1 box of spaghetti1 can evaporated skim milk (not sweetened / condensed)
1 teaspoon sugar
2 tablespoons parmesan cheese
1 egg
Dash of garlic powder
Several ounces of ham
Butter
---------
Cook spaghetti and drain it thoroughly (I mix in a little butter or oil afterwards to keep it from sticking together)
Mix together evaporated skim milk, sugar, parmesan cheese, egg and garlic powder.
In a very large pan, cook the ham in the butter just until the edges start to turn brown. Add spaghetti, and add the wet stuff already mixed together.
Cook over low heat, and be vigilant – you want the egg to be cooked and edible, but not so much as to scramble it and make everything dry. There’s a pretty short time between those two occurring. You may want to do multiple batches if you don’t’ have a large pan.
Makes 3-4 servings.
Source: Greg’s brain!