the ORIGINAL 3 ingredient FETTUCCINE ALFREDO recipe WITHOUT CREAM
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- Опубликовано: 26 сен 2024
- Today we are learning how to make the original 3 ingredient fettuccine alfredo recipe without cream. Made famous by the restaurant, Alfredo della Scrofa in Rome, this is one of the easiest pasta recipes ever. It is also one of the fastest pastas to make. And the result is insanely delicious.
#FettuccineAlfredo #AlfredoSauce #NotAnotherCookingShow
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Nice. This is the way the old Italian steak houses made it back in the 70’s in Detroit, and they did it table side. Yes, I am that old. 👍
Do you remember the names of the restaurants? I lived there but was a child in the 70s but I remember a place that would make Caesar salad at the table side. It was the best Caesar salad I ever had!
Legend
Oh that sounds incredible :)
ur 300?
Making sure the pan is not hot that you combine them in is most crucial, if the pan is hot the cheese will break down instead of turning into cream. Great recipe here
Is that what might cause the cheese to be stringy?
yes, it will separate into a stringy super sticky gum like consistency. Even if the pasta itself is too hot when the grated cheese is added will do that. That is the real secret after using the starchy pasta water is to allow the everything to cool to the correct temp before adding the cheese.
@@bashdash4 That and using cheap cheese. He says parmasean, but you should try to get Parmigiano-Reggiano.
@@thetr00per30 thanks! This must have been my problem. The cheese all clumped together in a stringy mass and would not integrate with the pasta water.
Spot on
I am Italian, I'm amazed. I've never believed americans could prepare pasta properly, I've watched all your videos you're doing great! You're doing even better than many chefs, you're unbelievable
Yall took pasta from the Chinese
*made it better than the Chinese
awildrabbit1914. Fake ! Italian pasta comes from the romans and other mediterranean peoples, all the encyclopedias, all the serious sources say it, the Vincenzo's Plate channel and others channels talks about it, Marco Polo even said that chinese pasta was good like italian pasta. tsssss !
@@awildrabbit1914Yet everyone wants to be us 🇮🇹 Best Breed. From "Gangsta to Food the BEST. YET all wear and dress like us foh
@@awildrabbit1914 not another “cultural appropriation” numbskull 🤦🏻♀️ who effing cares?
Tried this recipe last night. Normally my fiancee generally only likes extremely creamy Alfredo, butter, milk, cream, cheese. She said this was just as good as the extremely creamy one. This is super helpful because I don't need 6 ingredients to make this... Just have to make sure I have parmesan cheese and ill have this on hand to make at a moments notice. Also the required prep/cook time is so short compared to the other sauce I can have a stress free night cooking.
The reason I think the cream version is so common is because its easier to make in bulk (for restaurants). You can make a entire pot of sauce to scoop onto a plate of noodles. This version has to be made to order every time so in some restaurants it might be overwhelming. At home on the other hand this is super easy and delicious it will be one of my go to pasta dishes now... along with weekday sauce and cacio e pepe
I agree with that. This would be hard to make chicken Alfredo...so when I make that dish I’ll make it with cream
Cream version is also less time-sensitive in serving.
Made this for the first time this afternoon for my daughter after seeing another video a long time ago. Had some pasta I made and dried. She was definitely a fan. Made myself a bowl a little while ago and it’s such a perfect recipe. Nothing but respect to the past kitchen magicians.
This is exactly why I love the italian kitchen. I grew up with peruvian cuisine and italian food is almost the exact opposite of it: few ingredients, relatively easy to make, precise process. The results are dishes that are just as delicious. It's an absolute joy cooking both countries' dishes and this channel helped me so much in both cooking italian food and appreciating italian culture.
Just...thank you man
Paonimation my friend this is not a dish that’s well known at all in Italy. Just sayin
Fideos a la huancaína, best of Peru and Italy on one dish
@@euro20049 it's actually very famous, is a pasta burro e parmigiano.
can u recommend a peruvian food cooking youtube channel?
That's not an Italian recipe, but the most important it follows the same Italian Rules for cooking.
