Espagueti con Crema y Jamon Recipe │ Mexican White Spaghetti
Español This Espagueti Blanco with Mexican crema and diced ham is a beloved classic in Mexico, especially during holidays and special celebrations. It’s often served alongside pavo adobado or as a side dish to a roasted ham at Christmas feasts.
Personally, my favorite way to enjoy it was at my abuelita Conchi’s house, paired with her delicious milanesas de carne. Whether you choose this creamy white spaghetti or the vibrant Espagueti a la Primavera, both make excellent side dishes for Thanksgiving or Christmas dinner.
Let me show you how to prepare this delicious Mexican white spaghetti with diced ham!
Ingredients:
- 1 package of spaghetti
- 12 slices of ham, diced (about 4 oz)
- 15 oz of Mexican crema. I like V&V Supremo Brand or El Mexicano
- 1/2 cup of milk
- 2 tablespoons of butter
- 1/4 onion, chopped
- 1/2 jalapeño pepper
- 1 garlic clove
- 1 teaspoon of chicken bouillon
- 1/2 cup of shredded cheese (optional)
- 1/2 package of cream cheese or Philadelphia cheese
- Salt and pepper to taste
- 1 tablespoon Fresh parsley, chopped, for garnish
Step-by-Step Instructions:
1. Cook the Spaghetti
In a large pot of boiling salted water, cook the spaghetti according to the package instructions. Drain and stir with 1 tablespoon of butter and set aside.
2. Prepare the Ham
Dice the ham. In a skillet, melt 1 tablespoon of butter over medium heat. Add the diced ham and sauté for 2–3 minutes until lightly browned. Set aside.
3. Toast the Aromatics
On a griddle or flat pan, toast the 1/4 onion, 1/2 jalapeño, and 1 garlic clove until they are slightly charred.
4. Blend the Sauce
In a blender, combine:
- Mexican Crema or you can use sour cream
- 1/2 cup milk
- 1 teaspoon chicken bouillon
- Toasted onion, jalapeño, and garlic
- 1/2 package of cream cheese
Blend until smooth.
5. Cook the Sauce
In the skillet with the sautéed ham, add the blended cream mixture. Stir well to combine.
6. Mix with Spaghetti
Add the cooked spaghetti to the skillet with the creamy sauce. Mix well and let everything cook together for about 3 minutes. Add the shredded cheese and let it melt.
7. Serve and Garnish
Serve hot, garnished with fresh parsley.
Tips for the Best White Spaghetti with Cream and Ham:
- Add fresh mushrooms or sweet corn to the mix for a gourmet touch.
- Adjust salt at the end, as the ham and cheese may already add enough saltiness.
Espagueti con Crema y Jamon Recipe
Ingredients
- 1 package of spaghetti
- 12 slices of ham
- 15 oz mexican crema
- 1/2 cup milk
- 2 tbsp butter
- 1/4 onion chopped
- 1/2 jalapeño pepper
- 1 garlic clove
- 1 tsp chicken bouillon
- 1/2 cup shredded cheese optional
- 1/2 package cream cheese
- Salt to taste
- Pepper to taste
- 1 tbsp fresh parsley
Instructions
- In a large pot of boiling salted water, cook the spaghetti according to the package instructions. Drain and stir with 1 tablespoon of butter and set aside.
- Dice the ham. In a skillet, melt 1 tablespoon of butter over medium heat. Add the diced ham and sauté for 2–3 minutes until lightly browned. Set aside.
- On a griddle or flat pan, toast the 1/4 onion, 1/2 jalapeño, and 1 garlic clove until they are slightly charred.
- In a blender, combine:Blend until smooth.Mexican Crema or you can use sour cream1/2 cup milk1 teaspoon chicken bouillonToasted onion, jalapeño, and garlic1/2 package of cream cheese
- In the skillet with the sautéed ham, add the blended cream mixture. Stir well to combine.
- Add the cooked spaghetti to the skillet with the creamy sauce. Mix well and let everything cook together for about 3 minutes. Add the shredded cheese and let it melt.
- Serve hot, garnished with fresh parsley.
