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The simplest weeknight-style Garlic Herb Corn Carbonara with Burrata. Classic creamy Italian carbonara sauce, updated with sweet garlic-herb roasted corn, and burrata cheese. This simple pasta carbonara is made in under 30 minutes. It’s a great way to use a mix of summer produce, plus pantry and fridge staples. The perfect any night of the week dinner that comes together in just minutes.

Garlic Herb Corn Carbonara with Burrata |

Summer, summer!! It’s not even officially here yet, according to the calendar, but geez you guys, it’s so nice. I know I can’t stop gushing over the weather and how pretty things are, but wow what a difference it makes. And so much inspiration!

We’ve had things like fresh cherry tomatoes and corn in the store for a few weeks now, so I’ve really been embracing more and more recipes focusing on those ingredients. Up next are peaches…my ideas are already brewing!

Today though, we’ve got pasta with corn. When it comes to these long summer days I really want simple recipes. Recipes that won’t keep me in the kitchen too long. But recipes that are still fresh and full of summer produce and flavor.

With our herb garden finally flourishing with fresh summer herbs, I’m looking to use them up in all of my recipes. Enter this quick and simple carbonara. It only takes around thirty minutes and really is so simple, but packs the flavor.

Garlic Herb Corn Carbonara with Burrata |

Let’s talk ingredients

First things first…pull out all of your ingredients. The key to a good carbonara is to serve it right after tossing. So having everything prepped and ready to go before cooking is key.

You need fresh corn, bacon, lots of herbs, garlic, eggs, parmesan cheese, your favorite cut of pasta, lemon, and burrata cheese.

Garlic Herb Corn Carbonara with Burrata |

Now on to the process…it’s pretty quick

Start with the corn. I prefer to bake the corn and bacon together in the oven, as it’s hands-off and grease-free. It also ensures the bacon gets evenly cooked and is crispy all around.

While the corn and bacon are cooking, I mix together the garlic herb butter. Then about halfway through cooking, I flip the bacon and spread a little of the herb butter over the corn before throwing the pan back in the oven to finish cooking.

For the herbs, I love to use a different mix each time I make this. But my favorite is a mix of fresh thyme, basil, and chives.

While the corn continues to cook, boil the pasta. Then whisk the eggs with parmesan and lemon. If you’ve never made a carbonara pasta, it’s a classic Italian pasta dish. It’s unique in that it uses raw eggs. Tossing the raw eggs with hot pasta and plenty of parmesan cheese creates a delicious sauce. The heat from the pasta cooks the eggs and produces the silkiest, smoothest, and creamiest pasta sauce. It melts in your mouth.

If you’ve tried my Orzo Carbonara with Crispy Prosciutto from last year, then you know just what I’m talking about.

Garlic Herb Corn Carbonara with Burrata |

Finish it up

As soon as the pasta has finished cooking, immediately toss it with the eggs. This step is really important, but don’t worry, it’s also really easy. Just be sure to toss, toss, toss for a good minute until the sauce thickens and becomes creamy.

At this point, I toss in the roasted corn and any buttery herbs left in the pan. Then serve topped with torn burrata cheese and that crispy bacon.

I already see this becoming a weeknight summer staple around here. I plan to swap the corn out with fresh tomatoes from time to time too. That will be so delicious!!

I hope you guys love this one! I know I asked you all this yesterday in the Favorites post, but let me know what summer recipes you’re looking for most this summer. With everyone traveling and entertaining again, I’m feeling like simple appetizers, quick dinners, and fun desserts are KEY. Let me know!

Garlic Herb Corn Carbonara with Burrata |

Looking for other summer pasta recipes? Here are some favorites:

Garlic and Herb Roasted Cherry Tomato Carbonara

Pesto Chicken, Corn, and Avocado Bacon Pasta Salad

One Pot Lemon Basil, Corn, and Ricotta Pasta

Corn, Tomato, and Avocado Pasta Salad

Lastly, if you make this Garlic Herb Corn Carbonara with Burrata, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Garlic Herb Corn Carbonara with Burrata

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6
Calories Per Serving: 582 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.



  • 1. Preheat oven to 400° F. Arrange the corn to one side of a baking sheet and the bacon on the other. Roast for 10 minutes.
    2. Meanwhile, combine the butter, olive oil, herbs, garlic, salt, and pepper in a bowl. Remove the pan from the oven, flip the bacon, and spread half of the herb butter over the corn, tossing to coat. Roast another 5-8 minutes, until the bacon is crisp, watch closely. If the corn needs more time, return to the oven for another 5 minutes. Remove the corn from the cob and crumble the bacon.
    3. Meanwhile, whisk together the eggs, parmesan, lemon zest, and lemon juice, and remaining herb butter in bowl.
    4. Bring a large pot of salted water to a boil. Boil the pasta until al dente. Before draining, scoop out about 1 cup of the pasta water. Drain and add the pasta back to the hot pot. Immediately add the egg/cheese mixture to the hot pasta, tossing quickly (to ensure the eggs do not scramble) until the eggs thicken and create a sauce. Thin the sauce with a bit of the reserved pasta water until it reaches your desired consistency. Add the corn, toss to combine. Season with salt and pepper.
    5. Divide the pasta among plates and top with freshly torn burrata cheese, bacon, and fresh herbs. Drizzle a bit of olive oil over top. Enjoy!
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Garlic Herb Corn Carbonara with Burrata |

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  1. 5 stars
    Another keeper, loved this. I used large spiral pasta. Made to the recipe, only change was I had some guanciale and used that instead of bacon. It was amazing to bake it — why not since you can bake bacon?

