Creamy Mexican White Spaghetti (Easy Espagueti Blanco Recipe!)

Hello StirDelish readers! Today, we’re venturing into the heart of comforting Mexican home cooking with a beloved classic: Mexican White Spaghetti, or as it’s affectionately known, Espagueti Blanco. Forget the typical red marinara sauce; this dish is all about a luxuriously creamy, savory white sauce coating tender spaghetti noodles. It’s a staple at family gatherings, celebrations, and weeknight dinners across Mexico, adored for its simple flavors and incredibly satisfying texture. If you’re looking for an easy pasta side dish that’s both kid-friendly and delicious enough to impress adults, this Espagueti Blanco recipe is exactly what you need. It comes together quickly and uses accessible ingredients to create a truly memorable pasta experience.

Often served alongside main courses like Milanesa (breaded cutlets) or roasted chicken, Mexican White Spaghetti also stands proudly on its own as a simple, comforting meal. The magic lies in its smooth, subtly rich sauce, typically made with Mexican crema or readily available substitutes like sour cream and cream cheese. Let’s dive into how you can recreate this delightful pasta blanca mexicana in your own kitchen!

Why You’ll Fall in Love with Espagueti Blanco

This creamy Mexican pasta dish has earned its popularity for so many wonderful reasons:

• Unbelievably Creamy & Comforting: The texture is the star here – a velvety smooth sauce clings perfectly to every strand of spaghetti. It’s pure comfort food.
• Simple, Savory Flavor: While creamy, the flavor isn’t heavy. It’s savory, often with a hint of tang from the cream and richness from butter and bouillon, appealing to a wide range of palates.
• Incredibly Kid-Friendly: The mild, creamy flavor profile makes it an absolute favorite among children. It’s a fantastic way to serve pasta differently.
• Quick & Easy to Prepare: From start to finish, you can have this dish ready in about 30 minutes, making it perfect for busy weeknights.
• Versatile Side Dish: It pairs beautifully with countless main courses, from grilled meats and chicken to breaded cutlets and fish.
• Customizable: Easily add cooked ham, corn, or mild green chiles to create popular variations of this classic Espagueti Blanco recipe.

Ingredients You’ll Need

Making authentic-tasting Mexican White Spaghetti is easier than you think with these common ingredients:

• Spaghetti (1 pound or 16 oz): Standard spaghetti is traditional, but linguine or fettuccine can also work.
• Butter (2-3 tablespoons): Used for sautéing the aromatics and adds richness to the sauce. Unsalted is preferred to control salt levels.
• Yellow Onion (1/2 medium, finely chopped): Provides a subtle aromatic base.
• Garlic (1-2 cloves, minced): Adds essential savory depth.
• The Creamy Base (Choose ONE option):
  • Option 1 (Accessible Substitute): 1 cup Sour Cream (full fat recommended) + 4 ounces Cream Cheese (softened and cubed) + 1/2 cup Milk (whole or 2%)
  • Option 2 (More Traditional): 1.5 – 2 cups Mexican Crema or Media Crema (like Nestle brand table cream – often found in the international aisle). Note: Media Crema is thinner than sour cream.
• Chicken Bouillon Powder (1-2 teaspoons OR 1 cube): A key ingredient for savory, umami depth in many Mexican recipes. Adjust amount to taste and depending on the saltiness of your chosen brand. Start with less, add more if needed.
• Salt and Black Pepper: To taste. Be cautious with salt initially due to the bouillon and potentially salty pasta water.
• Reserved Pasta Water (about 1/2 cup): Starchy water from cooking pasta, crucial for adjusting sauce consistency.
• Optional Mix-ins:
  • 1/2 cup Diced Cooked Ham
  • 1/2 cup Corn Kernels (frozen or canned, drained)
  • 1-2 tablespoons Finely Diced Roasted Poblano Pepper (seeds removed for mild flavor) or a small can of mild diced green chiles.
• Optional Garnish: Crumbled Queso Fresco, chopped fresh parsley or cilantro.

Ingredient Note: Mexican Crema or Media Crema provide the most authentic flavor, but the sour cream/cream cheese blend is a very common and delicious substitute used in many homes. If using Media Crema, you might need less or no milk. Always taste your bouillon before adding too much salt. Basic food safety practices are always important in the kitchen; check resources like the FDA’s guide on safe food handling.

Step-by-Step Instructions for Creamy Espagueti Blanco

Let’s make this delightful Mexican White Spaghetti together!

1. Cook the Spaghetti: Bring a large pot of generously salted water to a rolling boil. Add the spaghetti and cook according to package directions until *al dente* (firm to the bite – crucial for creamy pasta!). Before draining, carefully reserve about 1 cup of the starchy pasta water. Drain the pasta well and set aside briefly.
2. Sauté Aromatics: While the pasta cooks, melt the butter in a large skillet or pot (large enough to hold the pasta later) over medium heat. Add the finely chopped onion and cook, stirring occasionally, until softened and translucent, about 4-5 minutes. Add the minced garlic and cook for another minute until fragrant, stirring constantly to prevent burning.
3. Prepare the Cream Sauce: In a medium bowl, whisk together your chosen creamy base (either Sour Cream + Cream Cheese + Milk OR Mexican Crema/Media Crema). Whisk in the chicken bouillon powder (start with 1 teaspoon), salt (start with just a pinch), and black pepper until smooth.
4. Heat the Sauce Gently: Pour the cream sauce mixture into the skillet with the sautéed onions and garlic. Reduce the heat to low. Heat the sauce gently, stirring constantly, just until it is warmed through and the cream cheese (if using) is fully melted and smooth. Do NOT let the sauce come to a rolling boil, especially if using sour cream/cream cheese, as it can curdle or separate. Gentle heat is key.
5. Combine Pasta and Sauce: Add the cooked and drained spaghetti to the skillet with the warm cream sauce. Use tongs to gently toss the pasta until every strand is coated in the creamy white sauce.
6. Adjust Consistency: If the sauce seems too thick, add a splash of the reserved starchy pasta water (start with 1/4 cup) and toss again. The starch in the pasta water helps emulsify the sauce and thin it without making it watery. Add more pasta water, a tablespoon at a time, until you reach your desired consistency.
7. Add Mix-ins (Optional): If using diced ham, corn, or roasted poblano/green chiles, gently stir them into the pasta now and heat through for another minute or two.
8. Taste and Serve: Taste the Espagueti Blanco carefully and adjust seasoning if necessary, adding more salt, pepper, or bouillon powder if needed. Serve immediately, garnished with crumbled queso fresco and/or fresh parsley or cilantro, if desired.

