Mexican White Spaghetti (Espagueti Blanco) Recipe

If you’ve never tried Mexican White Spaghetti (Espagueti Blanco), imagine a bowl of silky spaghetti smothered in a dreamy, creamy white sauce, infused with the delicate fragrance of bay leaves and a subtle garlicky warmth, all crowned with snowy crumbles of queso fresco. This deeply comforting, quietly elegant dish shines as both a weeknight hero and a special gathering centerpiece. Mexican White Spaghetti (Espagueti Blanco) is a beloved, homey staple in Mexican kitchens, known for its luscious richness and versatility. Every forkful is a blend of softness, savor, and just the right touch of tang, earning it a cherished spot at fiestas and simple family dinners alike.

Ingredients You’ll Need

The magic of Mexican White Spaghetti (Espagueti Blanco) is that every ingredient is both simple on its own and deeply essential to the finished dish. Don’t be tempted to swap or skip—the signature taste, delicate texture, and creamy color rely on each piece of this puzzle coming together in harmony.

• Spaghetti (16 oz): The star of the show, with its long strands providing the perfect texture for soaking up the creamy sauce.
• Butter (4 tbsp): Adds a luxurious silkiness to the sauce and brings a deep, buttery flavor.
• Garlic, minced (1 tbsp): Just enough bite to add warmth and aroma—freshly minced is best for fullest flavor.
• Mexican cream (crema) (1.5 cups): This is the backbone of the velvety sauce; its slight tang and richness are essential, so seek it out in the dairy section.
• Milk (1/2 cup): Lightens the sauce ever so slightly and makes it extra pourable.
• Salt (1 tsp): Simple seasoning, but utterly necessary—always taste and adjust for perfect balance.
• Bay leaves (8): They add a uniquely floral and savory note to the cream, taking this from everyday to extraordinary.
• Queso fresco, crumbled (1/2 cup): This mild, crumbly cheese melts just enough and finishes our spaghetti with true Mexican flair.

How to Make Mexican White Spaghetti (Espagueti Blanco)

Step 1: Cook the Spaghetti

Begin by boiling a large pot of water. Add a generous pinch of salt and drop in your spaghetti. Cook according to the package instructions until al dente. Perfectly cooked pasta is the sturdy foundation for Mexican White Spaghetti (Espagueti Blanco); try not to overcook it, as you’ll want those lovely strands to hold up to the creamy sauce.

Step 2: Sauté Garlic in Butter

While the pasta is bubbling away, grab a medium or large skillet and bring it up to medium-low heat. Add your butter and let it melt, then toss in the minced garlic. Stir frequently—this step is all about coaxing out the garlic’s flavor without letting it brown. In about 2-3 minutes, your kitchen will smell divine.

Step 3: Make the Cream Sauce

With the butter and garlic sizzling gently, pour in the Mexican cream, milk, and salt. Lower the heat to keep things delicate—this sauce loves to be coddled. Stir or whisk everything together until smooth and well combined, watching for a creamy, unified sauce to form.

Step 4: Infuse With Bay Leaves

Gently nestle the bay leaves into your sauce and let them simmer for about 5 minutes, still on low heat. Give it a stir now and then so nothing sticks. You’ll notice the sauce thickening slightly and picking up the gorgeous flavor and aroma of the bay. Afterward, carefully remove and discard the bay leaves—you want their perfume, not their texture.

Step 5: Combine With Pasta and Cheese

Once your spaghetti is ready, drain it well and return it to its pot. Pour the finished sauce on top, scatter in the crumbled queso fresco, and gently toss to coat every strand. Taste for seasoning—adding another sprinkle of salt or a handful more cheese if you dare. Now, Mexican White Spaghetti (Espagueti Blanco) is ready to serve!

How to Serve Mexican White Spaghetti (Espagueti Blanco)

Garnishes

Elevate your Mexican White Spaghetti (Espagueti Blanco) with a flourish of fresh, vibrant garnishes. A sprinkle of extra queso fresco is always welcome, along with a handful of chopped cilantro or even a scattering of thinly sliced green onions for brightness and crunch. For a pop of color, a few roasted red peppers or a dash of ground black pepper look beautiful and inviting.

Side Dishes

Since the dish is rich and creamy, pair your Mexican White Spaghetti (Espagueti Blanco) with sides that offer contrast—think a crisp green salad with tangy vinaigrette, roasted vegetables, or lightly steamed broccoli. Homemade garlic bread or bolillos are equally excellent choices for sopping up any extra sauce.

Creative Ways to Present

For gatherings, try twirling portions into neat nests on each plate and topping with a sprinkle of cheese or herbs. Or, serve family-style in a wide, shallow dish with garnishes arranged artfully on top. Mexican White Spaghetti (Espagueti Blanco) can also accompany grilled meats or roasted chicken for a festive, crowd-pleasing main event.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, transfer your Mexican White Spaghetti (Espagueti Blanco) to an airtight container. It will keep beautifully in the fridge for up to 3 days. The pasta might absorb a little more sauce as it sits, but the flavor only deepens.

Freezing

While fresh is best for this dish, you can freeze Mexican White Spaghetti (Espagueti Blanco) if needed. Portion into containers, seal tightly, and freeze for up to a month. When ready to use, thaw overnight in the refrigerator for best results.

Reheating

To revive leftovers, place the spaghetti in a skillet or saucepan over medium-low heat. Add a splash of milk or cream to loosen the sauce, then stir until heated through. Avoid microwaving if possible, as gentle reheating keeps the texture creamy and luscious.

FAQs

Can I substitute sour cream for Mexican cream?

Yes, you can use sour cream if you can’t find Mexican cream, but try to choose a full-fat variety for the best flavor and texture. The sauce will have a bit more tang, but it’ll still deliver that creamy goodness you’re after.

What makes Mexican White Spaghetti (Espagueti Blanco) different from Alfredo?

Mexican White Spaghetti (Espagueti Blanco) features Mexican cream and the subtle perfume of bay leaf, giving it a delicate tang and a fragrant note entirely different from Alfredo’s nutty Parmesan profile. The crumbled queso fresco also sets it apart as distinctly Mexican.

Is Queso Fresco essential, or can I use another cheese?

Queso fresco’s mild, fresh flavor and crumbly texture are traditional, but if you can’t find it, you might substitute with mild feta (rinsed to tone down the saltiness) or even ricotta salata. Still, if possible, go for queso fresco for the true spirit of the dish.

Can this recipe be made gluten-free?

Absolutely! Simply swap in your favorite gluten-free spaghetti and double-check labels for your crema and cheese. The sauce itself is naturally gluten-free, so you won’t lose any creamy deliciousness.

What protein goes well with Mexican White Spaghetti (Espagueti Blanco)?

Grilled chicken, juicy shrimp, or seared steak all make perfect partners for Mexican White Spaghetti (Espagueti Blanco). The creamy sauce plays beautifully with bold, savory meats, making it a flexible base for heartier meals.

Final Thoughts

If you’re craving pure comfort with a vibrant twist, you’ll absolutely love making and sharing Mexican White Spaghetti (Espagueti Blanco). Its gentle flavors, creamy sauce, and irresistible aroma are sure to win hearts around your table. Go ahead, give it a try—you might just discover your new favorite classic!

Print