Perhaps Australia’s most hybridised pasta dish, the secret to a properly rich and glossy carbonara lies in really good eggs
Creamy pasta dishes are an elemental feature of Australia’s regrettable food history. Once, we did not know there was any other sort. They usually featured mushrooms and ham or bacon, sometimes chicken or smoked salmon, sometimes avocado, the very idea of which should make any reasonable stomach turn.
The dishes had names like fettuccine boscaiola, creamy chicken and pesto pasta, or creamy linguine with prawns. They were (and are still) a food court, bain marie staple. In restaurants, waiters arrived at the table with pepper grinders the size of augers and waved them over plates of pasta swimming in cream. There was always cream. On the rare occasions there wasn’t cream there was cheese, multiple cheeses, three cheeses, four cheeses, blue, brie, cheddar, parmesan. Sometimes multiple cheeses and cream.
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