Espagueti blanco – spaghetti in creamy sauce with ham
Spaghetti in a smooth white sauce of blended cream and cream cheese, with little squares of ham browned in butter. In Mexico it is a 'sopa seca', the course served before the main dish, and a children's party favourite; it is also made with mushrooms or topped with melted cheese.
- 25 minTime
- 14 minHands-on
- 4Portions
- ≈ $33per portion
- 520kcal per portion
Ingredients for 4 portions
- 200 gPasta, spaghetti
- 230 mlCooking cream, 1 can
- 190 gCream cheese, 1 block
- 130 mlMilk
- 1 cloveGarlic
- ½Yellow onion
- ½ cubeChicken stock, or 1 tsp stock powder
- 2 tbspButter
- 150 gHam, in small squares
- to tasteBlack pepper
- to tasteSalt
Method
- Bring a large pan of salted water to the boil. Cook the spaghetti for about 10 minutes, until al dente, and drain.
- Meanwhile, blend the cream with the cream cheese, milk, garlic, onion and stock cube until smooth.
- Melt the butter in a wide pan over a medium heat and fry the ham for 3 minutes, until it starts to brown.
- Pour the sauce over the ham and heat gently for 4 minutes, stirring, without letting it boil hard. Season with pepper and, if needed, salt.
- Add the spaghetti to the sauce and toss over a low heat for 2 minutes, until well coated. Serve straight away.
The cost is estimated from average prices in Mexico (PROFECO, Quién es Quién en los Precios (datos abiertos), 2026-07).
