Classic Fettuccine Alfredo | Anything With Alvin
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- Опубликовано: 19 май 2024
- This episode is sponsored by Danish Creamery. Learn more at danishcreamery.com and follow at / danishcreamery , / danishcreamery , / danishcreamery
Today, we make our own classic, buttery, fettuccine alfredo dish, made specially with Danish Creamery.
Inspired by: • Fettuccine Alfredo: la...
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"Fettuccine Alfredo is just Mac and Cheese for adults." - Mitch Hedberg.
Why would he say something so controversial, yet so brave?
Mitch Hedberg, what a legend. At my local supermarket, the escalator to the parking lot was broken one time, and they put up a sign that said "Escalator temporarily stairs. Sorry for the convenience" Made my day when I saw it.
That's what I've been saying
Everybody loves Mac and cheese. Chicken Alfredo? Mac and cheese. F'kin' lasagna? Mac and cheese with some meat in it. It's all Mac and cheese, dude. Rigatoni? Well that's just a noodle, but... If you put cheese on it, it becomes Mac and cheese!
@@thembill8246"Hey Billy, what was your favorite episode of Game Grumps?"
"I LIKE THE ONE WHERE ARIN TALKED ABOUT MACARONI FOR A LOOOOOONG TIME!"
Nobody would be a bigger fan of the "hang the pasta on the oven handle" trick than my dog.
A+ comment, would laugh again
Puppy want pasta?🐶
I was thinking my cats. Doggo A+ behaviour, cats = terrors
@@BLTkitchen Puppy wants ALL of the pasta
As a Dane, it's a little funny to see both Babish and Alvin using a "Danish" butter, that doesn't even come from Denmark.
Like Norwegian Cruise Lines which is completely American and based in Miami. Never underestimate the power of American corporate branding.
Also, why is the butter so white? Even the cheap stuff here in Denmark is yellower than that.
@@CDalsgaard Because of the milk being used and differing food safety regulations.
@CDalsgaard that color is produced by what the cows eat. Danish cows eat Danish grass and hay. American cows eat American grass. So, Danish butter made with the cream from American cows isn't Danish at all.
@@whatshername369yes it's just branding. In fact a bit of quick Google research shows that Danish Creamery is owned by challenge butter which is one of the largest industrial butter manufacturers in the United States. The website also doesn't mention grass-fed so probably a large portion of the cows diet is grain and alfalfa hay.
if anyone is wondering this is known as fettuccine al burro, the alfredo name came after the dude who founded the restaurant mentioned in this video
What does "al burro" mean? I assume it doesn't mean the same in Italian as it does in Spanish (to the donkey), does it?
@MatthewTheWanderer just pasta with butter as far as I'm aware
I believe that burro is Italian for butter. So it'd probably translate to buttered fettuccine. It's delicious 👍
@@MissingRaptor AH, that makes sense. Thank you.
There's something really important about Alfredo's that their video doesnt highlight, which is that they reuse the pasta water repeatedly, so it has a lot more starch in it than you get from just boiling one batch of pasta
@Magmafrost13 Yes, that's correct. The cloudy starchy pastawater has a big role in the emulsification process, Alex (French Guy Cooking) points that out in one of his videos.
That's exactly why Alvins first batch wasn't creamy enough. Not nearly enough starch in the water. Maybe too much water too.
Abed’s buttered noodles 2.0
Cool. Cool cool cool.
🎵 *Troy and Abed eating noooooodlleess* 🎶
If you ever want to make an exemplary bowl of "mac and cheese" and want to take it to the next level entirely, just make macaroni Alfredo.
"Tasting History" had an episode about Mac & Cheese, and that's... essentially what it originally was. It was "Macaroni à la Reine" (Macaroni in the Style of the Queen), and often included cayenne pepper, but it was pretty much an Alfredo.
@@sugarandspice4815 Max also said Alfredo was said to have used double the butter and double the cheese the recipe calls for.
@@aceundead4750 Whoah. That might be approaching "instant heart attack" levels of fats... but I'd still try it. Thanks for the comments!
Hi, Italian here, most of us just make this when we feel extra lazy and i can assure you we just throw some butter and parmigiano in the pan after draining the pasta without bothering out life, the steps the guy in the video made was just show for the foreigners, and most restaurants don't actually make this.
"most restaurants don't make this"
So, some do.
There are a great many dishes that "most restaurants don't make", but some do. Thank you though for letting us know that such a basic dish is not a common restaurant menu item in Italy.
I like that this is more of a homestyle thing and you don't really need loads of flair, maybe I'll give it a shot
Most restaurants? I have never been to a restaurant in Italy where this was a thing, except for "tourist traps" places.
