Boil the water and add salt; once boiling, add the pasta and cook for 9 minutes, then remove from the water, rinse with cold water, and set aside. Use the boiled water to cook the chiles for 5 minutes.
To char the tomatoes, you can do it in a pan covered with aluminum foil to prevent burning.
In another pan, place the oil and lightly toast the peanuts without burning them.
Place the tomatoes, chiles, cream cheese, and peanuts in a food processor and blend for 1 minute.
Chop the bacon into small cubes and fry until crispy; once ready, drain and set aside.
Use some of the bacon fat to fry the onion, and once it starts to turn yellow, add the previously made peanut cream, incorporate the cup of milk, the cream, and mix well. Finally, season with broth and ground garlic.
Add the pasta to the cream and let it cook for 2 minutes.
Serve the pasta and top with the bacon.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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