2 large poblano chiles
6 large cilantro sprigs, leaves only
1 small white onion, coarsely chopped
1 garlic clove, coarsely chopped
2 tablespoons salt
1/2 pound spaghetti or other dried pasta
2 tablespoons butter
1/2 cup Mexican crema or heavy cream
4 ounces white cheddar or manchego cheese, shredded (about 1 cup)
Griddle-roast chiles until black all over, peel and seed. Puree in a blender or food processor with the cilantro, onion and garlic. Bring a large pot of water to a boil and add 5 teaspoons of the salt. Add the spaghetti and cook according to the package directions; it should not be al dente.
While the spaghetti cooks, heat the butter in a medium saucepan over medium heat. When it foams, add the chili mixture. Cook, partly covered, for 10-12 minutes. Stir in the crema or cream and the remaining 1 teaspoon salt.
Drain the spaghetti when almost done to your taste. Return to the pot, pour the sauce over it and toss to combine well. Scatter the cheese over the spaghetti and serve at once.
Makes 4 servings.