Spaghetti Roma

Name: Spaghetti Roma
Yield: 6 servings
Cuisine: null
Ingredients: 1/2 pound thin spaghetti; 3 quart water; 1 tablespoon salt; 1/4 cup olive oil; 1/4 cup butter, or margarine; 1 small clove garlic, minced; 1/2 teaspoon oregano; 1/2 teaspoon salt; 3 hard-cooked eggs, chopped very fine; grated parmesan cheese

Yield: 6 servings

Ingredients

1/2 pound thin spaghetti
3 quart water
1 tablespoon salt
1/4 cup olive oil
1/4 cup butter, or margarine
1 small clove garlic, minced
1/2 teaspoon oregano
1/2 teaspoon salt
3 hard-cooked eggs, chopped very fine
grated parmesan cheese

Directions

Cook spaghetti in 3 quarts boiling water with 1 tablespoon salt until tender; drain.
Heat olive oil and butter or margarine; add garlic, oregano, and 1/2 teaspoon salt; cook over low heat 5 minutes; pour over spaghetti; toss until spaghetti is well coated.
Add eggs; continue to toss until eggs coat spaghetti.
Serve with grated parmesan cheese.