I am Italian too and you can go to almst any Italian restaurant in Italy, ask for Alfredo and they don't know what you are talking about. The only exceptions are probably touristy areas where Italians don't really hang out anyway. You are better off ask for 'al burro' instead, it's the non-bastardized version of Alfredo.
@@PincoPallino-zh8wm American here, it's because Fettuccine Alfredo is a very popular Italian-American dish, only in restaurants it's usually a really heavy sauce with cream, and a lot of Americans are obsessed with finding the authentic Italian version of their favorite Italian-American foods even if they aren't super common in Italy. (I've been to Italy a few times and I don't think I've ever seen it on a menu)
Pro tip for grating hard cheeses though, just buy one of the rotary graters they have at olive garden
Man you got to love it when the restaurant themselves gave you the recipe but also for the fact that I'm pretty sure his co-workers are thanking Alvin for the giant pasta fest.😋
Oh, the new butter ad just dropped
Butter with Babish
they must be very generous seeing as how in your face its getting... not that i mind butter in my face but... ya know...
I mean these noodles are okay but what if we redid it and used DOUBLE the Danish Creamery™ butter!!
Surely the original recipe wasn't so far off that doubling one of the two ingredients was the answer...
I’m genuinely puzzled… as an ex European (brexit), butter is just a thing. I buy salted by choice, I can also buy non-salted. Is real butter in America now a specialised food item worthy of influencer ads? Bring out the trumpets 🎺
@@leeghathawayit is, they 🇺🇸 are used to margarine and cheap seed oil spreads
6:03 you can just tell it hurts him that he's unable to say "this butter is pale" because of the sponsorship
Why is he unable to say that?
@@MatthewTheWandererBecause of sponsorship cannot say anything negative about the product, since they are paying the channel money to present it.
@@DanWhyte But, that doesn't explain why he can't say "this butter is pale".
@@MatthewTheWanderer that is negative talk about the brand. It would seem disrespectful if you catch my drift if he said the butter was pale. And for future videos that they want to sponsor they may back out and lose the channel money. That's how RUclips works.
@@DanWhyte How in the world is calling butter "pale" negative!? I am VERY confused!
oh, something that i can actually easily make at home, very nice
If you do, please let me know how it is! Very curious!
Me too! As long as I can buy store made pasta. And Alfredo sauce.
@@murphygreen8484 Right, exactly! Making the pasta and sauce from scratch like in this video is NOT easy.
If you think it's too one-note, try adding a little freshly grated nutmeg, it goes really well with buttery sauces without overpowering them.
...
Also, I know it goes against the sponsorship but you should use a real European butter, which is YELLOW.
Uses bad butter, complains buttered pasta is one note... I wonder why LOL
🌸 exactly, I was wondering why he used that, but it’s sponsored
I prefer local butter and free range eggs. I’m very lucky I live in country and the farmer isn’t that far
His eggs are so delicious and yolk are bright orange, natural raised chickens
I think that’s why the pasta the Italians make are more flavourful
It’s like factory chickens vs free range ones, that are corn fed
I definitely taste the difference in high quality ingredients, that don’t necessarily cost the earth
In UK we are very lucky to have farmers with their own local shop or you can by directly from farm itself
The butter taste so delicious and creamy, I cannot describe how golden, and the dairy sweet smell, yum 😋
Yup
Kerrygold❤
I usually toss the cooked pasta in a bowl with the butter and cheese. That and vigorously stir it with a chopstick
The more air I can incorporate in the emulsion the better
As a Ferrari fan, hearing the first few notes on the intro made me involuntarily tear with joy
ahaha same, i was looking for other f1 fans in the comments 😅
I imagine that the amount of starch in the water after cooking off one batch of pasta is minimal (in comparison to the restaurant that will reuse the water for multiple servings). I suspect that means at home the emulsification process could benefit from doping the water with some extra flour.
That's one of the reasons why I started just mixing my starch water directly in a glass off to the side whenever I'm cooking italian, skipping pasta water entirely.
Of course, it's not traditional, and it's not as "neat" as using the pasta water, but the result is what matters. It makes a huge difference in yielding a smoother, thicker, more creamy sauce, trust me.
I also do the same with dry pasta, as that generally has a lot less starch on the outside than the varieties found in italy.
I just use a little less water than is in this video. While you do want to have enough that the pasta has room to move with the boil, this seemed like a lot of water for the amount of pasta. Having a better ratio of that means the water you do use will have a more usable amount of starch just from the pasta.
Had a Babish ad to start the video 😂 Babby was making a french omelette and I was just like "French omelette? This is supposed to be alfredo!"
