(SPOT.ph) We know, we know; Fettuccine Alfredo might be the kind of dish that evokes commercialized, Americanized Italian fare, often coming in huge portions with excessive amounts of cream and cheese. Little-known among the general public, however, is that real-deal Fettuccine Alfredo is a much simpler affair with just three ingredients: fettuccine, butter, and parmigiano-reggiano cheese. Created by Alfredo di Lelio in 1908, the real-deal stuff can only be found at its restaurants of origin—Alfredo alla Scrofa and Il Vero Alfredo, both in Rome. But we know where you can get the next best thing in Manila: at Italian restaurant a mano (P520), where they use high-quality fettuccine that’s made fresh every day.Â
Following tradition, a mano stirs the hot pasta with the butter and cheese as the dish arrives at your table—thus letting them emulsify into a silky-smooth sauce that glistens against their hand-made fettuccine. Don’t let the short ingredient list fool you; it’s a rich-tasting plate redolent with the distinctive nutty-umami profile of parmigiano-reggiano. Heck, do as we’d do and pair the dish with one of their starters (they make a mean Insalata Cacio e Pepe, P390) or pizzas (like the off-menu Stracciatella, P880) on the side.
For more information, check out a mano's Facebook page.
