Equipment
* optional
Ingredients
For the Poblano Base
- 6 poblano pepper, medium
- 45 ml olive oil, extra virgin
- 4 garlic, finely minced
- 5 g fine sea salt
- 2 g freshly ground black pepper
- 30 g fresh parsley, finely chopped
- 80 ml mexican crema
- 60 ml heavy cream
For the Pasta
- 450 g bucatini
- 1 lemon, halved
For Serving
- 115 g queso fresco, thinly sliced
- fresh parsley, for garnish
Nutrition (per serving)
Method
Roast the poblano peppers. Using tongs, place each poblano pepper directly over a medium gas flame, turning frequently with tongs until the skin is blackened and blistered on all sides. Alternatively, place the poblanos on a baking sheet and broil under high heat, about 12 cm (5 inches) from the heat, for 6-8 minutes per side, turning occasionally. Once charred, transfer the hot poblanos to a mixing bowl, cover tightly with a plate, and allow them to steam for 10 minutes. This will loosen the skin.
While the peppers steam, prepare the remaining ingredients. Once steamed, use the dull side of a paring knife to gently scrape off the blackened skin, rinsing under cold running water to remove any remaining loose skin and seeds. Slice the peeled poblanos lengthwise into thin strips and set aside.
Make the poblano sauce: Heat the olive oil in a Dutch oven or heavy-bottomed pot over medium-low heat. Add the sliced poblano strips and minced garlic. Season with salt and pepper to taste. Cook, stirring occasionally, for about 15 minutes, or until the poblanos soften and begin to break down.
Add the chopped parsley, Mexican crema, and heavy cream to the softened poblanos. Stir to combine, remove from heat, and cover to keep warm.
Cook the pasta: Bring a large pot of salted water to a boil. Add the bucatini pasta and cook according to package directions, until al dente. Reserve about 120ml (1/2 cup) of the pasta water before draining.
Combine pasta and sauce: Drain the cooked pasta and add it directly to the Dutch oven with the poblano mixture. Add half of the reserved pasta water (60ml / 1/4 cup) and toss until the pasta is evenly coated with the sauce. Add more pasta water, if needed, to reach the desired consistency.
Finish and serve: Squeeze the juice from half of the lemon over the pasta. Taste and add more lemon juice, if desired. Season with salt and pepper to taste. Toss one final time. Serve immediately, topped with thinly sliced queso fresco and fresh parsley leaves.
Chef's Notes
- For best results, use fresh poblanos and cook the sauce to reduce slightly to concentrate flavors. Using quality crema Mexicana is highly recommended.
- Bucatini is a great choice for this recipe, but any long pasta shape will work.
- If you don't have access to a gas stovetop or broiler, you can roast the poblanos directly on the grates of a grill or in a hot oven (200°C / 400°F), turning occasionally, until the skins are blackened and blistered.
Storage
Refrigerator: 3 days — Store in an airtight container. Reheat gently on the stovetop, adding a splash of water to loosen the sauce if needed.
Freezer: 2 months — Freeze in an airtight container. Thaw in the refrigerator overnight. Reheat gently on the stovetop, adding a splash of water to loosen the sauce.
Reheating: Reheat gently on the stovetop, adding a splash of water if needed, until heated through.
