Fresh Corn and Miso Carbonara style pasta sauce

Yes, I said Carbonara STYLE. Why? Simply because one cannot call Carbonara something that is not, or the Italian Pasta Police will be very upset!

However, ….one can easily duplicate the rich creaminess of a Carbonara without any eggs or dairy (cream never goes on Carbonara anyway).

.How you might ask? Fresh Corn is the answer!

Corn is sweet and pairs really well with the salty Pancetta.  Also Miso, in lieu of salt, brings the dish home.

So, start shucking! This dish will be amazing!

Miso Corn Carbonara


Level : Easy

Time : 45 minutes

INGREDIENTS for 4 People

1 lb of corn (shucked, just kernels )

12 oz pasta of choice

1 T Olive Oil

4 Oz Pancetta

1/2 C white wine

1 T (heaping) white Miso paste (or more to taste)

Salt and  Finely ground black pepper to taste


Shuck the corn by placing a small cup upside down on a plate and placing the base of the cob on it, removing the kernels with a knife, like in the picture below. By doing so you won’t have the corn going in every direction 🙂

Miso Corn Carbonara

Place the corn in a food processor and puree. Strain it in a bowl, pressing down with a spatula to release most of its juice.

Reserve the corn (I use it in breads or ravioli filling) for a later use. Keep the juice.

Place a large pot of water to boil. Salt it and cook the pasta about 3 minutes shy of the time indicated in the box.

Place the Pancetta and the oil in a large sauce pan. On low heat, let the pancetta render its fat. When you see the pancetta starts getting crisp, add the wine and deglaze. Add the miso and blend it in with a spoon. It should dissolve.

Strain the pasta and keep about 1 C of the pasta water.

Miso Corn Carbonara

Coat the pasta with the pancetta and the its rendered fat. Add the corn juice, and keep mixing on low heat, until the pasta starts to get creamy. Add pasta water if needed and more olive oil if needed.

Corn Miso Carbonara

Don’t have the heat too high or will get too dry too fast.

Stir until just creamy with a bit of sauce left. Taste for salt and pepper.

Serve at once garnishing with Pepper, Cilantro or Parsley or even Nutmeg if you like.


Corn Miso Carbonara

Pubblicato da growingupitalian

Salve! Vivo tra due mondi, ma con i piedi per terra. E' un lusso poter scegliere il meglio di entrambi. La vita mi ha fatto questo regalo, e lo voglio condividere con Voi!! Sono nata negli anni 60 in Italia. Il mondo della televisione in Bianco e Nero, senza cibi GMO, senza smart phones. La mia infanzia e' stata costellata di persone incredibili e memorie indelebili della mia famiglia. Ora, 50 anni dopo e 10 mila km di distanza apparte, tutte queste memorie hanno contribuito ad arricchire la mia vita ..dopotutto, una ragazza puo' lasciare l'Italia, ma l'Italia non lasciam mai le sue ragazze!.Hello all. I live in between two worlds (USA and Italy) but I'm really grounded. I believe it's a luxury to be able to pick and choose the best of both. I've been given that gift and I'm sharing it with you. I was born in the 60's in Italy. Black and White pictures, no GMO, no tablets, no computers or cell phones. My childhood was starred by people and memories. It sure takes a village to raise a child...and a great family. I was blessed to have all of the above. Now, fast forward 50 years, 10,000 kilometers away. My life is richer than ever because of my upbringing. I have stories...lots of stories I will share with you. Afterall, A GIRL might leave Italy, but Italy NEVER leaves the girl!

Lascia un commento

Il tuo indirizzo email non sarà pubblicato.

Questo sito usa Akismet per ridurre lo spam. Scopri come i tuoi dati vengono elaborati.