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Mexican White Spaghetti (Espagueti Blanco)

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Mexican White Spaghetti (Espagueti Blanco) is a creamy, comforting pasta dish made with Mexican crema, garlic, and crumbled queso fresco. It’s quick, simple, and full of flavor.

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

Instructions

  1. Bring a large pot of salted water to a boil. Cook spaghetti until al dente, drain, and return to the pot.
  2. In a skillet over medium-low heat, melt butter. Add garlic and sauté for 2–3 minutes until fragrant but not browned.
  3. Lower heat and stir in Mexican crema, milk, and salt. Whisk until smooth.
  4. Add bay leaves and simmer sauce for about 5 minutes to infuse flavor.
  5. Remove bay leaves and pour sauce over the cooked spaghetti.
  6. Add crumbled queso fresco and gently toss to coat the noodles evenly.
  7. Serve hot as-is or topped with protein or more cheese.

Notes

  • Top with shredded chicken, grilled steak, or shrimp for added protein.
  • Add red pepper flakes or jalapeños for heat.
  • Substitute Cotija or mozzarella for queso fresco.
  • Mix in sautéed spinach, mushrooms, or peas for more texture and nutrition.
  • Add chopped ham for a traditional variation.

Nutrition

Find it online: https://recipesbyliza.com/mexican-white-spaghetti-espagueti-blanco/