    I don’t know why but the corn seemed to take forever to get some brown kernels in the oven. The guanciale was browned up in 5 minutes. At 20 minutes I finally wised up and turned on the broiler and turned the cobs for a couple of minutes.

    I know it’s not “classic” carbonara but it was delicious. Next time I might consider adding a small amount of shallots or onions. Thank you!

    1. Hey Jenny,
      Awesome!! Love to hear that this recipe was enjoyed, thanks for making it and sharing your review:) Happy Thanksgiving! 🍽

  2. 5 stars
    The MN sweet corn is to die for right now, so I probably used 7 ears (and double the bacon), but this was so good. Never quite as pretty as yours Tieghan, but I am trying!

    1. Hey Liz!
      Happy Wednesday!! Thanks a bunch for making this recipe and sharing your review, I love to hear that it was tasty!?

  3. 5 stars
    This was good! My first time making/having carbonara and I loved the combination of flavors. Have to have the bacon!! And love burrata. I did have a question in most of your recipes when you call for a measurement of fresh herbs cut, is that before of after they are chopped up?

    1. Hey Hali,
      Happy Friday!! Thanks a lot for making this recipe and sharing your feedback, I love to hear that it was enjoyed! The measurement is before they are chopped. xTieghan

    1. Thanks so much Annie!! Typically whatever I can find at Whole Foods, Bel Gioioso is great! Let me know if you give the recipe a try:) xx

  4. 5 stars
    So dang easy and fast to make and it is DELICIOUS!!! Will definitely be adding to our meal rotations. My kids couldn’t eat it fast enough.

    1. Hey Maddy,
      Wonderful! Thanks a bunch for giving this recipe a try, I am thrilled that it was enjoyed! Have a great weekend:) xTieghan

  5. 5 stars
    Scrumptious! We had all the ingredients for this meal so switched what we were making for dinner and whipped this up. Delicious! Not too heavy and lots of flavor.

    Thank you!

    1. Hey Serena,
      Wonderful! I am thrilled to hear this recipe was enjoyed and truly appreciate you giving it a try. Have the best week! xTieghan

  6. 5 stars
    Another recipe win! This had the perfect amount of flavor without it being “heavy”. Nothing better than making a meal that your family loves! Thank you ?

    1. Hey Jill,
      Happy Friday! Love to hear that this recipe was enjoyed, thanks for giving it a try! Have a great weekend:) xTieghan

  7. Please stop ruining wonderful Italian recipes from my Italian heritage.
    Just because you put bacon on pasta does not make this Carbonara. This is not Carbonara – this is what destroys true heritage. Call it something but not Carbonara. Carbonara does not use green peas, roasted corn, bacon, garlic, herbs, cream, burrata, goats cheese or mozzarella. Mama Mia!

    Spaghetti Carbonara uses spaghetti, I prefer Angel Hair or Capellini (thin spaghetti), pancetta, eggs, finely-grated Parmigiano, olive oil to saute minced yellow onion, bit of cracked black pepper and chopped Italian Flat Leaf Parsley to garnish. Very simple. A midnight breakfast Spaghetti for lovers.

    1. Seriously, what is this comment? It’s not helpful, it’s rude. The recipe was posted (for free!) and you decide to attack the writer. If you haven’t made the recipe, your comment is not useful.

      If you want to be technical, what you make is in no way carbonara. You should use guanciale and pecorino. No pancetta, no parmigiano and definitely no onion. You’re not the carbonara police.

  8. I can’t wait to try this and several of your other recipes but I can not find burrata in my grocery store. Could you suggest a good substitute please?

  9. 5 stars
    Another keeper! Made this the other night and whole family loved it. I substituted goat cheese for the burrata and it was delicious.

    1. Hey Megan,
      Thanks so much for making this recipe, I love to hear that it was enjoyed! Have a great week:) xTieghan

  10. Man o man. Winner!!! Made tonight for me and my kids (5 and 2yrs), both inhaled adult sized portions = win!

    Interested to know how it warms tomorrow for leftovers.

    1. Hey Steph,
      Love to hear that this recipe was enjoyed, thanks a lot for giving it a go! Have a great day! xxTieghan

  11. 5 stars
    Another winner!!!! So so delicious!!!! I was going to use boconccini but completely forgot and it was still delicious nonetheless! I’m already looking forward to my lunch tomorrow! Thanks for another great recipe!

    1. Hi Tamara,
      Awesome! I am so glad that this recipe was enjoyed, thanks a lot for giving it a try! xxTieghan