Carla Makes BA's Best Fettuccine Alfredo | From the Test Kitchen | Bon Appétit
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- Опубликовано: 23 мар 2018
- Real alfredo should never (never!) include cream; the silky sauce is the result of an emulsion between the grated cheese, melted butter, and starchy pasta water. This is part of BA's Best, a collection of our essential recipes.
Fettuccine alfredo recipe: www.bonappetit.com/recipe/fet...
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Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home. 
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This recipe always makes me cry because the sauce won’t come together, then in the last minute it does and I have the best fettuccine ever made. 10/10
😂😂😂😂
I know that feeling... Expect my sauce didn't come together.
And! I over salted my pasta!
@@jonosono same!
@@moondustring8747 it really hurt to fail so epically, but I'm going to try again and hopefully do much better next time.
Omg same.
She made my favorite dish look like the easiest dish. And honestly pretty inexpensive and great for people who cook on a budget. No one really needs all that extra jazz.
Loom Geek you dont but since ive eaten it a specific way since my childhood i cant get enough of it
parm is so expensive though.. even for a tiny piece :/
That's the only thing preventing me from eating it everyday lol.
It's like 30-60 cents per serving. It's expensive if you eat a whole chunk at a time, which admittedly, is really easy to do. Still, Grana Padano is almost as good and a perfect alternative for cooking, just go with that if you really can't deal with the price.
You can't really buy it in 30-60 cent servings though. The cheapest I can find it around where I live is about $22 a lb, which is expensive, and most chunks are like 6-8oz. It's not like out of this world, but for someone on a tight budget, it's definitely an expensive luxury food.
Fettuccine Alfredo was created around 1914 at the Alfredo alla Scrofa Restaurant in Rome. The original recipe contained no cream.
Lex F. ok bro chill
Interesting🤔
Andrew Ou he just gave some useful info...
As someone that has lived in Rome her whole life, I never had something called "Alfredo pasta", but this easily reminds me of a simple "parm and butter pasta" as I would call it.
I think that now I get where it came from, but the american cream part always threw me off and I always believed it was just an american invention 😅
@@taldun5032 vero, si chiama pasta, burro e parmigiano.
Carla: "Don't buy grated parm"
Me: I got no choice because I need to pay rent
@@puffypigdey6422 grated grana padano on the other hand is really good
😂
🙈🙈
oz for oz the price doesn't really vary by a lot
I buy grated parm in a bag in the cooler. It's the half way point between weird, shelf stable, can cheese and fancy, live in a box on the sidewalk cheese.
i love this woman wholeheartedly
Bet she doesn't love you, but you go ahead and love some stranger on the net.....SMH
"Hurry boy, shes waiting there for you"
@@Gotallofthem1 your way of living life seems miserable :\
Cameron p
Carla is like my non-existent Italian aunt that I love to be with
truth
IF this was italian.
Alfredo sauce is not Italian.
@Dr. Phil's creampie lounge lol I can guarantee she's not. We don't cook nor act that way here.
@Dr. Phil's creampie lounge fake italian if you asked me...
In Italy we never had a "pasta alla Afredo" but we prepare many different pasta dishes like "Pasta alla Alfredo" (those american "feduscini alfregiu" actually wouldn't mean a thing here in Italy) and they are ABSOLUTELY done the way this lady it's explaining: NO CREAM at all.
You don't need cream.
In Italy we don't usually put cream in our pasta dishes, it is something that british people originally mistook from starchy water being emulsified with the dressing and they thought "Oh my, this must be cream!"
so what you're telling us is american cuisine is different from italian cuisine? i don't believe it!!!
@@shuarma0 ahahah
No, the point is those dishes are usually sold as "typical italian food" :)
@@edraith yes this may be incorrect, but still very delicious! however, carbonara with creme is a tragedy
Yeah, you don't need cream. But it's *amazing* with cream too.
If you add some crispy pancetta and a healthy amount of minced garlic as well... well, I don't know if there's a name for that dish, but it's basically heaven on a plate.
@@heavycritic9554 as long as it is good-tasting and it's done with proper insight of what one is doing, everything is fine in the kitchen :)
What I was trying to point out is that usually, in every country, we have a tendency to completely mess-up other culture's typical dishes and we try to sell those dishes as "typical Italian/Indian/Japanese/Whatever".
What this lady HERE is doing looks REALLY italian to me.
