Espagueti Blanco (Mexican White Spaghetti) is a creamy, savory Mexican pasta dish made with spaghetti coated in a rich white sauce prepared with cream, milk, cream cheese, and seasonings.
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It often includes ham, onions, and garlic, and is finished with cheese such as queso fresco.
This Mexican-inspired Espagueti Blanco recipe is made with simple pantry ingredients.
It comes together quickly and makes the perfect creamy side dish for Mexican Christmas dinners, holiday gatherings, or any family meal.
Ingredients You'll Need
Note: See the recipe card for quantities.
- Heavy cream: Forms the rich, creamy base of the sauce.
- Cream cheese: Adds body and smooth texture.
- Milk: Lightens the sauce so it coats the pasta well.
- Knoor Chicken bouillon powder: Adds savory flavor.
- Yellow Onion: Provides mild sweetness and aroma.
- Fresh Garlic: Adds depth and fragrance.
- Ham (optional): Adds flavor and texture.
- Butter: Helps soften the aromatics and enriches the sauce.
- Olive oil: Prevents the butter from burning.
- Parmesan cheese: Boosts flavor with saltiness and umami.
- Spaghetti: Traditional pasta that works well with creamy sauces.
- Parsley: Adds freshness and color.
How to Make Espagueti Blanco
Note: Full instructions are provided in the recipe card below.
- Add the cream, cream cheese, milk, and chicken bouillon powder to a blender. Blend until smooth and set aside.
- In a large skillet, melt the butter over low heat. Add the olive oil to prevent burning.
- Add the grated onion and garlic. Cook over low heat, stirring constantly, until lightly golden.
- Add the ham and cook for a few minutes until lightly browned.
- Pour the blended white sauce into the skillet. Cook over low heat, stirring constantly, until the sauce thickens slightly.
- Add the Parmesan cheese and continue stirring. Cook for about 5 minutes over very low heat, then turn off the heat.
- Meanwhile, bring the water to a boil in a large pot. Add salt and a drizzle of olive oil.
- Once boiling, add the spaghetti. Cook according to package instructions, usually 8-10 minutes, until al dente.
- Drain the spaghetti well. Add the cooked spaghetti to the white sauce and mix until evenly coated. Add the chopped parsley and cook for 1-2 minutes to combine flavors. Serve hot.
Hint: Cook the sauce over very low heat and stir constantly so it doesn't stick or burn. Low heat also helps the flavors blend and keeps the white sauce smooth and creamy.
Storage, Make Ahead, & Freezing
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, adding a splash of milk if needed to loosen the sauce.
Make Ahead: You can prepare the white sauce up to a day in advance. Keep it refrigerated and reheat over low heat before mixing with freshly cooked spaghetti.
Freezing: Not recommended.
Camila's Tips & Variations
- Cook on low heat: Keep the heat low when sautéing and simmering the sauce to prevent burning and ensure a smooth, creamy texture.
- Season to taste: Adjust the amount of chicken bouillon and Parmesan based on your salt preference.
- Optional ham: Add ham for extra flavor, or omit it.
- Add-ins: Stir in shredded cooked chicken, rotisserie chicken, peas, corn, or sautéed mushrooms for added texture and flavor.
- Thicker or thinner sauce: Add a splash of milk to thin the sauce or simmer a bit longer to thicken it.
Frequently Asked Questions
How do I prevent the butter from burning?
Add a drizzle of olive oil when melting the butter to keep it from scorching.
How long should I cook the onion and garlic?
Cook over low heat, stirring constantly, until they turn lightly golden.
How do I know the spaghetti is ready?
Taste it-spaghetti is ready when it's cooked through but still slightly firm (al dente).
❤️ Love this Espagueti Blanco recipe?
Check out our Espagueti Verde and Espagueti Rojo recipes for more easy, delicious Mexican-inspired pasta dishes.
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Recipe
Espagueti Blanco
Equipment
- Wooden spoon or spatula
- Strainer/colander
Ingredients
White Sauce (Salsa Blanca):
- 1 cup heavy cream
- 70 g cream cheese
- ¾ cup whole milk
- 1 teaspoon Knorr chicken bouillon powder
- 1 small yellow onion , grated
- 1 large garlic clove , grated
- 100 g ham (optional)
- 2 tablespoons butter
- 2 tablespoons extra virgin olive oil
- 3 tablespoons grated Parmesan cheese
Spaghetti:
- 3 ½ liters water
- 3 teaspoons kosher salt
- 200 g spaghetti
- 3 tablespoons fresh parsley, chopped
- extra virgin oilive oil
Instructions
- Add the cream, cream cheese, milk, and chicken bouillon powder to a blender. Blend until smooth and set aside.
- In a large skillet, melt the butter over low heat. Add the olive oil to prevent burning.
- Add the grated onion and garlic. Cook over low heat, stirring constantly, until lightly golden.
- Add the ham and cook for a few minutes until lightly browned.
- Pour the blended white sauce into the skillet. Cook over low heat, stirring constantly, until the sauce thickens slightly.
- Add the Parmesan cheese and continue stirring. Cook for about 5 minutes over very low heat, then turn off the heat.
- Meanwhile, bring the water to a boil in a large pot. Add salt and a drizzle of olive oil.
- Once boiling, add the spaghetti. Cook according to package instructions, usually 8-10 minutes, until al dente.
- Drain the spaghetti well. Add the cooked spaghetti to the white sauce and mix until evenly coated. Add the chopped parsley and cook for 1-2 minutes to combine flavors. Serve hot.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
