Creamy Huancaína Spaghetti with Seared Beef

Name: Creamy Huancaína Spaghetti with Seared Beef
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8 servings
Cuisine: Peruvian
Ingredients: 1 pound spaghetti; 1.5 tablespoon salt; 12 fluid ounce evaporated milk; 1 cup queso fresco (crumbled); 2 tablespoon aji amarillo paste; 2 tablespoon vegetable oil (divided); 0.25 cup saltine crackers (crushed); 1 clove garlic (minced); 0.5 teaspoon black pepper; 1 pound sirloin steak (cut into 1/2-inch strips); 2 cucumbers (small, diced); 2 Roma tomatoes (diced); 2 tablespoon fresh lime juice; 2 tablespoon olive oil (for salad); 0.25 cup fresh cilantro (chopped)

A delightful Peruvian pasta dish featuring spaghetti coated in a rich, cheesy aji amarillo sauce, complemented by savory seared beef strips and a crisp cucumber tomato salad.

Prep: 10 min
Cook: 20 min
Total: 30 min
Servings: 8
Cuisine: Peruvian
Difficulty: Easy
Cost: $3.90/serving

Dietary

Nut-Free
Egg-Free
Low-Sugar
Low-Cholesterol

Ingredients

1 pound spaghetti
1.5 tablespoon salt
12 fluid ounce evaporated milk
1 cup queso fresco (crumbled)
2 tablespoon aji amarillo paste
2 tablespoon vegetable oil (divided)
0.25 cup saltine crackers (crushed)
1 clove garlic (minced)
0.5 teaspoon black pepper
1 pound sirloin steak (cut into 1/2-inch strips)
2 cucumbers (small, diced)
2 Roma tomatoes (diced)
2 tablespoon fresh lime juice
2 tablespoon olive oil (for salad)
0.25 cup fresh cilantro (chopped)

Instructions

Bring a large pot of salted water to a rolling boil. Add spaghetti and cook according to package directions until al dente, about 8-10 minutes. Reserve 1/2 cup of pasta water before draining.
While pasta cooks, prepare the Huancaína sauce: In a blender, combine evaporated milk, crumbled queso fresco, aji amarillo paste, 1 tablespoon vegetable oil, crushed saltine crackers, and minced garlic. Blend until smooth. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper.
Heat a large skillet over medium-high heat. Add the remaining 1 tablespoon of vegetable oil. Season sirloin steak strips with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Sear steak in the hot skillet for 5-7 minutes, stirring occasionally, until cooked to your desired doneness. Remove from skillet and set aside.
In a medium bowl, combine diced cucumbers and diced Roma tomatoes. Drizzle with fresh lime juice, 2 tablespoons olive oil, and 2 tablespoons chopped fresh cilantro. Season with a pinch of salt and pepper and toss gently to combine.
Return the drained spaghetti to the large pot (off heat). Pour the Huancaína sauce over the spaghetti. Add a tablespoon or two of reserved pasta water if the sauce is too thick. Toss until the spaghetti is evenly coated. Top with the seared beef strips. Garnish with remaining chopped fresh cilantro, if desired. Serve immediately with the cucumber tomato salad.

Notes

The Huancaína sauce can be prepared a day in advance and stored in the refrigerator. Reheat gently before tossing with pasta. If a thicker sauce is desired, you can add an additional cracker or two to the blender.

Nutrition (per serving)

Calories: 513
Protein: 25.6 g
Carbohydrates: 52 g
Fat: 22.6 g
Fiber: 3.3 g
Sodium: 1514 mg
Saturated Fat: 7.7 g
Sugar: 5.8 g
Cholesterol: 62 mg