User:Cullen328/sandbox/Fettucine Alfredo

The dish has its enthusiasts among restaurant reviewers. Writing in the New York Times in 2018, Pete Wells said of a specific version, "The Alfredo sauce, sweetly dripping from the fettuccine like rain from a leaf, hit me like a prescription opiate that had been specifically engineered for my opiate receptors. It’s been a long time since I’d had fettuccine Alfredo."

Writing in the New York Times in 1981, Paul Hoffman reported that there were about 50 restaurants in Rome selling similar fettucine dishes, mostly billed as "fettuccine alla Romana", which Hoffmann called "one of the most tempting and at the same time simplest pasta specialties."

Some American food writers for prestigious food publications continue to recommend that home cooks do their best to try to duplicate the original 1920's Roman version. For example, writing in Bon Appétit, Carla Lalli Music wrote, "American cooks added heavy cream or half-and-half to thicken and enrich the sauce. To each their own, but no authentic fettuccine Alfredo recipe should include cream (because it dulls the flavor of the cheese)."

In the United States, brands such as Ragú, Trader Joe's, Whole Foods Market, Bertolli, Kroger, Classico, Prego, Rao's, Newman's Own, Signature Select, Saclà sell shelf stable Alfredo sauces in glass jars for home cooks. Giovanni Rana and Buitoni sell fresh Alfredo sauces in plastic tubs that must be refrigerated. These sauces are at various price and quality levels, and are often reviewed in food related publications.

The two largest chains of Italian-American restaurants are Olive Garden and Carrabba's. Both serve the dish and advertise it widely. A smaller chain, Il Fornaio, which says that its goal is to "provide our guests with the most authentic Italian experience outside of Italy", does not serve Fettucine Alfredo.