@iox_sg Houston Fettuccine Alfredo ($19 before 10% service charge) usually has prawns in it, but since one of my pals was allergic to shellfish, the head chef & owner very kindly agreed to switch the shellfish for chicken. At first glance, this rendition of fettuccine alfredo is far from being glam for the gram, but once you take that fateful first bite, you will sing its praises for a long, long time.⠀
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So, what makes this cream based pasta so downright delightful? Firstly, the consistency of the sauce is utterly flawless. It’s thick, creamy and so seductively smooth, but not once does it ever come close to being surfeiting. A pure cream sauce that’s even been reinforced by freshly grated parmesan not being overly rich? What sorcery is this? Well, for that, you can thank the citrusy notes of the lemon that have a faint but distinct presence in the sauce.⠀
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I myself was skeptical about lemon in a cream sauce, but it all made perfect sense once I sipped on that sapid sauce. The zest & possibly the juice of the lemon is just prominent enough to rein in the rich, gluttonous attributes of the cream while not overtly clashing with the salty, umami cream. It’s like the flavour equivalent of Jezebel, it seductively beckons you to drink your fill, consequences be damned.⠀
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The broad, flat al dente fettuccine noodles give a lot of surface area for that perfectly piquant sauce to cling onto, but that ain’t enough. Trust me, you’ll just grab the whole bowl and guzzle every last drop of that splendid cream down. The cream is so stunningly stellar that I find myself unable to fully expound upon its absolute magnificence.⠀
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With Italian Osteria X serving up a fettuccine alfredo this sublime, I’m proud to say that Houston, we have liftoff.