Spaghetti with speck and bread crumbs

Speck, a full-flavored, cured, and cold-smoked ham that hails from the Alto Adige region of Italy, gives this pasta a subtle smoky flavor.

Spaghetti with speck and bread crumbs

Photo by Robert P.

  • Prep Time


  • Total Time


  • Servings



  • tablespoons unsalted butter

  • 1

    tablespoon extra-virgin olive oil

  • 1

    medium onion, sliced

  • 2

    ounces speck, cut into small cubes

  • 1

    tablespoon fresh marjoram, chopped

  • 6

    tablespoons fine plain bread crumbs

  • ½

    pound spaghetti

  • Salt

  • Freshly ground black pepper


In a large skillet, heat half of the butter and oil over medium heat until butter is melted. Add onion and cook, stirring frequently, until translucent, about 7 minutes. Add speck and marjoram: cook, stirring, 3 minutes more. Transfer onion mixture to a plate. In the same skillet, lightly brown bread crumbs in the remaining butter; add onion mixture and stir to combine. Remove from heat, and cover to keep warm. Bring a large saucepan of salted water to boil. Add spaghetti and cook to al dente; drain. Transfer spaghetti to skillet with onion mixture, toss to combine, and season with salt and pepper to taste.


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