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Oct 21, 2017
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Intelligent Content For The Food Fascinated
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SERVING SAINT LOUIS SINCE 1999
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Short List: Fettuccine Alfredo
By Meera Nagarajan | Photos by Carmen Troesser
Posted On: 11/01/2009   


It’s so fattening, you know you shouldn’t be eating it. Just tell yourself, “It’s cold-weather food.” And really, who can resist a sauce that consists primarily of cream and cheese? Add firm fettuccine noodles and dig in. (We’ve been indulging a lot lately, but that’s what winter sweaters are for.) Here are three reasons to worry about your waistline later.

Vito’s
3515 Lindell Blvd., St. Louis, 314.534.8486
vitosstl.com

Your breath might take a beating, but that’s because Vito’s sauce is bolder than your average Alfredo. How? The kitchen sautés garlic in butter (love that) and adds a splash of white wine (really love that). Then, cream, fettuccine and Parmigiano-Reggiano. And to finish, a little more Parm. The pasta has bite and doesn’t get lost in the sauce, which is so good sopped up with the house rolls.

Cafe Napoli
7754 Forsyth Blvd., Clayton, 314.863.5731
cafenapoli.com

Give your pasta a lot of attention – this is where many fettuccine Alfredos fail. You bring the fork up to take a bite and the pasta disintegrates before you get in a chew. At Cafe Napoli, the fettuccine is cooked properly, with substance. And the sauce is no slouch, either: reduced cream, butter, Parmesan, salt and pepper. Simple and spot-on.

Onesto Pizza & Trattoria
5401 Finkman St., St. Louis, 314.802.8883
onestopizza.com 

The sauce is luscious. It’s rich and seasoned by someone who knows how to use salt and pepper. (Trust us, not everyone does.) Chef and co-owner Vito Racanelli Jr. reduces heavy cream with a pinch of nutmeg, adds Parmigiano-Reggiano, and seasons it with salt and pepper. Then, fresh fettuccine from South City’s Stellina Pasta goes into the mix. A raw egg yolk is tossed in just before serving. If you get your Alfredo to go, make sure to ask for that yolk. “People get scared of it,” Racanelli said. You shouldn’t.


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