Yes, here in Italy we have an “Alfredo” dish, which is called fettuccine all’Alfredo and it only has 3 ingredients: fettuccine, butter, and parmigiano. That’s it. Later when Alfredo and his family moved to the USA, they tried to meet the local taste, so they added garlic, heavy cream etc to please the American crowd and the name eventually simply turned into “fettuccine Alfredo”. In Italy (Rome) fettuccine all’Alfredo is still a dish (the 3 ingredient one)
I don't know in Rome, but elsewhere in Italy no one calls it fettuccine all'Alfredo as far as I know. It's just pasta al burro (pasta with butter) and it's literally the thing you do when you forgot to go grocery shopping and the only things in the fridge are butter and parmigiano.
@Sue Sue Best thing to use is a brush to remove the dirt, that's true. But you can wash them aswell, you just need to fry them for longer to remove the water which you would do anyway, just a bit longer if you washed them. Chanterelle needs to be washed for example otherwise you might aswell just add a handfull of dirt directly
One thing I've learnt over years of cooking is when to add garlic. I used to order this pasta from an Italian restaurnt and I'd open the lid of the container and you got smashed with an amazing garlic smell. So I kept increasing the amount of garlic in my dish until I was doing an insane amount of cloves. I still couldn't replicate that aroma! So I eventually worked out that aromatics are being destroyed by adding the garlic too early. Now I add about 2-4 mins before the dish is served up. Aroma city. I also add some at the start with the onions because that adds a "different" garlic flavour.
The problem of this approach though is that the only aroma you get is garlic. I believe usually in dishes you want a balanced aroma, and specifically, you probably want the aroma of the main ingredients much more than garlic. This is the reason to put in garlic at the beginning so that you get a bit of the nice garlic aroma, but not too much.
I always make my garlic oil the day before I plan on adding it to a dish. It will taste SO MUCH BETTER if left in the fridge for 24 hours and the oil can soak up the garlic flavors. Just be careful not to store it too long or it could literally kill you. 2 days is my max when it comes to garlic.
Be keen to see some more mid week quick meals like this. Been wanting to try different things mid week but generally short on time! Thanks for the upload & thank you for the constant inspiration to cook new dishes!
Thanks Andy. This is my daughter’s favorite meal, so I’ve made it ALOT. But… I never made it with mushrooms, but now it makes sense. Why wouldn’t you add mushrooms? Of course you’d add mushrooms. It’s going to take the recipe from a 9/10 to a 10/10.
I made this for Mother’s Day and it was a hit! I don’t cook much at all, but the instructions were so good and thorough it was a breeze. One slight recommendation is that I would add heavy cream or maybe heavy whipping cream in parentheses (might be a US only thing) to the recipe in the description. Thanks a lot!
Better still, they TASTE DELICIOUS 👌👍 We had this dish tonight and it was easy and delicious 😋 I've cooked his Butter Chicken and THAT was DELICIOUS, and I've cooked his Filipino Pork Adobo and THAT was DELICIOUS... so, so far he's scored 3/3 - Excellent 😊
I love how Andy cleans his work space as he is doing the video - gives a very real vibe to the video. I don't think I have seen such realism in any other food videos.
Pros don't use heavy cream when they don't have to. But unfortunately after decades of alfredo recipes floating around, every single one uses cream - except mine.
@@denniscrider3776 you know instead milk flour n cheese like you stated on a diff comment, just use egg n pecorino cheese like a real italian lol, u use it in carbonara why not alfredo
Thank you so much from hawaii! Love your videos, you’re very personal and it’s beautiful not many people like you out there! Continue being a blessing to peoples lives as you are to me!
@@carlsaibrook9504 I live on a farm had shit in my mouth since I was a kid. Brother will spinning cow shit at us on his dirt bike. 43 and I never get ell .
great video as always... one thing: Alfredo fettuccine is Italian but is different. The Americans brought it back from Rome to Hollywood and change it to make It easier. Original recipe requires good fettuccine, great quality cold butter, and freshly shredded parmesan cheese. Americans subbed the butter with cream, and added chicken and mushrooms.
It is an Italian dish. It was made for American celebrities who are at Alfredo's restaurant in Rome just after the 2nd World War. They took the recipe back to the States with them, but didn't know how to get the creaminess without adding cream. So yeah, I guess you're right; the corrupted version is definitely from the States.
