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 now I make it for our own daughters. This recipe is a family favorite that the four of us have been enjoying for years now.

WHAT IS MEXICAN WHITE SPAGHETTI?

White Spaghetti, or Espagueti Blanco, is a traditional Mexican dish that embodies simplicity and rich flavor. This delicious recipe showcases the beauty of using minimal ingredients to create a comforting and satisfying meal. Made with tender spaghetti, creamy Mexican crema (cream), cheese, and the aromatic essence of garlic and bay leaves, this dish is simple yet loaded with flavor.

In our family’s version of Espagueti Blanco, I use just a handful of ingredients that results in a luscious, creamy pasta that’s both hearty and light. I love to eat the spaghetti on it’s own, but our family also enjoys it with my Easy Slow Cooker Italian Chicken. They go SO well together!

INGREDIENTS

• Spaghetti noodles – The foundation of this dish, spaghetti provides the perfect canvas for the creamy sauce.
• Butter – Adding richness and a silky texture, butter is used to sauté the garlic and forms the base of the creamy sauce. It brings a subtle, comforting flavor that enhances the overall dish.
• Garlic – A key aromatic, garlic infuses the dish with its distinctive, savory flavor. When sautéed in butter, it becomes mellow and fragrant, adding depth to the sauce.
• Mexican cream (crema) – A Mexican cream you can find at any grocery store, usually near the sour cream. This slightly tangy, thick cream is essential for achieving the luscious, smooth consistency of Espagueti Blanco. It adds a rich, creamy texture without being too heavy.
• Salt – Can’t do without a little bit of this classic seasoning.
• Bay leaves – These aromatic leaves impart a subtle, earthy flavor that complements the creamy sauce beautifully. They add a layer of complexity and a hint of herbaceousness to the dish. It’s 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.

While the pasta is cooking, start making the sauce. Using a medium or large sized skillet, turn the heat to medium and add the butter and garlic.

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

Next, add the Mexican cream and salt. Turn heat down to low. Gently stir or whisk together the butter and cream until mostly combined.

Add the bay leaves and simmer on low for 10 minutes, stirring often. After 10 minutes, carefully remove the bay leaves with a spoon.

Once the noodles are done, drain well. Add them back to the large pot they cooked in and pour the sauce on top. Gently mix to combine everything. (You could also add the noodles to the skillet, if it’s large enough. Use whatever pan gives you the most space to stir the pasta.)

Crumble the queso fresco and add to the spaghetti. Gently stir again and serve!

TIPS & NOTES

Sauté Garlic Gently: When cooking the garlic and butter, use medium heat to avoid burning. Burnt garlic can impart a bitter taste to the dish, so keep an eye on it.

Substitute for Mexican Cream: For an authentic taste, use 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.

If you try this, let me know what you think in the comments!