Fettuccine with butter and Parmesan cheese was first mentioned in the 15th-century cookbook, Libro de arte coquinaria, written by Martino da Como, a northern Italian cook active in Rome, under the name maccaroni romaneschi 'Roman macaroni'. For those who insist that it's not an Italian dish. The recipe was revised when it came to America...adding the heavy cream and pepper.
The authentic fettuccini Alfredo consist of fettuccini noodles tossed in butter and parmesan cheese. That's it. The recipe with the heavy cream is Italian-american
That's right! Do you know the '50s cover band, Sha Na Na? They appeared as Johnny Casino & The Gamblers in the movie "Grease (1978)," and one of the former lead singers, Johnny Contardo sang "Those Magic Changes," and he has his own cooking video with the recipe you described! I tried it, and I loved it! You'll find it here: ruclips.net/video/iyYQKjXXp6U/видео.html
If you're Italian you would know that "traditionally" in Italy, Alfredo is not made with heavy cream. That's an American rendition. Secondly, any chef should know that you don't rinse or ice down your pasta because the starches are not only added flavor but aide in binding the sauce with the noodle.
+ kibaAndrenjiluver16 "people who don't want diabetes rinse their noodles" Rinsing the noodles has negligible effect on the carbohydrate content of the dish: you're still eating the source of the rinsed starch. That's like saying "people who don't want to get drunk skim the foam off their beer."
+ halloween482 -- Xquisitaz is correct, though. I was taught to make Fettuccine Alfredo at an actual Alfredo-family restaurant, and what's shown in this video is not "Traditional Fettuccine Alfredo," despite what the title says.
* halloween482 - You are Italian??? Do you live in Rome??? I do not think so, because otherwise you would know that NO ONE prepares this pasta, in no restaurant or in any private house that prepares this dish, is not part of the Italian culinary culture. If you do not want to believe it, it's your problems, but the reality is quite different. Resign yourself to this fact.
Traditional italian recipe for Fettuccine Alfredo (if you're not american, you might as well just learn how it's really called or what it comes down to - Fettuccine all' burro e parmiggiano) For ingredients, you'll need: - dried fettuccine (egg fettuccine if you can find them) - butter - Parmiggiano Reggiano (parmesan; you can also substitute this for pecorino romano, which is insanely good but also insanely expensive and hard to find - so maybe just stick to the cheaper and traditional ahah I should also note that the grated parmesan you find in packets is not authentic, so if you're looking for the real experience, don't use that. However, if like me, you can't afford a piece of real Parmiggiano Reggiano, use it from the packets like I do - unless i'm wanting something special) - freshly ground pepper (i don't think salt will be necessary because you're already salting the water and the butter you're gonna add is already salty so.. But if you wanna add it, by all means, do) - ground nutmeg (now this is not part of the original recipe, but it makes a HUGE diference when it comes to taste) - if you want some kind of herb to with it (even though it's not part of the recipe, again) i'd recommend either tarragon, thyme or sage Now for the cooking: - cook your fettuccine in salted (coarse salt is the best option) boiling water until they're cooked 'al dente' (it should take around 7-8 minutes if they're dried; if they're egg based, it'll take more along the lines of 4-5 minutes). - in a large bowl, place the butter (you don't need to melt it, as it will start to melt once you add the pasta to it). - once you have your fettuccine, add them to the butter. Toss. - next, add in the freshly ground pepper, the nutmeg and the herb of your choice. Toss. - last, but certainly not least, add your parmesan (or pecorino). Toss one more time. Ecco fatto, you have a fantastic REAL italian dish in under 10 minutes and without having to go to a shitty restaurant to try it! Enjoy the dish and the smell of your not badly-spent money in your wallet.
Esto está delicioso. Muy fácil. Lo hice para cenar esta noche. Y estoy en la gloria comiendo este plato. Acompañado de con un pedazo de baguette con ajo que cocine en aceite de oliva. Es una maravilla.
