We just love your baking ( French apple cake legendary) and cooking ... I know I have asked before, but sometime could you show a ‘flavour some’ recipe for cous cous... keep up your outstanding videos . Best wishes John
Great recipe Joel, that is the simplicity of italian cooking. Minimal ingredients of the highest quality you can obtain, and you have a winner. Very nice my friend.
Tried this just now! It's super flavorful! For the pasta, I used Spinach Linguine while cooking it in chicken stock. Then added fresh basil at the end.
How do you only have 170k subscribers!? No BS, quick-consumption style recipes with hella visuals and a sprinkle of ASMR-like audio on top of the music. Practical, and a pleasure to watch. This channel should/could/probably will eventually be MASSIVE.
Nice and fresh. I worked for Stouffers hotels 35 yrs. ago. In one of their hotel cafe's. We prepared a Seafood fett. of scallops, shrimp, real crab, egg yolks, cream, Rom/Parm cheeses. $8 bowl. But, we could not use "home-made" pasta. That is where your recipe really 'stands-out'. I have come in contact with only 1 other person using "fresh"; he was a local independent Pharmacist when it came time to make "lasagna". Mr.J. thanx again, 'gad-day mate'🙋
Joel...Your videos are like Kylie Flavell's videos, more like a movie or production than they typical RUclips video. A pleasure to watch. Bravo and grazie again for another fabulous recipe...I agree with every comment here...you're the best!
You're the best on this ol' RUclips. I love how you do things. You're so organized and neat. The food always look soooo good. I'm excited because I've been wanting some fettuccine, but every time I get some, it's too dry. With these instructions, I can do it myself.
That looks absolutly delicious, sure going to try this recipe. Great chef ever. Love watching your videos. I was born and raised in Austealia now living in Greece. Miss down under so much. Thanks for sharing. Greetings from Greece
My kids are going to love this! Me too!😉 I'm learning so many new techniques from you. The butter added to water, genius!!! I never thought of that... 👨🍳👨🍳👨🍳👨🍳
Thanks Frenchy, Mr Alfredo's creation not mine but most people use cream although still nice (even I occasionally do it) , it isn't authentic. But butter is definitely better!
Thanks Joel, I will use butter and a really good parmigiana! It's France against Belgium tonight and I don't want to spend a lot of time in the kitchen. I know what I'm cooking tonight 😉
🌺🦋🌺 That top view with the mountains and sea is the Island of Capri! It is such a beautiful place. 💞 Another AWESOME & SMART video of Yummines! 🌝🍭🌝 Thank you for giving us your best. 🍒 😉🍒 YES, a little more! 🌞
If I’ve recovered from an attack of Corona virus, if the doctor’s diagnosed I have a certain cancer, if I could invite my long-time-no-see friends for a home meal, I’d choose this recipe. Thanks Chef.
made this recently easy and wow i bought the pasta from a local italian deli they have daily specials next time i will make the pasta myself.. i bought a hand machine from them got a mini lesson tried a dozen dishes all easy and good
This is one of my favorite recipes to try to make, and I always use the same ingredients with freshly grated parmigiano reggiano, but I more often than not end up with a sauce that looks more like clumps of cheese in butter sauce, not that creamy beautiful sauce in the video. Anyone have tips? Still tastes good, but I’d love to have a result as beautiful as this.
I always understood that the butter should be in thin chunks and melts slowly with the hot pasta. There's no need to melt the butter you're missing out on creating an essence, a beurre blanc.
I’ve made this and much prefer to Americanized cream Alfredo. It’s more tasty yet much lighter with a pure taste. No added garlic or herbs. Just salt if needed which mine didn’t need after salting the pasta water and Parmesan. Genuine block of true parmigiana reggiano
Thank you infinitely for keeping this actually authentic. I cannot stand seeing people add cream and onions to alfredo 🤢 If only they would use fresh pasta, high quality butter, and a good sharp Parmesean, they wouldn't need all those extra ingredients. More home chefs need to have confidence in fresh, quality ingredients instead of frying onions and garlic for every thing. Lol anyway thank you for sharing this real recipe. Cheers
Wierd that in Italy that is just called pasta burro e parmigiano (pasta with butter and parmigiano), I think the 90% of our population would answer "What!?" if you ask if the know what is alfredo. Anyway your cooking technique is excellent as always.
Do you have a recipe for shrimp scampi like the olive garden used to have sorry if I didn't see it. Or a chicken marsala...of appreciate thanks. Really enjoyed the videos.
