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corn, miso, & mascarpone pasta

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Ingredients

Scale

2 tablespoons white miso, at room temperature (see Notes)

2 tablespoons unsalted butter, softened

2 ears sweet corn

8 ounces dried pappardelle or tagliatelle

1 teaspoon vegetable or olive oil

2–3 scallions, sliced

¼ cup mascarpone

Salt and pepper, to taste

Instructions

  1. First, whisk together the miso and butter until combined.  Set aside.
  2. Cut the corn kernels from the cobs and set the kernels aside.
  3. Add the cobs to a large pot of water and bring to boil.  Although I typically salt my pasta water, I tend not to here because miso brands sometimes differ in how salty they are and it’s always easier to add a bit of salt at the end than take it away.  Cook the pasta according to the instructions.
  4. While the pasta is cooking, heat vegetable oil in a large skillet over medium-high heat.  Add most of the scallions, reserving a handful or so for garnish, and let cook briefly, about 20-30 seconds.  Add the corn kernels and the miso-butter mixture and cook, stirring, until the mixture begins to brown and caramelize slightly.  If the pasta is not yet done, remove the corn-miso mixture from the heat until the pasta is cooked.
  5. When the pasta is done, drain, reserving a ½ cup or so of the pasta water, and add the pasta to the skillet with the corn-miso mixture.  Return to low heat and toss the pasta until it’s glossy and coated in the miso-butter.  Add the mascarpone and toss again until coated.  Loosen with pasta water as needed and season with salt and pepper to taste.  Garnish with remaining scallions and enjoy hot.

Notes

Miso differs in saltiness depending on type.  White is best here because it is sweetest and mildest, but others will work too–just use a bit less and taste as you go.

Find it online: https://tworedbowls.com/2023/08/27/corn-miso-mascarpone-pasta/