Peruvian Huancaina Spaghetti with Eye Fillet

16 Apr Peruvian Huancaina Spaghetti with Eye Fillet

This dish is a different version of the traditional Peruvian “Papa a la Huancaina”. The sauce is the same, so you could use it with potatoes or do it like this recipe with spaghetti. 

Ingredients:

Pasta:

300 grams of spaghetti

250 grams halloumi cheese or fresco cheese

7 tablespoon of chilli sauce (Peruvian aji amarillo)

8 tablespoon milk

2 soda or saltine crackers

salt and pepper

parmesan cheese to garnish

Fillet

2 eye fillet

Salt and Pepper

1 tablespoon butter

1 tablespoon olive oil

1 clove of garlic

2 rosemary sprigs

Prep:

1. In a pot over medium heat, boil some water and when it starts to simmer add some salt. Cook the spaghetti as directed on the box. 
2. In a blender or food processor toss the cheese in small dice. Add the chilli sauce, milk and the crackers in pieces. Mix it well and taste the salt and pepper. If you like it runnier add more milk and chilli. 
3. Warm the sauce in a saucepan over medium heat. Toss the spaghetti and mix it well. Serve immediately and garnish with parmesan cheese. 
4. Meanwhile, salt and pepper the eye fillets. heat the olive oil and butter in a medium heat saucepan. Add the garlic and rosemary sprigs. Fry the eye fillets 2 minutes each side and pour some of the butter and olive over. 
5. Serve the fillets with the spaghetti and enjoy!