Directions

1. To roast the poblano, set it over a burner on your stove top, turning it every few minutes until it is fully blackened on all sides. Wrap it in aluminum foil to steam out for about 15 minutes before peeling, stemming and finely chopping the pepper.

2. Salt a boiling pot of water and cook pasta until al dente.

3. Strain pasta (reserving 1 cup of pasta water) and add back to the pot.

4. Add poblano, mustard seed, paprika, chipotle peppers, tomato paste and about 1/2 cup of pasta water. Stir to combine

5. Stir in 2 eggs, condensed milk and butter until fully combined.

6. Stir in cheese and cornstarch slurry until fully melted and combined. If the sauce breaks, stir in more water until you get desired consistency. Salt to taste.

7. Serve in a bowl, garnished with toasted panko breadcrumbs and minced cilantro.