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Pasta with Huancaína Sauce
Pasta with Huancaína Sauce
Spaghetti with spicy cheese sauce — Peru
Peru’s most beloved sauce served over pasta
Huancaína is Peru’s quintessential national sauce: fresh cheese, ají amarillo, crackers, and milk create a golden cream that is mildly spicy and richly velvety. Traditionally served cold over potatoes, it reveals a beautiful new dimension when paired with hot pasta.
Ingredients (serves 4)
For the huancaína sauce:
300 g fresh cheese (queso fresco) — 3 tbsp ají amarillo paste — 10 María-style crackers — 20 cl whole milk — 1 garlic clove — 2 tbsp vegetable oil — salt and white pepper
For the pasta:
400 g spaghetti — 4 hard-boiled eggs — lettuce leaves — black olives — fresh parsley
Preparation
Blend the fresh cheese, ají amarillo paste, crackers, milk, garlic, and oil until you obtain a perfectly smooth, golden, pourable cream. Adjust the consistency with milk if needed. Season with salt and white pepper.
Gently heat the huancaína sauce in a saucepan over very low heat, stirring — it should never boil in order to preserve its creamy texture.
Toss the al dente spaghetti with the warm huancaína sauce. Serve garnished with quartered hard-boiled eggs, black olives, lettuce leaves, and chopped parsley.
The secret:
María crackers act as both the binder and thickener of the sauce — they absorb the milk and give it that particularly creamy, slightly grainy texture. The more you add, the thicker and richer the sauce will be.
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Pasta with Huancaína Sauce
Spaghetti with spicy cheese sauce — Peru
Peru’s most beloved sauce served over pasta
Huancaína is Peru’s quintessential national sauce: fresh cheese, ají amarillo, crackers, and milk create a golden cream that is mildly spicy and richly velvety. Traditionally served cold over potatoes, it reveals a beautiful new dimension when paired with hot pasta.
Ingredients (serves 4)
For the huancaína sauce:
300 g fresh cheese (queso fresco) — 3 tbsp ají amarillo paste — 10 María-style crackers — 20 cl whole milk — 1 garlic clove — 2 tbsp vegetable oil — salt and white pepper
For the pasta:
400 g spaghetti — 4 hard-boiled eggs — lettuce leaves — black olives — fresh parsley
Preparation
Blend the fresh cheese, ají amarillo paste, crackers, milk, garlic, and oil until you obtain a perfectly smooth, golden, pourable cream. Adjust the consistency with milk if needed. Season with salt and white pepper.
Gently heat the huancaína sauce in a saucepan over very low heat, stirring — it should never boil in order to preserve its creamy texture.
Toss the al dente spaghetti with the warm huancaína sauce. Serve garnished with quartered hard-boiled eggs, black olives, lettuce leaves, and chopped parsley.
The secret:
María crackers act as both the binder and thickener of the sauce — they absorb the milk and give it that particularly creamy, slightly grainy texture. The more you add, the thicker and richer the sauce will be.