Tallarines a la Huancaína

🛒 Ingredients

• Spaghetti (dry) 80 g · 288 kcal
• Queso Fresco (fresh cheese) 60 g · 150 kcal
• Aji Amarillo paste 15 g · 15 kcal
• Evaporated milk 44 g · 56 kcal
• Saltine crackers 20 g · 87 kcal
• Red onion 15 g · 6 kcal
• Garlic 3 g · 4 kcal
• Vegetable oil 18 g · 160 kcal
• Hard-boiled egg (half) 25 g · 35 kcal
• Black olives (2 units) 6 g · 8 kcal

👨‍🍳 Instructions

1. Cook spaghetti according to package directions; drain and set aside.
2. In a pan, heat vegetable oil over medium heat and sauté the diced red onion and minced garlic until fragrant, about 3-5 minutes.
3. Add aji amarillo paste to the sautéed mixture and cook for 2-3 minutes, stirring constantly.
4. Transfer the sautéed mixture to a blender. Add queso fresco, evaporated milk, and saltine crackers. Blend until smooth and creamy.
5. Return the huancaína sauce to the pan and gently heat through for a few minutes, stirring. Season with salt to taste.
6. Serve the cooked spaghetti immediately, topped generously with the warm huancaína sauce. Garnish with half a hard-boiled egg and black olives.