That butter looks as high quality as the butter you get for a dollar.
All the quality went into the fancy packaging
it's not even danish 😭 bcu needs that monayy 🤑🤑
Thank you so much! I've been absolutely loving that video and have been dying to try and recreate it somehow.
was just wanting a alfredo recipe yesterday!
Cmoooon Alvin don't you want to do a Delicious in Dungeon episode?
I think you were a little low on the pasta starch in the water for the first pass. The restaurant keeps using kind of the same pasta water time over time, so that the pasta water is super starchy.
You are so right! More butter truly IS more better!
as a 3rd or 4th gen Italian-American (idk my family moved here in the early 1900's), the fact that you started this off with Italy's anthem makes this video that much better
This Danish (but not really Danish?) butter company seemingly has a bottomless marketing budget, Jesus Christ.
It's actually a sub brand of challenge butter one of the largest industrial butter manufacturers in America.
One look at the colour of the butter tells you everything you need to know. That and having enough money for a marketing budget that size clues you in about the 'small batch' claim.
Helps when the "quality ingredient" is made from what is likely cage life cows that eat slop.
@@the_senate8050 For real
Like, Great Value butter is less pale than that
pulling an all nighter on the west coast and this hit the spotttt as a lil break ! :)))
Love how simple this is
Even the butter at the bottom of the shelf in german supermarkets for a few cents are more yellow than that. If you would use proper butter, you would not need to throw tons of it at the dish
There's this little Trattoria on the Villa Della Scrofa, called Il Vero Alfredo. There, they make the best pasta romanesci (now called fettuccine alfredo) in all the world.
I'm pretty sure pasta -romanesci- romanesco is a bit different than this, having additional ingredients, such as romanesco (a type of broccoli).
This is pasta al burro.
@@notahotshot It was called Pasta Romanesci (meaning "Roman Pasta") during the time of Alfredo Di Lelio, the man who gave it the name fettuccine alfredo.
I feel like a few cracks of pepper would elevate the taste.
Looks delicous, the butter isn't as yellow as I was expecting
It's not butter from grass-fed cows. Danish Creamery is a sub-brand of challenge butter not actual imported Danish butter.
it says "european-style", so its not actually european
What actually makes it “European style” because it’s nothing like any European butter I’ve ever seen. The shape is wrong and the colour is wrong. Probably tastes wrong too. Also European butters come in all different kinds. French is best.
@@Jonpoo1 French butter is too white, it looks like im spreading soft brie. Meanwhile Irish butter is pure gold 👌
Thank you for including the link to the original. ☮
Thought i was watching the video but it was just the ad before. Babish doing it right
Starting the video with the Italian anthem was pretty funny.
Get. A. Rotary. Cheese. Grater. Game changer in my kitchen. I don't understand why more chefs dont have them
Great job! Ate at Alfredo’s last October. It was wonderful
I don't know if it can still considered alfredo with how I do it, but I like to use a cup of heavy cream, two parts parm one part asiago, and about half a cup of butter with a bit of pepper. Super yummy.
This should be basics with babish😭😭
There was already a Babish episode on fettucine alfredo 3 years ago
I’d love to try throwing this in a blender so I can eat it, I miss this dish soooo badly 😭 I miss food in general but this dish was always a favorite of mine
Much easier way to make the sauce: combine the parmesan with a little of the pasta water to melt it and make a slurry: then slowly stream in melted butter while whisking with a hand-held electric whisk, ideally in a very constrained container. Once you have emulsion, iff too thick, thin with pasta water (You reserved it, right?) bit by bit to desired consistency - mix with your pasta, serve.
Day 195 of petitioning Babish to make the Triple Fried Egg Sandwich with Chilli Sauce and Chutney from Red Dwarf.
You DO realize the more you beg for this (and have the gall to count how many days it has been since) the less likely this will happen. Just do it yourself at home with someone recording it and upload it. Sheesh ...
My goodness, I have never been spoken to in such a manner.
Jk. But also, I am as stubborn as a mule, and an arthritic mule at that. I'll keep going until day 1000 if I have to, purely for the satisfaction of having done it.
@@andrewbright8062 Ah. "curiosity killed the cat, but satisfaction brought him back".
I raised chickens and was able to make amazing pasta! Fresh eggs are a game changer for pasta:)
Simple is the best.❤
I watched a babish ad to watch a babish video. truely a day.
Are you going to be doing any of the recipes from delicious in dungeon?
I hope that oven handle was thoroughly cleaned before used for the drying. If I find out it wasn’t I’ll be coming for you Alvin
Oh no, it's Alvin doing something with the eggs again. Please save the eggs.
