Reviewed: Oct. 5, 2009

GREAT recipe, quick and easy! I doubled the pasta, used slow fat salami and it turned out creamy and delicious! Make sure you mix the parm and cheese together then add it to the pasta.

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geepa

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Reviewed: Jan. 6, 2009

This was good and very quick and easy to make.

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Angie

Cooking Level: Expert

Living In: Houston, Texas, USA

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Reviewed: Nov. 14, 2007

This was very good, a good idea for something quick and different. It was a little dry so I added an extra egg the 2nd time. Doubled the garlic and added some onion fllakes which gave it more flavor. Didnt use the black olives though.

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sandy

Cooking Level: Expert

Home Town: Levittown, Pennsylvania, USA

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Reviewed: Aug. 19, 2007

Delicious! Our family, which includes a toddler, loved this meal. We replaced the parsley with tarragon and used olive oil rather than butter. Yum.

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BeccaBee

Cooking Level: Intermediate

Home Town: Provo, Utah, USA

Living In: Charlotte, North Carolina, USA

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Reviewed: May 15, 2007

Liked this recipe very much. Seemed alittle dry; but good

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karenlee

Cooking Level: Expert

Home Town: Northport, New York, USA

Living In: Dalworthington Gardens, Texas, USA

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Reviewed: Apr. 11, 2007

Good way to use leftover ham.I added 4 cloves of garlic and cut back on the butter.

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Sandy K

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Reviewed: Mar. 23, 2007

I bet this would be great with pancetta. Too bad my grocery store doesn't carry any!

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TOKYOCHERRYBLOSSOMGIRL

Cooking Level: Intermediate

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Reviewed: Mar. 11, 2007

I thought this was really excellent, although I like Fettucini Carbonara better. This reminded me of that recipe while making this one. Make sure the cheese you use isn't too salty and I wouldn't add any salt the next time. And there will be a next time! Although if you are hungry, this is not 4 servings!

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BIGDADDYWF

Cooking Level: Expert

Home Town: Rockaway, New Jersey, USA

Living In: Tucson, Arizona, USA

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Reviewed: Feb. 26, 2007

I think this is an awesome, easy and tasty recipe. I make it with olive oil instead of butter to cut down on the calories. I also use dried parsley instead of fresh. I saute the ham so it is slightly brown. I served this recently at a party and everyone loved it. I love olives but my husband doesn't so I have served it without the olives and it is still good.

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Rosemary

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Reviewed: Feb. 10, 2007

This recipe was very tasty. I added a little chopped onion along with the garlic. It seemed a little dry to me and didn't want to "stick" together. I may add a cup of alfredo sauce the next time I try it. I did not have a problem with thinking the eggs were raw as the spaghetti was straight out of boiling water, the ham, garlic/onion was hot, so the eggs cooked quickly when all was tossed together over low heat. One would never know there were even eggs in the recipe. I will definitely fix this again.

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oldreloader

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Reviewed: Feb. 8, 2007

This is a tasty side dish or lunch. I did not have ham on hand so I used Hot and Spicy Spam and it turned out great. This is a keeper!

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NurseJanice

Cooking Level: Intermediate

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Reviewed: Feb. 7, 2007

Very good, I didn't have parsley so I used oregano. My husband wasn't too fond of this dish, but I liked it. I do agree with the comment on putting peas in this meal. It probably would have made it a little healthier too.

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sgerbine

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Reviewed: Feb. 5, 2007

Very nice. I made this with Barilla plus spaghetti and fresh farm eggs and it was wonderful.

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Favahome

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Reviewed: Feb. 4, 2007

It tastes kind of blah.

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reesepeesee

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Reviewed: Feb. 1, 2007

Looks and sounds great, and might be on the weekend's menu, and lots of variants in the reviews. But not clear if that's 8 oz dried or fresh spaghetti :( My guess from the serving size is that it's dried.

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The Alchemist

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Reviewed: Feb. 1, 2007

Delicious and great flavors of garlic and cheese with ham and spaghetti . I did add peas and a mixture of parmesan and Romano cheese and cilantro(instead of parsley). I will make this again!!

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Reda B

Cooking Level: Intermediate

Living In: Minden, Nevada, USA

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Reviewed: Jan. 31, 2007

Yummy and quick! What more do you want??? I don't like olive so I put in a handful of sun dried tomatoes and it was great. Fab dish to do when you've had along day and want something tasty and fast on the table in less than 15 minutes. Thanks for this one. Will definitely be a regular in my house.

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Emma226

Cooking Level: Expert

Home Town: Sheffield, Yorkshire, England, U.K.

Living In: Adelaide, South Australia, Australia

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Reviewed: Jan. 31, 2007

This was great. I'm on a cholestrol free diet so I used eggbeaters for the eggs. I didn't have any parsley but I did have cilantro and used that instead. I squezed a little fresh lemon over it and it was very tasty. I will definetly make this again. Oh yeah, I used turkey ham which is way less salty and whole wheat thin spagetii.

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Hannen

Cooking Level: Intermediate

Home Town: Butler, Pennsylvania, USA

Living In: Houston, Texas, USA

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Reviewed: Jan. 31, 2007

For those of you concerned about raw eggs, try substituting egg beaters or pasteurized eggs. And, just a quick note, commercially purchased mayo has been pasteurized, so not really a good comparison there.

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GOBLUEINGA

Cooking Level: Expert

Home Town: Bay City, Michigan, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Jan. 31, 2007

This recipe was fine, but nothing special. I didn't salt the pasta water and I always use unsalted butter, so it didn't turn out too salty, but I did cut down on the ham a bit and I rinsed the olives before adding them. Finally, about "essentially raw eggs": they're fine. They're used in Greek cooking all the time, and what do you think mayonnaise is? You just want to make sure they're fresh. If you're still worried, then buy organic eggs, but I grew up eating "essentially raw eggs" and it never hurt me!

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CM

Cooking Level: Intermediate

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Italian Spaghetti with Ham

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