I think italians who came to Usa to live there created it, anyway it looks similar to 'Burro e Parmigiano' and 'Cacio e Pepe'.
This guy is making a great job showing a health food culture, with few ingredients you can make a great recipe if you know the rules.
My gf and I are gonna start donating. Love your passion for cooking.
Always give to the less fortunate.
Dude if you made a book I would buy it instantly, love your RUclips channel. Always looking forward to the next episode. Keep up the great videos 😁
I got to try your recipes...yes indeed.
I'm a home cook, family used to be in restaurants but cooking is one of my favorite hobbies.
I must have cooked an alfredo sauce 100 times, from everything with heavy cream, egg yolk, nutmeg, garlic, regular milk, you name it.
Earlier this year I started finding videos of authentic Italian cooking that started with carbonara, made that, loved it. Then I looked for alfredo and found the restaurant that makes it but no recipie.
any way, listen to this man. This 3 ingredient fettuccine Alfredo is the best recipie by far, I would actually add pepper though.
Pasta water is Italy's strength
White pepper if you have it.
@@FreemanPresson well there really isn't much of a difference
If you add pepper, it's funny how close this is, ingredient-wise, to cacio e pepe. The addition of butter and different cheese still makes it worlds apart somehow.
The nutmeg was always the secret ingredient
See the video "alfredo alla scrofa" for the true original recipe from the original family and restaurant.
Yes! Someone who understands that simplicity is the key. Beautifully done.
This is the ONLY Alfredo video on RUclips worth watching and trying tbh. Tried and failed every other way, this is so simple, straightforward, and easy to master. Hats off
I'm going to try this method the next time I attempt alfredo sauce. I watched several videos for alfredo sauce without cream, but this one seemed risky to me, so I didn't try this method. Watching this particular video, I thought adding the grated cheese on top of the buttery pasta would result in clumps, but perhaps just the little bit of residual water from the pasta and all the butter was just enough to smooth out the sauce.
I tried a different method which had me add pasta water first and then melt butter into it, and then slowly add in the parmesan cheese. My sauce turned out clumpy.
Adding cheese to any water-based sauce doesn't seem like it would work well, but it worked fine in the other videos I watched. In one video, the lady added the cheese very slowly, which might have made the difference.
There's a reason that most Alfredo sauces made in the United States have cream or milk. I will make one more attempt at a creamless sauce before giving up.
Dude - for me you are the Bruce Lee of Italian Cooking!
Thanks for teaching us all the way it should be done!!
Respect!!!
Whenever I'm looking for a good simple recipe, these videos always come in clutch! Thank you so much for sharing your recipes with us!
You're a real savior for busy families, Steven.
thanks for the recipe man. i have been trying this recipe from other channels but always had a tough time with cheese and water separating. your method with the cold/warm pan for mixing worked absolutely perfect. appreciate the great content
Holy wow! Just made this (with good ingredients, of course). I'm a convert: cream actually smothers the flavors. This version is vastly better!
Thank you for not having a one hour live and shouting out to everyone in the Livechat!! You actually replied in the Live chat to your viewers!! Good job, still unique as hell and killing the game!!👏🏾👏🏾👏🏾👍🏾👍🏾👍🏾👩🏾🍳👩🏾🍳👩🏾🍳
My grandmother passed down to me her authentic spaghetti sauce, since then I have had a passion for authentic Italian recipes. So glad I found your channel.
This and cacio e pepe are my "go-to" midnight snacks. So simple and delicious.
Buttered noodles and parm, turns out I've been making fettuccine alfredo for decades.
ME TOO!
Me three
that's the expression of italian cusine, very few and simple ingredients, but of the highest quality, and cooked with passion
@Crazy Jesse Goes without saying. Like Kraft mac and cheese, not real. Kraft singles, not real. Velveeta, not real. If you enjoy this youtube channel, you already know this.
Do not call pasta noodles. It isn't noodles
Thank you for being one of the few who actually make Alfredo Sauce when saying so in the title. You rock.
I have avoided fettuccine Alfredo even though it’s one of my favorites. The heavy cream made it to Rich for me. I made this for dinner tonight and did a happy dance. It’s absolutely delicious and I can make enough for just myself. Thank you for sharing this recipe it truly is delicious.
