Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente. Drain well.
- While the pasta cooks, heat a large skillet over medium-low heat. Add the butter and minced garlic, stirring for 2–3 minutes until the butter is melted and the garlic is fragrant, being careful not to brown it.
- Pour in the Mexican crema and milk, then stir in the salt. Reduce the heat to low and whisk gently until the sauce is smooth and fully combined.
- Add the bay leaves and let the sauce simmer gently on low heat for about 5 minutes, stirring often, until slightly thickened. Remove and discard the bay leaves. Adjust salt to taste if needed.
- Return the drained spaghetti to the pot. Pour the creamy sauce over the pasta, add the crumbled queso fresco, and toss gently until everything is evenly coated and warmed through.
- Serve immediately, topped with additional queso fresco if desired.
Notes
Reserve about 1/4 cup of pasta water before draining in case you need to loosen the sauce for a silkier texture.
Keep the heat low when simmering the crema to prevent curdling and maintain a smooth, creamy consistency.
If you cannot find Mexican crema, substitute with full-fat sour cream thinned with a splash of heavy cream or milk.
This dish is best served fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently with a little milk.
For extra flavor, stir in freshly cracked black pepper or a sprinkle of chopped parsley before serving.