Creamy Mexican-style white spaghetti made with garlic, crema, and queso fresco for a comforting family-friendly meal.

1 lb spaghetti

4 tbsp unsalted butter

3-4 cloves garlic, minced

1 cup Mexican crema

1/2 cup whole milk

1 tsp salt

6-8 bay leaves

1/4 cup reserved pasta water

1/2 cup queso fresco, crumbled

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1. Cook spaghetti until al dente and reserve pasta water.

2. Melt butter and sauté garlic until fragrant.

3. Stir in crema, milk, salt, and bay leaves.

4. Simmer gently for a few minutes.

5. Remove bay leaves and adjust consistency.

6. Toss spaghetti with sauce.

7. Top with queso fresco and serve.

Use sour cream if Mexican crema is unavailable.

Add chicken, shrimp, or vegetables for variation.

Store leftovers refrigerated up to 4 days.

Reheat with a splash of milk for best texture.