Thank you! Finally someone showing the proper way👏. Bravo!
"its september, summers is basically over"...me with a tear in my eye:"no its not"
This is the first time in my life I ever tried to make alfredo without cream and it came out awesome! Thank you so much for showing me the way!
Just made this for my 7 year old daughter. She loved it!!. Thank you very much
You sweet angel THANK U ! I’ve made this dozens of times and couldn’t figure out how to get the cheese to not be all stringy. First person to explain the crucial no heat pan step ! BRB making this now 😘
his passion makes his accent even more enjoyable
I just made this. Turned out perfect. May be the best pasta dish I have ever eaten, tastier than any double cream sauce and strangely easier to make too!!
Omg made this today with fresh parm and Romano and the whole house loved it! Thank You for this easy and simple recipe!
ZIOMY03 So are our Italian dishes .... simple, easy and rich in flavor and taste ! Greetings from Italy ! 🇮🇹 👋
PS: A little tip ... add a little freshly ground pepper to the Fettuccine at the end. And the most importantly thing ... use always “Parmigiano Reggiano” to be grated fresh and never the one already grated in the sachets ! 😉
Aris1956 it was all fresh and I’ll use that black pepper tip for sure
I thank you much for all your hard work and patience to "talk" with the public. I have been trying to make your recipes. Thank you again. You know your stuff and glad you are passing it on to us.
Man...more restaurants need to keep it simple. You don't need cream to make it delicious.
This is definitely delicious, but I do still prefer it with a couple cloves of garlic and heavy cream.
@@JR-kv6ez yeah, me too.
If it's not served IMMEDIATELY it gets a little sticky and dry.
If it's the dish it's great though.
@@JR-kv6ez imo pasta always goes with garlic, there isn't a single recipe of pasta that doesn't go well with at least a little garlic
@@Ottoni174 true
well cheese and butter so..
Just made this and it slapped. The only thing I did differently was smash a garlic clove with my knife and add it to the off heat butter. I simply removed the garlic before adding the pasta to emulsify the sauce. I then finely chopped that same clove and tossed it on our garlic bread I made from an Italian roll at the market. Knowing the basic three ingredients and how to work them has opened up a whole new world of Alfredo for my family. Thanks Steve!
Use Egg Fettuccine, it adds depth of flavor. Regular pasta works for this, but Egg Fettuccine is in the original recipe and really brings it home. Its a separate thing in stores, often in a bag in a nest.
I love all your original pasta recipes without cream. Somehow they taste lighter this way, even though there usually is a ton of butter or pancetta in them. I'm slowly working myself through all of them.
Love watching how much you've progressed... Production value in this video is phenomenal! (Not to mention another great set of instructions)
Found your channel this morning, I just tried this recipe and it was amazing ! I have never cooked anything like this before from scratch .. I impressed myself .. It was like eating at a restaurant! Amazing ! I have been watching your videos all day .. great channel ! Thanks for everything !
I just watched your cacio e pepe recipe right before this one. I just wanted to say thank you for keeping our Italian recipes authentic and not taking the simplicity out of it the way most Americans do. newly subbed
I love love love your videos. You make it so simple and easy to follow. This dish is simple and delicious!
One of the few people online who actually made fettuccine Alfredo the way it’s supposed to be made! I made it the first time earlier this year and thought to myself “Wow! This is Italy’s answer to Mac and Cheese!” A basic culinary history lesson then made me realize that Mac and Cheese was America’s answer to Fettuccine Alfredo.
This is just perfect. I’ve recently subscribed to your channel because of your true dedication to the correct recipes and preservation of the real flavour. Keep it up!
Lucas Pessamilio are you a bot? He heated up butter, threw In pasta and Parmesan. Lol ..
A Bite Of Life I can be passionate about the right way of doing pasta🥴
Lucas Pessamilio .. it’s the camera work bro and the music.thats where the passion is in these videos. If you want me to take a dump on your cutting board and sprinkle Parmesan over it I’ll just have this guy come do it
THANK YOU!!!! I was trying another method that combined pasta water and butter in a heated pan and then added cheese into that to form the sauce but I just could not get it to work, the cheese just clumped up. I just tried your method tonight and it came out PERFECT!!! Nice creamy sauce that stuck to the noodles and tasted incredible!
