Despite its popularity, 90% of us are actually making Carbonara wrong! We mistakenly add cream, a traditional carbonara taboo.
Ex Masterchef Ben Milbourne has put an Australian spin on carbonara and devised the "Carbonara Australiana" featuring the best of Aussie produce like Tasmanian pepperberry and macadamias.
Prep Time: 5 Mins
Cook: 10 Mins
2 cloves garlic, finely chopped
150g Parmesan cheese, grated
100g bacon, chopped
4 macadamia nuts
1 Tbsp Tasmanian pepperberry
100ml olive oil
160g Barilla Spaghetti n5.
Put pasta on to boil in salted water.
Sauté garlic in oil, add chopped bacon.
In a bowl mix grated Parmesan and whole eggs.
When pasta is al dente add it to the pan with garlic and bacon along with a splash of pasta water.
Add Parmesan/egg and mix through hot pasta.
Sprinkle cracked pepperberry and mix through pasta, add salt to taste.
Finish by grating macadamia nuts over the top.