FETTUCCINE ALFREDO | ALWAYS HUNGRY

In this episode of Always Hungry, I will be showing you how to make the OG Fettuccine Alfredo with the help of my good friend Jonathan Agnello. Jon is the chef-owner of the famous restaurant Stellina located in the old port of Montreal.
NO NEED FOR A RECIPE BECAUSE IT'S ALL ABOUT LOVE AND FEELING WHEN MAKING THIS DISH. PAY ATTENTION AND YOU'LL BE PASTA MASTER IN NO TIME!
BUON APPETITO!!

[@MicPoitras]

What a good vibe in this channel... make me relax and hungry for comfort food and comfort cooking in peace of mind not far from the perfect moment... remind me of endless night back in the days... cooking loops behind the old carpet factory with the boys... oh man... what a memory... those years look now more colorfull! Thanks for your video. Love and peace to you and your super team. Respect, Mike.

[@jszy9951]

Best new food/cooking channel on RUclips!

[@narrativearts8902]

Laurent calling the pasta water the tears of the gods, a minute later: I discard this shit right now

[@mdoutey]

hahahahahha😂😂

[@blakehancock1691]

Love the channel. Keep it coming

[@tjsipe]

I’ve been making some very good Alfredo (IMHO) for years with milk, cream cheese, butter, and Parmesan in equal amounts.
I had no idea how to do it properly. Thanks for the education guys!

[@3mjay577]

Man oh man
Top notch talented chefs whipping up knowledge 💣 and wicked eats.
Some of the best pastas and risotto’s have been prepared and served from a parm wheel

[@jasonreid611]

Starting to become one of my favourite channels. Great video. Gotta find the pasta man’s restaurant.

[@jasonreid611]

I’m in Montreal next weekend. Where is your guest’s restaurant?

[@jasonreid611]

Thanks. Didn’t see it. Looking at the website now.

[@benotto2282]

Amazing!!! Thank you both for the history and techniques.

[@lol1kia720]

Recette simple mais exécuter selon les règles de l'art. Félicitations et bonne continuation 👏💯

[@vladnar]

that is ridiculously good - well done lads!

[@D4NNYF00]

Well the food too 😁😅

[@jamesmaher1074]

As an American you had me up until the no pepper. Blasphemy. Really enjoy your videos, def will give this a try sometime.

[@williamscott7125]

So good 👌🏼
Thanks 😊

[@markbell6864]

Great channel. Keep them coming. Insta is great as well. 👍

[@omaribrahim8048]

Very clean and well conducted video. Thank you

[@jonathansarlos8713]

Tes vids are getting better and better dogg!

[@cinomania]

Bravi, finalmente qualcosa che e' vicino ai gusti originali italiani: stuzzicante, appetitoso e originale. P.S. Le paste con la crema non le possiamo sopportare e ridiamo tanto per come le preparate :)

[@hails1244]

love your videos and such positive spirit.

[@baciccio75]

❤

[@emclesaittout3634]

Laurent surprised by your uncomfortablenesses cracking and separating those egg whites and yolks.

[@BornAndBraised]

“Don’t cut corners, don’t be a loser” - Laurent dagenais

[@leocmen]

*Let's make...* Addicted to this channel...

[@morganstephan1947]

thanks a lot from france for your video ! Merci beaucoup ☺

[@mellen66]

Thank you ! Love your content ;)

[@troypower]

❤️ It! Trust the process!!

[@melissayunes3223]

Eres mi chef favorito en el mundo

[@scarface450514]

Bellissima

[@mdoutey]

he likes the natural imperfection, yet he trims the ends 😂

[@benjaminlira1330]

Just made the recipe, 10/10.

[@enableroot]

Magnificó

[@alfredocazaux2927]

👏🏻👏🏻👏🏻👏🏻

[@yourboyconnor]

What's the football shirt Jonathan is wearing? I can't seem to find out anywhere!

[@leroyvanviersen7816]

Fucking nice Keep up the good work ❤ from Holland

[@giannibiz8269]

Bella zio 😂

[@rowerprzygodowy]

🤤

[@sanjailkoska]

❤❤❤❤❤🤤🤤🤤🤤🤌🏻🤌🏻🤌🏻🤌🏻🤌🏻🤌🏻🍝🍝🍝🍝😍😍😍

[@philhdmi7837]

Ma men

[@ItamarvhVahnish]

Where can I get this knife?

[@jffullum4325]

Menoum....

[@kebzeth307]

doux jésus

[@louisfred]

en français s'il vous plait

[@globaliteit6674]

Love your work but this video is too long 😂 and la cucina povera would never use 24 yolks on half a kg of flower 🙈 that’s just snobish 😄