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: 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!
