Mexican White Spaghetti (Espagueti Blanco)

Hey everyone! Let’s talk about a real comfort food champion in my house: Espagueti Blanco, or Mexican White Spaghetti.

If you’ve ever been to a family party in Mexico—a birthday, a holiday, you name it—you’ve probably seen this pasta. It’s always there. It’s a modern classic that kids and adults just devour. Why? Because it’s creamy, cheesy, and just plain good.

This isn’t your grandma’s Italian spaghetti. Not at all. We’re swapping out the red sauce for a ridiculously rich and creamy white sauce. My version is the one I lean on for those busy weeknights. The secret? It’s a simple mix of cream cheese and sour cream that creates a perfect sauce every single time. No fancy ingredients needed.

The first time I tried to make this, I was in a rush and almost forgot to soften the cream cheese. Let’s just say I spent the next ten minutes fighting lumps. Don’t be like me. A little prep makes all the difference!

So, let’s get into it. I promise this dish will become a favorite you make again and again.

Here’s the Lowdown

Before we dive in, here’s a quick look at what you’re getting into. It’s super straightforward, I swear.

Time: You only need about 26 minutes, start to finish.

• 5 minutes to get everything ready.
• 21 minutes of actual cooking.

Perfect for a Tuesday night when you’re already tired.

How much does this make? The recipe is set for 4 people. But you can easily change it up. Need dinner for two? Or feeding an army? This little table has you covered.

Servings	Spaghetti	Butter	Onion	Cream Cheese	Sour Cream	Salt (for sauce)
2 People	¼ box (4 oz)	¼ stick	⅛ onion	½ package (4 oz)	4 oz	¼ tsp
4 People	½ box (8 oz)	½ stick	¼ onion	1 package (8 oz)	8 oz	½ tsp
8 People	1 full box	1 full stick	½ onion	2 packages (16 oz)	16 oz	1 tsp

How Hard Is It, Really? Super easy. If you can boil water, you can absolutely nail this recipe. It’s a great one to build some kitchen confidence.

What You’ll Need: No crazy gadgets here. Just the basics:

• A big pot for the pasta
• A large skillet for the sauce
• A colander
• A spatula or spoon

The Ingredients (The Heart of the Dish)

The magic here is in the simple stuff. Here’s what you need to grab.

For the pasta, you’ll need half a box of spaghetti (about 8 oz), plus water and 1 tablespoon of salt for boiling. Don’t skip the salt in the water! It’s the first step to a flavorful dish.

Now for that dreamy sauce. You’ll need:

• Half a stick of butter (I use unsalted)
• A quarter of an onion, diced up small
• One 8 oz package of cream cheese (full-fat is best for creaminess)
• 8 ounces of sour cream (you can also use Crema Mexicana if you can find it!)
• Half a teaspoon of salt to start with

For the final touch, grab some fresh parsley and parmesan cheese. These are technically optional, but I think they make the dish so much better.

Quick Tip: Let your cream cheese sit on the counter for about 20 minutes before you start. A little patience now means a much smoother sauce later. Trust me on this one.

Let’s Cook! Step-by-Step

Alright, let’s get this show on the road.

Step 1: Cook the Pasta

Get your big pot, fill it with water, and put it on high heat. Once it’s got a good, rolling boil, dump in that tablespoon of salt. The water should taste salty. Now, add your spaghetti. Give it a stir so it doesn’t stick together.

Cook it according to the package, but here’s a little secret: start testing it a minute before the timer goes off. You want it to be al dente. That means it’s cooked but still has a little bite to it. The pasta will cook a tiny bit more in the sauce, and nobody likes mushy spaghetti. When it’s perfect, drain it in a colander.

Step 2: Make That Creamy Sauce

While the pasta is doing its thing, grab your skillet and put it over medium heat. Melt the butter in the pan. Once it’s foamy, toss in the diced onion. Cook for about a minute, just until the onions get soft and smell amazing. You don’t want them to get brown.

Now, turn the heat down to medium-low. Add the whole package of cream cheese. Use your spatula to break it up. Let it cook for 3-4 minutes, stirring and squishing the lumps until it’s totally melted and smooth. This is the most important part for a non-lumpy sauce, so don’t rush it.

Once the cream cheese is melted, pour in the sour cream and the half teaspoon of salt. Stir it all together until it’s one happy, creamy sauce. Let it cook for one more minute. Now’s your chance to taste it. Need more salt? A little black pepper? Make it yours.

Step 3: Bring It All Together

This is the final, crucial step. Ready? As soon as your sauce tastes perfect, turn off the heat. I’m serious. This keeps the sauce from getting oily.

Now, dump your hot, drained spaghetti right into the skillet with the sauce. Use tongs to toss everything together. You want every single piece of pasta to get coated in that delicious sauce. The heat from the pasta is all you need.

And… you’re done! Serve it up right away while it’s hot and perfect.

Want to Mix It Up?

This recipe is a great starting point. Here are a few ways to get creative.

• Make it Spicy: If you like some heat, chop up a jalapeño and cook it with the onion. Or just stir a pinch of chipotle powder into the finished sauce.
• Add Some Protein: Cubed ham is a classic mix-in. My kids love it with sliced hot dogs. For something a little more grown-up, try adding shredded chicken, crispy bacon, or sautéed mushrooms.
• Go Gluten-Free: Just use your favorite gluten-free spaghetti! The recipe is already vegetarian.
• Make it Fancy: Want to impress someone? Use a really good quality pasta and swap the sour cream for crema fresca. Top it with fresh chives instead of parsley. Instant upgrade.

How to Serve and Store It

On the Plate: I like to serve this in shallow bowls. I use tongs to twirl the pasta into a nice little pile, then I go heavy with the parmesan and a sprinkle of parsley.

What to Serve with It: It’s a great side dish for things like breaded chicken cutlets (Milanesa) or grilled steak. But honestly, it’s also amazing all by itself with a simple green salad on the side.

Dealing with Leftovers: Got extra? Store it in an airtight container in the fridge for up to 4 days. The sauce will get thick when it’s cold. To reheat, put it in a saucepan over low heat with a splash of milk. Stir it gently until it’s warm and creamy again. This works way better than the microwave, which can make the sauce oily.

I wouldn’t recommend freezing this one. Dairy sauces can get weird and grainy when they thaw. Besides, it’s so fast to make from scratch!

I really hope you enjoy this recipe. It’s a little piece of comfort from my kitchen to yours. Enjoy!

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