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Start by cooking spaghetti in a pot with lid, according to the instructions on the box. When done, reserve 1/2 cup of pasta water, then drain the pasta. Keep warm.
In a skillet, heat up olive oil. Add bacon and chopped ham and cook until crispy. Add garlic and saute for 1 minute. Add one tablespoon of butter and let melt. Add cooked spaghetti to skillet and toss well with bacon and ham.
In a small bowl or measuring cup, whisk together egg and Parmesan. Slowly add to pasta, whisking vigorously so the egg won't scramble. Add pasta water, a little bit at a time, whisking well. It should turn into a creamy sauce. Season dish with black pepper, chopped parsley and grated Parmesan cheese.