Crafted first in Rome by restaurateur Alfredo di Lelio, the dish was originally made using just three ingredients.
He later served the pasta at his own restaurant and the rest is cheesy history.
Authentic or not, most versions of fettuccine Alfredo that I’ve encountered have been tasty.
Photo: Shutterstock. Design: Eat This, Not That!
It’s a hard pasta dish to mess upthough itispossible and quality ingredients are the key to success.
The chain said factors such as the pandemic aftermath and rising costs are to blame.
The dish is described as a “classic favorite” with a creamy homemade Alfredo sauce.
Photo: Megan Hageman/Eat This, Not That!
you could also add on chicken or shrimp to the meal for an upcharge, though I did without.
The look:A large yet still manageable serving bowl of pasta.
If my husband and I had been exceptionally hungry, we could have polished it off with no problem.
Photo: Megan Hageman/Eat This, Not That!
The noodles were all glossy with sauce, showing off a standard cream-yellow color.
My waiter didn’t offer freshly grated cheese on top.
However, it did come with powdered parmesan sprinkled mostly in the center.
Photo: Megan Hageman/Eat This, Not That!
The taste:Bigger doesn’t always mean better.
The pasta wasn’t necessarily distasteful, just carelessly lackluster.
To put it simply, it’s forgettable and I for one opt for quality over quantity every time.
Photo: Megan Hageman/Eat This, Not That!
I Tried the Lasagna at 4 Major Italian Chains & the Best Was Rustic and Fresh
Bravo!
Both Midwest-born chains are obviously focused on Italian cuisine.
But, while Brio serves a more Tuscan-inspired menu, Bravo!
The dish is said to be made with fresh fettuccine, parmesan, and house-made Alfredo sauce.
Again, no fresh parmesan was offered to me.
My “say when” skills were getting rusty at this point.
But, some finely chopped parsley acted as adornments.
The taste:Good, but nothing special.
These noodles are a bit more eggy than others and chewy but in a good way.
It was a dish that made me literally shrug my shoulders in an I-could-take-it-our-leave it kind of manner.
But, the basic recipe is boring.
A dinner-sized portion cost me $16.49 and I certainly capitalized on the complimentary salad and garlicky breadsticks.
However, it’s still an attractive plate decorated with parsley sprinkles and fresh shreds of parmesan cheese.
The taste:Thick and tasty all around.
The long, flat noodles were plumper here than at other chains yet still cooked wellsoft but not mushy.
The sauce, though, is where the dish truly shines.
It leaned more towards buttery rather than cheesy, and it was unbelievably rich and creamy.
It may not be the most authentic plate of fettuccine Alfredo out there.
I would have never thought to order pasta as a side, but it’s pure genius.
Thefettuccine Alfredo sidecosts $7.29.
It came with bread and oil and a choice between soup or salad.
I went with the Mama Mandola’s Sicilian Chicken Soup.
Parsley flakes and grated cheese rested on top.
I also have to commend Carrabba’s on the fettuccine itself.
Unlike other chains, it seems like the restaurant really poured time into its formation.
My compliments to the chefs at Carrabba’s.
