An Aussie take on the classic carbonara.


  • 160g Barilla Spaghetti n5

  • 2 cloves garlic, finely chopped

  • 3 eggs

  • 150g Parmesan cheese, grated

  • 100g bacon, chopped

  • 4 macadamia nuts

  • 1 tbsp Tasmanian pepperberry

  • 100ml olive oil

  • Salt


  • 1.

    Put pasta on to boil in salted water.

  • 2.

    Sauté garlic in oil, add chopped bacon.

  • 3.

    In a bowl mix grated parmesan and whole eggs.

  • 4.

    When pasta is al dente add it to the pan with garlic and bacon along with a splash of pasta water.

  • 5.

    Add parmesan/egg and mix through hot pasta.

  • 6.

    Sprinkle cracked pepperberry and mix through pasta, add salt to taste.

  • 7.

    Finish by grating macadamia nuts over the top.

Nutritional information

Nutritional analysis per serving (2 servings)

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

Powered by


Exclusive recipe from Ben Milbourne and Barilla, in celebration of Carbonara Day. 

Like this recipe? Subscribe to our newsletter to get more recipes like this delivered striaght to your inbox.

By registering you agree to our Terms of Use, Privacy Policy and Privacy Notice

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings