Go Back

White Spaghetti (Espagueti Blanco)

Creamy, garlicky, and comforting, White Spaghetti (Espagueti Blanco) is a quick and delicious Mexican classic.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 5 people
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 500
Ingredients Method Notes

Ingredients
  

Pasta and Base Ingredients
  • 1 pound Spaghetti 16 ounces
  • 4 tablespoons Unsalted butter
  • 4-5 cloves Garlic, minced
  • 1 cup Mexican crema Can substitute with sour cream thinned with milk
  • 1 cup Whole milk
  • 1 teaspoon Salt Plus more to taste
  • 4-6 units Bay leaves
  • 1/2 cup Pasta water, reserved About
  • 1/2 cup Queso fresco, crumbled For topping; can substitute with feta or farmer's cheese

Method
 

Cooking the Spaghetti
  1. Fill a large pot with water and add a generous tablespoon of salt. Bring it to a boil.
  2. Add the spaghetti and stir immediately to prevent sticking. Cook according to package directions (9-11 minutes) until al dente.
  3. Reserve about 1/2 cup of pasta water before draining spaghetti. Drain and set pasta aside.
Making the Sauce
  1. In a large skillet over medium-low heat, melt the butter slowly.
  2. Once melted, add the minced garlic and sauté gently for 2-3 minutes until fragrant, without browning.
  3. Lower the heat and add the Mexican crema and whole milk. Stir until smooth.
  4. Add salt and keep stirring cautiously to prevent bubbling.
  5. Introduce bay leaves and simmer gently for 4-6 minutes, stirring occasionally.
Combining Pasta and Sauce
  1. Remove bay leaves and add reserved pasta water if sauce is too thick.
  2. Combine drained spaghetti with the sauce, tossing gently until fully coated.
  3. Top with crumbled queso fresco and adjust flavor with additional salt or cheese before serving.

Notes

Keep heat low when dairy is added to avoid curdling. Reserve pasta water for consistency. Adjust flavors with further seasoning before serving.