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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."<ref>{{cite news | last =Wells | first =Pete | title = Can Fancy Chefs Excel at Fast, Cheap Food? Two Case Studies | newspaper = [[New York Time]] | location = | pages = | language = | publisher = | date =January 23, 2018 | url =https://www.nytimes.com/2018/01/23/dining/pasta-flyer-martina-review.html?unlocked_article_code=1.mU0.2I8H.8kjdfJEovyUG | accessdate =April 21, 2024 }}</ref>
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)."<ref>{{cite news | last =Music | first =Carla Lalli | title =Fettuccine Alfredo | newspaper =[[Bon Appétit]] | location = | pages = | language = | publisher = | date =March 26, 2024 | url = https://www.bonappetit.com/recipe/fettuccine-alfredo| accessdate =April 21, 2024 }}</ref>
==Traditional preparation==
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