Spaghetti with breadcrumbs and ham is a main course prepared with simple ingredients that are almost always present in the pantry at home. A recipe, therefore, to jot down and consider when you don’t feel like or have the time to go grocery shopping. In my refrigerator, there’s always a package of cubed cooked ham and always some creamy cheese; not to mention olives. The same goes for bread: it’s never missing. I just put the ingredients together and served a tasty dish that everyone happily ate.
Here, I leave you with the link to other main courses that could save you when you don’t feel like going grocery shopping:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Spaghetti with Breadcrumbs and Ham
- 360 g spaghetti
- 1 shallot
- 100 g cooked ham (in a single slice or a package of cubed ones)
- 60 g green olives (pitted)
- 100 g fresh spreadable cheese (I use robiola)
- 1 bunch parsley
- 20 ml milk
- 1 slice rustic bread (about 50 g net of scraps)
- extra virgin olive oil
- salt
- black pepper
Tools
- Chopper
- 1 Pan
- Mezzaluna
- 1 Small bowl
- 1 Casserole
- 1 Pot
Preparation of Spaghetti with Breadcrumbs and Ham
Remove the crust from the bread slice and cut it into pieces; place them in a chopper and reduce them to coarse crumbs.
Heat a drizzle of oil in a small pan and toast the bread until golden and crispy. Lightly salt it, then remove it from the pan (to avoid burning) and set aside.
Cut the cooked ham into not too large pieces. If you use the pre-cubed ones, chop them further with a mezzaluna.
Chop the green olives along with the parsley.
In a small bowl, dilute the cheese with milk to make it rather creamy; season it with a pinch of salt and a grind of black pepper and mix well.
Peel the shallot and chop it finely. I used a manual cord chopper because I find it really handy and fast. If you’re interested in purchasing it, you can find it by clicking HERE.
In a large casserole, heat a few tablespoons of oil and add the finely chopped shallot.
When it starts to sizzle, add the chopped cooked ham and green olives with parsley and sauté everything for a few minutes.
Finally, add the cheese and milk cream and mix well, adding a bit of pasta cooking water if necessary. Adjust salt and pepper to taste.
Meanwhile, boil the spaghetti in plenty of salted boiling water; drain them al dente without letting them dry too much and transfer them directly into the casserole with the sauce. Mix all the ingredients well.
Divide the spaghetti onto individual plates, sprinkling them with the previously toasted breadcrumbs. Serve immediately to prevent the bread from losing its crunchiness. Enjoy! Paola
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