I was nearly tempted to purchase those canned alfredo sauces at that moment. Yes, I want it that much. I am aware. Shameful. However, when examining my cupboard, I discovered that I already have all of the components necessary to recreate the Olive Garden's alfredo sauce at home. And, unexpectedly, it took just 15 minutes from start to finish. It could not be simpler!
However, some apparently all-knowing Olive Garden personnel dispute this. A member strongly advised against buying the meal at Olive Garden in a somewhat heated Reddit conversation. Why? "It's a sham," the user said. "Making the meal takes about 20 seconds. Servers purposefully delay sending orders to the kitchen to create a realistic appearance. Save $15 by making it at home."
I want the thickness of around 5-6 egg yolks without the extra fats and cholesterol in this recipe. Some of you may be wondering what the purpose is of such a heavy meal, but I believe that every calorie counts. I like the fact that this sauce is made with half milk and half cream and contains no butter. Many Alfredo sauce recipes utilize entire cream, add butter, and sometimes even cream cheese, resulting in an overly thick and startlingly obese pasta sauce. Thus, you might argue that this Alfredo sauce has been significantly lightened, which is a wonderful plus.
[edit] Preparation
As a result of the dish's popularity, di Lelio was asked to showcase it both in Italy and overseas.
[15] The dish's reputation, dubbed maestosissime fettuccine all'Alfredo on Alfredo's menus ("most majestic fettuccine, Alfredo style"), stems in great part from the "spectacle evocative of grand opera" of its table preparation, as reported in 1967:
