Equipment
Ingredients
Green Chutney Base
- 60 g fresh cilantro, leaves and tender stems washed
- 1 serrano pepper, rough chopped
- 2 garlic, peeled
- 5 g fresh ginger, peeled
- 15 ml lemon juice, freshly squeezed
- 30 ml water
Pasta & Sauce
- 225 g spaghetti, dry
- 45 g unsalted butter, cubed
- 40 g parmesan cheese, finely grated
- 120 ml pasta water, reserved hot
- salt
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 441 kcal
- Protein
- 18 g
- Carbohydrates
- 39 g
- Fat
- 24 g
- Fiber
- 3 g
- Sugar
- 1 g
- Sodium
- 296 mg
- Saturated Fat
- 14 g
- Monounsaturated Fat
- 7 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 62 mg
- Potassium
- 273 mg
- Calcium
- 261 mg
- Iron
- 1.1 mg
- Magnesium
- 47 mg
- Phosphorus
- 208 mg
- Zinc
- 1.2 mg
- Vitamin A
- 805 mcg
- Vitamin C
- 6 mg
- Vitamin D
- 0.1 mcg
- Vitamin E
- 0.6 mg
- Vitamin K
- 2 mcg
- Vitamin B6
- 0.1 mg
- Vitamin B12
- 0.3 mcg
- Thiamin
- 0.36 mg
- Riboflavin
- 0.26 mg
- Niacin
- 2.2 mg
- Folate
- 96 mcg
- Water
- 162 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Combine cilantro, serrano pepper, garlic, ginger, lemon juice, and cold water in a blender. Blend until smooth and vibrant green. Set aside.
Bring a large pot of heavily salted water to a boil. Add spaghetti and cook until just shy of al dente (about 1 minute less than package directions).
Carefully reserve about 250ml (1 cup) of starchy pasta water before draining the noodles.
In a large skillet over medium-low heat, melt the butter. Add the green chutney paste and sauté gently for 30-60 seconds just to release the aromatics—do not let the color dull.
Add the drained spaghetti and 60ml (1/4 cup) of reserved pasta water to the skillet. Toss vigorously with tongs to coat the strands.
Remove pan from heat. Gradually sprinkle in the parmesan while tossing constantly. Add more pasta water a tablespoon at a time until a glossy, creamy green emulsion coats the pasta.
Plate immediately, garnished with extra parmesan and a cracked black pepper if desired.
Chef's Notes
- Temperature Control: Heat is the enemy of chlorophyll. Do not cook the chutney for too long or at too high a heat, or it will turn from vibrant emerald to dull army green.
- The Emulsion: The magic happens when starchy water meets butter and cheese. Vigorously tossing (aerating) the pasta creates the creamy texture without cream.
- Spice Adjustment: For a milder sauce, remove the seeds and white ribs from the serrano pepper before blending.
- Texture: If your blender struggles with the small amount of chutney liquid, double the chutney recipe and save half for sandwiches or dipping.
- Cheese Quality: Always grate your own Parmesan. Pre-grated cheese contains cellulose (anti-caking agent) which prevents a smooth melt.
Storage
Refrigerator: 2 days — The vibrant green color will darken due to oxidation, though flavor remains safe.
Reheating: Gently reheat in a pan with a splash of water to re-emulsify the sauce.
Troubleshooting
Sauce is clumped and stringy
Cause: Pan was too hot when cheese was added
Fix: Add a splash of hot pasta water and toss vigorously to try and smooth it out
Prevention: Always remove the pan from the heat source before adding the parmesan
Sauce is watery and not sticking
Cause: Insufficient starch or agitation
Fix: Simmer for 30 seconds more while tossing to reduce excess liquid
Prevention: Use less water initially and toss more vigorously (mantecatura)
Cultural Context
This dish exemplifies modern 'Desi' (South Asian) fusion cuisine, popularized in urban India and the diaspora. It marries the technique of Italian 'Aglio e Olio' or 'Al Burro' with the ubiquitous 'Hari Chutney' (green chutney) found in Indian street food, creating a comfort meal that satisfies both the craving for carbs and the need for bold, spicy aromatics.
