Description
Mexican White Spaghetti features creamy Mexican crema, fragrant bay leaves, and crumbly queso fresco, delivering a rich, comforting pasta dish.
Ingredients
Scale
- 16 oz spaghetti
- 4 tbsp butter
- 1 tbsp minced garlic
- 1 1/2 cups Mexican cream (crema)
- 1/2 cup milk
- 1 tsp salt
- 8 bay leaves
- 1/2 cup crumbled queso fresco
Instructions
- Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente. Drain and set aside without rinsing.
- In a skillet over medium-low heat, melt butter and add minced garlic. Cook for 2-3 minutes, stirring frequently, until fragrant but not burnt.
- Add Mexican cream and milk to the skillet. Sprinkle in salt and stir gently until smooth and combined.
- Add bay leaves and simmer the sauce on low heat for about 5 minutes, stirring frequently. Remove bay leaves carefully.
- Place cooked spaghetti back into the pot, pour the creamy sauce over it, and sprinkle crumbled queso fresco on top. Gently toss to coat evenly.
- Serve immediately, garnished with additional queso fresco, cilantro, or a drizzle of hot sauce if desired.
Notes
- Substitute fettuccine or linguine for spaghetti for a different pasta texture.
- Use olive oil instead of butter for a lighter dish.
- Heavy cream or sour cream can replace Mexican cream but will alter flavor slightly.
- Feta or ricotta cheese can replace queso fresco if unavailable.
- Do not rinse pasta after cooking to allow sauce to stick better.
- Reheat leftovers gently with a splash of milk to maintain creaminess.
- Avoid freezing to prevent sauce separation.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 2g
- Sodium: 680mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 60mg
Keywords: Mexican white spaghetti, creamy Mexican pasta, Mexican crema pasta, queso fresco spaghetti, easy Mexican pasta recipe