Spaghetti con crema
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.
– 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.
– Preheat oven to 350F, and butter a 9 by 6-IN baking dish.
– Bake for 10 minutes to melt the cheese. To serve garnish with chopped parsley. You will really love this one!