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!
FRESH CORN AND MISO CARBONARA STYLE PASTA
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
DIRECTIONS:
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 🙂
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.
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.
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.
Enjoy!!
