Spaghetti with speck and bread crumbs

By á-25087

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.

Ingredients

• 3 1/2 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
• 1/2 pound spaghetti
• Salt
• Freshly ground black pepper

Preparation

Step 1

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.