Boil the spaghetti in about 1 quart of water with salt to taste, until the pasta is al dente or the desired consistency. (About 15 minutes).

In a large skillet, melt the butter and add the ham in pieces and finely chopped parsley. Let it fry for a few minutes.

Add the table cream with the chicken bouillon cube. Let it boil for a minute, stirring to prevent sticking.

Add the drained spaghetti to the sauce and mix carefully. If you feel the spaghetti is a bit dry, you can add milk to achieve the desired consistency (dry or liquid).

Once everything is combined and at the desired consistency, remove from heat and it's ready to enjoy.