I’m declaring this my favorite meal of the summer.
Well, except for garden-fresh tomatoes, burrata, caprese-style plates and buttery lobster rolls — those are all contenders. But other than those summer classics, this dish takes the prize.
It’s a carbonara that feels light and fresh, perfect for warm evenings. A small serving is satisfying and intensely flavorful. Paired with a crisp salad to start and a simple scoop of ice cream to finish, it’s all you need for a late-summer dinner.
The shrimp is cooked in reserved bacon fat, which gives it that smoky, savory finish. Charred sweet corn joins crispy bacon and the shrimp, then everything is tossed with whole wheat spaghetti and a silky parmesan-and-egg mixture to form the classic carbonara sauce.
It’s rich yet fresh, visually appealing, and surprisingly quick and easy for a weeknight. The flavors feel indulgent while still light enough for summer.
I love making carbonara at home because the bacon alone often makes it feel like a complete meal — a win in my book. Adding shrimp elevates it: it became an instant favorite here, devoured straight from the pan. The combination of textures — crunchy bacon, tender shrimp, sweet corn and creamy sauce — is irresistible.
Spoiler: it inspired a little domestic drama the first time I served it. He came home, dug in right away, and we had to negotiate dinner logistics while Max tossed pieces of shrimp around the room. Romantic in a very real, chaotic way.
Summer Shrimp and Sweet Corn Pasta Carbonara
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Ingredients
- 8 slices thick-cut bacon, chopped
- 1/2 pound raw, peeled and deveined shrimp (large “grilling” shrimp work well)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 3 ears sweet corn, grilled or roasted
- 1 pound whole wheat spaghetti or thin noodle of your choice
- 4 garlic cloves, minced
- 3 large eggs
- 1 1/2 cups freshly grated Parmesan cheese, plus extra for topping
- 2 tablespoons freshly snipped chives
- Fresh basil and oregano for topping
Instructions
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Bring a large pot of water to a boil for the pasta. While it heats, begin cooking the bacon.
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Heat a large skillet over medium and add the bacon. Cook until very crispy and the fat is rendered. Remove the bacon with a slotted spoon and reserve all but about 1 tablespoon of bacon fat in the skillet. Keep the skillet over medium heat.
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Pat the shrimp dry and season with salt and pepper. Cook the shrimp in the bacon fat, tossing often, until pink and opaque, about 3 to 4 minutes. Transfer to a plate.
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Prepare the corn by grilling or roasting, or use leftover corn. To grill, cook over very high heat, turning often, until charred. To roast, spread kernels on a baking sheet and roast at 425°F for about 20 minutes, stirring occasionally. Slice the corn from the cobs when cooked.
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Whisk together the eggs and grated Parmesan.
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Return the reserved bacon fat to the skillet and heat over low. Add the garlic and cook briefly, about a minute. Add the cooked spaghetti to the skillet and toss in the bacon fat. Remove from heat, pour in the egg and Parmesan mixture, and stir and toss quickly and constantly to create a creamy sauce, about 3 to 4 minutes. Fold in the bacon, shrimp and corn. Sprinkle with chives, basil, oregano and extra Parmesan. Serve immediately.
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I would sell my soul for that bowl.