Espagueti Blanco Mexican White Spaghetti & Ham
Created by dienia b on April 12, 2025
- Servings: 8
- Prep Time: 9m
- Cook Time: 30m
- Recipe #44453
Ingredients
- 16 ounces spaghetti, dry
- 6 cups water, boiling
- 1/2 teaspoon salt
- Sauce
- 1 1/2 cups Mexican crema
- 8 ounces ham, cut into small pieces
- 2 tablespoons butter
- 1 tablespoons olive oil
- 1 bay leaf
- 2 teaspoons chicken bouillon
- 1/2 teaspoon garlic pepper
- 2 teaspoons onion powder
- 1 tablespoon lemon juice
- Topping
- 4 ounces queso fresco, crumbled
- 1 tablespoon parsley, fresh, minced
- 1 tablespoon cilantro, fresh, minced
How to Make
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Step 1: Cook pasta in heavily salted boiling water until al dente, drain saving 1/2 cup water.
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Step 2: Sauce: Heat butter and oil and cook ham gently.
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Step 3: Season lightly, add pasta water, chicken bouillon and bay leaf.
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Step 4: Simmer for a couple of minutes.
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Step 5: Add crema and seasoning powders and simmer on low, and add drained pasta.
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Step 6: Cook until tight.
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Step 7: Add lemon juice, take out bay leaf.
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Step 8: Add topping off heat, tossing until combined.
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Step 9: Season to taste.
Nutritional Facts
- Serving Size: 1 (311.8 g)
- Calories 414.6
- Total Fat - 18 g
- Saturated Fat - 9.2 g
- Cholesterol - 57.5 mg
- Sodium - 857.5 mg
- Total Carbohydrate - 44.8 g
- Dietary Fiber - 0.1 g
- Sugars - 1 g
- Protein - 21.6 g
- Calcium - 268.7 mg
- Iron - 2.6 mg
- Vitamin C - 1.8 mg
- Thiamin - 0.5 mg