The Ultra-Rich Ingredient That Makes Olive Garden's Alfredo So Delectable - Daily Meal

Fettuccine Alfredo would later make its way across the Atlantic sometime after World War II. As Rome was returning to normal after the destruction of the war, a number of Americans visited the Italian capital on vacations. Alfredo had opened a new restaurant on the Piazza Augusto Imperatore and quickly charmed American tourists. By the 1950s, similar recipes started popping up on American menus.

Supposedly, it was at this time that cream was introduced to the recipe. American butter and cheese at the time couldn't compete with the richness of Italian butter and real Parmigiano Reggiano. Cream was introduced as a way to return the decadent flavor to the sauce. Over the years, even more folks would recommend things like using flour to thicken the sauce and adding other ingredients that would take the dish even further from its origins.

Now, the Olive Garden take on the dish with its garlic, heavy cream, and parsley garnish is the prevailing version of Alfredo.

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The Ultra-Rich Ingredient That Makes Olive Garden's Alfredo So Delectable - Daily Meal
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