There is NO cream in real carbonara. 🍝
At the Savannah International Food and Wine Tasting, Chef Roberto Leoci breaks down authentic Italian carbonara, fresh pasta technique, and why tradition matters.
He explains:
• Why real carbonara uses egg, cheese, and guanciale — not cream
• How to properly roll and hand-cut fresh pasta
• Why pasta should be hung to dry (not stored in the fridge)
• And how his Italian mentor would literally smash uneven pasta and make them start over
Simple ingredients. Proper technique. No shortcuts.