Mexican White Spaghetti (Espagueti Blanco)

Mexican White Spaghetti, or Espagueti Blanco, is a creamy, comforting, and nostalgic dish that’s a staple in many Mexican households. I learned to make this simple yet flavorful pasta from my husband’s family, and over the years it’s become a beloved go-to for cozy weeknight dinners. With minimal ingredients and loads of creamy, garlicky flavor, this dish proves that simplicity is often the secret to something truly delicious.

Whether served on its own or topped with shredded chicken or veggies, Espagueti Blanco is rich, silky, and perfect for when I want something hearty without a lot of fuss. It also makes a great side dish for grilled meats or as part of a holiday spread. Let’s dive into this creamy classic.

Why You’ll Love This Recipe

• Comforting and familiar – Creamy, warm, and mild in flavor, this pasta reminds me of home-cooked meals and family gatherings.
• Simple pantry ingredients – I use ingredients I usually have on hand, like pasta, milk, butter, and garlic.
• Quick and easy – It takes about 30 minutes from start to finish.
• Versatile – I often pair it with chicken or serve it as a side with grilled steak or fish.
• Kid-friendly – The mild, cheesy cream sauce is always a hit with little ones.

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 tablespoons butter
• 2 cloves garlic, minced
• 1 cup Mexican crema (crema Mexicana)
• ½ cup milk
• Salt, to taste
• 2 bay leaves
• ½ cup queso fresco, crumbled

Directions

1. Cook the Spaghetti
   I start by bringing a large pot of water to a boil. Then I cook the spaghetti according to the package instructions until al dente. While it boils, I get the sauce started.
2. Make the Cream Sauce
   In a medium skillet over medium-low heat, I melt the butter and add the minced garlic. I let it cook for 2–3 minutes, just until fragrant—not browned.
3. Add the Cream and Milk
   I reduce the heat to low, then stir in the Mexican crema, milk, and a pinch of salt. I whisk gently until the mixture is smooth and well combined.
4. Simmer with Bay Leaves
   I add the bay leaves to the cream mixture and let it simmer for 5 minutes on low, stirring occasionally. This infuses the sauce with subtle flavor. I remove the bay leaves before combining with the pasta.
5. Combine Pasta and Sauce
   Once the noodles are drained, I return them to the pot. I pour the warm cream sauce over them, add the crumbled queso fresco, and toss gently until everything is evenly coated and creamy.
6. Serve Warm
   I serve the pasta hot, garnished with a little extra queso fresco or even some fresh herbs if I have them on hand.

Servings and Timing

• Servings: 4–6
• Prep Time: 10 minutes
• Cook Time: 15–20 minutes
• Total Time: 30 minutes

Variations

• Add protein: I like to top this with shredded rotisserie chicken, grilled shrimp, or even ham.
• Make it spicy: A pinch of chili flakes or diced jalapeño in the sauce gives it a nice kick.
• Use different pasta: I’ve made this with penne, linguine, and even fusilli—whatever I have on hand.
• Vegetarian boost: Stir in sautéed mushrooms, spinach, or roasted bell peppers for extra nutrients.

Storage/Reheating

• To store: I keep leftovers in an airtight container in the fridge for up to 3 days.
• To reheat: I reheat gently on the stove or microwave with a splash of milk to restore creaminess. Stir well until warmed through.

FAQs

Can I substitute sour cream for Mexican crema?

Yes, I’ve used sour cream in a pinch, but I always try to use crema for that authentic tangy richness.

What’s the best pasta for this recipe?

I usually stick with spaghetti, but any long noodle or short pasta works fine. Just cook it al dente.

Is this dish traditionally vegetarian?

Yes, Espagueti Blanco is typically vegetarian unless you add meat. The base is pasta and cream.

Can I use another cheese besides queso fresco?

Definitely. I’ve tried it with cotija, mozzarella, or even a little cream cheese for extra richness.

Does this freeze well?

I don’t recommend freezing it—dairy-based sauces tend to separate. It’s best enjoyed fresh or within a few days.

Conclusion

Mexican White Spaghetti is more than just pasta—it’s a dish rooted in comfort, family, and tradition. With its creamy texture and warm flavors, it’s the kind of meal I can throw together on a busy night and still feel like I’m serving something special. Whether you enjoy it as a side dish or a standalone bowl of creamy goodness, this Espagueti Blanco is sure to win over hearts at your table, just like it has at mine.

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