Pati Jinich’s Green Spaghetti

steps

1. Coarsely chop roasted poblanos and put them in a blender.
2. Heat a comal, griddle, or skillet over medium heat. Toast jalapeño, onion, and garlic, flipping occasionally, until charred on both sides, 6 to 8 minutes. Alternatively, you can place them on a small baking sheet under the preheated broiler and broil, flipping as needed, until thoroughly roasted and charred. Remove from the heat.
3. Meanwhile, bring a large pot of salted water to a boil.
4. Remove and discard skin from garlic and stem from jalapeño. Add onion, garlic, and jalapeño to blender with poblanos. Add cilantro, milk, crema, ¾ teaspoon salt, pepper, and allspice and puree until smooth.
6. Heat butter in a medium saucepan over medium heat. Once it has melted and begins to bubble, add flour and cook, stirring constantly, to make a roux that is bubbly and toasty brown, 2 to 4 minutes. Pour poblano mixture into pan and cook, stirring and scraping the bottom of the pan so the sauce doesn’t stick, until thickened, 8 to 10 minutes. Set aside and cover to keep warm.
7. Cook spaghetti in boiling water until al dente, 8 to 10 minutes. Drain. Return pasta to pot, add sauce, and cook, tossing, over medium-low heat for 1 to 2 minutes to marry sauce with pasta. Transfer pasta to a bowl or a platter, grate cheese on top, and serve.