Recipe30 ty, i know, but on the dry pasta i go al dente to where many would say not cooked enough, but i like it, love your show, spreading the word, trying to get you more subscribers, you and your recipes deserve it, have a good one pal
You are the best chef on You Tube for simple, no nonsense, yet delicious recipes ... Thank you John 😊👍
John Milton I agree with you.
Thank you Maria ... Regards John from Devon U.K.
John Milton he sure is the best chef!!
Thanks so much John! Appreciate it, cheers! :) Joel
We just love your baking ( French apple cake legendary) and cooking ... I know I have asked before, but sometime could you show a ‘flavour some’ recipe for cous cous... keep up your outstanding videos . Best wishes John
In my eyes a perfect meal! Tasty, rich and cheesey/buttery...yumm! You never disappoint! Thankyou!
Thanks Linda, glad to hear it! :) Joel
Great recipe Joel, that is the simplicity of italian cooking. Minimal ingredients of the highest quality you can obtain, and you have a winner. Very nice my friend.
Tried this just now! It's super flavorful!
For the pasta, I used Spinach Linguine while cooking it in chicken stock. Then added fresh basil at the end.
Thanks for sharing Misha! 👍😀
Ooooo now that sounds good! I have spinach fettuccine I’ll be using!
How do you only have 170k subscribers!? No BS, quick-consumption style recipes with hella visuals and a sprinkle of ASMR-like audio on top of the music. Practical, and a pleasure to watch. This channel should/could/probably will eventually be MASSIVE.
Appreciate your kind comment! Glad you're enjoying my work, Cheers! Joel.
Nice and fresh. I worked for Stouffers hotels 35 yrs. ago. In one of their hotel cafe's. We prepared a Seafood fett. of scallops, shrimp, real crab, egg yolks, cream, Rom/Parm cheeses. $8 bowl. But, we could not use "home-made" pasta. That is where your recipe really 'stands-out'. I have come in contact with only 1 other person using "fresh"; he was a local independent Pharmacist when it came time to make "lasagna". Mr.J. thanx again, 'gad-day mate'🙋
Cheers Mate Ross, that seafood pasta sounds awesome!
I tried it just now. Simple and easy recipe but tastes amazing!!
Glad you enjoyed it! 👍
Joel...Your videos are like Kylie Flavell's videos, more like a movie or production than they typical RUclips video. A pleasure to watch. Bravo and grazie again for another fabulous recipe...I agree with every comment here...you're the best!
You're the best on this ol' RUclips. I love how you do things. You're so organized and neat. The food always look soooo good. I'm excited because I've been wanting some fettuccine, but every time I get some, it's too dry. With these instructions, I can do it myself.
Thank you so much lisa, yes if you make it, just keep adding small amounts of pasta water so it doesn't become dry. :)
Ohhhhhhh I like very much pasta. Your advices are soooo simply. Thanks for your advice. Good luck sir!
Yes pasta is so versatile and yummy! Enjoy Ishi! :) Joel
And to think all this time I have been buying the stuff in the jars when it is this easy to make. Definitely going to make this soon!
With parmesan everything is tasty!!😍
Hard to live without!
I served this with a side salad of ancient tomatoes and a wonderful Ripasso.... perfect 👌
Great idea! 👍😀
I'm so surprised at how simple yet mouth-watering this recipe can be! Thank you for sharing this. ❤️
My pleasure 😊
That looks absolutly delicious, sure going to try this recipe. Great chef ever. Love watching your videos. I was born and raised in Austealia now living in Greece. Miss down under so much. Thanks for sharing. Greetings from Greece
Hey down under friend, glad you're enjoy my videos, I hope to get to Greece sometime, hopefully next year as I also love Greek food!
Recipe30 that would be great!!!!
So simple yet so mouthelicious.....
mouthelicious, great word! Thanks :)
My kids are going to love this! Me too!😉 I'm learning so many new techniques from you. The butter added to water, genius!!! I never thought of that... 👨🍳👨🍳👨🍳👨🍳
Thanks Frenchy, Mr Alfredo's creation not mine but most people use cream although still nice (even I occasionally do it) , it isn't authentic. But butter is definitely better!
Thanks Joel, I will use butter and a really good parmigiana! It's France against Belgium tonight and I don't want to spend a lot of time in the kitchen. I know what I'm cooking tonight 😉
Oh my Allah .Allah bless you Joel😘🌹 my most favorite chef.today's recipe is delicious.i will definitely try this.yummmmmmmmmy.
Than you Dawood, enjoy it my friend!