I just made it and let me tell you it was super super delicious 10/10 recomend 100% thank you for sharing your recipe no more alfredo sauce from aldis for me lol
OKAY GUYS STOP INSULTING PEOPLE. I’M ITALIAN AND THE ONLY DIFFERENCE BETWEEN FETTUCCINE ALFREDO AND PASTA AL PARMIGIANO IS THE NAME! THE INGREDIENTS AND THE RECIPES ARE THE SAME. IT’S NORMAL THAT PEOPLE OF ANOTHER COUNTRY CHANGE THE ORIGINAL RECIPE BECAUSE THEY USE ANOTHER DISHES AND FOOD, SO DON’T BE ANGRY. Sorry for the caps lock❣️
Modern fettuccine alfredo was invented by Alfredo di Lelio in Rome. According to family accounts, in 1892, Alfredo di Lelio began to work in a restaurant that was located in piazza Rosa and run by his mother Angelina. Di Lelio invented "fettuccine al triplo burro"[3] (later named "fettuccine all'Alfredo" or "fettuccine Alfredo") in 1908 in an effort to entice his wife, Ines, to eat after giving birth to their first child Armando. Alfredo added extra butter or "triplo burro” to the fettuccine when mixing it together for her and she ate.[8][9][10] Piazza Rosa disappeared in 1910 following the construction of the Galleria Colonna/Sordi and the restaurant closed. Di Lelio later opened his own restaurant, "Alfredo", in 1914, on the via della Scrofa in central Rome. The fame of "fettuccine all'Alfredo" spread, first in Rome and then to other countries. In 1943, during the war, di Lelio sold the restaurant to two of his waiters.[11] In 1950, with his son Armando, Alfredo di Lelio opened a new restaurant in piazza Augusto Imperatore, Alfredo all'Augusteo, now managed by his niece Ines Di Lelio, bringing along the famous "gold cutlery"[3] said to have been donated in 1927 by the American actors Mary Pickford and Douglas Fairbanks (in gratitude for Alfredo’s hospitality). The two restaurants compete vigorously, with escalating puffery: "the king of fettuccine", "the real king of fettuccine", "the magician of fettuccine", "the emperor of fettuccine", "the real Alfredo", etc.[11] The dish was so well known that di Lelio was invited to demonstrate it both in Italy and abroad.[11] The fame of the dish, called on Alfredo's menus "maestosissime fettuccine all'Alfredo" 'most majestic fettuccine, Alfredo style', comes largely from the "spectacle reminiscent of grand opera" of its preparation at table,[4] as described in 1967:
le combinàno di tutti i coloriiiiii gàmberi pollo mà ke skifo... ki là fà solo burro e pàrmigiàno ki pànnà formàggio e mozzàrellà ki ci àggiunge pollo e gàmbeeri mescolàt cn l olio d cotturà ke skifooo
Heat a pan & saute 2 Tbsp minced garlic. Add salt & pepper with 2 Tbsp white wine, cook all alcohol out of pan. ADD 3 C cream, and the al dente pasta. Bring to a boil again (pasta) in the cream sauce and add 2 Tbsp diced basil and 1/3 C Parmesan cheese.
traditional or not, and all the below idiocy not withstanding, I love alfredo. I will try your recipe as it seems simpler than mine and see what I think. thanks for taking the time to put it up here.
FettuccinE (final "E", like Envy) Alfredo is actually an Italian recipe and it's probably the oldest way to season pasta since it was invented, even older than tomato sauce (surely non used in Europe before 1492). Here in Italy we simply call it "Pasta Cacio & Burro" (Cheese & Butter Pasta), while nobody knows this sauce as "Alfredo". So, if you ask for Fettuccine Alfredo at a restaurant in Italy, be ready to be asked "E chicazz'è Alfredo?" (Who the heck is Alfredo?). :-) :-)
OOOH i love this! Fun fact; It is one of the first European made recipes, but Europeans learned noodle making and pasta “recipes” from Asia. So that’s where the true origins of Pasta lie! :)
@@sator3946 Origins Although popular legend claims Marco Polo introduced pasta to Italy following his exploration of the Far East in the late 13th century, pasta can be traced back as far as the 4th century B.C., where an Etruscan tomb showed a group of natives making what appears to be pasta. The Chinese were making a noodle-like food as early as 3000 B.C.
