Creamy White Spaghetti

I'm a fan of super simple spaghetti with cream, but I felt I needed to vary the flavor a bit to keep my family from getting bored. This recipe is halfway to a Christmas spaghetti, but it's definitely more elegant than the traditional version and quicker than a party one.
Creamy White Spaghetti
I'm a fan of super simple spaghetti with cream, but I felt I needed to vary the flavor a bit to keep my family from getting bored. This recipe is halfway to a Christmas spaghetti, but it's definitely more elegant than the traditional version and quicker than a party one.
Cooking Instructions
- 1
Boil water with salt, oil, bay leaves, peppercorns, and cloves. Once boiling, add the spaghetti and cook for 15 minutes. Drain, remove cloves, peppercorns, and bay leaves, and set aside.
- 2
In a blender, combine milk, cream cheese, sour cream, chicken bouillon powder, salt, garlic powder, onion powder, and ground pepper. Blend until fully integrated.
- 3
In a pot, melt the butter, add the sauce, and let it simmer while stirring occasionally.
- 4
Add the drained pasta and stir to coat the pasta with the cream. Let the flavors meld for a few minutes, then remove from heat.
- 5
It can be served immediately, but it tastes better if allowed to rest. Garnish with grated Cotija or Parmesan cheese.
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