Step 1

Cook the spaghetti according to the package instructions and drain, reserving some of the pasta water for later. Toss noodles with butter or olive oil so they don't stick together.

Step 2

While the spaghetti is cooking, roast the poblanos (see notes below or post above for instructions). If using serrano or jalapeño peppers these can be roasted as well, or left raw.

Step 3

Place the peppers in a blender along with the, cilantro, onion, crema, cream cheese, garlic, chicken bouillon and ½ cup of milk or reserved pasta water (and serranos or jalapeños, if using). Blend until smooth and creamy.

Step 4

Pour into large pot over medium-low heat and season to taste with salt and pepper. Bring to a simmer, then add spaghetti and stir to coat. Add additional milk or pasta water if it gets too thick. Serve with cotija cheese, if desired.