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If you’re a fan of spaghetti carbonara you have to try this exciting new twist on the classic recipe – corn carbonara. It’s a mouthwatering combination of spaghetti, bacon, fresh corn, herbs, cheese, lemon, and more. The lemon and fresh corn boast bright, fresh flavors and the rest of the ingredients are inspired by classic pasta carbonara. This easy pasta carbonara takes 40 minutes to whip up. It’s a delicious way to use summer veggies along with pantry staples. Perfect for a quick weeknight dinner!

Juicy fresh corn kernels, bright lemon juice, al dente spaghetti, parmesan cheese and herbs give this delicious corn carbonara plenty of incredible flavor.
Enjoy these flavors? Also try roasted cauliflower carbonara, baked cream cheese spaghetti, chicken parmesan meatballs, or Italian drunken noodles.
Why You’ll Love It
Wonderful Italian flavors: Beloved Italian ingredients like spaghetti, fresh herbs, parmesan cheese, and garlic feature in this corn carbonara recipe, and the silky sauce is heavenly.
Simple to prepare: This is a straightforward recipe to make and it can be on the table in just 40 minutes.
Easy to customize: You can easily change the ingredients and flavors in this dish, perhaps leaving out the bacon for a vegetarian version or adding some red pepper flakes to spice it up.
Corn Carbonara Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Spaghetti: You can also use linguine, tagliatelle or another favorite pasta shape.
Corn: For the freshest results you should use fresh ears of corn.
Fresh herbs: To add even more fresh flavor.
Bacon: Salty bacon adds a contrasting flavor and texture.
Egg yolks: To emulsify the sauce and add richness to the overall taste.
Freshly grated parmesan cheese: Adds a creamy tangy flavor.
Lemon: The zest and juice go into the sauce.
Garlic: Add extra if you love it!
How to Make Corn Carbonara
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Cook the spaghetti: Cook the pasta in salted water in a large pot over a medium heat, following the package directions. Drain it, keeping ½ cup of the hot pasta water.
Cook the corn and bacon: Add the corn and bacon to a skillet. Mix the butter, herbs, garlic, kosher salt and black pepper in a blender and brush this over the corn. Bake in the oven while the pasta cooks. Remove the corn and continue cooking the bacon.
Prepare the corn and bacon: Cut the kernels off the corn cobs and crumble the bacon.
Make the carbonara sauce: Put the egg yolks in a blender with the rest of the herb butter, half the corn, the cheese, and lemon zest and juice, and blend, gradually adding the reserved pasta water.
The finishing touches: Toss the hot pasta with the egg mixture and rest of the corn kernels and bacon. Serve immediately with some extra parmesan and fresh basil to garnish, and perhaps a drizzle of extra virgin olive oil too.
Substitutions and Variations
Gluten-free option: If you want a gluten-free version, use gluten-free spaghetti (this corn and rice spaghetti is really good!)
Bacon: Use thin-cut bacon, pancetta or ham if preferred.
Corn: Fresh corn is the star of the dish, so make sure yours is at optimal ripeness and without any blemishes or soft areas.
Garlic: Omit the garlic if you don’t like it or add extra if you love it.
Grilled corn: Grill the corn instead of baking it in the oven.
Another cheese: Pecorino romano can be used instead of parmesan or you can use both if you want extra cheese.
Vegetarian version: Omit the bacon or replace it with something else, perhaps porcini mushrooms.
Serving Suggestions
As an appetizer: Enjoy a small portion of corn carbonara with some homemade focaccia.
As a main meal: This delicious dish pairs well with Italian white bean salad or melon prosciutto salad.
For a special occasion: Roasted acorn squash or garlic green beans would be great with corn carbonara if you’re making it for a special occasion or holiday.
How to Store Fresh Corn Carbonara
Store: Keep leftovers in an airtight container in the refrigerator and eat within 4 days.
Freeze: Don’t freeze the leftovers – the sauce will separate.
Reheat: You can warm the leftovers back up in a pan on the stove.
Top Tips
Reserve the pasta water: This thins the sauce but contains some of the pasta starch so it doesn’t thin it too much.
Crisp up the bacon: The bacon crumbles more easily and tastes best when it’s cooked to crispy.
Serve immediately: This is the kind of dish that should be served as soon as it’s cooked and not left to stand (the sauce might separate a little if so).
Sweet Corn Carbonara FAQs
They are tempered in the sauce which makes them safe to eat. Leave them out if you have concerns although the egg yolks do give the dish a rich and creamy texture.
If corn isn’t in season, you might be curious how frozen corn would work out or even canned corn. The flavor should be very similar but the texture of the kernels won’t be as firm.
Kids typically love all things pasta, although this dish is a little different from the pasta recipes they might be used to. You might like to sprinkle some mozzarella cheese on top to make it more kid-friendly.
Fresh Corn Carbonara Recipe
Corn Carbonara
Equipment
Ingredients
- 12 Ounces spaghetti, uncooked
- 6 Slices bacon, thick-cut
- 4 Ears corn
- 2 Tablespoons butter
- ½ Cup herbs, fresh chopped thyme, basil, rosemary, etc.
- 1 Tablespoon garlic, fresh, minced
- ½ Teaspoon salt
- ¼ Teaspoon black pepper, freshly ground
- 6 egg yolks
- ¾ Cup parmesan, freshly shredded, plus more to serve
- 1 lemon, 1 Tablespoon zest plus the juice
- basil leaves, fresh for garnish
- extra virgin olive oil, optional
Instructions
- Cook the spaghetti according to the package directions. Reserve ½ cup of the pasta water, then drain the pasta.
- Preheat the oven to 400°F.
- Put the bacon and corn in a large skillet with edges so the bacon grease doesn’t drip off while cooking.
- Combine the butter, herbs, garlic, salt and pepper in a blender and pulse a few times, then brush this mixture over the corn.
- Put the pan in the oven and bake for 10 minutes, flipping the corn after 5 minutes.
- Remove the corn but continue baking the bacon for another 5 to 10 minutes until crispy.
- Cut the corn kernels off the cob and crumble the crispy bacon.
- Put the egg yolks in a blender, add the remaining herb butter, half of the corn, the parmesan cheese, lemon zest and juice, and begin to blend. Slowly pour in the hot pasta water.
- Toss the hot spaghetti with the egg sauce until well coated. Add the remaining corn and the crumbled bacon.
- Serve the pasta with a sprinkle of parmesan and some fresh basil leaves on top. You can also drizzle with extra virgin olive oil if liked.
Notes
Crisp up the bacon: The bacon crumbles more easily and tastes best when it’s cooked to crispy.
Serve immediately: This is the kind of dish that should be served as soon as it’s cooked and not left to stand (the sauce might separate a little if so).
Nutrition
Corn carbonara is a delicious twist on the classic Italian pasta dish with meat and cheese. Juicy fresh corn kernels pair with bacon, herbs, garlic, egg, and parmesan cheese, along with spaghetti, to make this cozy, flavor-packed meal. It is satisfying and tasty with a light and lovely flavor.
Other Recipes to Try
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
Such a bright, fresh twist on pasta—absolutely incredible!
This pasta is such a fresh twist on carbonara! The corn and lemon add a bright flavor that’s perfectly unique.