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

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.

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

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.)

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. Taste and add more salt or queso fresco, if desired.

Serve immediately and enjoy!

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