My brother-in-law served his mission in Italy and brought home some divine (and authentic) pasta recipes. This one is my very favorite, but there are a few others that I will try to post as well. Until then, try switching this recipe in for your normal spaghetti night and I promise that you will have smiles around the dinner table.
1 Tbl. olive oil
1 onion- chopped
1/2 pound diced ham
1 cup water
2 beef bouillon cubes
2 Tbl. fresh parsley- chopped
1 pound spaghetti- cooked al dente and drained
2 eggs- beaten well with a fork
1/2 cup (or more) shredded parmesan and romano cheese
freshly ground pepper to taste
Pour olive oil into a large frying pan and saute onion and ham. Dissolve bouillon cubes in hot water and add to the pan once the onions are tender. Add parsley and simmer for 5-10 minutes (about the time that it takes to boil your spaghetti.) Drain pasta and immediately place it back in the pan over low heat. Add contents of the frying pan to the pasta, pour in the eggs, and stir until well mixed. Stir in the cheese and pepper and serve.