Tallarines a la huancaína
Cuisine
peruvian
peruvianPasta coated in a creamy sauce of fresh cheese and Peruvian yellow chili, a family classic from Peru.
Main ingredients
Recipe
40 min Easy ≈ 1,73 € / serving
Estimated total cost for 4 personnes: 6,94 € — average indicative prices
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4 personnes
Ingredients
- 400 g pasta (linguine)
- 5 yellow chili pepper(s)
- 0.5 onion(s)
- 1 clove(s) garlic
- 200 ml unsweetened evaporated milk
- 100 g fresh cheese (queso fresco or feta)
- 3 cracker(s)
- 1 dash vegetable oil
- 1 pinch(es) salt
Instructions
Preparing the ingredients
- 1Remove the seeds and veins from the yellow chili peppers, then cut them into large pieces.
- 2Roughly slice the onion and garlic.
Preparing the huancaína sauce
- 3In a pan, heat a dash of oil, then sauté the onion for 6 to 8 minutes.
- 4Add the garlic and cook for a few more moments.
- 5Add the chopped chili peppers and cook for another 4 minutes to develop the flavors.
- 6Transfer the mixture to a blender.
- 7Add the evaporated milk, fresh cheese, and crackers to thicken the sauce.
- 8Add a dash of oil and season with salt.
- 9Blend until smooth and even in texture.
Cooking the pasta
- 10Bring a large pot of salted water to a boil.
- 11Cook the pasta until al dente.
- 12Drain thoroughly.
Assembly
- 13Pour the sauce into a large pan and gently reheat it for 30 seconds.
- 14Add the drained pasta and gently toss to coat it well with the sauce.
About this dish
This Peruvian dish takes its name from the city of Huancayo, in the Andes. Huancaína sauce, made with yellow chili and fresh cheese, is traditionally served over potatoes, but its pasta version has become a classic on Peruvian family tables.
Discover other dishes from cuisine peruvian
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