12 Ounce, cut into thin strips (1 Can)|
|Vegetable oil||2 Tablespoon|
|Freshly grated parmesan cheese||1⁄2 Cup (8 tbs)|
|Chopped parsley||1⁄4 Cup (4 tbs)|
Cook spaghetti according to package directions; drain.
Meanwhile, saute meat in oil until lightly browned.
Beat eggs with 1/4 cup of the cheese; add to hot spaghetti, stirring q uickly to cook the eggs.
Add undrained meat and salt and pepper to taste; mix lightly and turn into serving dish.
Sprinkle parsley and remaining cheese on top.