2 quarts water
1/4 small white onion
1 garlic clove, peeled
1 small bay leaf
Dash dried oregano, Mexican preferred
1 tablespoon safflower oil
6 ounces spaghetti
2 tablespoons unsalted butter
1 cup creme fraiche
2 to 3 ounces queso fresco, queso manchego or medium-sharp Cheddar cheese
1. Place water in saucepan and add onion, garlic, bay leaf, oregano, safflower oil and sea salt to taste. Bring to boil and add spaghetti. Cook over high heat until pasta is tender - not al dente. Strain, discard cooking water, rinse pasta in cold water, drain and set aside.
2. Melt butter in deep fryer or saute pan. Stir in cooked pasta and heat through, turning over thoroughly.
3. Add creme fraiche and salt to taste and heat through over low heat, about 3 minutes. Add cheese, stir once and serve immediately.