Ever since I started baking and cooking professionally, I’ve always been on the lookout for comforting recipes that are both simple to make and absolutely satisfying. One of those delightful surprises in my kitchen has been Espagueti Blanco, also known as Mexican White Spaghetti. I first came across this creamy pasta dish at a family gathering, and the moment I tasted it, I knew it had to become part of my regular rotation.
What makes this recipe so special is its silky white sauce, a creamy blend of Mexican-style crema, cream cheese, and milk, which wraps every strand of spaghetti in richness. It’s warm, filling, and incredibly smooth. Unlike traditional Italian pasta recipes that rely heavily on tomato or meat sauces, this version brings a gentler, milder flavor that’s deeply comforting. I love making this for cozy dinners or when I need a break from bolder seasonings. It’s also a real hit at potlucks and family events.
You will love this recipe because it’s quick to prepare, incredibly versatile, and perfect for feeding a crowd. Whether you’re cooking for your family or preparing a side dish for a festive meal, this creamy spaghetti brings flavor without requiring complicated techniques or hard-to-find ingredients. You can pair it with grilled chicken, roasted vegetables, or enjoy it all on its own. It works just as well for lunchboxes as it does for elegant dinners.
Another reason I enjoy this dish so much is because of how affordable and accessible it is. You don’t need expensive ingredients or specialty items. Most of the components are kitchen staples, especially if you’re familiar with Mexican cuisine. The creamy texture comes together with just a few simple ingredients – it’s proof that you don’t need a long ingredient list to create something delicious.
This version of Espagueti Blanco doesn’t include any pork products, wine, or ham. Instead, I adapt it with chicken ham or turkey bacon, which blend beautifully with the creamy sauce and add a subtle savory touch.
Ingredients for Mexican White Spaghetti:
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Spaghetti (preferably thin or standard)
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Mexican crema (or sour cream if not available)
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Cream cheese
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Milk
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Butter
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Garlic cloves
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Onion
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Chicken bouillon powder (or seasoning of choice)
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Ground black pepper
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Salt (to taste)
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Turkey bacon or chicken ham (optional, for extra flavor)
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Fresh parsley (for garnish, optional)
How to Prepare Mexican White Spaghetti (Espagueti Blanco)
Step-by-Step Instructions for Preparation
Making Espagueti Blanco is one of the most satisfying and straightforward pasta experiences. Every time I prepare it, I appreciate how quickly everything comes together and how customizable it is depending on the occasion. Here’s how I make it at home, step by step.
Step 1: Cook the Spaghetti
Start by bringing a large pot of salted water to a boil. Once boiling, add the spaghetti and cook it according to the package instructions until it’s al dente. It usually takes about 8–10 minutes. Drain the pasta and set it aside.
Tip: I like to drizzle a small amount of oil over the cooked spaghetti to keep it from sticking while I prepare the sauce.
Step 2: Prepare the White Sauce Base
While the pasta is cooking, I begin preparing the creamy sauce. In a medium saucepan, melt 2 tablespoons of butter over medium heat. Then, add ½ small onion (finely chopped) and 1–2 garlic cloves (minced). Cook for about 2–3 minutes, stirring constantly until the onion becomes translucent and fragrant.
This base gives the sauce its gentle flavor and warm aroma. You don’t want the garlic to brown—just sweat it gently to infuse the butter with flavor.
Step 3: Blend the Creamy Sauce
In a blender, combine the following:
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1 cup of Mexican crema (or sour cream)
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4 oz of cream cheese (half a standard block)
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1 cup of milk
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1 teaspoon chicken bouillon powder
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A pinch of salt
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A pinch of ground black pepper
Blend everything together until smooth. The sauce should have a velvety, pourable consistency. If it seems too thick, add a splash of extra milk.
Step 4: Cook the Sauce
Pour the blended mixture into the saucepan with the cooked onion and garlic. Stir gently over medium heat. Continue cooking for 5–7 minutes until the sauce thickens slightly and becomes creamy. Stir constantly to prevent it from sticking or curdling.
As it simmers, the cream cheese melts into the sauce, creating an ultra-smooth texture. Adjust seasoning to your taste — a bit more salt or bouillon powder if needed.
Step 5: Add the Pasta
Once the sauce has reached the desired consistency, lower the heat and add the cooked spaghetti directly into the pan. Toss everything together with tongs or a pasta fork until all the noodles are coated evenly with the creamy sauce.
Make sure the spaghetti is warmed through, then turn off the heat.
Step 6: Optional – Add Chicken Ham or Turkey Bacon
At this point, you can stir in pre-cooked, chopped chicken ham or crispy turkey bacon for a heartier dish. I usually sauté the meat separately until it turns golden and then fold it into the pasta right before serving. It adds depth to the dish without overpowering the delicate sauce.
