Mexican White Spaghetti (Espagueti Blanco) Recipe

Creamy, comforting, and wonderfully unique, Mexican White Spaghetti (Espagueti Blanco) is the answer whenever you crave both elegance and coziness in a single bite. This dreamy pasta dish wraps al dente noodles in a silky, savory sauce made from Mexican crema, hints of butter and garlic, and just the right kick of briny queso fresco. Every swirl delivers pure joy, blending simplicity and rich flavors with the unmistakable warmth of Mexican home cooking. If you love finding new comfort food favorites, Mexican White Spaghetti (Espagueti Blanco) belongs in your weekly rotation.

Ingredients You’ll Need

What makes Mexican White Spaghetti (Espagueti Blanco) truly irresistible is the genius of simple ingredients coming together for a big payoff. Each element brings its own character, making the final dish so much more than the sum of its parts.

• Spaghetti (16 oz): A classic long pasta, its smooth surface perfectly grabs the creamy sauce for every indulgent bite.
• Butter (4 tbsp): Creamy richness starts here, giving the sauce its unmistakable body and depth.
• Garlic (1 tbsp, minced): Just the right kick of flavor, sautéed to balance pungency with savory aroma.
• Mexican cream (crema) (1½ cups): The not-so-secret star, adding that luscious, silky texture and tangy flavor unique to this dish.
• Milk (½ cup): Helps loosen and smooth the sauce, ensuring it clings gently to the pasta rather than weighing it down.
• Salt (1 tsp): Enhances every flavor, but don’t be afraid to add a bit more to taste at the end!
• Bay leaves (8): Infuses a subtle herbal depth — don’t skip these, and be sure to remove them before serving.
• Queso fresco (½ cup, crumbled): Bright, creamy, and salty — sprinkle generously for authentic flair and delicious contrast in every bite.

How to Make Mexican White Spaghetti (Espagueti Blanco)

Step 1: Boil the Pasta

Bring a large pot of salted water to a rolling boil, then add the spaghetti. Cook according to the package instructions until just al dente. This is important: slightly underdone pasta will continue softening in the sauce, soaking up all that lovely flavor without turning mushy. Drain thoroughly, and set aside.

Step 2: Sauté the Garlic in Butter

While your pasta cooks, grab a medium or large skillet to start the savory foundation. Melt the butter over medium-low heat, and as it sizzles gently, add the minced garlic. Stir constantly, and let those aromatics become fragrant but not browned — about 2 to 3 minutes. Your kitchen will smell incredible at this stage!

Step 3: Make the Creamy Sauce

Reduce the heat to low, then whisk in Mexican cream, milk, and salt. Give it a good stir so everything combines into a glossy, homogeneous sauce. This mixture should look dreamy and slightly bubbly — it’s the creamy backbone that transforms Mexican White Spaghetti (Espagueti Blanco) into a crowd-pleasing favorite.

Step 4: Infuse with Bay Leaves

Slip in the bay leaves, nestling them gently into the sauce. Simmer on low for about 5 minutes, stirring often so nothing sticks or scorches. The bay leaves work their magic during this time, lending a subtle herbal note that’s essential to the authentic taste. Remember to fish them out with a spoon once you can taste their essence; they’ve done their job!

Step 5: Combine Pasta and Sauce

Add your drained spaghetti right back into the large pot. Pour over every drop of the silky sauce, then sprinkle in the crumbled queso fresco. Use tongs or two forks to gently toss everything together. The hot noodles will cling to the luscious sauce, and the cheese will start to melt, melding every flavor. Taste and adjust with extra salt or queso fresco if you’re feeling decadent.

Step 6: Serve and Enjoy

Dish out the Mexican White Spaghetti (Espagueti Blanco) right away while it’s hot and creamy. This is one of those meals that tastes best fresh, making it perfect for lively weeknight dinners or festive gatherings with friends and family.

How to Serve Mexican White Spaghetti (Espagueti Blanco)

Garnishes

A final flourish can make this dish shine. Sprinkle more crumbled queso fresco on top, along with a dusting of freshly ground black pepper and maybe a little chopped cilantro or fresh parsley. Even a touch of bright red chili flakes can elevate the look and give spicy fans a gentle nudge.

Side Dishes

This creamy pasta shines on its own, but it also plays well with others. Serve it alongside a vibrant green salad with a citrusy dressing, roasted vegetables, or a classic Mexican-style grilled chicken. Warm crusty bread or a few tortillas can help mop up all that gorgeous sauce.

Creative Ways to Present

Want to make Mexican White Spaghetti (Espagueti Blanco) the star attraction? Try twirling generous nests onto each plate with tongs for a bistro-style look. Pile into a serving platter, topped with extra cheese and fresh herbs, or serve in individual ramekins for a dinner party. For a playful twist, add blistered cherry tomatoes or a handful of sweet corn for pops of color.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftovers (lucky you!), store the cooled Mexican White Spaghetti (Espagueti Blanco) in an airtight container in the refrigerator. It will keep beautifully for up to 3 days, and the flavors become even more harmonious after resting overnight.

Freezing

While cream-based pasta sauces can sometimes separate when frozen, you can freeze Mexican White Spaghetti (Espagueti Blanco) if needed. Place portions in freezer-safe containers or bags, squeezing out as much air as possible. Thaw in the refrigerator overnight for best results; expect to whisk the sauce a bit to restore its original texture.

Reheating

To bring leftovers back to life, reheat gently on the stovetop over low heat, adding a splash of milk or cream to loosen the sauce. Stir frequently to keep it silky. You can also reheat in the microwave in short intervals, stirring in between to keep things even and creamy.

FAQs

Can I use regular cream instead of Mexican crema?

Absolutely! While Mexican crema gives the dish its classic tang and velvety body, you can substitute with heavy cream or crème fraîche in a pinch. Add a small squeeze of lime to mimic the traditional flavor if using regular cream.

What can I substitute for queso fresco?

If you can’t find queso fresco, feta cheese is a great alternative, or mild ricotta for a less salty option. Both replicate the creamy, crumbly texture and slight tanginess that make Mexican White Spaghetti (Espagueti Blanco) so crave-worthy.

Is this recipe spicy?

Not by default — Mexican White Spaghetti (Espagueti Blanco) is creamy and savory with gentle herbal notes, not heat. If you love a bit of spice, feel free to add a touch of chili powder or serve with pickled jalapeños on the side.

Can I make this dish gluten-free?

Yes! Simply swap the regular spaghetti for your favorite gluten-free pasta. The sauce stays just as luxurious, coating each strand without compromise. Always check labels on cheese and crema to ensure they are gluten-free.

How can I add protein to this dish?

Mexican White Spaghetti (Espagueti Blanco) is delicious with the addition of cooked chicken, shrimp, or even crispy bacon bits. Stir your protein in at the end, just before serving, for a satisfying, all-in-one meal.

Final Thoughts

Give Mexican White Spaghetti (Espagueti Blanco) a spot at your table, and don’t be surprised if it quickly becomes a beloved favorite in your kitchen. Creamy, flavorful, and so incredibly comforting, it’s a dish you’ll want to come back to again and again. Happy cooking!

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