Who else is here after Vincenzo destroyed every other alfredo video
Yo. What amuses me is that I make recipes similar to what he trashed but since I don't call it Alfredo he'd probably tolerate my cooking.
Me
I have diarrhea and need help.
Yes, me too :)
how about Vincenzo's disastrous carbonara " leave a little scramble 'his' ok " he says. NOT.
Tried this tonight and it came out perfect. You’re right-it’s amazing how simple the original recipe is and how flavorful it is
The special ingredient is love.
Much respect to you.
I so much improved my pasta game thanks to your videos ! thanks a lot man !
This was soooo..delish made it for myself and my parents and they loved it too. 😋 Yummy! You are right the heavy cream is totally unnecessary. Your way is the best way. Much love❤!
Finally tried this today and I must say...this is it. Thank you !!
This is the best way ,and how I do it at my restaurant
This channel deserves more subscribers and views
I love these fast, easy recipes! This looks so creamy & perfect.
Made this, so easy. It honestly tasted exactly like Alfredo, unbelievable. Looked restaurant quality as well, creamy and delicious!
I can taste that from here. Thank you for the delicious recopies; P.S i tried the weekday tomato sauce one, and MAAAAAAN! the most delicious pasta I've ever made and i make a good pesto (so I've heard). But, awesome work man! Thank You
Thank you! So easy …. So yummy. Added garlic and broccoli. Love your videos . Thank you !
This is the kind of recipe that's a go to. More quick minimal ingredient recipes!
A really big THANK YOU for this recipe! My husband miraculously survived the infamous "widow-maker" heart attack 2 years ago, and so we drastically changed our eating habits. One thing I've missed is fettuccine alfredo. Didn't know you could make it without cream! A little parmesan now and again is okay for hubby (but we have to use nasty margarine, zero cholesterol), and now that I've got a much healthier way of cooking this dish, I think it'll be on the menu next week. Again, thank you, thank you!
those movements with a cast iron skillet killed my forearms for like 1 week
must be rough being a little girl with a guy's name.
That's not cast iron, it's carbon steel. Note how thin it is vs cast iron
@@nandisaand5287 The pan clearly has a coating. It's an enameled cast iron.
@@nandisaand5287 So cast iron has to be thick? Hmmmm....
@alejandro DI, that carpal tunnel will sneak right up on ya!
I love it. Making original recipes is the best. Thanks for sharing.
I have looked EVERYWHERE for an Alfredo recipe without cream. I had this type of Alfredo in a restaurant called Carmine's and have wanted to make it this way. Thank you SM!! Earned a new subscriber 😊
(Could you tell us the cheese and butter you recommend using?)
Carmine's in NYC?
Thank you for this video. I only just learned that fettuccine alfredo isn't supposed to have cream. You gave me what I need to know and I am making this tonight!
Enjoy it! One of the best
I thought it was odd when he said it would taste like there was a lot more going on/in the dish than there is but it did turn out that way even for me. Tasted like there was some herb action and I did not add any. It was very good, and exactly what I think of when I think Alfredo. I also recommend the Spaghetti Aglio e Olio recipe on this channel !
Thank you for always making dishes that are accessible to your average person!!
dude thank you for teaching me this beautifully simple method. I just tried it out with some spaghetti, some old pieces of parmesan and pecorino and it was SO good. When you add the hot water and it all comes together, it is a thing of beauty. check mate jarred alfredo sauce - you will never be purchased again
I tried this and when I added the water. All my cheese clumped up. It was just noodles and lit bits of clumped cheese. No creamy Alfredo sauce? What did I do wrong?
Turned out great! I was skeptical half way through then I added more water and cheese. Voila! It came together.
I‘d add some fresh pepper on top.
Orher than that... perfect!
I just made this with my boyfriend and it is hands down the best fettuccine alfredo we've ever made. So good! I messed up thr timing a little with three chicken were served with it so were trying again tomorrow. Thank you for sharing!
