Name: Mexican White Spaghetti (Espagueti Blanco) Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 16 oz spaghetti; 4 tbsp butter; 1 tbsp garlic (minced); 1½ cups Mexican cream (crema); ½ cup milk; 1 tsp salt; 8 bay leaves; ½ cup queso fresco (crumbled)

Jump to Recipe

Get ready to fall in love with Mexican White Spaghetti (Espagueti Blanco), an irresistibly creamy pasta dish that manages to be both comforting and stunningly elegant. Imagine tender noodles blanketed in a silky white sauce, subtly perfumed with bay leaf and just the right amount of garlic, then tumbled with crumbly queso fresco. This family favorite straddles the line between classic Italian and vibrant Mexican cuisine, all thanks to the magic of Mexican crema. Whether you’re looking for a new weeknight staple, something special for a gathering, or you’re just in the mood for pure cheesy comfort, this recipe is guaranteed to win you over—bite after luscious bite.

Mexican White Spaghetti (Espagueti Blanco) Recipe - Recipe Image

Ingredients You’ll Need

Making Mexican White Spaghetti (Espagueti Blanco) is all about using simple, well-chosen ingredients that each play a crucial role in crafting a rich, flavorful dish. Below, each component is highlighted with a quick tip or note to help guide you toward pasta perfection.

Spaghetti: The foundation of the dish, choose classic pasta for the best texture and sauce absorption.
Butter: Adds a luxurious mouthfeel and helps carry the fragrant garlic throughout the sauce.
Garlic (minced): Just a tablespoon brings gentle heat and depth; fresh is best for this recipe.
Mexican cream (crema): The secret to the luscious, tangy sauce—don’t swap with sour cream if you can help it.
Milk: Lightens the sauce just enough, balancing richness without sacrificing body.
Salt: Essential for highlighting every flavor; don’t forget to taste and adjust at the end.
Bay leaves: They seem subtle, but their fragrance infuses the spaghetti with a gentle, almost floral aroma.
Queso fresco (crumbled): Choose a good-quality, fresh cheese for pops of creamy, salty flavor in every bite.

How to Make Mexican White Spaghetti (Espagueti Blanco)

Step 1: Cook the Pasta

Start off by bringing a large pot of salted water to a boil. Add the spaghetti and stir well so it doesn’t stick together. Cook according to the package directions until the noodles are just al dente—remember, they’ll absorb the sauce soon, which keeps each strand perfectly silky but never mushy.

Step 2: Start the Creamy Sauce Base

While your pasta cooks, grab a medium or large skillet and set it over medium-low heat. Melt the butter gently, then add the minced garlic. Stir frequently and let the garlic become fragrant; you’re looking for just a hint of golden color and those unmistakable garlicky aromas (should take about 2–3 minutes).

Step 3: Build the Cream Sauce

Pour in the Mexican cream, milk, and salt. Turn the heat to low and whisk gently until everything is well blended. The sauce should look pale and velvety, with no lumps. Letting it warm slowly ensures the texture stays smooth and glossy.

Step 4: Infuse with Bay Leaf

Next, nestle the bay leaves into the sauce. Let them simmer for about five minutes, stirring often. The sauce will thicken and develop a gently herbal, totally unique depth. Carefully fish out the bay leaves before the next step; this keeps the flavors balanced, not overpowering. Taste at this stage and adjust the salt if desired—the sauce is ready when it’s luxuriously thick and each spoonful tastes a bit like magic.

Step 5: Bring It All Together

Once your spaghetti is drained well, return it to the big pot. Pour that creamy sauce right over the pasta, then sprinkle in the crumbled queso fresco. Gently use tongs or a large spoon to combine everything so each noodle is evenly coated and freckled with cheese. Take a final taste and decide if you want a little more salt or a final shower of queso fresco—this is your moment to make it perfect.

Step 6: Serve and Enjoy

Spoon onto plates while the spaghetti is piping hot and ultra-creamy. Every forkful should be a dream: tender pasta, satiny sauce, and bursts of cheese. Your hard work is about to pay off! Enjoy every bite immediately for the best experience.

How to Serve Mexican White Spaghetti (Espagueti Blanco)

Garnishes

This is where you can make your Mexican White Spaghetti (Espagueti Blanco) truly special. Top with extra crumbled queso fresco, a scattering of chopped fresh parsley or cilantro, or even a dusting of ground black pepper. If you like a dash of heat, try a pinch of crushed red pepper flakes or chili powder over the top for color and a little kick.

