Name: Mexican White Spaghetti (Espagueti Blanco)
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Mexican
Ingredients: 8 oz spaghetti noodles; 2 tbsp butter; 2 garlic cloves, minced; 1 cup Mexican cream (crema Mexicana); ½ cup milk; Salt, to taste; 2 bay leaves; ½ cup queso fresco, crumbled

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Mexican White Spaghetti, or Espagueti Blanco, is one of those simple, homey dishes that always brings comfort to the table. It’s creamy, flavorful, and incredibly easy to make with just a few staple ingredients. I learned about this dish through my husband’s family, and over time, it’s become one of our go-to meals—especially when I want something cozy and satisfying without too much fuss.

Why You’ll Love This Recipe

I love this recipe because it’s creamy without being heavy, and it’s made from ingredients I usually have on hand. The Mexican crema gives it a slightly tangy richness, and the bay leaves add a subtle, aromatic flavor that sets it apart from other pasta dishes. It’s quick, family-friendly, and super versatile—I can serve it as a main or pair it with chicken or grilled veggies for a heartier meal. Mexican White Spaghetti (Espagueti Blanco)

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Spaghetti noodles (regular or whole grain)
2 tbsp butter
2 garlic cloves, minced
1 cup Mexican cream (crema Mexicana)
½ cup milk
Salt, to taste
2 bay leaves
½ cup queso fresco, crumbled

Directions

I bring a large pot of salted water to a boil and cook the spaghetti according to the package instructions until al dente. Then I drain it well and set it aside in the pot.
While the pasta cooks, I heat a skillet over medium-low heat and melt the butter. I add the minced garlic and sauté for about 2–3 minutes, just until fragrant—making sure it doesn’t brown.
I lower the heat and stir in the Mexican crema, milk, and a pinch of salt. I whisk everything together until smooth.
I drop in the bay leaves and let the sauce simmer gently for about 5 minutes. This is where the bay leaves infuse the sauce with their unique flavor.
I remove the bay leaves and pour the creamy sauce over the drained pasta in the pot.
I add the crumbled queso fresco and gently toss everything together until the noodles are evenly coated and the cheese is slightly melted.
I serve it hot, either on its own or topped with chicken or a sprinkle of extra cheese.

Servings and timing

This recipe serves 4 people.

Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes

Variations

Add protein: I like topping it with shredded chicken, grilled steak, or shrimp.
Spicy version: I stir in a pinch of red pepper flakes or diced jalapeño for a kick.
Cheese swap: I’ve also used Cotija or even shredded mozzarella when I don’t have queso fresco.
Veggie boost: I toss in sautéed spinach, mushrooms, or peas for extra texture and color.
Ham version: Some families add chopped ham, and it’s a classic twist that works well with the creamy sauce.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days.
To reheat, I warm it gently in a skillet with a splash of milk to loosen the sauce. It reheats well, especially if I stir in a little extra crema or cheese before serving.

FAQs

Can I use sour cream instead of Mexican crema?

Yes, I’ve done that in a pinch. I usually thin it out slightly with a little milk to get the right texture and reduce the tang.

Is queso fresco necessary?

It adds a mild, creamy texture, but I’ve used other cheeses like feta (for more saltiness) or mozzarella (for more melt) when needed.

Can I make this gluten-free?

Absolutely. I just use gluten-free spaghetti noodles and double-check my crema and cheese labels to make sure they’re gluten-free too.

Why are bay leaves used?

They bring a subtle herbal note that deepens the flavor of the cream sauce. I always make sure to remove them before serving.

Can I make this ahead of time?

It’s best fresh, but I’ve made it a few hours ahead and reheated it gently with extra milk or crema stirred in. It still tastes great.

Conclusion

Espagueti Blanco is one of those classic comfort meals that I always turn to when I want something creamy, quick, and satisfying. It’s a family-friendly dish that feels special while being incredibly simple to make. Whether I keep it traditional or dress it up with my own spin, it’s a staple I love having in my kitchen.