Homesick Spaghetti

CHEF, COOKBOOK AUTHOR, AND TV HOST MARCELA VALLADOLID MAKES THE PASTA THAT TASTES JUST LIKE HER CHILDHOOD.

- LINDSAY FUNSTON

CHIPOTLE SPAGHETTI WITH PARMESAN-CILANTRO CROUTONS

SERVES 6

45 MIN

You can find versions of this dish all over Mexico, but I've never seen it on a restaurant menu (I always look-I'd pay for it!). If you can handle the heat, use double the amount of adobo sauce; that's how I like it.

Kosher salt

1 lb. spaghetti

2 tbsp. plus

2 tsp. extra-virgin olive oil, divided

2 tbsp. unsalted butter

1/2 white onion, chopped

3 cloves garlic, minced

1 large carrot, peeled and chopped

1 stalk celery, chopped

6 roma tomatoes, cored and chopped (with seeds)

2 bay leaves

2 chipotles in adobo sauce (I like Embasa brand), plus

1 tbsp. adobo sauce

14 c. heavy cream Freshly ground black pepper

1/2 baguette, torn into bite-size pieces

14 c. freshly grated Parmesan

14 c. chopped fresh cilantro