1 pound spaghetti
10 eggs (or one pint Egg Beaters)
1 jar Parmigiano Reggiano or Romano cheese (8 ounces) – whichever kind momma prefers, the more cheese the better!
1/4 cup margarine or butter, if you prefer
1/4 cup 2% milk, or whatever milk you use
1/2 cup fresh Italian parsley
1/2 cup Italian breadcrumbs