Cream in Fettuccine Alfredo? Might as well pour ketchup on your tiramisu! Some culinary crimes can’t be pardoned, and the Olive Gardenified Alfredo aberration is an affront to Italian cuisine. Authenticity, food lovers, is not synonymous with heavy cream.
Real Alfredo is a delicious tango of butter and parmesan, not some overzealous waltz with cream. It’s a rich, delicate masterpiece, not a dairy dump.
If you are still enslaved to this Olive Garden atrocity, it’s time to stage a gastronomic coup. Our recipe? It’s not just historically authentic, it’s aristocratically al dente.
If we go back to the roots, the original Fettuccine Alfredo was the brainchild of a culinary genius named Alfredo di Lelio. This man, in his Roman trattoria in the early 1900s, came up with the brilliantly simple idea of combining butter and parmesan to dress pasta. No cream. No malarkey. Pure, unadulterated gastronomic bliss.
But then, as with all good things, someone had to come along and say, “Let’s add heavy cream.” Enter the Olive Gardens of the world, with their insatiable desire to super-size everything, even elegance. They turned Alfredo’s minimalist masterpiece into a calorie-laden catastrophe, a dairy overdose of a dish.
Why, oh, why? Was the butter-parmesan harmony too subtle for your palates? Or was this just another attempt at culinary colonization, an attempt to slap your own stamp on a classic?
Well, enough is enough. It’s time to reclaim the fettuccine Alfredo from the clutches of cream-pushing impostors. Our recipe strips away the cream-coated layers of lies and delivers a plate of pasta so authentic, you’ll feel like you’re dining in Alfredo’s original Roman trattoria.
Your pasta redemption awaits.Print
Kalle Bergman is a food writer and media entrepreneur who is the founder of Honest Cooking and PAIR Magazine. As a food writer, his writing has been regularly featured in publications like Gourmet, Los Angeles Times, Huffington Post and Serious Eats. He is obsessed with simple food, more often than not from his native Scandinavia.