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White Spaghetti

A creamy and simple pasta dish that combines butter, garlic, Mexican crema, and queso fresco to create a comforting and flavorful meal.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Pasta Ingredients
  • 16 oz spaghetti Use gluten-free spaghetti if needed.
  • 1 tsp salt For cooking the pasta.
Sauce Ingredients
  • 4 tbsp butter Can substitute with olive oil for lighter version.
  • 1 tbsp garlic (minced)
  • 1.5 cups Mexican crema Use light version for healthier option.
  • 0.5 cup milk Can use low-fat or skim milk.
  • 8 pieces bay leaves (optional)
  • 0.5 cup queso fresco (crumbled) For topping the pasta.

Method
 

Cooking the Pasta
  1. Bring a large pot of salted water to a boil.
  2. Add the spaghetti and cook according to package directions until al dente.
  3. Drain well.
Making the Sauce
  1. While the pasta cooks, heat a large skillet over medium-low heat.
  2. Add the butter and minced garlic, stirring for 2-3 minutes until the butter is melted and the garlic is fragrant.
  3. Pour in the Mexican crema and milk, then stir in the salt. Reduce the heat to low and whisk gently until the sauce is smooth and fully combined.
  4. Add the bay leaves and let the sauce simmer gently on low heat for about 5 minutes, stirring often, until slightly thickened.
  5. Remove and discard the bay leaves. Adjust salt to taste if needed.
Combining
  1. Return the drained spaghetti to the pot.
  2. Pour the creamy sauce over the pasta, add the crumbled queso fresco, and toss gently until everything is evenly coated and warmed through.
Serving
  1. Serve immediately, topped with additional queso fresco if desired.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently with a splash of milk.