I make this for my son and his mates all the time, they love it. Chicken Ala King is pretty much the same but with vegetables and no cheese. Both are good comfort food dishes. 🥰
Yummy!! Thank you!! Chicken ala king, my mom put peas in it (I hate peas). It would be nice to see the mushroom toast recipe, must be good to sell 40 a day!!
Been following you since your 1st TikTok video, Chef. I love the content, your background in food, and how humble you are. So happy you made YT channel!
Hello from Michigan!!! This dish is how I get the daughters home at least three times a month. I don't care for mushrooms but the girls do Im going to have it ago. Going to try the Mushroom toast thing for my girls and wife. They love any kind of sauce or gravy for noodles rice or potatoes lol!!!
Dear Andy, fettuccine Alfredo is an Italian recipe but with only 3 ingredients: fettuccine, butter, and 24m Parmigiano reggiano. Come to Rome to check it out ;) the key to a perfect dish lies in the thickening!
That makes my mouth water! I don't really like chicken breasts but I can see why they would suit the creamy texture of that dish. I love the simplicity of your home cooking recipes and methods. Thanks!
made this tonight, as per your instructions Andy, and it was absolutely delicious. Being the amateur that I am, some of my chicken was cut slightly larger than you suggested. But it still absorbed the flavour.
Little cheeky squeeze of lemon juice right at the end helps cuts through the cream and makes it a bit lighter I always do this for my cream pasta makes a massive difference.
I finished making this... omg it was so delicious. I mean I been planning all week and I finally bought the ingredients yesterday. It took an hour with a toddler "wanting to help" and someone else dicing. My toddler called it "yummy" while I was in heaven. I'm a don't know how to cook and I don't want to type of cook. Thank you!
I found your channel on shorts a few months ago, all I can say is I'm super happy I found the channel. Your videos and shorts are very educational. Keep up the awesome work. I'm glad to be a fan.
OMG. Dizengoff on Ponsonby rd. Now theres a blast from the past. I've been in the UK 17years now. Great night out in Aucks starts with dinner on Ponsonby rd, drinks on the waterfront and finished off with clubbing on K road. Thats a big smile for a sunday afternoon down memory lane.
My friend from Milano taught me to make this with aged parmasan. He said that unaged cheese doesn't thicken or taste as well. PS, he also used cream, not pasta water for a richer flavor. I like to add veggies, such as broccoli or asparagus. Love the flavor, color, and add health benefits.
I like fresh egg pasta too, but when it comes to dry pasta, if you want the sauce to stick better, you gotta find the better dried pasta that has been extruded through a bronze die rather than a Teflon one. That makes the surface come out all rough and it absorbs the sauce better. Real Italians, after they get over their heart attack about putting cream (and meat) in the sauce, would probably say that pairing an egg fresh pasta with a cream sauce is too rich, but when you’re eating a cream sauce, what’s the difference right? Lol
Wow; this video’s only a year old?! Still amazing, but your newer videos are so slick in comparison. You’ve made such amazing progress. Love ALL your work though, older and new x
5:26 you know he's legit, he kept his hands from touching anything after the chicken. He even has a color coded chopping board for poultry. Everything this guy does, even the smallest detail, really has intent. One could only acquire that after spending years in a real kitchen, serving real food. All other cooking youtubers do not give off this ultra pro vibe. Edit: in these parts, we cook the chicken first in canola, high heat to brown it. Then remove it, before sautéing the garlic, then add it back again. It gives the chicken hard parts though, and the bite is not as soft as how it's cooked here.
Maybe you're gassing him up a bit too much lol I've barely been cooking for a couple of months (just occasionally cook at home on weekends) and I know basic safety measures like those. Nobody wants to contaminate anything with raw meat
Yes Andy it was a great dish at Dizzengoff, I was a frequent customer during your time there as I was living down the road in Ponsonby, still in AKL but living further out of town now. Enjoying your videos
Lmao 😂 you said when you were 20, I immediately thought 5 years ago you look so young and your beautiful wife looks even younger! Love ❤️ your videos!!!
Shrimp Alfredo is my mom's favorite dish. I made it for her recently and she said was best she had. Yours looks better and I'm going to make your way but with Shrimp
I loved your videos already, but "there's always three dogs between my feet" made you so much more relatable. It's such a struggle in the kitchen sometimes. 😂
I live in the UK and my go to quick meal is mushrooms cooked with some cream cheese and marmite and serve on toast- you either love it or hate it. No in-between! In Australia you would use vegemite.
