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