Side Dishes

Balance out this creamy delight with some simple sides. A crisp green salad with lime vinaigrette adds freshness, while roasted vegetables bring sweetness and color to your table. For something more indulgent, warm up some crusty garlic bread or serve alongside sautéed mushrooms for an earthy contrast that pairs beautifully with the luscious sauce.

Creative Ways to Present

If you’re serving a crowd or want to impress, swirl portions of spaghetti into neat nests using a carving fork and arrange them on a platter. For a festive Mexican touch, try topping with thinly sliced radishes, fresh jalapeño rings, or a sprinkle of toasted pumpkin seeds for crunch. You could even serve mini portions in cups for a party-style appetizer.

Make Ahead and Storage

Storing Leftovers

To store leftover Mexican White Spaghetti (Espagueti Blanco), let it cool completely before transferring it to an airtight container. Keep it in the refrigerator for up to three days. This helps the flavors meld, but keep in mind that the sauce may thicken as it chills.

Freezing

This dish isn’t a classic for freezing because dairy-based sauces can sometimes separate once defrosted. However, if you want to give it a try, portion cooled spaghetti into freezer-safe containers and freeze for up to a month. Thaw it gently in the fridge before reheating, and stir in a splash of milk or cream if needed to bring back the silky texture.

Reheating

Warm your leftovers in a skillet over low heat, adding a little milk or Mexican crema to restore moisture and creaminess. Stir often until heated through, being careful not to overcook the pasta. Avoid microwaving in large batches, as this can make the sauce too thick or the noodles a bit gummy—stovetop is your friend for best results.

FAQs

Can I use regular cream cheese or sour cream instead of Mexican crema?

Mexican crema really is the star, bringing both tang and a pourable consistency, but in a pinch, you can substitute with a mix of heavy cream and sour cream. The flavor and texture will be slightly different, yet still delicious!

How do I make this dish vegetarian-friendly?

The recipe as written is already vegetarian, so no changes are needed. For extra protein, you can toss in sautéed mushrooms, peas, or even some roasted poblano slices.

Which type of queso fresco works best?

Select a queso fresco that crumbles easily and has a fresh, milky taste. Avoid overly aged or salted varieties for the most authentic Mexican White Spaghetti (Espagueti Blanco). Many Latin markets stock excellent options.

What can I use if I don’t have bay leaves?

Bay leaves add a subtle aromatic base, but if you don’t have any, consider a small sprig of fresh thyme as an alternative. You’ll miss the signature flavor, but the dish will still be rich and satisfying.

Can I add meat or veggies to bulk up the meal?

Absolutely! Shredded rotisserie chicken, thinly sliced ham, or sautéed veggies all make great stir-ins. Just fold them in at the same time as the sauce so everything gets evenly coated and heated through.

Final Thoughts

If you’re searching for a crowd-pleaser or simply a new way to enjoy a bowl of creamy pasta, you can’t go wrong with Mexican White Spaghetti (Espagueti Blanco). Each bite brings a harmony of comfort and bright flavor that’s sure to make it a repeat request. Gather your ingredients, give it a try, and prepare for some seriously happy faces around your table!

Mexican White Spaghetti (Espagueti Blanco) Recipe

★★★★★

5 from 13 reviews

Author: anna
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Vegetarian

Print Recipe

Description

A delightful twist on traditional spaghetti, Mexican White Spaghetti, or Espagueti Blanco, features a creamy sauce made with Mexican cream, garlic, and queso fresco. This dish is a comforting and flavorful option for a cozy dinner.

Ingredients

Scale

Spaghetti:

16 oz spaghetti

Sauce:

4 tbsp butter
1 tbsp garlic (minced)
1½ cups Mexican cream (crema)
½ cup milk
1 tsp salt
8 bay leaves
½ cup queso fresco (crumbled)

Instructions

Cook the Spaghetti: Boil water in a large pot and cook the spaghetti according to package instructions.
Prepare the Sauce: In a skillet over medium-low heat, melt butter and sauté garlic until fragrant. Add Mexican cream, milk, and salt. Simmer with bay leaves for 5 minutes, then remove bay leaves.
Combine and Serve: Drain the cooked spaghetti, return to pot, pour the sauce over, add queso fresco, and mix gently. Adjust seasoning if needed.
Serve: Enjoy this Mexican White Spaghetti hot!