Alfredo'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."