This summer tortellini carbonara is a real treat — made with fresh sweet corn, fragrant basil and crispy bacon. It’s an easy, flavorful weeknight dinner that feels indulgent without much fuss.
Weeknight dinner, done right.
This version of carbonara celebrates summer produce: sweet corn cut straight from the cob (no pre-cooking required), crunchy bacon and plenty of bright basil. The combination of warm tortellini, creamy egg-and-cheese sauce and fresh herbs is light, comforting and perfectly seasonal.
It’s seriously delicious.
I’ve made carbonara in many ways, but using tortellini is a simple, satisfying twist. You can use any tortellini you have — cheese, spinach, sun-dried tomato or chicken-stuffed all work well. Pasta, eggs and parmesan are forgiving; most tortellini varieties complement that classic carbonara profile.
The sauce here stays true to traditional carbonara: eggs whisked with freshly grated parmesan, a little reserved pasta water, and gentle stirring off the heat to make a silky coating for the pasta. The result is rich and velvety without being heavy.
If you’re new to carbonara, you might prefer a long pasta for your first attempt, since the timing to make the sauce is easier to practice. The key is to combine the egg-parmesan mixture quickly but gently with hot pasta and reserved pasta water off the heat so you form a creamy sauce instead of scrambled eggs. With tortellini, be brisk but careful so you don’t tear the pasta.
This dish pairs perfectly with other fresh summer dinners. Think simple green salads, blistered vegetables or lightly dressed green beans to balance the richness on the plate.
It also makes a great back-to-school meal: fast to pull together, full of satisfying flavor, and a good way to use seasonal corn while it’s sweet and tender.
Because the pasta and sauce are rich, modest portions go a long way. I like to serve this with something crisp and bright beside it — a mixed green salad with cherry tomatoes or simple steamed green beans — so the meal feels balanced. But if you love cheese as much as I do, don’t be shy with extra parmesan.
Summer Tortellini Carbonara
Summer Tortellini Carbonara
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Ingredients
- 4 to 6 slices bacon, chopped
- 3 ears of corn, kernels sliced from the cob
- kosher salt and black pepper
- 3 large eggs
- 1 ½ cups freshly grated parmesan cheese, plus extra for serving
- 12 ounces dry or frozen tortellini
- 1 cup reserved starchy pasta water
- 2 garlic cloves, minced
- ⅓ cup fresh basil, chopped
- 3 tablespoons chopped chives
Instructions
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Heat a large nonstick skillet over medium heat and add the chopped bacon. Cook until the bacon is crispy and most of the fat has rendered. Remove the bacon with a slotted spoon and drain on paper towels.
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While the bacon cooks, bring a large pot of salted water to a boil. Slice the kernels from the corn cobs and set aside; the recipe uses raw corn kernels for fresh sweetness.
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In a bowl, whisk together the eggs and the grated parmesan until smooth and thick. Add several grinds of black pepper and mix to combine.
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Cook the tortellini according to package directions — usually 3 to 5 minutes. Reserve 1 cup of the starchy pasta water before draining the pasta.
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Return the skillet with the bacon fat to medium-low heat and add the minced garlic. As soon as the tortellini is drained, add it to the skillet and toss to coat in the bacon fat and garlic.
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Turn off the heat. Pour in the egg and parmesan mixture and immediately stir with a spatula or wooden spoon to create a creamy sauce. Stir quickly but gently for a couple of minutes so the eggs thicken without scrambling. Whisk in ½ cup of the reserved pasta water and continue stirring until the sauce comes together. Add more reserved water in small increments if you want a silkier texture.
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Fold in the fresh corn kernels and the crispy bacon. Taste and adjust seasoning with salt and pepper if needed — the saltiness will depend on your cheese and bacon, so season at the end.
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Stir in the chopped basil and chives, top with extra parmesan, and serve immediately.
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