Cool! Never seen alfredo made with very simple basic ingredients 👍
Cheers, yes that's how they make it in Rome. 👍😀
Now this is a perfect recipe ❤😋. Thank you chef!
I am in food heaven & you are the Chef. That fork full could have went directly into my mouth. Mmmmmmmm... You are a great Chef! Loved it!
I made this and it was delicious. I cooked some shrimp to put on top. Thank you for sharing. 😋
Glad you enjoyed it Nicole!
Bella,Bella!You've done it again,I believe we'll be having this for supper,thanks!!!
Awesome, happy cooking JoJo!
Wow! Thanks for making it so easy
My pleasure 😊
I like the music lol it's sounds like super Mario sunshine 👍
Oh really, I miss playing super Mario!
Excellent! The way it should be cooked. The key, as you pointed out, is really good quality butter and real parmigiano reggiano cheese.
Glad you liked it!
🌺🦋🌺 That top view with the mountains and sea is the Island of Capri! It is such a beautiful place. 💞
Another AWESOME & SMART video of Yummines! 🌝🍭🌝 Thank you for giving us your best. 🍒 😉🍒
YES, a little more! 🌞
Thanks Vilma, definitely a place I need to go back to soon! Cheers for your nice comment :) Joel
Recipe30
Yes! You must! 🌞🌞🌞
Thanks again for the nice music, tour of Capri, and recipe. 🌸🍃🌸
This looks great and quick with a salad.
Cheers, so quick!
Simple PERFECTION.... Beautiful .... Thank you Chef ..... Paula UK
Thank you so much for the recipe!!! My 8 years old daughter refused to eat my pasta until I followed this recipe. Now she refused to share...LOL
Ha ha, how funny! ❤
Wow I just luv & enjoy your recipes😘
Going to try this. Just mastered carbonara but this looks delicious even as a side to schnitzel or a piece of steak. Thanks 🙏
Cheers Maureen!
This is one of my favourite recipe 😊 thank you
Excellent..I like the water first in the pain simple but first time i saw a chef do it
Glad you liked it
Wonderful chef 👨🍳
Omg...just 3 ingredients! Wow 😋 💕👏🏼💕💕💕😋
So simple!
Yum! It's also great made with Pecorino Romano cheese.
I have to try this one on weekend 🤤🤤🤤
Thanks for the recipe, verry simple, i like so much
Awesome! 👍
If I’ve recovered from an attack of Corona virus, if the doctor’s diagnosed I have a certain cancer, if I could invite my long-time-no-see friends for a home meal, I’d choose this recipe. Thanks Chef.
God too good , i just explored more of your recipes . Loved it ❤
I tried the recipe and it tasted delicious thank you so much😀
Thanks for sharing Elia, glad you enjoyed them!
Amazing your style and art!
Thanks 👍
made this recently easy and wow i bought the pasta from a local italian deli they have daily specials next time i will make the pasta myself.. i bought a hand machine from them got a mini lesson tried a dozen dishes all easy and good
You can't beat homemade fresh pasta
Fantastic I'll definitely make it this weekend. How you make this dish in just 3 ingredients nd so simple . You are a Magnificent Chef.😊👏👏
Cheers nad, sometimes the simplest recipes are the best! :)
This is Heaven😍😍😍😍😍😍😍
Cheers Emma!
Omygod.. I just love Alfredo.. I'll surely try it.❤️
Today I found an amazing channel😍😍👌
Thank you so much 😀
So delicious 😋 looking.
Thanks Margie!
Great to see how Alfredo is really made. No cream needed.
Cheers Robert!
How do I get my cheese from not clumping together?
So satisfying
semplicemente perfetto. Mio marito e io ci siamo divertiti a Napoli e Capri. Excellent simply and just beautiful
Thank you so much Carolina 😀😀
m trying this one .... looks yummy!!!!
I made this for dinner tonight! super good!
Glad you liked it!!
Yayyyyyyyy...that looks amazing❤❤❤❤❤❤❤
Thx for all your awesome recipes.🤓🤓
Cheers Megan!
i love your cooking channel very2 much, simple yet high quality videos everytime!!❤
So nice to hear vimateo, cheers, Joel.
Craving for this. Thanks for the nice vid. I felt like I traveled to France. 😍
Glad you enjoyed it but it was Italy, I do have some French ones too 😊👍
@@recipe30 oh I thought so too. I'm confused with both haha
I love your videos. So simple and so well shot!
Glad to hear it, thanks kitties!