So no "fedusheenee alfrejoo with cream and chicken" and things like that: those dishes are only fine as long as one KNOWS that they are american and have nothing to do with italian cuisine :)
Warning, friends: the BA kitchen uses kosher salt. Many of you will be using other / normal salt, and in that case you might want to buy kosher or halve the amount of salt you use!
Exactly! Even depending on the kosher salt you use it could turn out differently. Even then, the parmigiano reggiano is so salty that I’d use less next time
Lol, wish I read this an hour ago. Perfect sauce except it tastes like sea water. Meatballs and carrots tonight.
Yes definitely do half the salt they recommend if you're using fine salt. Kosher salt takes up much more volume for the same weight, so their "half cup" of kosher salt is more like 1/4 cup of fine salt or even less
Always taste your food before adding salt, add salt to taste no matter what salt you use.
Yea I just used sea salt and it’s saltyyyyy
Bon Appetit you guys have been absolutely killing it lately
Yes! Content is entertaining and the ensemble of chefs work good together. Plus, the food taste great when you try it out. I think Brad might be my fav, Andy made the best dish for me when he whipped up his Grannie's Ricotta Dumplings. Those are very, very good.
I really love Claire and Brad, and every video is just so informative and fun. Love it!
I love all of their carefree attitude. But brad is friggin hilarious. He might be my fav
Sammy Tomp p0m
Mikayla A.🐹🐔cbvxbv. 🐔🐈ko. K.
I made this for dinner. My wife literally wept. Thank you for sharing.
😂😂😂😂😂😂😂😂😂😂😂😂
OMG..
Sorry to hear that, you will get better at making it with practice.
Gas-Lit did you use pasta water or normal water?
She literally cried? I think there are deeper issues there
Love this sauce!!! And I love that is has no cream....I always have butter and parmigiano reggiano on hand but hardly ever have heavy cream
I love it with real cream.
Marcelle Ray 💯 👏🎯👍
Guess Who a splash a milk makes it delightful
Same!
I agree. No cream!
I just made this dish and i'm very proud of my accomplishment because usually when i try to make a BA recipe i fail miserably and go bed really sad , but this time i did it and i ate right out of the pan
I love her attitude 😀
I love the way she cooks.
If you're interested, in Italy we don't call it Fettuccine Alfredo, but simply "pasta burro e parmigiano" (which means pasta with butter and parmesan) and usually that's not something that you would find in a menu at a restaurant because it's one of those dishes that you would make just at home😊 But if you go to Italy, and you would like to order some fettuccine Alfredo, you could always ask for "pasta burro e parmigiano" and they would certainly make it for you (even if it's not on the menu)!
yes. There is no such sauce as alfredo. Alfredo was a chef who had to make a pasta dish for a couple of Americans in Italy back in the 1920s, they liked it so much they started calling it pasta Alfredo, which through the years got converted to a sauce by addition of cream and other things. It is at it's base a butter sauce (pasta al burro).
I made it a few times in different ways...1) double boiler w butter and parm reggiano and pasta water...came out wrong...2) in a saute pan I melted butter, added the parm, and water, again came out horrible...3) in a pan I heated 1/2 cup pasta water, added butter then added the parm. It tasted more like a melted cheese...I have never tried authentic old school pasta burro e Parmigiano so I don't know if my third iteration was correct.
I made this at like 2 am as I was hungry (and tired from marking my students' essays) and it was so so good. Thanks Carla for this simple recipe.
Finally someone who really knows how to cook pasta! Greetings from Italy, it’s a pleasure to watch you!! 🇮🇹
Well it's official... my next cats name will be Alfredo.
Nice!
Nice 👍
Critter Cosner ii
Constipated Carrot: awesome handle ! 😂
how many cats do you have lol
I'm a changed man, used to make it with cream all my life!
but this, this is on a whole different level, and yet so easy (and cheaper) to make!
@French Frys lol you obviously don't know anything about cooking
@French Frys The original Italian recipe uses no cream. Cream was an American addition. You should try authentic fettuccine alfredo before you talk about things you don't know.
@@wm1573 you're obviously socially inept.
@@wm1573 Okay, let's be friends. I don't know much about cooking. Tell me why the cheese stuck together in clumps.
French Frys Real Italians would be proud, because they too used pasta water
Double the cheese, and nearly halve the water, and you got my gramma's recipe.
Oh yeah that sounds like my kind of gma
Brava ma anche più burro.....
OMG! Thank you Carla. My family absolutely loved it. Didn't even know there wasn't any cream in it until I told them. I never knew Alfredo could taste so good and rich without the cream. Quick and easy as well. Definitely a part of the rotation now.
