Mexican White Spaghetti Blanco

This velvety Mexican White Spaghetti is a creamy twist on pasta night that transforms humble pantry staples into pure comfort. The silkiness of Mexican crema wraps every strand in rich flavor while crumbly queso fresco adds a touch of tang. I reach for this dish when I need to get dinner on the table fast but want something that feels truly special.

I first tried this recipe while visiting family in Monterrey and now my kitchen is never without a tub of crema. The way the sauce clings to each noodle always draws compliments at potlucks.

Ingredients

• Spaghetti noodles: Choose a quality brand with good texture since the sauce relies on the pasta
• Butter: Adds richness and creates the base for sautéing garlic
• Fresh garlic: Pick firm heavy cloves for the best flavor
• Mexican cream or crema: Creates the luscious creamy sauce Opt for one that is not too watery
• Milk: Whole milk balances out the acidity in the crema
• Salt: Enhances all the flavors Taste as you go to get it just right
• Bay leaves: Add subtle earthiness Make sure to use whole leaves for easy removal
• Queso fresco for topping: Seek out fresh crumbly cheese with a mild salty taste It melts into the sauce without overpowering

Step-by-Step Instructions

Boil the Pasta:

Fill a large pot with water and bring to a rolling boil Add a generous pinch of salt then drop in the spaghetti Stir occasionally and cook until just tender about ten minutes depending on your pasta

Infuse the Butter with Garlic:

While the noodles are cooking set a skillet over medium low heat Add the butter and garlic Cook very gently for about two to three minutes stirring often You want the garlic to soften and become fragrant without browning

Combine Cream and Milk:

Turn the heat to low and pour in the Mexican cream and milk Sprinkle in the salt Use a whisk or spatula to blend everything until smooth and slightly warmed through

Simmer with Bay Leaves:

Add the bay leaves to the skillet Let the sauce simmer gently over low heat for about five minutes stirring frequently so nothing scorches The bay leaves will infuse warmth and a subtle herbal note Remove the bay leaves once you begin to smell their aroma and the sauce thickens

Combine Pasta and Sauce:

When the noodles are ready drain them thoroughly then return to the empty pot Pour the hot white sauce over the pasta Sprinkle on the queso fresco and toss everything together very gently until every strand is coated

Taste and Serve:

Grab a fork and taste Test for salt and add more if needed If you like extra cheese scatter a bit more queso fresco on top before serving immediately

Pin

The way bay leaves perfume the cream is my favorite secret in this recipe Every time I toss the hot noodles with the sauce it takes me back to sunny spring lunches with my cousins where we would laugh over big bowls of this simple dish

Storage Tips

Store any leftovers in an airtight container in the refrigerator for up to three days Add a splash of milk and reheat gently over low heat on the stove or microwave to restore creaminess

Ingredient Substitutions

If you cannot find Mexican crema use equal parts sour cream mixed with a touch of milk to thin it out Feta makes a good substitute for queso fresco though it is saltier

Serving Suggestions

This dish pairs beautifully with roasted vegetables grilled chicken or a fresh citrus salad I love to add a sprinkle of chopped cilantro and some cracked black pepper for extra flavor

A Bit of History

White spaghetti is a beloved staple at celebrations and holidays in many Mexican households It often sits beside colorful pastas like espagueti verde or rojo bringing a comforting balance to any potluck table

Recipe Questions & Answers

→ Can I use regular cream if I don't have Mexican crema?

Yes, regular heavy cream or sour cream can be used in place of Mexican crema for a similar texture, though the flavor will be slightly different.

→ How do I prevent the sauce from curdling?

Keep the heat low when combining the dairy and stir gently. Avoid boiling the sauce after adding milk and cream.

→ Is queso fresco essential?

Queso fresco gives a mild, crumbly finish, but you can use feta or even Parmesan as an alternative if needed.

→ Can I prepare the sauce ahead of time?

Yes, the sauce can be made in advance and gently reheated. Stir well and add a splash of milk if it thickens too much.

→ Which pasta shapes work best?

While spaghetti is traditional, linguine or fettuccine can also be used for a similar silky result.