white spaghetti (espagueti blanco) on a red plate

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. 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. Made with tender spaghetti, creamy Mexican crema (cream), cheese, and extra flavor from the 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 result in a delicious, 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

white spaghetti, espagueti blanco, white pasta, creamy pasta
  • 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 essential for achieving the luscious, smooth consistency of Espagueti Blanco. It adds a rich, creamy texture without being too heavy.
  • Milk – This helps thin out the Mexican cream 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.

While the pasta is cooking, start making 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 mostly 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. (If sauce is too thick, add a splash of milk to help stir easier.)

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

white spaghetti in a clear bowl on a table

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:

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.
white spaghetti (espagueti blanco) on a red plate
5 from 2 votes
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Mexican White Spaghetti (Espagueti Blanco)

This White Spaghetti (Espagueti Blanco) is a simple Mexican dish with spaghetti noodles tossed in a creamy, buttery white sauce. Quick, easy and ready in less than 20 minutes!

Course Dinner
Cuisine Mexican
Keyword Espagueti Blanco, Pasta, White Spaghetti
Cook Time 20 minutes
Total Time 20 minutes
Servings 6 -8

Ingredients

  • 16 oz spaghetti
  • 4 tbsp butter
  • 1 tbsp garlic minced
  • cups Mexican cream (crema)
  • ½ cup milk
  • 1 tsp salt
  • 8 bay leaves
  • ½ cup queso fresco (Mexican cheese) crumbled

Instructions

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

  2. While the pasta is cooking, use a medium or large sized skillet to make the sauce. Turn heat to medium-low and add the butter and garlic. Cook on medium-low, stirring often, for about 2-3 minutes, or until the butter is melted and garlic is fragrant.

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

  4. Add the bay leaves and simmer on low for about 5 minutes, stirring often. Then, carefully remove bay leaves with a spoon. (Sauce is done once you can taste the flavor from the bay leaves and it's thickened a bit. Taste and add more salt to your liking, if necessary.)

  5. 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. (If sauce is too thick, add a little splash of milk to help stir easier.)

  6. Serve immediately and enjoy!

  7. If you make this recipe and have a quick second to scroll to the bottom to give it a rating, I would appreciate it so much! Thank you!

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4 Comments

  1. 5 stars
    This was so good and so easy! The whole family, including my kids, loved it. We liked that the sauce wasn’t overly creamy, like some other white spaghetti recipes. We will definitely be making this one again. Thank you!

    1. I’m so glad everyone enjoyed it!

  2. 5 stars
    This came out really good. I was surprised with how much flavor the sauce has. Will definitely be making this again

    1. I’m glad you liked it!

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