I love all of you. I have no favorites. You're all great. Never stop making videos. Full stop.
Sara Cantler best comment.
You've gotten your wish for another year!
"When no one else is around, you can just eat it straight out of the skillet." - Carla -
Sounds like a life goal to me.
huehue, I only eat my pasta straight out of the skillet where I cook my sauce.
I’m currently living that life.
It’s *the best* 🙌🏻 og
so, Fettuccine Alfredo is just fancy mac & cheese??!!
Underrated comment 😂
Yes, but tastier
No because mac and cheese has milk.
If people really get excited at that they need to get out more! Hope they never lasagne they will have a meltdown:-) Agree its pasta and cheese wow!
No. A different mac and cheese. Not from a box. Not orange. Lots of pasta recipes with cheese.
When she was holding that bowl full of salt and talking abt how aggressive you really should be putting,
I thought she was going to put the whole thing in lmfao
Did you get that Vinnie? No cream she says.
BETSWITHFIST it's a fact, if Ben would listen more to women we wouldn't be in such a s******* mess that were in right now!
>implying you need to listen to women
That's okay. No calories in salt. I mean, this has to be some sort of diet abomination....lol water based alfredo.
Salt has no calories but is very bad for your kidneys and liver :) Hypertension my friend. The third fastest route to heart disease, kidney failure, stroke and dementia, right behind Smoking and Obesity :)
I would suggest not even a quarter of what she put in. The pasta still comes out tasty and delicious if you bought good pasta.
It's not meant to be eaten every day. It's OK if your every day meals are low on sodium then this is your dinner once every other week; it's about balancing your intake.
Carla is such a cool/chill person! Can she PLEASE adopt me?! 😂
I get the complete opposite vibe from her! 😐
Wow an incredible recipe, just made it. Thanks!
I made this tonigh. Excellent recipe. I love you Carla, you're just the right amount no nonsense and sass for the kitchen.
More Carla, please!
Good job BA and Carla. Thank you for producing high quality food videos that are educational in nature.
This and similar recipes have been around for centuries however Chef Alfredo di Lelio popularized it in the middle of 20th century at his restaurant in Roma. He prepared it table side and served it to my family of 2 parents and six children. A wonderful memory. Oh and nice job Carla. Thank you.
All of the personalities at ba are so awesome, thanks Carla!
This is one of my favorites, I so want to try making it. She always does such a great job explaining things.
Another amazing upload, you guys are killing it 👌
Amazing, I just made this for lunch and my life is forever changed. Thank you BA!
Perfectly simple! Thank you! Recipe now saved! 😊👍
Making this for dinner tomorrow night. Thank you!
This was one of the first recipes I made off BA, after watching Carla making it. I think it turned out okay, thank you!
Amazing Carla! I continue to come back and use all your recipes and love your presentation!
Whoooa! I've seen many RUclips vids on how to make fettucine alfredo, and this is the absolute easiest, most efficient method I have ever seen. I can't wait to use this recipe. Well done, Carla! You just gained another fan!
One of my favorites
"Alfredo" is Alfredo di Lelio. He owned the restaurant that popularized the dish.
The name Pasta Alfredo never became well known in Italy. It's more commonly called pasta with butter, or pasta with butter and parmesan.
Absolutely delicious. Super easy to make. Light. Quick. Followed the directions exactly. You will not miss the cream.
Yum thank you for sharing! Will try it tonight!
Just imagine how fun and cool it is to work in this kitchen :")
Вчерашний Суп I would weigh 500 lbs
I made this recipe tonight, with fresh pasta and everything - and I have to say it was AMAZING 👌👌👌
This is the best pasta I’ve ever made/had. Thank you Carla
Just made this at home for the first time! I love your videos, and thanks for teaching me how to be a better cook!
Great video,such a nice Myth buster recipe,”Simple is King” lovely lady and recipe ! 👍👍
While I can appreciate both methods, the gatekeeping mentality of "everyone else's method isn't pure tradition and is thus wrong" gets old. I made Carla's recipe, and it was excellent. I made a "modern" cream based version and it was also excellent.
CausticTitan what's the taste difference
imo the cream smothers any flavours you add it to. in most cream alfredo sauces the cheese takes a back seat to cream.
i just make a very liquid bechamel sauce and melt the cheese into it. also simple, also creamy, but the cheesy taste is amazing.
Considering that it isn't even really eaten in italy and was invented to be served in one, modern restaurant for tourists, the gate keeping is incredibly silly.
I agree they're both good, but it's not a modern versus traditional recipe. Her version is very much the modern way of making this in Italy. It's actually an American versus Italian issue - the cream based sauce became popular here, while those of us who grew up in immigrant heavy areas may have had it the other way. But like you said, they've both got their merits.
Expect it from Italians. Traditional 'my way or nothing' cooks, that will tell you your method is wrong.
I made this, my family lost their collective sh**! The great thing about this is all the variations you can do with it. Thank you Carla.
Thanks very much for these great tips.
OMG!!! Thank you so much, I was just headed out to buy Alfredo sauce.
When I was a kid, my great aunt was babysitting me and made Kraft Dinner (yes, Canadian). She salted the water for the noodles, salted it when it was done, and by the time I ate a forkful it was the saltiest thing I have ever tasted. That was over 20 years ago and I still have never salted my pasta water. I guess I'll give it a try if Carla says so.
Thank u for the tips
I’ll definitely try this. Thank you so much 😊
You guys, even if you make it and the cheese clumps a little bit... ITS STILL SO FRICKIN GOOD!!! Took me 15 minutes, it was so easy and delicious to make. My cheese clumped up a bit but it was incredible and creamy and just... ughhhhh just make it guys
This recipe is the bomb! So much better than cream based alfredo. Everyone loved it AND it doesn't make you feel like you've eaten 10 lbs of fat. Thank you1
Wow my family and I loved this recipe! So simple yet it packs such complex flavor and texture. I always made Alfredo with cream/milk but I don't think I'll ever go back after this. I added sliced zucchinis just to switch it up a bit. Sooo good! Thank you Carla!!
I love her dry delivery. “Noodle and sauce, going to a party together.”
Carla is a natural talent, love her!
I'm really liking this last week's content
Awesomely easy! Thank you.
I miss this all of this.
BA was one of my favorite youtube channels and now I have to watch their old videos.
When I transferred the pasta to the sauce and started mixing the sauce was still liquid-y and I literally wanted to cry. But then it turned out creamy! The only thing is that I’m never adding that much salt to the water next time, I had a feeling I should have not but I followed the recipe. Anyway, super easy to make!
Right ? It always ends up being TOO salty
and then you only taste the salt
I never use any pasta but penne now, every since i first tried it, the penne holds cheese inside the hollow inner... And I fell in Love!
I've been told when your boiling pasta the water should taste like the ocean. I LOVE ALFREDO SAUCE. Thank you for this.
"We're going to make fettucine alfredo"
_Pulls out pappardelle_
To be fair it looks the same width as fettuccine , nowhere near pappardelle thickness
That looks nothing like pappardelle
@@katherineramirez4399 It said Pappardelle on the packet , but as we discussed above its about fettucine width but nowhere near pappardelle
Who cares? It's long, flat pasta. Function is the same. Taste is the same.
Lol!!
This is officially my go to recipe comes out so perfect every time!
After watching this I went out and got the ingredients and made some. I loved it!
I just made this for lunch AND ITS SO GOOOOD
I LOVE FETTUCCINE ALFREDO😍🤤
The question is, does Fettuccine Alfredo loves you back? Something to think about...
True🤔
whos alfredo? lol
you know whats better than fettuccine alfredo. garlic fettuccine alfredo.
U know what’s even better. Garlic, herbs and red chili flakes fettuccine Alfredo. The cheesey sauce and extra spices taste so good together
I love Carla! Lol, She's so natural. I feel like I'm in her kitchen with her. I could watch & listen to her every day.
Looks simple and delicious
Looks simple and yummy!
I just love Carla. I could watch her all day, everyday!
I just did this and pasta water trick worked perfectly. I only changed one thing, which was using a different type of cheese. I used high quality feta cheese from Turkey, I cut them up into fine pieces and added to the water and butter mix, it blended really well and made a gorgeous smooth creamy sauce. Just try it, I called it Fetaccine Ali😂
I love the cream based sauce and I love the way yours looked. Gonna try it. 😊
This was a great video, easy peasy gourmet cooking perfect for a weeknight. Carla is a great host, lots of fun!
Pasta, you looking good girl!
Sees kat.
"Hey kat."
I'm watching this even though I will still use cream, boxed parmesan and under-salt my pasta water.
Please do, especially if you enjoy the results, just don't call it Pasta Alfredo.
