Ingredients
Scale
- 400g spaghetti
- 1 tablespoon butter
- 1 garlic clove, minced
- 1 cup Mexican-style crema (or sour cream)
- ½ cup milk
- ½ cup cream cheese
- 1 cup shredded mozzarella cheese
- Salt and pepper to taste
- Optional: ½ cup cooked turkey bacon, chopped
- Optional: parsley or cilantro for garnish
Instructions
- Bring a large pot of salted water to a boil. Add spaghetti and cook according to package instructions until al dente (about 8–10 minutes). Drain and set aside.
- In a large skillet, melt butter over medium heat. Add minced garlic and sauté for 1–2 minutes until fragrant, avoiding browning.
- Reduce heat to low. Stir in Mexican crema, milk, and cream cheese. Mix continuously until cream cheese melts completely and the sauce is smooth.
- Gradually add shredded mozzarella cheese, stirring until fully melted and combined. Season with salt and pepper to taste.
- Add cooked spaghetti to the sauce. Toss well to coat all pasta evenly. Simmer on low heat for 2–3 minutes to allow flavors to meld.
- Stir in chopped turkey bacon if using. Mix to combine and heat through.
- Remove from heat and garnish with chopped parsley or cilantro. Serve immediately.
Notes
To prevent pasta from sticking after draining, toss with a small amount of oil.
For a dairy-free alternative, consider substituting crema and cheeses with plant-based versions.
Customize by adding vegetables or proteins according to preference.
Use fresh garlic for the best flavor; garlic powder can be substituted but with less aroma.
- Prep Time: 10
- Cook Time: 15