This summer tortellini carbonara is such a treat! Made with fresh sweet corn, basil and crispy bacon, it’s an easy, delicious weeknight meal.

Monday night dinner, comin’ in hot!

summer tortellini carbonara

This summer carbonara is a lovely little weeknight meal, made with super sweet, fresh corn off the cob (I don’t cook it!) and crispy, crunch bacon. Along with lots of fresh bright basil for the perfect summer bite. 

I mean, it is SO GOOD.

skillet with summer carbonara

I’ve made carbonara so many different ways on the blog – like, literally, trashed it up as much as I can. I’ve never used tortellini though, so here we are!

What’s so great about this recipe is that you can use whatever tortellini you have on hand. Cheese, spinach, sun dried tomato, chicken – it all works! Whatever tortellini is your favorite, it can fit right in there. After all, there aren’t many flavors that won’t go with pasta and eggs and cheese. 

The carbonara base is my absolute favorite. I keep that “pure” – as in, whisking together the eggs and the parmesan, reserving some pasta water and bringing it all together to create a silky, decadent sauce that is just enough to coat the noodles. It’s a dream. 

summer tortellini carbonara

If this is your first time making carbonara, I’d probably suggest using “regular” noodles – and following one of my other carbonara recipes. The thing is that you need to quickly whisk in the egg + parmesan mixture to create a sauce. And not create scrambled eggs! But you have to do so gently here so you don’t rip apart the tortellini.

If you want to see me make it step-by-step, head over to my instagram stories where you can see it. I make every single recipe on there, step-by-step, to make it easy for you to cook at home.

summer tortellini carbonara

This dish reminds me of another summer favorite here on the blog – my summer skillet gnocchi! I love using that perfectly ripe seasonal, fresh produce and combining it with a pasta and some cheese for the ultimate summer comfort dinner. Sometimes you just need it!

summer tortellini carbonara

This also makes a great back-to-school meal! Since it’s still so hot out, summer vegetables are at their peak and taste amazing and you want something fast but satisfying for dinner, this is it.

I find that since the pasta is so rich, much like traditional carbonara, you don’t need a huge portion to feel satisfied. I also love serving it with something fresh and crisp to cut the richness. Maybe a greens salad with cherry tomatoes or even fresh green beans – something green and refreshing on the side so you’re not loaded down with cheese.

Even though, I mean, cheese is my love language. Load it on every time!

summer tortellini carbonara

Summer Tortellini Carbonara

Summer Tortellini Carbonara

This summer tortellini carbonara is such a treat! Made with fresh sweet corn, basil and crispy bacon, it's an easy, delicious weeknight meal.
5 from 9 votes
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Ingredients

  • 4 to 6 slices of bacon, chopped
  • 3 ears of corn sliced from cob
  • kosher salt and pepper
  • 3 large eggs
  • 1 ½ cups freshly grated parmesan cheese, plus more for sprinkling
  • 12 ounces dry or frozen tortellini
  • 1 cup reserved starchy pasta water
  • 2 garlic cloves, minced
  • cup chopped fresh basil
  • 3 tablespoons chopped fresh chives

Instructions 

  • Heat a large nonstick skillet over medium heat and add the bacon. Cook until the bacon is crispy and all the fat has rendered. Remove the bacon with a slotted spoon and place it on a paper towel to remove excess grease.
  • While the bacon is cooking, bring a pot of salted water to a boil. While that is coming to a boil, slice the corn kernels off the cob. I do not cook the corn the first, I use it straight from the cob.
  • In a bowl, whisk together the eggs and parmesan cheese until completely combined. It will be thick. Add a few cracks of black pepper and stir.
  • Boil your tortellini. It will only take 3 to 5 minutes. Be sure to reserve 1 cup of the pasta water. Once reserved, drain the tortellini.
  • Heat the skillet with the bacon fat over medium-low heat. Add the garlic cloves. As soon as you drain the tortellini, add it to the skillet and toss it with the bacon fat and garlic. You want it all coated.
  • Turn the heat off under the skillet. Add the parmesan/egg mixture and immediately begin stirring with a spatula or wooden spoon to create a creamy sauce. You want to stir quickly but gently. Stir for at least 2 minutes, so the eggs don’t scramble and a sauce coats the tortellini. Whisk in ½ cup of the reserved pasta water and stir until the sauce comes together. If you want the sauce even more silky, you can add the remaining pasta water in some increments.
  • Stir in the corn kernels and the crispy bacon. Taste and season with more salt and pepper if needed. This flavor of this dish will depend highly on the salt content of your cheese and bacon! You may need to add more salt at the end - I always wait until the end of this dish so I don’t make it too salty!
  • Stir in the fresh basil and chives. Top with more parmesan cheese. Serve immediately!
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summer tortellini carbonara