spaghetti with speck and bread crumbs

spaghetti con speck e pangrattato

4 pasta course servings

• 3½ tablespoons unsalted butter    
• 1 tablespoon extra-virgin olive oil   
• 1 medium onion, sliced     
• 2 ounces speck or prosciutto, 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.