Babis is 100% combing through recipes to find ones the rewuire alot of butter.
Preach!!❤️👍🏼
RUclips is playing games, I gave you thumbs up halfway through (So i didn't forget too) the video then watched it too completion an RUclips turns around and only shows that I watched it only up until the point I gave it a things up. This is BS. BTW great video, fettuccine Alfredo is my favorite all time food.
I love fettuccine Alfredo, but there's no way I'm ever making all of the ingredients from scratch!
Wow a fettuccine alfredo seasoning on steamed wild rice who would’ve thought
please make limestone pie and hot melted silver from Return to Oz!
I got a ad for binging with Babish lol.
I love the butter commercial. California cow. Makes me want it.
Thanks Alvin and team!
you should do Beef Stroganoff from Symphogear.
I don't know if Alvin reads these too, but he should try to make the goblin puffs from Mashed: Muscles and Magic. That is if he hasn’t already, please 🙏
What about browning the butter and put some garlic and sage.?
Watching this video while eating mashed together leftovers :D
Great video!
Can you do the perfectly peserved pie from Fallout?
I love fettuccine alfredo 😋 🤤❤❤❤
best mac and cheese of my life
Caseoh will love this
Is Alvin comparing parmigiano reggiano and Parmesan? Love me some cheesy fettuccine.
No, he's not comparing the two. He simply didn't use the full legal name "Parmesano Reggiano". On this channel they have repeatedly indicated they only use Parmesano Reggiano.
It is however absolutely possible to compare the two, especially considering that within the EU both are registered, protected names for the same cheese, and outside the EU parmesan is the name used for a comparable cheese that was simply made outside of the designated geographical area.
I've been looking for a way to break in my new blender 🙃
For extra flavor, add salt, pepper, and grated nutmeg.
Can't wait for meremere for the next anime with Alvin
You should make sponge candy in a basics episode. Just a suggestion :)
Alvin, big Alfredo when?
Ooh yummy and delicious
That is an appropriate sponsorship!
So a butter commercial.
You didn't say if the second try was better or not! Did that nail it?
I miss Anime with Alvin. Is that ever going to come back?
Anything correction
Basics with Alvin*
Nothing offends me more than unsalted butter
Go to Olive Garden and buy one of their cheese graders.
LOVE this! Suggestion have alex french guy cooking as a guess! He's made amazing videos on this dish
😊
You have got to make something from Delicious In Dungeon!
In Italy I learned to make this dish ❤. Well I got back here to the USA and never tried it again since we don’t have the quality products that are needed 😢
It's sad that you believe that. You can definitely acquire high quality pasta, butter, and Parmigiano Reggiano in the USA.
@@notahotshot in some areas but for whatever reason the ingredients in Italy are way better. Yes I could order directly and send it here but that gets expensive. The truly raised well chicken eggs are 10 dollars a dozen and an hour away from me.
Whats the difference between fetticuinne and tagliteli? (forgive my spelling)
Fettuccine does not contain egg, tagliatelle does.
@kagemarunl so are they making tagliatelle actually?
@@Franklin_Johanessan No because there's egg in the dough, as shown in the video.
@@levischorpioen yeah, doesnt tagliatelle contain egg?
Ones thing bugs me: Why is the butter as white as lard?
American butter.
@@thaisstone5192 Most of our butter is not white, either.
Because it's the 'premium' offering of a massive butter manufacturer, the sheer size of their marketing budget speaks volumes to how 'high quality' it actually is.
Not gonna lie, this video felt like just a place holder for the ad... but alright... its a cool recipe
Surprised there's no black pepper
Improve it by adding some garlic and pepper.
Kerry gold butter taste better
Agree, Kerrygold is the best 👍
“Pale noodles = eggs can differ in countries to countries”
Where is PEPPA?????? Looks great and will try your way.
I love cheese❤
Can you make liquor ball sandwiches from trailer park boys s8 ep 5???
Just a reminder that the marketing being Danish Creamery is just that... marketing. It's not anywhere near the best butter on the market. It's not even Top 5.
Kerrygold, Tillamook, even freaking Land o' Lakes is better.
Butter as pale as that is never great quality
I'm with you on Kerrygold and Tillamook, but saying land o' lakes is better is every bit the hyperbole as saying Danish Creamy is the best on the market.
@@notahotshotI'd rather spend $5 for 4 sticks of Land o' Lakes than $5 for 2 sticks of Danish Creamery.
In terms of quality, they're not too far apart, but one is priced far more reasonably than the other.
This is Fettuccine al Burro
Someone send this to caseoh
Did he say "extraorbidant"?
In the original recipe he used only 40g of butter for 220g pasta.
Whoa