Creamy Corn, Miso and Bacon Tagliatelle


  • 3 ears corn
  • 4 pieces bacon
  • 4 green onions
  • Pinch of red chili flakes
  • 3 cloves garlic
  • 2 tbsp heavy cream
  • 2 tbsp CinSoy Miso Paste
  • Soy Sauce Salt and Black Pepper to taste
  • 1/2 pound tagliatelle


  1. Prepare your ingredients - cut the kernels off of your corn, slice bacon, mince garlic and slice green onions. 
  2. Cook the bacon to render out the fat and crisp. Remove from the pan. 
  3. Cook corn in the leftover bacon fat for a few minutes. 
  4. Remove 1/3 of the kernels and place in a blender with the cream and miso paste. Blend until smooth. 
  5. Cook pasta to package directions and reserve some of the water. 
  6. Add the green onions, red chili flakes and garlic into your corn and cook until fragrant.
  7. Reduce heat to medium low and add back in the cooked bacon and pour in the pureed corn sauce.
  8. Stir to combine and add a splash of pasta water in with the cooked pasta. Toss until cohesive - adjusting for seasoning if needed. 
  9. Top with the green parts of the scallions and enjoy!

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