Hey Bro thanks for making the pasta dish I suggested looks great I will 100% give this ago 😉 btw I stand corrected Alfredo does come from the US. I was thinking for pasta Carbonara lol in saying that how about you cook us a pasta Carbonara Thanks Andy you Da man!!!!😎😎
Tried this recipe today, and I wasn’t as fast lol but definitely tastes good 👍🏽 I struggle making the cream sauce and after following your recipe I’ve had success 👏🏽😊 lol thank you for sharing!
I do this exact same sauce, add a bit of water and add it to a roasting tray (like a lasagna sized one - not sure if they have a specific name) with some dry pasta penne or similar and bake it in the oven for 25-30 minutes. Top with shredded low moisture mozzarella and under the grill until golden. One of my favourite recipes.
Yes, here in Italy we have an “Alfredo” dish, which is called fettuccine all’Alfredo and it only has 3 ingredients: fettuccine, butter, and parmigiano. That’s it. Later when Alfredo and his family moved to the USA, they tried to meet the local taste, so they added garlic, heavy cream etc to please the American crowd and the name eventually simply turned into “fettuccine Alfredo”. In Italy (Rome) fettuccine all’Alfredo is still a dish (the 3 ingredient one)
@Sue Sue He literally just explained to you there are only 3 ingredients. None of which are mushrooms. You still have to remove dirt from mushrooms
very nice 👌 simple done right is the way to go! much love
I don't know in Rome, but elsewhere in Italy no one calls it fettuccine all'Alfredo as far as I know. It's just pasta al burro (pasta with butter) and it's literally the thing you do when you forgot to go grocery shopping and the only things in the fridge are butter and parmigiano.
Fettuccine all'alfredo is mushrooms washed
@Sue Sue Best thing to use is a brush to remove the dirt, that's true. But you can wash them aswell, you just need to fry them for longer to remove the water which you would do anyway, just a bit longer if you washed them. Chanterelle needs to be washed for example otherwise you might aswell just add a handfull of dirt directly
One thing I've learnt over years of cooking is when to add garlic. I used to order this pasta from an Italian restaurnt and I'd open the lid of the container and you got smashed with an amazing garlic smell. So I kept increasing the amount of garlic in my dish until I was doing an insane amount of cloves. I still couldn't replicate that aroma! So I eventually worked out that aromatics are being destroyed by adding the garlic too early. Now I add about 2-4 mins before the dish is served up. Aroma city. I also add some at the start with the onions because that adds a "different" garlic flavour.
Hit the nail on the head buddy😃
The problem of this approach though is that the only aroma you get is garlic. I believe usually in dishes you want a balanced aroma, and specifically, you probably want the aroma of the main ingredients much more than garlic. This is the reason to put in garlic at the beginning so that you get a bit of the nice garlic aroma, but not too much.
I always make my garlic oil the day before I plan on adding it to a dish. It will taste SO MUCH BETTER if left in the fridge for 24 hours and the oil can soak up the garlic flavors. Just be careful not to store it too long or it could literally kill you. 2 days is my max when it comes to garlic.
Pasta water technique and sauce prep did it for me. Thank you
You are so welcome!
Thanks so much Andy I am a 14 year old who has to cook for the family every Saturday. they loved this dish alot and I will definitely try this again.🤌
Be keen to see some more mid week quick meals like this. Been wanting to try different things mid week but generally short on time! Thanks for the upload & thank you for the constant inspiration to cook new dishes!
Thanks for watching!
👌 and I like to see his dogs
Just cooked it!!
@@andy_cooks Love the videos m8. Dave from Glasgow
Andy yu have a very.personable personality this is from Goa India
No massive chopping board. No bench scraper and a white shirt. You've come a long way well done mate.
Thanks Andy. This is my daughter’s favorite meal, so I’ve made it ALOT. But… I never made it with mushrooms, but now it makes sense. Why wouldn’t you add mushrooms? Of course you’d add mushrooms. It’s going to take the recipe from a 9/10 to a 10/10.
Can confirm. Even those cheap canned mushrooms can really upgrade your dish to a 10/10
Easy, mushrooms are disgusting so that's why you wouldn't add them.
Andy you're the man thankyou so much with these videos its a huge help with learning too cook
I made this for Mother’s Day and it was a hit! I don’t cook much at all, but the instructions were so good and thorough it was a breeze. One slight recommendation is that I would add heavy cream or maybe heavy whipping cream in parentheses (might be a US only thing) to the recipe in the description. Thanks a lot!
I’m so happy this guy popped up on my yt shorts, he has such a calm way of cooking & the dishes always looks delicious!