I've been told a egg yolk and butter to the cream is what makes it, also, I add the parmesan right to the sauce to melt in, a pinch of nutmeg, black pepper and salt...Must be another American edition.
The real Italian food, that you can find in Italy, is very different from the Italian-American one. Here in Italy we don't know a lot of recipes that you define "traditional", such as spaghetti with meatballs or fettuccine alfredo. We don't even know what a chicken parmigiana is! We don't have this recipe, but if we had, it probably would be called "chicken alla pizzaiola" (because the sauce reminds the topping of a pizza). We have "melanzane alla parmigiana" which is a recipe made with eggplant, not with chicken. And another thing: YOU USE TONS OF GARLIC. We do not put garlic everywhere!
I love italian cuisine but when i want to prepare something i choose a recipe on youtube but when i read comments from italians iam disappointed,everyone cooks italian!!!!!!
forrest1216 You are perfectly right, you really need some lesson ...... or better not taught anything. Keep quietly eating your crabs, but do not pretend they are Italian!
The American version anyway. The real deal was made with just double butter and cheese and then garnished with coarsely ground black people. Nothing wrong with our version though. I like to use Pecorino alongside the Parmesan. Sometimes I add an egg yolk at the very end for extra richness. To each his own.
brassmonkeyjew - Oh boy, a jew questioning whether or not I'm an Italian, what a crazy world. I'm totally aware of the traditional story of how the dish came into being, having said that, fresh ground pepper is fundamental to the dish as we know it today. It was a dish made for a previously pregnant woman (according to the myth) who had lost her appetite after giving birth to a son, no cream, just butter and cheese, no pepper that I'm aware of either. Italians call it "pasta in bianco" and it certainly wasn't something you'd find on an Italian menu at the time the story was popularized (1927) by an American journalist. How many people make it this way today? Pretty much zero in America since we can't get genuine double-butter. In Italy? Only for tourists. I grew up in an Italian household in an Italian neighborhood in America (specifically, I'm Sicilian and my family comes from Catonia). I grew up eating lots of different pasta dishes, sometimes pasta bianco, sometimes olive oil, garlic, red pepper flakes, anchovies and cheese, you know the name. My point is that technically, there is no authentic Fettuccine Alfredo. The closest you'll get is the American-Italian version which is made with cream, grated cheese, and freshly ground pepper (and other ingredients, depending on who's making it). Don't tell me how to make Italian dishes and I won't tell you how to make Kugel (which I haven't had since I was a kid but loved).
This is alfredo done in american restaurants at its best. Made to order with simple ingredients. No cream cheese or sour cream or any of that crap. Fat(butter or oil), garlic, spices, cream and parm. It might not be what some may call authentic but its a far above a lot of the pre made sauces mixed with pasta stuff you get at chain places. A little nutmeg never hurt anyone either.
Fetuccini Alfredo actually had a well documented history. It originated as Fetuccini al Burro, just fetuccini noodles coated in parmigiano cheese emulsified in butter, which dates all the way back to the 15th century. Alfredo Di Lelio created Fetuccini al Triplo Burro more or less by adding cream to Fetuccine al Burro in 1908 and began selling it in his mother's restaurant in Rome, Italy.
+brokeasdope -- You're right about who created it and when, but you're wrong about him using cream. There is NO CREAM in true Fettuccine Alfredo. What he did was increase the amount of butter in his fettuccine al burro e parmigiano, thus his original name "fettuccine al triplo burro (fettuccine with triple butter). He changed the name to Fettuccine Alfredo later, around the time Douglas Fairbanks and Mary Pickford ate it for the first time.
1) cook the pasta 2) put a bit of butter on a plate 3) put the cooked pasta + a bit of its water over the butter 4) put PARMIGIANO on top 5) mix, mix again, mix again, mix until your arm falls off 6) if the pasta doesn’t scream: “VICHINGO TOGLIMI LE MANI DI DOSSO”, it’s ready. In Italy it’s usually small children that eat it. Adults usually eat “Pasta in bianco” (nobody calls it fettuccine alfredo) when they‘re sick.
this one looks the best out of all the other youtube videos because the sauce is very juicy and the others are dry. i had fettuccine alfresco from an Italian restraint with shrimp and it was so dang good because that sauce was juicy, then i ordered from another restraint and it tasted bland and dry
Pre cooking the pasta, chilling it in ice water then reheating it in boiling water is a waste of time, cooking fettuccini only takes 11 minutes. It would take longer to prepare iced water and to reheat the pasta than cooking as needed plus you lose the starchiness when ringing in ice water.