So yummy and simple recipes really enjoyed watching all ur videos thank you chef 👌
Always nice to hear from you Rucksana, cheers! :) Joel
Finally, recipes that AREN'T half-baked tutorials.
Fantastic
This is one of my favorite recipes to try to make, and I always use the same ingredients with freshly grated parmigiano reggiano, but I more often than not end up with a sauce that looks more like clumps of cheese in butter sauce, not that creamy beautiful sauce in the video. Anyone have tips? Still tastes good, but I’d love to have a result as beautiful as this.
Don't over heat the cheese, grate it very finely.
I always understood that the butter should be in thin chunks and melts slowly with the hot pasta. There's no need to melt the butter you're missing out on creating an essence, a beurre blanc.
This is super cinematic, more views please.
I’ve made this and much prefer to Americanized cream Alfredo. It’s more tasty yet much lighter with a pure taste. No added garlic or herbs. Just salt if needed which mine didn’t need after salting the pasta water and Parmesan. Genuine block of true parmigiana reggiano
I am not able to stop drooling ❤️
👍👍
Very nice awesome job God bless you keep going 👏👏👏👏👏👏👏👏👏👏
Cheers, I will! :)
Cheers chef, I love your Italy vids.
It is a pleasure to see your videos, please don't change the pattern, bye
I'll try not to, cheers Carlos! 👍
Thank you infinitely for keeping this actually authentic. I cannot stand seeing people add cream and onions to alfredo 🤢 If only they would use fresh pasta, high quality butter, and a good sharp Parmesean, they wouldn't need all those extra ingredients. More home chefs need to have confidence in fresh, quality ingredients instead of frying onions and garlic for every thing. Lol anyway thank you for sharing this real recipe. Cheers
You are so welcome Amanda, well said 👍🏻👍🏻
Fast and easy ❤
deliciousness🎉
My mouth is melting 😋🥰
Wierd that in Italy that is just called pasta burro e parmigiano (pasta with butter and parmigiano), I think the 90% of our population would answer "What!?" if you ask if the know what is alfredo. Anyway your cooking technique is excellent as always.
Yes you are right, it did originate in Italy but seems more popular overseas. Glad you enjoyed it, cheers.
I love pasta Alfredo. When I was in Sicily, nobody had any clue what Alfredo sauce was.
That looks yummmmmmmy 😋
Magnificent!
Yummy and easy! Thank you.
You are so welcome!
I like that butter yummy recipe.😍😍😍👍😊🤗👌🙂🎉✌️⛄
Thank you so much
looks so delicious tiny giant!!!!!!!!!!!!
Hello Chef .. thank you for the recipe!!
My pleasure Hanifi!
Amazing 😋
I always make maccaroni with butter parmeggiano
Simple yet OMG
I would love to do this
Perfect...you the best.!!
Thanks so much!
Bravo!!!👏👏👏👏👏
Cheers!
Uno schiaffo alla cucina italiana, un piatto improponibile.....
Do you have a recipe for shrimp scampi like the olive garden used to have sorry if I didn't see it. Or a chicken marsala...of appreciate thanks. Really enjoyed the videos.
Try this one Alexandra, cheers: www.recipe30.com/garlic-linguine-pasta-with-prawns.html/
Omg wonderful
Thank you! 👍😀
My stepson just said he’s hankering (my word, not his…he’s a kid) for fettuccine Alfredo. Naturally I checked out your recipe first.
well done Pasta alfredo
Cheers! 👍
Love it 💘
I just found the recipe. ❤
Hope you enjoy
Thank u that’s what I’m doing tonight
This is lethal
So easy and delicious!🤗😂🇦🇺
Can you use exta virgin olive oil to ad more flavor? Or should you just not add it all? Just wondering.
Not in this one.
Yummy 👍😀
Now I´m hungry again..
Looks great Joel, i like the fettucini 2 ways, fresh like you made it here, and dried, where i can cook it al dente, both are delicious
Cheers Steve, even the fresh pasta has firmness to it. But yes, both are different and both great!
Recipe30 ty, i know, but on the dry pasta i go al dente to where many would say not cooked enough, but i like it, love your show, spreading the word, trying to get you more subscribers, you and your recipes deserve it, have a good one pal
Fantastico !
so, this is cousin to cacio e pepe ?
sounds like this is on for this evening.
Funny you would say cacio e pepe, that's my next recipe!
Wow this is our favourite dish me and my kids..I do putting some cream is it ok Chef??
You can put cream but don't tell the Italians ;)
Perfecto !
Cheers Tom!