Better still, they TASTE DELICIOUS 👌👍
We had this dish tonight and it was easy and delicious 😋
I've cooked his Butter Chicken and THAT was DELICIOUS, and I've cooked his Filipino Pork Adobo and THAT was DELICIOUS... so, so far he's scored 3/3 - Excellent 😊
I love how Andy cleans his work space as he is doing the video - gives a very real vibe to the video. I don't think I have seen such realism in any other food videos.
That's what's makes RUclips
Nowadays it's more scripted and there's too much persona to make themselves look different
So efficient so inspiring so gratifying to watch. I just simply LOVE each and every recipe you put on. You’re AMAZING. ♥️
Again, Love these longer form recipe based videos. Thanks! Keep them up! Super practical but with a pro calling the shots.
Pros don't use heavy cream when they don't have to. But unfortunately after decades of alfredo recipes floating around, every single one uses cream - except mine.
@@denniscrider3776 you know instead milk flour n cheese like you stated on a diff comment, just use egg n pecorino cheese like a real italian lol, u use it in carbonara why not alfredo
Thank you so much from hawaii! Love your videos, you’re very personal and it’s beautiful not many people like you out there! Continue being a blessing to peoples lives as you are to me!
Love these little cooking episodes, One of the best. Recipes like this are perfect for people that are constantly busy
We made this tonight and it was delicious! I was pleasantly surprised that I didn't overcook the chicken. Love your recipes, thank you!
A bit of dirt never hurt leave the mushrooms alone. Fantastic video love your cooking. It's still Saturday here.
hahaha your not wrong
noooo sometimes it's manure in that dirt
.that's where ecoli comes.feim. you can die!
@@carlsaibrook9504 I live on a farm had shit in my mouth since I was a kid. Brother will spinning cow shit at us on his dirt bike. 43 and I never get ell .
@@saswildman 🤮🤮🤮🤮🤮🤮🤮🤮🤮🤮🤮🤮🤮🤮🤮🤮🤮🤮🤮🤮🤮🤮🤮🤮🤮🤮🤮🤮🤮🤮🤮🤮🤮🤮🤮🤮🤮🤮🤮🤮🤮🤮🤮🤮🤮🤮🤮🤮🤮🤮🤮🤮🤮🤮🤮🤮
Rich and creamy....love how you keep it simple....you make it easy for us who aren't chef's to follow and fun with cooking.....Thank you!
great video as always...
one thing: Alfredo fettuccine is Italian but is different. The Americans brought it back from Rome to Hollywood and change it to make It easier.
Original recipe requires good fettuccine, great quality cold butter, and freshly shredded parmesan cheese.
Americans subbed the butter with cream, and added chicken and mushrooms.
Now this is a recipe and instruction I can follow happily
Thanks!
Good video. Thanks.
Try adding a bit of FRESH grated nutmeg. It will set this dish off.
I didn’t know what I wanted for dinner but I know now. Thank you!
Thanks for watching!
It is an Italian dish. It was made for American celebrities who are at Alfredo's restaurant in Rome just after the 2nd World War. They took the recipe back to the States with them, but didn't know how to get the creaminess without adding cream. So yeah, I guess you're right; the corrupted version is definitely from the States.
I make this for my son and his mates all the time, they love it. Chicken Ala King is pretty much the same but with vegetables and no cheese. Both are good comfort food dishes. 🥰
Yummy!! Thank you!! Chicken ala king, my mom put peas in it (I hate peas). It would be nice to see the mushroom toast recipe, must be good to sell 40 a day!!
Been following you since your 1st TikTok video, Chef. I love the content, your background in food, and how humble you are. So happy you made YT channel!
Thanks for the support 🙏
I make Alfredo with parmigiana, butter and pasta water for the sauce. Use good ingredients. Buon Appetito!
Hello from Michigan!!! This dish is how I get the daughters home at least three times a month. I don't care for mushrooms but the girls do Im going to have it ago. Going to try the Mushroom toast thing for my girls and wife. They love any kind of sauce or gravy for noodles rice or potatoes lol!!!
Dear Andy, fettuccine Alfredo is an Italian recipe but with only 3 ingredients: fettuccine, butter, and 24m Parmigiano reggiano. Come to Rome to check it out ;) the key to a perfect dish lies in the thickening!
Correct!
The common knowledge one though... is USA basterized. Andy is wise to be aware the differences.
Dear guido - watch the video!
