Creamy miso-sweet-corn sauce coats silky tagliatelle, crowned with a luscious burrata and fiery chili-crunch crumbs. Summer in a bowl — ready in 20 min!
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Ingredients (2 servings) For the pasta • 7 oz / 200 g tagliatelle • 1 Tbsp butter • 1 cup fire-roasted corn kernels • 2 tsp white miso paste • ½ cup / 120 ml heavy cream • ¼ cup / 60 ml reserved pasta water • 1 Tbsp grated Parmesan • Salt & pepper, to taste
For the chili-crunch crumbs • 1 Tbsp olive oil • ¼ cup panko breadcrumbs • ½ tsp red-chili flakes • Pinch of salt
To finish • 1 small burrata (4 oz / 115 g) • Fresh basil leaves
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Quick Steps 1️⃣ Heat olive oil in a small skillet, add panko and chili flakes; toast 2 min until golden. Season with a pinch of salt and set aside. 2️⃣ Melt butter in a pan, add corn, miso, and cream; simmer 3 min, stirring. 3️⃣ Cook tagliatelle al dente, reserving ¼ cup pasta water. Toss pasta into the corn–miso sauce with Parmesan and the reserved water until glossy. Season with salt and pepper. 4️⃣ Twirl pasta into bowls, top with burrata, sprinkle chili-crunch crumbs, and garnish with basil. Crack the burrata open and enjoy!
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