Published: · Updated: by Mely Martínez
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Spaghetti and other types of pasta were introduced in Mexico in the mid-1800s, where they were a dish reserved for the aristocrat classes of the time. Today, even though several types of pastas are available everywhere in Mexico, it is still not a meal that we see cooks prepare on a regular basis (the exceptions are fideos and the other pastas used to prepare soups common for midday meals).
Spaghetti con crema
Instead, pasta dishes, such as this recipe for spaghetti with cream, are often reserved for special occasions (christenings, weddings, birthdays, etc.), usually on a menu that has many elaborated and sometimes non-traditional dishes. Pastas, whether dried or fresh, are more commonly found in the stores of urban neighborhoods. Spaghetti with cream is also very popular as a side dish for Christmas and New Year’s dinner.
This recipe is very simple, and uses Mexican ingredients because you know we love doing things "A la Mexicana". Some will recognize this recipe as the Mexican counterpart of the famous Italian "Alfredo" pasta.There are many recipes for this “Pasta a la Crema”, with only a few variations that have been passed down from moms to daughters at the dinner table, from one generation to another.
How to make Spaghetti con crema
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DIRECTIONS:
- Fill a large pot with water, add the onion and bay leaf. Bring to a boil and add the spaghetti. Stir often to help keep it from sticking.(Please check the ingredients list below)
- Just before the spaghetti is done, melt the butter in a large saucepan over medium heat, add the ham and cream.
- Once pasta is ready, drain, discard onion and bay leaves. Then add to the saucepan with the ham and cream mixture tossing to coat evenly. Season with salt and pepper.At this point, you can stir in the cheese to melt and serve.
¡Buen provecho!
Mely,
This is a sponsored conversation written by me on behalf of Barilla. The opinions and text are all mines.
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📖 Recipe
Spaghetti con crema
Mely Martínez
This spaghetti a la crema recipe is very simple, and uses Mexican ingredients because you know we love doing things "A la Mexicana". Some will recognize this recipe as the Mexican counterpart of the famous Italian "Alfredo" pasta.
4.84 from 12 votes
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Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Basic Recipes
Cuisine Mexican
Servings 4 servings
Calories 494 kcal
Ingredients
- ½ Pkg Barilla®Spaghetti 8 oz
- ¼ small white onion
- 1 bay leaf
- 2 tablespoons butter 1 Tbsp. extra if baking the pasta
- 1 cup baked ham cut in small cubes* 4 ½ oz
- ½ cup Mexican Cream
- Salt and pepper to taste
- 1 cup Monterrey Jack Cheese**
Instructions
Fill a large pot with water, add the onion and bay leaf. Bring to a boil and add the spaghetti. Stir often to help keep it from sticking. Cook for 9 minutes.
Just before the spaghetti is done, melt the butter in a large saucepan over medium heat, add the ham and cream and cook for a couple of minutes just enough to warm them up.
Once pasta is ready, drain, discard onion and bay leaves. Then add to the saucepan with the ham and cream mixture tossing to coat evenly. (If the pasta is too dry for your taste add a couple of warm milk and mix.) Season with salt and pepper. At this point you can stir in the cheese to melt and serve or if you want to bake it proceed to step.
Preheat oven to 350F, and butter a 9 by 6-IN baking dish.
Mix ½ of the cheese with the spaghetti, stir to combine, then transfer to the baking dish and sprinkle with the rest of the cheese.
Bake for 10 minutes to melt the cheese. To serve garnish with chopped parsley. You will really love this one!
Notes
· *Buy the ham at the deli counter and ask for a ⅓ inch thick slice.
· ** The recipe traditionally use Chihuahua cheese but it is not easily available outside of Mexico. You can also use a mild white cheddar cheese besides Monterrey Jack. I found theBarilla®Spaghettiand the rest of the ingredients at mylocal Walmart store.
· Some cooks like to bake the pasta in the oven; here I am giving you the option of baking it or not.
Nutrition
Calories: 494kcalCarbohydrates: 45gProtein: 22gFat: 25gSaturated Fat: 11gTrans Fat: 1gCholesterol: 75mgSodium: 830mgPotassium: 247mgFiber: 2gSugar: 3gVitamin A: 527IUVitamin C: 1mgCalcium: 276mgIron: 1mg
Tried this recipe?Let us know how it was!
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Reader Interactions
Comments
Cristina
Encuentro pasta con crema--y jamón--en la mayoría de las cocinas económicas de CDMX y de otros lugares en muchas partes. A veces es codos, a veces espagheti, o puede ser cualquier pasta que haya. Se presenta siempre después de la sopa aguada, tipo sopa seca en vez del arroz. A mi me encanta.Reply
Mely Martínez
Que rico!
Saludos Cristina!Reply
Margaret
What is the green herb you used in the photos?
Reply
mmartinez
Hello Margaret,
Parsley!
Reply
Lisa
Hello,
The Mexican Cream-is this whipping cream? Or does the container specify Mexican Cream?
Thank you for your time.
Mely Martínez
Hello Lisa,
Most grocery stores now carry the "Mexican Crema", look for it at the dairy section. The most popular brand is Cacique, but nowadays you can find other brands.
If you do not find it, mix sour cream with the crema sold to make whipping cream.
Rosalynda
My brother in law always talked about eating spaghetti con crema after Christmas for years with the leftover ham and I think I've finally found it. So simple & so delicious, thank you.Reply
Mely Martínez
Hello Roalynda,
I hope you enjoy the Spaghetti con crema.
PETER GRIN
IN THE BAJA, THIS RECIPE IS MADE WITH CAMARONES (SHRIMP) AND JALAPENO INSTEAD OF JAMON (HAM)
Reply
mmartinez
Hello Peter,
Thank you for sharing that tip.Reply
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