Expert Tips for the Best Mexican White Spaghetti

• Cook Pasta Perfectly Al Dente: This is critical. Since the pasta finishes cooking slightly as it’s tossed in the warm sauce, starting with al dente pasta prevents it from becoming mushy. Follow package directions closely.
• Gentle Heat for the Sauce: Avoid boiling the cream sauce, particularly if using sour cream or cream cheese. High heat can cause dairy-based sauces to separate or curdle. Keep the heat low and stir constantly while warming.
• Don’t Skip Reserved Pasta Water: That starchy water is liquid gold! It helps thin the sauce while also helping it cling beautifully to the pasta. Always reserve more than you think you’ll need.
• Taste, Taste, Taste: Chicken bouillon varies greatly in saltiness. Taste the sauce *before* adding the pasta and adjust the bouillon, salt, and pepper accordingly. Taste again after tossing the pasta.
• Finely Chop Onion/Garlic: Since this is a smooth sauce, finely chopping the aromatics helps them meld seamlessly into the background flavor rather than being chunky.
• Soften Cream Cheese: If using the cream cheese substitute, ensure it’s well softened (leave it at room temperature for 30-60 minutes) so it melts smoothly without lumps.

Serving Suggestions for Espagueti Blanco

Mexican White Spaghetti shines as a versatile component of a meal:

• Classic Side Dish: It’s the perfect accompaniment to chicken or beef Milanesa (breaded cutlets), grilled chicken breast, roasted pork, or simple grilled steaks.
• Comforting Main: Enjoy a larger portion on its own, perhaps with a simple side salad, for a quick and satisfying lunch or dinner, especially popular with kids.
• Potluck Star: It travels reasonably well (though best served fresh) and is always a hit at potlucks and family gatherings.
• Alongside Other Mexican Dishes: Serve it as part of a larger spread with dishes like picadillo, albondigas (meatballs), or alongside rice and beans.

Storage and Reheating Leftovers

While Espagueti Blanco is undoubtedly best enjoyed fresh, leftovers can be stored:

• Refrigerator: Store cooled leftovers in an airtight container in the refrigerator for up to 2-3 days. The sauce will thicken considerably upon chilling.
• Reheating: Reheat gently on the stovetop over low heat. Add a splash of milk, cream, or broth while reheating and stir constantly to loosen the sauce and restore some creaminess. Microwaving can work but may heat unevenly; use medium power and stir frequently.
• Freezing: Freezing pasta with cream-based sauces is generally not recommended as the sauce texture can become grainy or separate upon thawing.

Frequently Asked Questions (FAQs)

What exactly is Media Crema? Can I substitute it?

Media Crema is a shelf-stable table cream popular in Mexico and Latin America (Nestle is a common brand). It’s lighter than American heavy cream but richer than half-and-half, with a slightly tangy flavor. Yes, you can absolutely substitute! A common and effective substitute is a blend of full-fat sour cream and softened cream cheese, thinned with a little milk, as described in the ingredient options. You could also try using heavy cream mixed with a little sour cream or buttermilk for tang.

Can I make this Espagueti Blanco spicy?

Yes. While traditionally mild, you can add heat by stirring in finely diced, roasted, and peeled poblano peppers (use 1-2 depending on size) or a small amount of minced jalapeño (sauté it with the onion and garlic). You could also add a pinch of cayenne pepper to the sauce, tasting carefully as you go.

Can I add other vegetables besides corn or poblano?

Simple additions work best. Besides corn or poblano, you could stir in some cooked peas near the end. Mushrooms sautéed with the onions could also be nice. Keep additions relatively small so they don’t overwhelm the creamy sauce.

Is Mexican White Spaghetti an authentic traditional dish?

Yes, Espagueti Blanco is a very common and authentic part of Mexican home cooking and celebratory meals. While specific recipes vary from family to family (especially regarding the exact creamy base), the concept of spaghetti in a creamy, savory white sauce is a well-established comfort food staple in Mexico.

More Comforting Pasta Recipes from StirDelish

If you love creamy, satisfying pasta dishes like this Espagueti Blanco, explore these other favorites:

• Easy Slow Cooker Italian Chicken (Seriously Simple!)
• Incredible Tuscan White Bean & Ground Turkey Skillet (Easy One Pot!)
• Ultimate One Pot Cheesy Cajun Pasta with Ground Turkey (Easy 30-Min Recipe!)

Final Thoughts

Mexican White Spaghetti (Espagueti Blanco) is a beautiful example of simple ingredients creating extraordinary comfort. Its creamy texture and savory flavor profile make it a universally loved dish that’s incredibly easy to whip up. Whether serving it as a familiar side or a simple main course, it’s sure to bring warmth and satisfaction to your table. We hope you enjoy this taste of Mexican home cooking!