An Aussie take on the classic carbonara.
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.
Exclusive recipe from Ben Milbourne and Barilla, in celebration of Carbonara Day.
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