That makes my mouth water! I don't really like chicken breasts but I can see why they would suit the creamy texture of that dish. I love the simplicity of your home cooking recipes and methods. Thanks!
made this tonight, as per your instructions Andy, and it was absolutely delicious. Being the amateur that I am, some of my chicken was cut slightly larger than you suggested. But it still absorbed the flavour.
'Amature'?
As an electric cook, surely you meant 'armature'.
If not, it's 'amateur' you bloody amateur.
I made this for babe last week and it was delicious. The mushrooms are key. Thanks for your content - love all the recipes!
Thank u so much chef 4 a very delicious Alfredo pasta!!!👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼😘😘😘😘😘😘
That is such an easy looking recipe. That’s going on my list for this weekend. I’m thinking I’ll add asparagus to it as well. Thanks for sharing.
Fantastic Recipe and amazing little stories. Thank you Andy.
Andy you’re the best, man! Late to the game just started tuning in a couple months ago.
Little cheeky squeeze of lemon juice right at the end helps cuts through the cream and makes it a bit lighter I always do this for my cream pasta makes a massive difference.
I love this type of video. Easy to follow and delicious recipes to help people learn. Thank you.
Chicken ala King was one of my favorites growing up - thanks for bringing back the great memories Chef!
I loved the video thank you!! ❤️ I love pasta and fettuccine Alfredo is my absolute favorite 😋
Hes one of a kind, pleasant and nice way about him…nice looker too
made this tonight for the family. great food. I will have to try the mushroom on toast. cheers!
I finished making this... omg it was so delicious. I mean I been planning all week and I finally bought the ingredients yesterday. It took an hour with a toddler "wanting to help" and someone else dicing. My toddler called it "yummy" while I was in heaven. I'm a don't know how to cook and I don't want to type of cook. Thank you!
This looks absolutely fantastic! I've always loved fettuccine alfredo ever since I was young. I'll definitely be trying out this recipe.
i love that cutting board u got there!!! !i just love ur cooking!!! well explaind and tasty dishes!!!! thanks u andy!
I found your channel on shorts a few months ago, all I can say is I'm super happy I found the channel. Your videos and shorts are very educational. Keep up the awesome work. I'm glad to be a fan.
Awesome, thank you!
Bro. Amazing Food. I just made this at home and it's by far the best I have ever had. Much Appreciated.
Wow
U r a gr8 cook!
No fuss, very simple and st8 fwd!
Thank you Sir.
Frm Mauritius!
Grazie Chef per la vostra precisazione iniziale.sei bravissimo
OMG. Dizengoff on Ponsonby rd. Now theres a blast from the past. I've been in the UK 17years now. Great night out in Aucks starts with dinner on Ponsonby rd, drinks on the waterfront and finished off with clubbing on K road. Thats a big smile for a sunday afternoon down memory lane.
Obsessed
My friend from Milano taught me to make this with aged parmasan. He said that unaged cheese doesn't thicken or taste as well. PS, he also used cream, not pasta water for a richer flavor.
I like to add veggies, such as broccoli or asparagus. Love the flavor, color, and add health benefits.
I like fresh egg pasta too, but when it comes to dry pasta, if you want the sauce to stick better, you gotta find the better dried pasta that has been extruded through a bronze die rather than a Teflon one. That makes the surface come out all rough and it absorbs the sauce better. Real Italians, after they get over their heart attack about putting cream (and meat) in the sauce, would probably say that pairing an egg fresh pasta with a cream sauce is too rich, but when you’re eating a cream sauce, what’s the difference right? Lol
Congratulations, you just earned entry into my playlists. Love your style.
Wow; this video’s only a year old?! Still amazing, but your newer videos are so slick in comparison. You’ve made such amazing progress. Love ALL your work though, older and new x
5:26 you know he's legit, he kept his hands from touching anything after the chicken. He even has a color coded chopping board for poultry. Everything this guy does, even the smallest detail, really has intent. One could only acquire that after spending years in a real kitchen, serving real food. All other cooking youtubers do not give off this ultra pro vibe.
Edit: in these parts, we cook the chicken first in canola, high heat to brown it. Then remove it, before sautéing the garlic, then add it back again. It gives the chicken hard parts though, and the bite is not as soft as how it's cooked here.
Maybe he should do an intro to food safety
Maybe you're gassing him up a bit too much lol
I've barely been cooking for a couple of months (just occasionally cook at home on weekends) and I know basic safety measures like those.
Nobody wants to contaminate anything with raw meat
His kitchens always look spotless, too. Both his home kitchen and the commercial kitchen some of these videos are in
He's a perfectionist & pays attention to every detail.& Always explains everything so well.a true professional.
