Carmelo, Anthony and Joe Cipri are the three brothers behind Sydney restaurant Cipri Italian. When they and their families decided to open Barbetta next door, it was to fill a specific gap. “We've got the restaurant,” says Rose Cipri, Joe's wife. “But we wanted somewhere people could pop in sit up at the bar like they do in Italy, grab a coffee and then something to take home.”

That could be a slab of Bologna-style lasagne, a bag of Sicilian-style granola, or a pistachio bombolone. But while the 1940s-look diner takes a lot of inspiration from Italy, it's also distinctly Australian.

“In Italy they have a cappuccino and a cake, brioche or cornetto – the Italian version of a croissant – for breakfast. They don't have eggs or anything like that,” Rose says. “Australians are very different. We all like to go out for breakfast and brunch.”

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And so, Carbonara Australiana was born.

“It’s take on a traditional Roman dish cacio e pepe – cheese and pepper spaghetti – Joe says. “It's probably our most popular breakfast dish.”

Barbetta’s Carbonara Australiana
Serves 4
Cooking time: 10 minutes

8 rashers bacon
8 eggs
100ml cream
4 tsp ground pepper (or to taste)
60g Pecorino Romano, grated
4 large slices or 8 small slices Italian sourdough
1 tbsp salted butter

Grill bacon rashers in a pan or under a griller on high heat for about 2 minutes on each side, until semi crispy.

Toast the bread.

Whisk together the eggs, cream, pecorino and pepper in a bowl.

In a pan on high heat, melt butter and add the egg mixture. Continuously stir eggs with a spatula until they reach scramble consistency; about 2 minutes.

Place the toast on a plate and spoon the egg mixture on top. Garnish each plate with 2 pieces of bacon.

This is an extract from The Broadsheet Italian Cookbook, which features 80 recipes from Australia's best restaurants, cafes and bars.