@@Elizabethx15 lol its not "BS", it literally does add flavor to your pasta. Its fine if you don't like to use salt in your pasta water but don't act like it's some conspiracy haha
sa as you are definitely a rebel! 😀👍
@@mannyescamilla716not a rebel, just lazy
@koka koka same, and i think it was because i was using a smaller pan, and so way less water :'(
This was so good! Highly recommend 👍
What a great looking recipe. Not reliant upon gloppy cream. Letting the pasta and the cheese shine. Thank you!
You will make a fortune out of RUclips if you keep up the momentum.
LOL!!! Do you think this is some channel that started filming videos using their Iphone? Do you really not know the bon apetite magazine and brand?
Let's just say they've already passed "fortune" a long time ago.
CommentCop Badge#666 and making money on RUclips passed too
George Delgadillo
Uh........ what? I don't get what you are saying here.
You used to be able to make decent money as a RUclipsr. Those times have passed.
For channels like this, their ads are not effected. Liberal/Non-Offensive channels are all still making full money. On top of that, the Tasty/BonAppetit/Buzzfeed brand have a corrupt partnership with youtube so that their videos are favored in the highest degree.
I never put cream into my pasta.sause
I love this Recipe 🍝♥️♥️
Tried this. It’s amazing.
I am definitely trying this recipe!
So many people use alot of cream in their Alfredo and it makes me so mad I'm in love with all your Italian recipes!
Now just shred some Costco roasted chicken into it.
Uriah Siner 😂
Nooooooooooooooooooooooooooooooooooooooooooooo
Throw a little canned jalapeno queso on that’s for that extra kick 😂
Italians in Italy don't normally put chicken in their pasta, but hey, if that's what you like go for it. It's not like there are culinary police who are going to give you a citation for doing that. Buon Appetito!
grilled shrimp for me please
After 20000 videos of how to make Alfredo sauce. Finally I found someone who does it the old original and fashion way!!! Thank you!!!
I have made this and it ABSOLUTELY yummy!
Honestly I love the addition of thinly sliced garlic in a little olive oil at the beginning right when it’s cooked add your pasta and bring along some water then emulsify with the butter and cheese. That’s the way my Italian grandfather taught me and it’s the only way.
Stevzy xo so you're saying: saute some garlic in olive oil then add the pasta, only add a little bit of the pasta water, then add in your butter and cheese? Just wanted to clarify. Will be making this later today if this is the case 💖
"Who is Alfredo? It's a great name for a cat!"
The never ending wonderfulness that is Carla! ❤
I love it lol .. thank you.. an VERY ENTERTAINING
Loved it 😍
To answer your question, "Alfredo" is usually considered to be Alfredo di Lelio, an restaurant owner in Rome in the early to mid 20th century.
How could Carla purport to be a Fettuccine Alfredo expert and not know that? It's a well-known story.
I've done a bit of research on this, and people who have had the authentic Roman version of this dish say that the butter being used in Italy was much different than the butter sold commonly in America, and that to get a similar effect one should reduce heavy cream with a little bit of butter. So these traditionalists who sniff down their noses at Americans who use cream are apparently not only snobs but misinformed snobs. That said, she's totally right about one thing: make it with real, freshly-grated, imported Italian cheese or don't even bother.
I make mine with the grated stuff and it turns out quite luscious still, but I'm sure it's even better with the real stuff.
Tried it both ways, don't be a snob about it (as you bemoan misinformed snobs). It tastes fine either way, the fresh cheese is a bit more pungent and adds a bit more flavor, but if you season it well it's the smallest of marginal differences.
ecept, we don't make Aòlfredo sauce in Italy. It's an american receipe.
It's not about being a snob, it's just that the recipe as you know it as it's eaten in the US is not Italian. In rome Alfredo cooked pasta with butter and parmesan, with no other ingredient. And it's not even called Alfredo in Italy, and you're not going to find it in restaurants in Italy, since it's something Italians usually eat just when they're sick..
This recipe is sooo good, I make it all the time, so easy and delisssh.
Made this last night follow directions to a T and it came out perfectly. Tasted wonderful. I added roasted chicken, but that was almost a distraction as the noodles and sauce with a sprinkling of pecorino Romano cheese we’re all that you need. Very bright and light flavor rather than the heavy paste like cream sauce that I’ve had in the past.
"Noo noos" That is adorable
Lots of kids say Noo noos when they are learning to talk. It is adorable!😏
When my baby niece was learning to talk she would say "Hangaburgers and Peekza"Lol!😄