“Clean up in aisle 12.” Four years ago I made a quick stop at the grocery store to pick up some San Marzano tomatoes. A seemingly lost husband stood in the pasta isle eyeing the leagues of Ragu and Newman’s Own. He must have seen the Italian parsley and garlic in my basket because he asked if I knew which alfredo sauce would be best for his attempt in making his significant other dinner. I knew right then it was my foodie duty to teach him how simple an amazing white sauce can be. We picked up some butter, heavy cream, a wedge of parmesan and proceeded to write a few basic instructions on the back of his tattered shopping list. In my al dente dreams, I love to imagine he impressed his family with an out of character endeavor, but I’d settle for knowing he successfully didn’t burn his home to the ground. Since I’m unable to give you a personal pasta play-by-play, here’s a list of local spots who will happily do the work for you. Mangiamo!

Europa 

125 S. Wall St., Spokane

When it comes to alfredo, I’m usually on team “simple is better.” Give me butter, cream and parm with little hint of garlic and white pepper. Europa breaks all the rules with their mouth-watering take on the Italian classic. Sautéed chicken and mushrooms in perfectly cooked fettuccine topped with walnuts and sun-dried tomatoes, all tossed together in a gorgonzola cream sauce. This is for anyone who has eaten fettuccine alfredo around town and is looking for the next evolution. 

Charlie P’s 

8125 E. Sprague Ave., Spokane

When you crave seafood fettuccine, a semi-remote corner bar in Spokane Valley isn’t usually the first place your brain goes. With one trip to Charlie P’s, your taste buds will beat your brain into submission. Known for a knockout seafood chowder, it only makes sense to mix many of those ingredients into an alfredo you’ll be hurrying back for. If you really want a treat, make sure to ask for this dish Cajun-style for blackened shrimp and an added kick to your sauce. 

Ferrante’s Marketplace Cafe

4516 S. Regal St., Spokane

Anytime you talk pasta, forget the silly gimmicks—you can’t beat the places who make it fresh in-house daily. After a morning spent making their pasta and pizza dough, the Ferrante family finds phenomenal ways to get it into our mouths. Eat this delicious feast in the dining room or take one to go with various styles ready to cook in your own oven. Make sure dessert is on your radar; another shining point of Ferrante’s is its gigantic 16 flavor gelato bar.

Ferraro’s

3022 N. Division St., Spokane

Pat Ferraro came to the United States from Italy in 1962. Lucky for us, he brought “Mama’s” family recipe book that include a wine braised veal marsala and a spicy shrimp and clam al mare. One of their fan-favorites is the top sirloin fettuccine—a bed of al dente noodles covered with homemade alfredo, mushrooms and baby bella mushrooms. Whatever you do, don’t miss happy hour (M-F 3-6 p.m.) for $5 brushetta, mozz sticks, fried ravioli and calamari. 

White House Grill

712 N. Spokane St., Post Falls

In an interview, writer Dean Koontz said  “A plot without action is like pasta without garlic.” If that is the case, then White House Grill should win the Pulitzer. Chef/Owner Raci Erdem often walks up to tables wearing an “I stink” shirt. This pillowy pile of pasta was no different; their thick parmesan alfredo is a garlic lover’s dream. Pair that with the best garlic bread in the Inland Northwest and you’ll leave with a smile. Even if you might need a shower.