The secret behind true Roman pasta is mantecatura—emulsifying bronze-die pasta water with aged Parmigiano Reggiano, Pecorino Romano DOP, and sweet butter.
Visit our dining room on 9th Ave between W 50th & W 51st St to taste all three acts of our 1900s Alfredo Trilogy.
Fresh egg fettuccine are extruded in-house every morning for a porous surface.
The pasta is lifted al dente directly into sweet cream butter and 24-month Parmigiano Reggiano.
Starchy cooking water is tossed vigorously (mantecatura) to create a golden cream-free sauce.
In Rome in the early 1900s, Alfredo Di Lelio created his famous fettuccine using only three ingredients: fresh handmade egg pasta, sweet butter, and Parmigiano Reggiano. Heavy cream was only added decades later abroad to mimic that emulsion when industrial dry pasta was used.
At Pasta Eater Hell's Kitchen, neither our Alfredo Trilogy ($21–$28) nor our Roman Carbonara ($24), Cacio & Pepe ($24), or Amatriciana ($24) contain a single drop of heavy cream. Only our Rigatoni alla Vodka ($22) includes cream as part of its traditional pink vodka reduction.