You're gonna hit a million before end of 2019!!! You watch!
Optimist Prime ovah here :P
I normally skip thru videos but these I can watch from start to finish!. great content man! Keep it up!
All the stores in town have been out of Alfredo for a month. Embarassed to find out it’s just two ingredients
I like the way you shot the intro! Very interesting and pleasing
I thought the first 45 secs was the whole vid! :)
I really love the camera angles. The set and the music and of course the presentation. Great show I'm loving it
BTW! Thank you for saving us money and calories with this one, removing that cream helps alot!
Marcus Wilson it’s a good recipe but it’s still filled with carbs, butter, and cheese. You aren’t going to be losing weight eating this and it’s not a healthy meal.
@@uzzieb9984 "carbs butter and cheese" 😂 carbs and fat!!!
Uzzie B you don’t lose weight eating any meal. It’s all about portion and working out, without the cream it simplifies how you actually are supposed to eat your carbs and fat. I’ll be just fine eating this while I’m boxing and heavy lifting
I'd say maybe using the cream would allow you to use less cheese, which is expensive, for the real stuff anyway...but worth it, don't get me wrong. Looks great though and I will try it. Thanks.
I made this while cooking for the first time, it was phenomenal
This is so hurtful. I found your channel a week ago, already made the weekday sauce and chicken Parm, and thought the one thing that’s missing is Alfredo. So I made it two days ago, just to open RUclips and see this today.
Now I gotta make Alfredo again 😂
made this twice now, it's quick and fantastic...its part of my life now. thank you
Omg. My ex’s mom used to make Alfredo without heavy cream. I thought I was remembering wrong!
I'm Japanese-American, but I think I was suppose to be born Italian because I love Italian food so ridiculously much, and pasta is right up there at the top of the list. I'm trying to watch all of your vids, I love them, your explanations are extremely easy to understand, but I can't keep up with the cooking. Thanks for sharing your wealth of knowledge and experience!
I'll be damned if that Staub is not one beautiful pan.
Yo, as soon as I got to 00:45, I was like 👀💓
@@simmonedavis98
Why? Nothing is shown at your timestamp.
FINALLY SOMEONE WHO KNOWS REAL ITALIAN COOKING , GOOD JOB!!!
Super important on this recipe!!! You need to use real parmigiano cheese and not parmesan. Parmesan is the American cheap variety. In most parmesan, there is an anti caking agent, mostly potato starch. Potato starch will give you clumps
Parmesan is just the literal English translation of Parmigiano. At least in Germany when we say "Parmesan" we mean exactly Parmigiano. I don't imagine that it would be different in the US
@Ted Wilson Ok. But it's also similar to how in the US you call Salami "pepperoni", while pepperoni already has a totally different meaning in Italian/other European languages.
@@Livingtree32 Nope, Parmesan is the name of the american rip-off of Parmigiano.
This guy is great ! Can’t miss his pasta recipes. No twirls, ingredients quality based, so simple, so delicious
Hey guys, remember way back in September 2019 when America wasn't shut down and burning? The good ol' days.
You can thank the corrupt Marxist idiologues, and their mobs. In the end, it will not last, it will just take some time...
I think there will be a few Italian chefs, especially in Rome, out there looking at this video and saying, "Finally!"
If you're making your own pasta, I recommend rolling the dough out super, super thin. Gives a really light feel on the tongue, and the added surface area soaks up more sauce. What I do is roll the sheets all the way down to "1" on my pasta roller, then I take two sheets, flour them really well so they don't stick to each other, and roll them through the machine _together_ on setting "3", which just makes them a little bit thinner. You do have to be just a little bit more gentle when tossing, but they're not tissue paper. Cutting the noodles a little shorter can help prevent them from snagging while tossing.
Why did you use a cast iron skillet to make this?
My assumption is that it doesn’t stick and the cast iron holds the heat better. Teflon is supposed to be carcinogenic in certain health circles so the alternative is ceramic or cast iron.
