200 grams spaghetti, from number 5 cooked and drained
6 Roma tomatoes, (guaje), red and firm without seeds, cut into quarters
1 onion, medium cut into slices
2 cloves garlic, medium chopped
4 pasilla chiles, large of good quality
200 grams bacon, thickly sliced, or in chunks
300 grams panela cheese , or cottage cheese, or ricotta
1 tablespoon fines herbs, or combination of herbs
4 leaves bay, (optional)
2 tablespoons chicken broth, or broth cubes
salt , and pepper to taste
cream , to taste
Preparation
40h
0 mins
Low
Clean the chiles with a damp cloth, removing seeds and veins completely. Cut into large squares and set aside.
Fry the bacon until crispy and remove from the pot.
Remove the fat from the bacon, leaving approximately 3 tablespoons.
In the same pot, sauté the onion and garlic.
Add the pasta and gently stir it into the sauté to coat it well. If there is not enough fat, add little by little without exceeding.
Add the pasilla chile and stir gently. Add the tomato and bacon without stirring.
Incorporate the broth, herbs, and pepper into the pasta.
Gradually sprinkle water (from 1/4 to 1/2 cup) in which the pasta was cooked. Just to moisten the dish and prevent sticking.
Move the pasta very gently without stirring so that the other ingredients do not sink to the bottom. The tomato should remain as fresh as possible.
Cover the pot and allow it to simmer on low heat for 5 to 7 minutes, allowing the flavors to combine. It should have good moisture to prevent sticking but should not be soupy.
Just before serving, add the cheese.
The cream is placed on the table so that each diner can serve it to their liking.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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