Espagueti Blanco (Mexican White Spaghetti)

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Espagueti Blanco is an ultra creamy and indulgent Mexican pasta dish that’s perfect for all cooking skills. Made from scratch and ready in under 30 minutes. It’s destined to become a family favorite.

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Espagueti Blanco served on a large white plate.

Espagueti Blanco (or Mexican White Spaghetti) is one of those dishes you’ll make again and again.

Velvety, creamy noodles served on a plate. I mean, who can say no to that?

I like to serve it with crusty bread to pick up any remaining sauce.

Very similar to Espagueti a la Crema, it is so satisfying and so delicious! It’s love at first bite.

Ingredients

Water
spaghetti
salt (to cook pasta)
butter
onion
cream cheese
sour cream
salt (for cream sauce)
Topping: chopped parsley and parmesan cheese (optional)

You can add 1 garlic clove if you are a garlic fan.

Substitute sour cream for Greek yogurt, creme fraiche, or buttermilk.

Instructions

Cooking dry spaghetti in a stockpot with water.

In a large pot, add water and bring to a boil.
Add salt and dried spaghetti.
Cook according to the package instructions.

Regular spaghetti or thin spaghetti. Whatever you prefer is fine to use.

This is a great recipe to make when you have leftover spaghetti.

Don’t go far. Dinner will be ready and on the table in minutes.

A large nonstick skillet with butter and diced onion.

In a large skillet, add butter and onion.
Cook for 1 minute.

Olive oil is a good substitute, but we are going for a rich and creamy sauce. Best to use butter.

Finely dice the onion. You don’t want to get big chunks of onion in your sauce.

The cream sauce being made in a large nonstick skillet.

Add cream cheese and break it up with your spatula.
Cook for about 3-4 minutes.
Then add the sour cream and salt.

Let the cream cheese “melt” slightly. About 3-4 minutes. Once that happens, add the sour cream and salt.

Cook for only 1 minute. You don’t want the sauce to break on you.

Mixing cooked spaghetti into the creamy sauce

Add cooked spaghetti to the skillet.
Immediately turn off the heat. Mix well.
Allow the pasta to sit in the skillet to absorb the sauce.

Taste the sauce before you add the pasta. Does it need salt? Adjust accordingly. Instead of salt, also consider adding Parmesan cheese.

Another way to do this is to serve the pasta and pour the sauce on top.

The method above gets all the noodles completely covered in the sauce, ensuring deliciousness in every bite.

A plate of Mexican white spaghetti topped with fresh parsley.

Storing Instructions:

Place any leftovers in an airtight container. Store in the fridge for up to 5 days.

Freezer Instructions:

Take leftovers and store them in a sealable freezer bag. Remove as much air as possible. Seal and store in the freezer for up to 3 months. Thaw in the fridge overnight before reheating.

A plate of espagueti blanco topped with fresh parsley.

Frequently Asked Questions

How do you get a cream sauce to stick to pasta?

Once cooked, move the pasta immediately to the sauce. Toss to coat. Let the sauce absorb the sauce while everything is still hot. Another thing you can do is add cheese to the final dish.

Does adding pasta water thicken sauce?

Yes. In this recipe, however, it really doesn’t need the pasta water because of the cream cheese used to make the sauce.

How do you rescue split cream sauce?

It’s an easy fix. Just add a splash of heavy cream or butter. Turn the heat back on. Mix well. The sauce will come back together.

More Mexican Pasta Recipes:

Espagueti Blanco is the easiest pasta dish you’ll ever make. This Mexican white spaghetti is unbelievably creamy and so delicious!

Serve with crusty bread any day of the week.

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