Late Summer Corn and Tomato Carbonara

I know I really shouldn’t be messing with a classic—especially not one as beloved as carbonara—but I really couldn’t help myself this time around. I’m trying to squeeze in the last bit of summer as much as possible and so fresh corn and tomatoes are on the menu. This Late Summer Corn and Tomato Carbonara is a new take on a classic dish, but without being overly obnoxious. The flavors go so well together as is evident by this tomato and corn galette from the archives. You really can’t go wrong with it. Trust me I know, because I was standing over the pot eating this by the forkful. I would be ashamed of myself if it wasn’t so delicious straight from the pot. I hear it’s less calories when you eat standing up, but don’t quote me on that.

Set a large skillet with high sides or dutch oven over medium-high heat. Once hot, drizzle in the olive oil and add the pancetta. Cook, stirring often, until the pancetta has browned and become crispy. Using a slotted spoon, transfer the pancetta onto a plate lined with paper towels.

**Note: You can use guanciale (salt-cured pork jowl) or even bacon in a pinch, if you can’t find pancetta. You just want something salty and meaty.**

Add the corn kernels and tomatoes to the hot skillet where you cooked the pancetta. Season lightly with salt and black pepper. Cook until the tomatoes have burst and the corn has browned slightly, about 5 to 8 minutes.

**Note: If you use bacon or guanciale, it might release more grease than needed. Just drain off all but 1 to 2 tablespoons of fat.**

In a medium bowl, whisk together the egg yolks, whole eggs, and half of the Parmesan cheese until smooth. Season with a few cranks of black pepper and set aside.

Cook the pasta in a pot of boiling salted water and cook until al dente. Then reserve about 1 3/4 cups of the pasta cooking liquid. Add 1 cup of the pasta cooking liquid to the skillet with the corn and tomatoes. Bring to a simmer. Drain the pasta and then transfer to the skillet. Cook, stirring constantly until the water has reduced by half, about 2 minutes. Turn off the heat.

**Note: Feel free to use thick spaghetti or even bucatini if you prefer. I like a thick noodle for this recipe. Although, orecchiette would be yummy here as well!**

Whisk 1/4 cup of the remaining reserved pasta liquid to the egg mixture. Then very slowly stream the mixture into the pasta, stirring vigorously to form a smooth sauce. Season with a pinch of salt and black pepper. Add as much of the remaining pasta cooking liquid as needed to create a silky sauce, about the consistency of heavy cream. Mix in the crispy pancetta and remaining cheese.

Serve immediately with a sprinkling of finely chopped parsley and more parmesan. You can never have too much cheese when it comes to carbonara or cacio e pepe.

Pro tip: If you can find heirloom cherry tomatoes, use those in this recipe. The mixture of different colored tomatoes will give the sauce a nice color. I can’t always find them at my local grocery store, but when I do, I jump at the chance.

Serve with a nice chilled glass of wine and some crusty French bread for sopping up that silky and creamy (without-the-cream) sauce. A simple arugula or mixed green salad (dressed simply with olive oil, vinegar and a pinch of salt and pepper) for that complete delicious late-summer meal.

You can’t go wrong with this spruced up carbonara and if you’re a big fan of corn and tomatoes mixed together with cheese and crispy pancetta, then this recipe is for you. Give it a go because it’ll become your new favorite. Let me know what you think below. As always, thank you so much for following along. I couldn’t do this without you.