Mexican White Spaghetti (Espagueti Blanco)
A rich, creamy, comfort-style Mexican pasta dish made with tender spaghetti coated in a silky white sauce.
Perfect for holidays, potlucks, and easy weeknight dinners.
Ingredients
- 12 oz 340 g spaghetti
- 2 tbsp butter
- 1 tbsp olive oil
- 1/2 medium onion finely diced
- 2 cloves garlic minced
- 1 12 oz can evaporated milk
- 1 cup Mexican crema or sour cream
- 1/2 cup cream cheese softened
- 1 cup mozzarella or queso Chihuahua shredded
- 1/2 tsp salt or to taste
- 1/2 tsp black pepper
- 1/4 tsp chicken bouillon powder optional but traditional
- Optional: diced jalapeños or poblano strips for mild heat
- Optional garnish: chopped parsley or cilantro
Instructions
- Cook spaghetti according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat butter and olive oil over medium. Add diced onion and sauté until soft.
- Stir in garlic and cook for 30 seconds until fragrant.
- Add evaporated milk, crema, and cream cheese. Whisk until smooth and creamy.
- Stir in shredded cheese until melted and the sauce becomes silky.
- Season with salt, pepper, and bouillon powder.
- Add the cooked spaghetti to the sauce and toss until fully coated.
- Cook 1–2 more minutes to let the sauce cling to the noodles.
- Garnish and serve warm.
Notes
For extra creaminess, add an additional 2–3 tbsp cream cheese.
For heat, mix in jalapeños, poblano chiles, or a pinch of crushed red pepper.
This dish thickens as it cools—add a splash of milk when reheating.
Works great with rotisserie chicken or sautéed mushrooms mixed in.