Pasta with Loroco Cream Sauce

Pasta with Loroco Cream

Equipment

• Large pot for pasta
• Large deep skillet
• Cutting board
• Chef’s knife and paring knife
• Tongs or large spoon for tossing pasta

Ingredients

Instructions

1. Pat the chicken breasts dry. Season generously on both sides with garlic powder, onion powder, black pepper, and kosher salt.
2. Heat the neutral oil and 1 tablespoon butter together in a large, deep skillet over medium-high heat. When the fat is hot, add the chicken and sear for 5–6 minutes per side, until deeply golden and the internal temperature reaches 165°F (74°C). Remove the chicken to a cutting board and let rest; keep the pan with the browned bits — this flavor base will make the sauce.
3. Meanwhile, bring a large pot of heavily salted water to a rolling boil. Cook the pasta according to package directions until al dente. Before draining, reserve 1 cup of starchy pasta water, then drain the pasta and set aside.
4. Reduce the skillet heat to medium. Add the remaining butter to the pan with the chicken drippings. Once melted, add the diced onion and cook 3–4 minutes, scraping and loosening any browned bits from the bottom of the pan as the onion softens. Add the minced garlic and cook about 30 seconds, until fragrant.
5. Add the loroco and stir into the butter, onion, and garlic mixture. Cook 1–2 minutes, allowing the loroco to bloom and release its floral, herb-like aroma.
6. Pour in the chicken broth to deglaze the pan, scraping up any remaining browned bits. Let the liquid reduce by about half, about 2 minutes, concentrating the flavors.
7. Lower the heat to medium-low. Stir in the Crema Salvadoreña and heavy cream, then bring the mixture to a gentle simmer. Cook 4–5 minutes until the sauce thickens and becomes luxuriously creamy.
8. Add the grated queso duro blando and stir until it melts smoothly into the sauce. Season with ½ tsp salt and ½ tsp black pepper, then taste and adjust seasoning as needed.
9. Add the drained pasta directly into the skillet and toss vigorously to coat every strand. Add the reserved pasta water a splash at a time until the sauce reaches a silky, pourable consistency that clings to the pasta.
10. Slice the rested chicken thinly against the grain. Transfer the sauced pasta to a large serving bowl or individual plates, fan the chicken over the top, and finish with extra grated queso duro blando, chopped parsley, and a generous crack of black pepper. Serve immediately.

Notes & Tips

• Do not wipe the pan after searing the chicken. The fond (browned bits) left in the pan adds deep, savory flavor to the sauce.
• Add the loroco early enough to bloom in the butter and aromatics so its floral, herbaceous profile infuses the sauce. If you cannot find loroco, a mix of fresh basil and a touch of cilantro can provide a complementary flavor.
• Reserve more pasta water than you think you’ll need. The starchy water is key to creating a silky, cohesive sauce that clings to the pasta rather than pooling or separating.
• Grate the queso duro blando as finely as possible so it melts smoothly into the sauce. If the cheese is very firm, warming it slightly and grating finely helps prevent clumping.
• For a lighter version, you can reduce the heavy cream to ½ cup and increase the crema by a small amount, but the original balance gives the richest texture.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat on the stovetop with a splash of milk or reserved pasta water to loosen the sauce, stirring until warmed through. Reheating in the microwave can be done in short intervals, stirring between each to preserve creaminess.

Variations

Swap the chicken for sautéed shrimp, mushrooms, or roasted vegetables for a vegetarian take. You can also add a handful of baby spinach or peas at the end of cooking for color and extra freshness. Adjust seasonings and cheese to taste.