Step 7: Garnish and Serve
Transfer the spaghetti to a large serving platter or individual plates. If you want to elevate the presentation, sprinkle a handful of fresh parsley, chopped finely, over the top. Serve immediately while it’s hot and creamy.
Quick and Easy
This recipe is one of the quickest pasta dishes I’ve ever made. It comes together in just about 25–30 minutes from start to finish. On busy evenings, when I need a satisfying dinner without much effort, this is my go-to option.
Customizable
One of the best things about Espagueti Blanco is how well it adapts. Sometimes I add steamed broccoli, sautéed mushrooms, or grilled chicken strips to turn it into a full meal. Other times, I serve it as a creamy side dish for roasted meats or vegetables.
You can also substitute regular cream cheese with a garlic and herb version for extra flavor. If you prefer a richer sauce, use evaporated milk instead of regular milk. The variations are endless.
Popular with Many People
Every time I serve this, it disappears fast. Children love the creamy, mild taste, while adults appreciate the comforting richness. It’s a true crowd-pleaser — perfect for potlucks, holiday dinners, and weekday meals alike.
Even people who aren’t usually fans of pasta are often surprised by how much they enjoy this dish. It’s proof that sometimes, the simplest combinations can be the most memorable.
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Mexican White Spaghetti (Espagueti Blanco)
Mexican White Spaghetti, or Espagueti Blanco, is a creamy and comforting pasta dish made with a smooth sauce of Mexican crema, cream cheese, and milk. Mild in flavor, quick to prepare, and endlessly versatile, it’s a perfect side or main dish for everyday meals or special occasions. This version uses turkey bacon or chicken ham instead of pork, making it adaptable for more diets without losing its richness.
- Total Time: 30 minutes
- Yield: 5 1x
Ingredients
- 400g spaghetti
- 1 cup Mexican crema (or sour cream)
- 4 oz cream cheese
- 1 cup milk
- 2 tablespoons butter
- ½ small onion, finely chopped
- 1–2 garlic cloves, minced
- 1 teaspoon chicken bouillon powder
- Salt, to taste
- Ground black pepper, to taste
- 100g turkey bacon or chicken ham (optional)
- Fresh parsley, finely chopped (optional garnish)
Instructions
- Cook the spaghetti:
Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente (8–10 minutes). Drain and set aside. - Sauté the aromatics:
In a medium saucepan, melt the butter over medium heat. Add chopped onion and minced garlic. Cook for 2–3 minutes until soft and fragrant, without browning. - Blend the sauce:
In a blender, combine the Mexican crema, cream cheese, milk, bouillon powder, salt, and black pepper. Blend until smooth. - Cook the sauce:
Pour the blended mixture into the saucepan with the onion and garlic. Stir well and simmer over medium heat for 5–7 minutes until the sauce thickens slightly. - Combine with pasta:
Lower the heat, add the cooked spaghetti to the sauce, and toss until evenly coated and warmed through. - Optional meat addition:
If using turkey bacon or chicken ham, cook it separately until lightly crispy, then stir it into the pasta before serving. - Garnish and serve:
Transfer to a serving dish. Garnish with chopped parsley if desired. Serve immediately while hot.
Notes
For a looser sauce, add a splash of milk before serving.
For added vegetables, fold in steamed broccoli or sautéed mushrooms.
Taste and adjust seasoning before combining with pasta.
- Prep Time: 10
- Cook Time: 20
FAQs
Frequently Asked Questions about Mexican White Spaghetti (Espagueti Blanco)
1. Can I use sour cream instead of Mexican crema?
Yes, sour cream is a common substitute. However, Mexican crema is slightly thinner and less tangy, which gives the sauce a smoother texture. If using sour cream, you can thin it with a tablespoon or two of milk.
2. How do I store leftovers?
Let the spaghetti cool completely, then transfer it to an airtight container. Store it in the refrigerator for up to 3 days. Reheat it gently on the stove or in the microwave, adding a splash of milk to loosen the sauce if needed.
3. Can I make this dish ahead of time?
Yes, you can prepare the sauce and cook the pasta separately a few hours ahead. When ready to serve, reheat the sauce gently, then mix it with the freshly warmed spaghetti.
4. Is this recipe spicy?
No, it’s not spicy at all. It’s creamy and mild. If you want to add a bit of heat, try sprinkling in a pinch of crushed chili flakes or serving it with a side of jalapeños.
5. Can I freeze this pasta?
It’s best enjoyed fresh. Cream-based sauces tend to change texture when frozen and reheated. For the best flavor and consistency, enjoy within a few days.