Creamy Mexican White Spaghetti (Espagueti Blanco) in 20 Minutes
Spaghetti tossed in a silky Mexican crema sauce with garlic, butter and a hint of bay leaf, finished with crumbled queso fresco. A mild, kid-friendly dinner ready in 20 minutes.
- Prep
- 5 min
- Cook
- 15 min
- Total
- 20 min
- Serves
- 6
When I want dinner that everyone at the table will eat without a single complaint, this is the pasta I make. Espagueti blanco is a classic in Mexican home kitchens: soft spaghetti in a silky white sauce that is rich without being heavy.
The whole thing takes about 20 minutes. The sauce cooks in one skillet while the pasta boils, so there is very little cleanup.
Why this recipe works
Mexican crema is the star. It is thinner and a little tangier than sour cream, so it melts into a smooth sauce that clings to every noodle. A few bay leaves simmered in the sauce add a gentle, almost herbal flavor that makes people ask what your secret is.
Ingredient notes
Look for Mexican crema in the dairy aisle, usually near the sour cream. Queso fresco is a fresh, crumbly cheese that softens into the sauce without turning stringy. Dried bay leaves are fine here; just remember to take them out before serving.
Tips for the silkiest sauce
Keep the heat low once the crema goes in, because boiling can make it grainy. Save some pasta water before draining. A few splashes at the end turn a thick sauce glossy and help it coat the spaghetti evenly.
What to serve with it
This pasta is lovely on its own, but it also works as a side. Try it next to grilled or roasted chicken, a simple green salad, or slices of avocado with lime. In many Mexican homes it is served at Christmas alongside roast pork or ham.
Storing and reheating
Leftovers keep in the fridge for up to three days. The sauce thickens as it cools, so warm it gently on the stove with a little milk, stirring until creamy again.
Creamy Mexican White Spaghetti (Espagueti Blanco) in 20 Minutes
Ingredients
Tap to tick off as you go.
Method
- Bring a large pot of well-salted water to a boil and cook the spaghetti until al dente. Before draining, scoop out 1 cup of the pasta water.
- While the pasta cooks, melt the butter in a large skillet over medium-low heat. Add the garlic and stir for 1–2 minutes, until fragrant but not browned.
- Turn the heat to low. Whisk in the crema, milk, salt and pepper until smooth, then drop in the bay leaves.
- Simmer very gently for 5 minutes, stirring often, until the sauce thickens slightly. Don’t let it boil. Remove the bay leaves.
- Add the drained spaghetti and queso fresco to the skillet. Toss well, adding splashes of pasta water until the sauce coats every strand.
- Taste, adjust the salt, and serve right away topped with extra queso fresco and herbs.
Notes
No Mexican crema? Use 1 cup sour cream plus ½ cup heavy cream. Add shredded chicken or diced ham to make it heartier.
Questions people ask
What is espagueti blanco?
It is a Mexican home-style pasta of spaghetti in a creamy, mild white sauce, often made with crema, cream cheese or queso fresco. It is a common side at family gatherings and holiday dinners.
Can I use sour cream instead of Mexican crema?
Yes. Mix 1 cup sour cream with ½ cup heavy cream so it is thin enough to coat the pasta. The flavor is a little tangier.
Why did my sauce turn grainy?
The heat was too high. Crema can split if it boils, so keep the pan on low and stir often.
What can I add for protein?
Shredded rotisserie chicken, diced ham or sautéed shrimp all work. Stir them in with the pasta in step 5.
Is this spicy?
No, it is very mild. For heat, sauté a minced jalapeño with the garlic or add a spoonful of chipotle in adobo to the sauce.
How do I store and reheat leftovers?
Keep it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of milk to loosen the sauce.