I tried this recipe and it is simply amazing how you get so many flavors with so little ingredients! I do have a question I have done this twice and in both occasions my cheese clumps and I end up with little clumps of cheese and not that smooth sauce you do in the video. How can I fix this? Thanks for the help! Keep up the vids
Did you ever find a reliable method to making this alfredo sauce? I just tried another channel's method that has you make the sauce in water before adding the pasta, and my sauce clumped.
i made this dish tonight. For sure 10/10 especially with a bit of garlic and pepper
Oh yeah. I was waiting for this to drop. Cream, be gone!
I know the traditional method is to use fresh, but I use dried pasta for my Alfredo, as I do for carbonara. Fresh is just too limp for my liking. Garafalo* great brand choice! Cheers- you are on point, and should have your own cooking show on national television. People would enjoy watching you make pasta, like anyone would enjoy the sound of piano music. Cheers and happy holidays!!!
You are an inspiration, I love cooking your recipes!
I just randomly stumbled upon your video and I didn’t even look for cooking channel.
Best random thing ever. You just got another subscriber.
So like Italians just had these ingredients lying around so they tossed them together lel
Never saw this dish cooked in Italy... NEVER! This must be an American invention!!
This is a dish that comes from Rome. It’s the original recipe from Alfredo’s.
Klutz MtG Pasta Alfredo doesn't exist in Italy my friend!!! It's an invention for foreigners and tourists! Ciao from the ITALIAN FOOD BOSS 👋👋👋
@@ItalianFoodBoss Alfredo de lelio created it in the middle of the 20th century in Lazio my friend. It is decidedly not a foreign invention!
en.m.wikipedia.org/wiki/Fettuccine_Alfredo
@@ItalianFoodBoss The original Italian name is pasta al burro e parmigiano. It is my understanding that Alfredo di Lelio named his variation differently because it was made with his own home made butter that was considered richer and creamier than butter typically available at the time. Either way, it is an Italian dish.
I made carbonara following the technique you showed a couple days ago I’ve been addicted and now with the Alfredo, when you said go and make it right now, I am, and I’m super excited 🤤🤤
How'd it go?
"Alfredo sauce" doesn't exist in Italy we call that burro e parmigiano anyway you recipe is almost perfect except the fact that u put the pasta when the water is not boiling
pasta doesn't need to be boiling, just needs to be 90 degrees C to rehydrate the pasta and cooks it gentler
@@NOTANOTHERCOOKINGSHOW
You are right but since in the video is not specified it seems that you are throwing the pasta when the water is still cold. Anyway I discovered the channel with this video and I am starting to like it.
( Little note for the carbonara video it's not a true mistake but parmigiano is not used in the traditional recipe but it's on your taste expecially outside Rome )
Ya you’re right, but I find it’s too salty with just pecorino! I had seen a chef blend the to and though that was the right move.
@@NOTANOTHERCOOKINGSHOW OMG THANK GOD FOR U MY 17 YR OLD DAUGHTER LOVESSSS ALFREDO BUT IM SURPRISING HER SO IMMA HAVE CHIVKEN CRAB AND SHRIMP. CROSS FINGERS
@@NOTANOTHERCOOKINGSHOW Pecorino Is salty, and it is perfect for pasta. My suggestion is 7 grams of salt for each litre of water, and one litre of water for each 100 grams of pasta. This amount of salt is ok, and if you prefer more salty, just add Pecorino cheese at the end
Just found your channel bout 8 videos ago, I'm totally digging it. I cook on a reg basis but seeing how other people cook and others peoples take on things is always so exciting. I have watched so many of your videos already. You got your self a new fan.
when you realise Fettuccine Alfredo is just mac and cheese
without the milk
and roux
Looks really delicious … going to make it for dinner … need to get some good cheese … I enjoy your videos. I am gaining confidence and it shows in the food I make … I truly appreciate your help … my sincere thanks!
Love your vids, but the intros are full of spoilers man, they just give you the whole recipe in a nutshell
Hey fantastic. The idea of using the cast iron pan is excellent. A bit of heat before you start helps the butter to start melting gently and the cast iron keeps the heat. I still feel this dish gets to the plate a little lukewarm... mine does 😁 I'm worried about putting any heat under the pan and the cheese "splitting" out of the sauce ??