Authentic fettuccine Alfredo (without cream) can be found at the Casa Tejada restaurant in Barcelona.

BarcelonaAlfredo's fetuccines They're like spaghetti in carbonara.Everyone makes them, but few according to Italian regulations. At Casa Tejada (Tenor Viñas Street, 3), the restaurant that chef Romain Fornell opened last September, fettuccine Alfredo is cooked the Roman way, that is, with Parmesan cheese and butter. There's no cream or dairy cream, as has sometimes been said about this sauce, as well as carbonara. "We cream the butter, which is French, with the fettuccine cooking water, and then add the Parmesan cheese, which must be fresh; we don't use dried Parmesan because then the recipe isn't the same," explains Romain Fornell, whose partner is "my best friend."

Casa Tejada opened its doors this fall, but the restaurant was actually bought from the family of Just Tejada, the former FC Barcelona player, five years ago. It remained closed until now for various reasons related to renovating the premises. "We were waiting for the right moment, and now it is," says Fornell.

Sophia Loren, eating pasta

And now let's go to the kitchen. At Casa Tejada, pasta dishes are very important, and you'll also notice this from the black and white photographs hanging on the wall, which portray some of the most important actors and actresses in history, often eating pasta. You'll see, in black and white photographs, Alain Delon, Claudia Cardinale, Sophia Loren, Marcello Mastroianni, and Federico Fellini. They all eat spaghetti, and at Casa Tejada they have it, but you can also try lasagna, ravioli, and more.ossobucognocchi with tomato and basil or linguini alle vongolaYou'll notice that this restaurant is a true host of Italian cuisine as soon as you sit down. They'll bring you olives, focaccia (delicious!), and breadsticks. And olive oil. It's their way of welcoming you.

We return to the topic of fettuccine Alfredo because the way the waiters, elegantly dressed in white with red trim (the service is exquisite), serve it is ceremonious. First, they bring a platter, in which they mix the fettuccine with the sauce. Then they plate it and grate truffle over it (it's white truffle season now). The dish can be enjoyed with or without truffle.

And since humanity doesn't live by pasta alone, you'll find many other options on the menu. Pay attention to the vitello tonnatoOne of the good ones! Maybe someday we could make a ranking of the best. vitello tonnato Catalans. Also take note of the fish and meat dishes, which the chef, Romain Fornell, takes great care with because, as he explains, they always have off-menu specials, which he prepares by choosing from one of the cuisines he knows: Catalan, Spanish, Basque, and French. Speaking of cultures, the dishes on which the recipes will be served have the word written on them. kitchen In three languages: Catalan, first; French, second; and Spanish, third. Quite a statement of intent for a restaurant that's just starting out, next to Turó Park in Barcelona.