Mexican White Spaghetti Espagueti Blanco (Printable Version)
Spaghetti in a rich, creamy Mexican-style sauce with crumbled queso fresco and subtle garlic flavor.
# What You'll Need:
→ Pasta
01 -
450 g dried spaghetti
→ Sauce
02 -
60 g unsalted butter
03 -
1 tbsp minced garlic
04 -
360 ml Mexican crema
05 -
120 ml whole milk
06 -
1 tsp fine sea salt
07 -
8 dried bay leaves
→ Finishing
08 -
60 g queso fresco, crumbled
# Steps to Follow:
01 -
Bring a large pot of water to a boil. Add the spaghetti and cook according to package instructions until al dente.
02 -
In a medium or large skillet over medium-low heat, melt the butter. Add the minced garlic and sauté, stirring frequently, for 2–3 minutes until fragrant.
03 -
Stir in the Mexican crema, whole milk, and salt. Reduce the heat to low and whisk gently until smooth and integrated.
04 -
Add the bay leaves and let the sauce simmer on low heat for 5 minutes, stirring often. Remove bay leaves once their aroma is present and the sauce has slightly thickened. Adjust salt to taste if needed.
05 -
When the spaghetti is done, drain thoroughly and return to the pot. Pour the warm white sauce over the pasta. Add crumbled queso fresco and gently toss until evenly coated.
06 -
Portion onto plates and serve immediately. Enjoy while hot.
# Additional Notes:
01 -
To achieve optimal creaminess, avoid overheating the sauce once dairy is added, and remove from heat as soon as it has thickened slightly.