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1
Boil the potatoes and the pasta water
5 Mins
Boiling water, 100°C (212°F)
Put the scrubbed potatoes in a saucepan, cover with cold water, add a pinch of salt and bring to the boil. Meanwhile, bring a large pot of water to the boil for the pasta.
Start the potatoes in cold water so they cook evenly from the outside in.
Done when: Both pots at a rolling boil; potatoes simmering.
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2
Cook the spaghetti
10 Mins
Boiling water, 100°C (212°F)
Salt the pasta water with 2 g of the salt, add the 400 g of spaghetti and cook until just al dente, about 9 minutes. Scoop out 120 ml of the pasta water, then drain the spaghetti and set it aside.
Keep that pasta water — a splash of it is what makes the sauce cling instead of sliding off.
Done when: Spaghetti al dente; 120 ml of starchy water saved.
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3
Wilt the spinach with onion and garlic
5 Mins
Medium heat, about 160°C (320°F)
Heat 2 tablespoons of the olive oil in a large pan over medium heat. Cook the 80 g of chopped onion and the 15 g of halved garlic for 3 minutes until soft but not browned, then add the 300 g of spinach and cook for 1 minute more, turning it until it has just wilted.
Take the spinach off the heat the moment it wilts — overcooked spinach turns the sauce dull and grey.
Done when: Onion soft and translucent; spinach just wilted and bright green.
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4
Blend the green sauce
3 Mins
No heat — blender
Tip the spinach mixture into a blender with the 40 g of basil, 150 g of queso fresco, 185 g of evaporated milk, the 40 g of walnuts, the remaining tablespoon of olive oil, 4 g of salt and the pepper. Blend for about 2 minutes, scraping down the sides, until the sauce is smooth and bright green.
If the sauce is too thick to blend, add a splash of the reserved pasta water — never plain water, which thins the flavour.
Done when: Sauce smooth, thick and bright green.
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5
Blend the huancaína sauce
5 Mins
No heat — blender
Rinse the blender, then blend the 100 g of queso fresco, 124 g of evaporated milk, 30 g of ají amarillo paste, 20 g of saltine crackers, 30 ml of vegetable oil and 2 g of salt for about 2 minutes until smooth and golden. Peel the boiled potatoes while they are still warm and cut each one into 3 thick slices.
The sauce should pour like thick cream — add a spoonful of evaporated milk if it sits too stiff.
Done when: Huancaína sauce smooth and golden; potatoes peeled and sliced.
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6
Toss the pasta and plate
5 Mins
Medium heat, about 160°C (320°F)
Warm the green sauce in the empty pasta pot over medium heat for 1 minute, then add the drained spaghetti and a splash of the reserved pasta water. Toss for 1 minute until every strand is coated and the sauce clings. Serve about 619 g per person, topped with the potato slices and a generous spoonful of huancaína sauce.
Do not boil the sauce once the pasta is in — high heat splits the cheese and dulls the green.
Done when: Pasta evenly green and glossy; potatoes and golden sauce on top.
auto_awesome Finishing Touches & Plating
Serve at once, while the pasta is hot and the sauce is at its brightest green, with extra queso fresco to crumble over the top if you like.
Peru
35m
