Espagueti Blanco
My absolute go-to for a quick weeknight dinner! This Espagueti Blanco is a beloved Mexican party staple for a reason—it’s incredibly creamy, ridiculously easy, and on the table in under 30 minutes. A guaranteed family favorite that feels like a warm hug in a bowl.
- Prep Time: 5 minutes
- Cook Time: 21 minutes
- Total Time: 26 minutes
- Yield: 4 people 1x
- Category: Main Course, Side Dish
- Cuisine: Mexican
Ingredients
Scale
For the Pasta:
- 8 oz spaghetti (half a standard box)
- 1 tbsp salt (for the pasta water)
For the Creamy Sauce:
- ½ stick butter (4 tbsp)
- ¼ onion, finely diced
- 1 (8 oz) package cream cheese, softened
- 8 oz sour cream (or Mexican crema)
- ½ tsp salt, or to taste
- Optional Garnish: Freshly grated parmesan cheese and chopped fresh parsley
Instructions
- Cook the Spaghetti: Bring a large pot of water to a rolling boil. Add the tablespoon of salt, then the spaghetti. Cook according to package directions until al dente (cooked through, but with a slight bite). Drain and set aside.
- Start the Sauce: While the pasta cooks, melt the butter in a large skillet over medium heat. Add the diced onion and cook for about a minute until soft and fragrant, but not browned.
- Melt the Cream Cheese: Lower the heat to medium-low and add the softened cream cheese. Break it up with a spatula and stir frequently for 3-4 minutes until it’s completely melted and smooth. Don’t rush this step!
- Finish the Sauce: Stir in the sour cream and the ½ teaspoon of salt until everything is combined into a velvety, uniform sauce. Let it heat through for one minute, then taste and add more salt if needed.
- Combine and Serve: Turn off the heat completely. This is the secret to a perfect cream sauce! Add the hot, drained spaghetti directly to the skillet. Use tongs to toss everything together until every strand is coated. Serve immediately, topped with parmesan and parsley if you like.
Notes
- Serving Suggestions: This pasta is a fantastic side for breaded chicken (milanesa) or grilled steak. It’s also wonderful on its own with a simple green salad to cut the richness.
- Tips & Tricks: For the smoothest sauce, let your cream cheese sit out for 20-30 minutes to soften before you begin. Also, be sure not to overcook your pasta—al dente is key for the best texture!
- Storage & Reheating: Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently in a pan over low heat with a splash of milk or cream to bring back its original creamy consistency. I don’t recommend freezing this dish, as dairy sauces can separate when thawed.
Find it online: https://sabormexicana.com/mexican-white-spaghetti/