A family favorite made in just 20 minutes! This creamy spaghetti with ham is perfect for any weekday as a quick lunch or side for chicken, beef, or vegetales.
Place a large pot filled with water over high heat and bring to a boil.
Add salt and cook the spaghetti as instructed in the package.
While the pasta is cooking, heat olive oil and butter in a large pan over medium heat.
Add ham and sauté for a couple of minutes or until ham slightly browns.
Add the cream, chicken bouillon, garlic, onion, white pepper, and salt to taste.
Pour in 1 cup of pasta cooking water and mix nicely to combine all ingredients.
Bring to a simmer and cook over medium-low heat until the white sauce thickens a bit (about 3 minutes).
Drain the pasta and add it to the pan with sauce.
Toss until spaghetti finish its cooking and is nicely coated with the creamy sauce.
Serve with crumbled queso fresco and some chopped parsley on top.
Notes
Mexican cream has a distinctive flavor, so if you can't find that type of cream where you live, here is a quick recipe to make a copy-cat of Mexican cream:
Place 1 ½ cups of whole heavy cream in a bowl.
Add 1/2 teaspoon of salt and 2 tablespoons of lemon juice.
Mix well and leave it to rest for a couple of hours in the fridge, or even better, overnight.