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.
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.
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.
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.
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!
Looking for other summer pasta recipes? Here are some favorites:
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
Calories Per Serving: 582 kcal
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- 4 ears fresh corn
- 6-8 slices bacon
- 1 tablespoon salted butter
- 2 tablespoons extra virgin olive oil
- 1/2 cup chopped fresh herbs ( used thyme, basil, oregano, chives)
- 3 cloves garlic, finely chopped
- kosher salt and black pepper
- 3 large eggs, at room temperature, beaten
- 3/4 cup grated parmesan cheese
- zest and juice of 1/2 a lemon
- 1 pound dry pasta, any cut
- 8 ounces burrata cheese, at room temperature
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- 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!