Tallarines a la huancaína (Huancayo-style spaguettis)
This recipe is prepared with the same cream of the papas a la huancaina (Huancayo-style potatoes). If you tried it, you can imagine how delicious it will be in the spaguettis. And it’s simple: you won’t need to be all the morning in your kitchen. This recipe is for 4 people.
Ingredients:
- 1 kg (2.2 lb) of spaguettis
- 12-14 yellow chili/peppers, without seeds and cut into pieces
- 1/4 cup of vegetable oil
- 350 g (12 oz) of cream cheese
- 2 cloves of garlic, finely chopped
- Salt
- Pepper
- Kernels of 2 corns
- 1 hard-boiled egg, pressed – for decoration
- 1 chopped onion
Preparation:
Pour 2 tablespoons of vegetable oil in a frying pan and brown the chili/peppers for some minutes. Then blend it. If it’s needed, add 1 tablespoon of oil.
Heat the rest of the oil and fry the onion for 2-3 minutes. Add the garlic and cook for some minutes more. Pour the blended chili/peppers, stiring for 1-2 minutes.
Add the cream cheese and stir until it gets melted and mixed. Season with salt and pepper.
Cook the spaguettis. Strain, but keep back 1 cup of this water.
Mix the spaguettis with the cheese sauce. Add the spaguettis’ water until the sauce gets creamy. Mix the half of the kernels and serve.
Add the rest of the kernels on each portion y sprinkle the pressed hard-boiled egg.
hey i was wondering do u have the recepie for empandadas de carne??
Denise,
I’ll get it, I hope this week. Thank you!
Love the idea for the spaghetti! though adding corn might be a bit too much of an starch here. =) Oh and I use queso fresco, saltine crackers on the yellow sauce and and tinny bit of turmeric spice.
Like da blog.
Suerte!