Fettuccine Alfredo here features wide ribbons of house-made pasta coated in a velvety emulsion of butter, Parmigiano-Reggiano, and cream, served simply without additional proteins. The kitchen emphasizes authenticity by reducing the sauce slowly for a glossy cling that doesn't pool at the bottom of the bowl. Diners note the pasta's fresh chew against the rich sauce, with portions generous enough for sharing. Food enthusiasts highlight the balance that evokes classic Roman trattorias.