Or he could’ve just washed his hands
Subscribed and liked, keep it up Andy!
Yes Andy it was a great dish at Dizzengoff, I was a frequent customer during your time there as I was living down the road in Ponsonby, still in AKL but living further out of town now. Enjoying your videos
You can really tell how much your video quality has improved over time with the more recent ones
Love this channel, thank you for sharing Shabbat Shalom 🕊
Top work chef! Delicious! 👏
Thanks !
Stunningly simple. Wonderful.
I love how you clarified this way of making pasta is American, love your videos btw
💖💖💖💖...did this one last nite...Easy n Fab! You're a great teacher. Thank you for such awesome vids!
I love watching these videos.
Tried this dish tonight and it was wonderful, love your videos.
Glad you liked it!!
Lmao 😂 you said when you were 20, I immediately thought 5 years ago you look so young and your beautiful wife looks even younger! Love ❤️ your videos!!!
I have always started with the protein instead of the other ingredients. Thanks for the tip esp when it’s chicken!!
Me encantan tus vídeos chef !!, Eres increíble, saludos desde chile 🇨🇱🔥🤘
la mejor receta de pasta Alfredo. se sigo desde los shorts. saludos desde Argentina para vos y Babe-
Shrimp Alfredo is my mom's favorite dish. I made it for her recently and she said was best she had. Yours looks better and I'm going to make your way but with Shrimp
Love your content mate binging on all of it!😊
I love videos like this, watching shorts can be fun but I feel like I really gain something from these.
That looks so good 😋. You are a joy to watch at throwing this dish together:-). You are very good at explaining how to made it too!!
Nanas are wonderful 😊
The best
Looks amazing Sunday and during the week would be awesome!!!
I loved your videos already, but "there's always three dogs between my feet" made you so much more relatable. It's such a struggle in the kitchen sometimes. 😂
Love the sarcasm whit peel the mushrooms :-P Evereytime nice to watch and feel it :D Thumps up! :D
perfect dish from Aussie chef - best in culinary
How can i forget I loved to cook when I saw you cook so amazingly fir your spouse😮❤ you are a great cook🎉 I copy that😂
I do white wine and cream for the basic sauce, and mushrooms, garlic + parmesan.
Sometimes some chopped bacon, or whatever you feel like.
I live in the UK and my go to quick meal is mushrooms cooked with some cream cheese and marmite and serve on toast- you either love it or hate it. No in-between! In Australia you would use vegemite.
What a beautiful view of that colour bond fence
Classic that you used to cook at Dizengoff - my favourite was always pastrami and scrambled eggs - heaven!
Thanks chef! Will try it out!
Yay for Dizengoff! Best coffees as well. Maybe the best I've ever had
New Zealand has the best coffee on the planet
@@Andy_M986 Facts!
Yum !!
Made this with my partner and it was crazy delicious. Thanks Andy
My dad used to make me mushroom on toast. Still love it & will make some for him next time i visit. Cheers for sharing Andy! The best👌
Hey Bro thanks for making the pasta dish I suggested looks great I will 100% give this ago 😉
btw I stand corrected Alfredo does come from the US.
I was thinking for pasta Carbonara lol in saying that how about you cook us a pasta Carbonara
Thanks Andy you Da man!!!!😎😎
This is simpler than what I make. Wonderful ❣️
You should get your own TV channel mate. Brilliant content
I love your personality, fantastic cooking
Keep going andy👍
Thanks!
@@andy_cooks the hard work you puts in your channels helps alot of people to cook awesome meals👍
Tried this recipe today, and I wasn’t as fast lol but definitely tastes good 👍🏽 I struggle making the cream sauce and after following your recipe I’ve had success 👏🏽😊 lol thank you for sharing!
Just made this dish with fresh herbs from my garden... delicious. Can you please make a pie floater now 🙏🙏🙏
Thanks for sharing the recipe with us chef made this for lunch and my 4yrs old ate a lot he said it's the best 👌 we ❤️ it too so tasty
I do this exact same sauce, add a bit of water and add it to a roasting tray (like a lasagna sized one - not sure if they have a specific name) with some dry pasta penne or similar and bake it in the oven for 25-30 minutes. Top with shredded low moisture mozzarella and under the grill until golden. One of my favourite recipes.
My favorite chef
Yum wish I could have reached through the screen. I’ve got to try this 🙏👌👏🏼👏🏼👏🏼🔥🔥🔥🔥❤️😍😋
One of my fave dishes!