Espagueti blanco, a beloved Mexican white spaghetti recipe, is made with spaghetti covered in a rich and creamy sauce of Mexican crema, ham, and seasonings.
In Mexico, espagueti blanco is a beloved side dish that often appears at special gatherings and family celebrations.
Its creamy white sauce makes it feel a little more festive and elegant, especially when served alongside dishes with bold flavors like pavo navideño and roasted meats like pierna adobada.
Its simplicity is another reason this dish is so loved. With just a few ingredients and minimal preparation, you can create a creamy and comforting side dish that feels special without spending hours in the kitchen.
You’ll Need
- Spaghetti: Use your favorite brand of spaghetti. A regular or medium-thickness spaghetti works best because it holds the creamy sauce well.
- Mexican crema: This is what gives the sauce its signature creamy texture and slightly tangy flavor.
- Ham (jamón): Diced ham adds a savory flavor and makes this version extra comforting. It is a classic addition that many Mexican families love in this dish.
- Seasonings: Garlic powder, onion powder, pepper, and chicken bouillon.
- Toppings: Queso fresco (or any cheese you prefer) and parsley.
How To Make Mexican Espagueti Blanco
Place a large pot filled with water over high heat and bring to a boil. Add salt and then cook the spaghetti as instructed in the package.
While the pasta is cooking, melt the butter with olive oil in a pan. Add ham and sauté for a couple of minutes or until it slightly browns.
Add the cream, chicken bouillon, garlic, onion, and white or black pepper. Season with salt to taste.
Pour in 1 cup of cooking water and mix nicely to combine all ingredients. Bring to a simmer and cook over medium-low heat until the white sauce thickens a bit (about 3 minutes).
Add the drained spaghetti, then mix well until every strand is evenly coated. If the sauce feels too thick, add a splash of reserved pasta water until you reach the perfect consistency.
Serve your espagueti blanco with crumbled queso fresco and some chopped parsley on top.
Looking for more Mexican pasta recipes? Try my creamy Mexican Green Spaguetti or classic Espagueti Rojo.
Tips
- For the creamiest texture, serve it warm right after mixing the sauce with the pasta.
- If the pasta thickens after storing, add a splash of milk or chicken broth while reheating to loosen the sauce.
- Mexican crema can be substituted with sour cream or heavy cream if needed.
- If you don’t have onion powder, sauté a small onion cut into chunks in olive oil until softened then continue with the recipe.
Serve With
In Mexico, espagueti blanco is usually served as a side dish with flavorful main courses, especially for celebrations and family gatherings. It pairs beautifully with dishes like chicken adobo, roasted turkey, or lomo relleno.
It pairs wonderfully with breaded chicken cutlets, like this Parmesan Crusted Chicken Romano recipe from Season and Thyme.
It can also be enjoyed as a simple main dish. Kids love it with extra cheese on top, while adults often enjoy it with a side of pickled jalapenos for a little kick.
Variations
While ham is one of the most popular additions for espagueti blanco, many families make this recipe their own.
Some add sliced hot dogs, diced queso asadero, sweet corn, or poblano peppers, while others keep it simple with just the creamy sauce and spaghetti.
Store and Reheat
You can prepare the sauce ahead and store it in an airtight container in the refrigerator for up to 2 days. When ready to serve, cook the pasta and finish the recipe as directed.
Store spagueti blanco leftovers in a covered container in the fridge for up to 3 days. Reheat in a pan over medium heat with a splash of milk or chicken stock to bring back the creamy texture.
More Mexican Pasta Recipes
If you enjoyed this creamy spaghetti recipe, here are a few more Mexican pasta dishes and family favorites to add to your menu.
Espagueti Blanco con Jamón
Ingredients
- 14 oz spaghetti
- 1 ½ cups Mexican crema (read notes)
- 1 cup ham (cut into small pieces)
- 2 Tablespoons butter
- 1 Tablespoons olive oil
- 2 teaspoons chicken bouillon
- 1 teaspoon garlic powder
- 2 teaspoon onion powder
- salt (as needed)
For topping
- queso fresco (or your favorite cheese)
- parsley (chopped)
Instructions
- Place a large pot of water over high heat and bring it to a boil. Add salt and cook the spaghetti according to the package instructions until al dente.
- While the pasta cooks, heat the butter and olive oil in a large pan over medium heat.
- Add the ham and sauté for 2–3 minutes, until slightly browned and flavorful.
- Lower the heat and add the Mexican crema, chicken bouillon, garlic powder, onion powder, and white pepper. Season with salt if needed, then stir until combined.
- Add 1 cup of the pasta cooking water and mix well. Let the sauce simmer over medium-low heat for about 3 minutes, until slightly thickened.
- Drain the spaghetti and add it directly to the pan with the sauce. Toss well until the pasta is fully coated and finishes cooking in the creamy sauce.
- Serve warm with crumbled queso fresco and chopped parsley on top.
Notes
- If you can’t find Mexican crema, substitute with sour cream, heavy cream, or another cooking cream.
- Homemade Mexican crema: Mix 1 ½ cups heavy cream with ½ teaspoon salt and 2 tablespoons lemon juice. Chill for a few hours before using (overnight is best).
- Store leftovers in a airtight container in the fridge for up to 3 days.
- Add a splash of milk or chicken broth when reheating to bring back the creamy sauce.
Made this dish for a huge potluck and it was a hit. I even had a señora (who absolutely makes the most delicious food ever) tell me that I can “now get married”. Jajajaja!! The recipe is so easy to follow and even better to eat. Reminds me of how my aunts in Mexico make espagueti.
Quick and tasty! I mixed green onions to add a zesty punch. These spaghetti are now my fav side to my Mexican dishes.
Just wanted to say that you can really customize this recipe with lots of things. I same someone mentioned mushrooms so I added them along with a bunch of spinach and it was perfect!
This white spaghetti really is a must-make recipe :) The balance of flavors is spot on. Great with grilled meats and sandwiches.
So delicious Mari! Gracias por la receta, se la pasé a mi hermana también.
I really loved the recipe, however, I think it lacked a bit on the flavor department. I added only half of the cream you suggested, also, it wasn’t Mexican cream so I think it might be that the reason. I’ll try again with the full amount of cream after I go the store to buy some crema :)
I wanted to thank you for this white spaghetti recipe. It was so easy to make and the taste was exactly how I remember the one my mom did for us when we were kids.
This white spaghetti recipe is a game-changer! The creamy sauce is heavenly, and it’s so simple to prepare.
This spaghetti blanco is perfect comfort food. I used whole-grain spaghetti and it still tasted fantastic.
Restaurant-quality taste without the hassle. I added a bit of Parmesan cheese in the sauce and it was amazing.
I added sautéed mushrooms and it was divine. Creamy, flavorful, and a hit with my family.
This white spaghetti recipe was a hit at my dinner party. Creamy and comforting, everyone asked for seconds! Thanks! <3
Impressive recipe! I threw in some grilled chicken for protein – a complete meal.
Great for a weeknight dinner. The kids loved it, and that’s a win in my book.
This espagueti blanco is pure goodness! I added a pinch of red pepper flakes for a subtle kick.
A creamy pasta lover’s dream come true. I’ll be making this again and again.
Quick, easy, and oh-so-satisfying. The white sauce on this espagueti blanco is the star of this dish.
Quick and easy to make, plus it tasted amazing! I added more garlic for extra flavor. Yum!
Absolutely delicious! The creamy sauce paired perfectly with the spaghetti. A new family favorite for sure.
Thank you Mari for the recipe, is one of my favorites and now I can make it at home!