Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil. Cook the spaghetti until just al dente according to package directions. Before draining, reserve about 1/4 cup pasta water (optional). Drain the pasta well.
- While the pasta cooks, make the sauce: set a large skillet over medium-low heat. Melt the butter, then add the minced garlic. Cook for 2–3 minutes, stirring often, until fragrant (do not brown the garlic).
- Reduce heat to low. Stir in the Mexican crema, milk, and salt until smooth and combined. Keep the heat gentle—avoid boiling to prevent the crema from separating.
- Add 6 bay leaves (up to 8 if your bay leaves are mild). Simmer on low for 3–6 minutes, stirring often, until the sauce thickens slightly and you can taste a warm bay leaf flavor in the background.
- Remove the bay leaves with a spoon. If the sauce looks too thick, stir in a splash of milk or a little reserved pasta water until silky.
- Return the drained spaghetti to the pot (or add it directly to the skillet if it fits). Pour the sauce over the noodles and toss gently to coat.
- Add the crumbled queso fresco and toss again just until mixed. Taste and adjust with more salt or extra queso fresco if desired. Serve immediately while creamy.
Notes
Keep the heat low: Once the crema goes in, don’t let the sauce boil—gentle heat keeps it smooth.
If the sauce looks grainy: Pull the skillet off the heat and whisk in a splash of milk until it turns silky again.
Bay leaf timing matters: Start tasting around 3 minutes. When you can taste that warm, herbal note (not bitter), pull the bay leaves.
Make it your own (no ham needed): Add roasted poblano strips or a handful of corn at the end for a classic party-style twist.
Storage & reheating: Refrigerate up to 3 days. Reheat on low with a splash of milk, stirring gently (microwave in short bursts with milk to loosen).