Mexican White Spaghetti (Espagueti Blanco)

White Spaghetti, or Espagueti Blanco, is a classic Mexican dish that I learned about from my husband’s family. He grew up on it and loved it, so his mom showed me how she makes it. Now, I cook it for our own daughters.

This recipe is a family favorite that the four of us have been enjoying for years now. Every family seems to have their own slight variations of this, but here’s how our family makes it.

WHAT IS MEXICAN WHITE SPAGHETTI?

White Spaghetti, or Espagueti Blanco, is a traditional Mexican dish that’s all about simplicity and rich flavor. This delicious recipe uses minimal ingredients to create a comforting and satisfying meal that’s a classic for a reason.

You can enjoy this White Spaghetti as is, or top it with your favorite chicken. My family loves it with my Easy Slow Cooker Italian Chicken on top. They go SO well together! You could also customize this by adding in your favorite veggies, but traditionally, espagueti blanco is just noodles and sauce (and sometimes chopped ham).

INGREDIENTS

• Spaghetti noodles – Regular or whole grain are both okay. Use your preference.
• Butter – Adding richness and a silky texture, butter is used to sauté the garlic and forms the base of the creamy sauce.
• Garlic – Garlic infuses the dish with extra flavor. When sautéed in butter, it becomes mellow and fragrant, adding depth to the sauce.
• Mexican cream (crema) – A cream you can find at any grocery store, usually near the sour cream. This slightly tangy, thick cream is key to getting that unique flavor that Espagueti Blanco has. It adds a rich, creamy texture without being too heavy.
• Milk – This helps thin out the sauce just a bit.
• Salt – Can’t do without a little bit of this classic seasoning.
• Bay leaves – These add such a unique flavor to the sauce. They’re the secret to this recipe!
• Queso fresco – A white, crumbly cheese with a mild flavor.

VIDEO INSTRUCTIONS

STEP-BY-STEP INSTRUCTIONS

In a large pot, boil water and add the spaghetti. Cook according to package instructions.

Once you add the pasta to the boiling water, begin to make the sauce. Using a medium or large sized skillet, turn the heat to medium-low and add the butter and garlic.

Cook, stirring often, for about 2-3 minutes, or until the butter is fully melted and garlic is fragrant.

Add the Mexican cream, milk and salt. Turn heat down to low. Gently stir or whisk the cream and butter together until well combined.

Add the bay leaves and simmer on low for about five minutes, stirring occasionally. This gives the bay leaves time to really infuse the sauce. Then, carefully remove the bay leaves with a spoon.

Once noodles are done, drain well. Add them back to the large pot they cooked in and pour the sauce on top. Add the crumbled queso fresco and gently mix to combine everything.

Once it’s mixed well, it’s ready to serve!

TIPS & NOTES

Substitute for Mexican Cream? For an authentic taste, it’s best to use a Mexican crema. If you can’t find it though, you can substitute with a mixture of sour cream and heavy cream, but the flavor and texture will be slightly different.

Season to Taste: Taste the sauce before adding the spaghetti and adjust the salt as needed. The right amount of salt will enhance all the flavors in the dish.

Remove Bay Leaves: Don’t forget to remove the bay leaves before serving. They add great flavor during cooking but aren’t pleasant to eat whole.

Add a Touch of Freshness: For a fresh burst of flavor, consider garnishing the finished dish with chopped fresh cilantro or a squeeze of lemon juice. This can brighten up the rich, creamy sauce.

Serve Immediately: Espagueti Blanco is best enjoyed fresh and hot. Serve it immediately after mixing the pasta with the sauce to ensure the best texture and flavor.

Leftovers: If you have leftovers, store them in an airtight container in the refrigerator. Reheat gently on the stove with a splash of milk to loosen the sauce.

SERVINGS SUGGESTIONS

This pairs well with:

• Slow Cooker Italian Chicken
• breaded chicken
• steak
• your favorite soup
• a fresh salad

Optional Mix-Ins:

• Ham is a common addition to Espagueti Blanco.
• Shredded rotisserie chicken would be an easy addition and adds some extra protein.
• Vegetables like bell peppers, broccoli, zucchini, squash or mushrooms would be great mixed in.
• Parmesan cheese is excellent on top.
• Crushed red pepper flakes is another great topping.