Best Alfredo Ever

I love my food, this is not news to those who know me. However, given the degree to which I love my food, I'm quite surprised that I don't blog about it more often. I suppose then that it is a testament to the fabulousness of this particular dish that I should mention it here.

I had what was quite possibly the best Fettucini Alfredo ever on Friday at a little place on Yonge called Lokshen Alfredo. Let me explain: Most people think of Alfredo sauce as creamy and boring, even tasteless, and for most cases you'd be right. A lot of restaurants don't know what they're doing and will often put a little milk and parmesean in a bowl and pour it over pasta thinking they've done it right. Nothing could be further from the truth. An alfredo should be aromatic, it should hug your tastebuds on the way down. Alfredo should be thick and creamy: not too thin and not too thick either and its flavour should sing.

Lokshen Alfredo is open 7days/week and is more or less deserted during the lunch hour. Dinners are usually ok, but on Friday you might need a reservation. I can't recommend them enough. Go to Lokshen. Go. Love their pasta.