+MaZEEZaM agreed you can do and i have quite often. i make mine with mushrooms and ham, no garlic or oil. fresh parsely at the end is actually better than basil too.
MaZEEZaM if you never work at restaurant you never understand this method.imagine what happens if you have 100 costumers orders pasta item from lunch to dinner?would you boil new pasta for 100 times for a day?
The first alfredo didn't have heavy cream. The sauce was made from butter, pasta water, parmigiana cheese and black pepper. That's it!!! NO garlic NO cream, and NO Basil. Fresh parsley was used as garnish only, not in the sauce.
kenny Roberts Thanks Kenny! I knew a Black Hat Chef (Chef Rene') who studied with Alfredo of Rome. Americans have TOTALLY bastardized "Alfredo" into a cream sauce! It's really not even a "sauce". "Carbonara" too for that matter (another DISASTER in American-Italian restaurants).. It WAS served at Alfredo's Ristorante in Rome in the 20's before he came to the US. Supposedly invented in 1914 to calm his wife's indigestion... whatever... The original ingredients are so ridiculously simple, chefs (especially us Americans) just can't seem to leave well enough alone! ! pound Fettucine, 1/2 pound unsalted butter, 1/2 pound of Parmagiano. THAT'S ALL! OK, some fresh cracked black pepper and fresh parsley garnish... No cream, no egg yolk, no garlic, no wine, no chicken stock, etc., etc.. The other "Alfredo" sauces can be delicious too. Too many times though I've ordered it out and been disappointed. I mean I knew it wasn't going to be the authentic recipe, but I REALLY despise half-cooked then re-heated pasta (HELLO Olive Garden!), sometimes the cream curdles or it's just "soupy"... Anyway, I just wish that what a restaurant puts on the menu is accurate and that more chefs learned their history. Maybe they could have a world famous dish named after THEM!
+X Z Seng -- Bigjuan2001 beat me to the punch, but I agree with him. It looks like one of these: web.webstaurantstore.com/12-aluminum-fry-pan/407FRYPAN12.html For home use, though, I would recommend multi-ply stainless steel, such as All-Clad or Calphalon Tri-ply.
I stopped using butter in my Alfredo and been happier ever since. It's light and not so heavy. Garlic, White Wine, Heavy Cream, Parmesan Cheese, and Parlsey. Let it reduce and you have a thick sauce.
I know! And garlic? Cream? White wine? That may be good, but it's NOT "traditional Fettuccine Alfredo." I've eaten the real deal at an Alfredo restaurant, and I paid good money to be shown how it was prepared. I also have the authentic recipe, and this isn't it.
@@MrElvisr27 The original authentic recipe is just add pasta and a bit of pasta water to butter stir until a bit creamy and then add parma reggiano cheese. Plate and then top with a bit more cheese. There is a video from Alfredo alla Scorfa on youtube.
@BJJ Fiend it was a recipe created in Rome with just butter and parmesan, which is more or less what Italians eat when they're sick. The US versions, with cream, garlic, parsley, chicken, etc is actually far from being Italian. And you're not going to find butter and parmesan cheese in any restaurant in Italy!
Maybe Alfredo sauce was created in Italy but here in Italy nobody has never heard of it. Maybe it's also good but it's not part of our culture, it was only created with our ingredients but it is a recipe known only in America. We usually cook the "panna" (ie the base of that recipe) in a much more elaborate way. And please please, "FETTUCCINE" (yes these are completely italian) is pronounced "F-A-T-T-U-CH-CH-E-N-A" (now reed it with the english pronounce)
if you come to Italy and order "fettuccine Alfredo" they will look at you astonished and say "WHAT?!", maybe you can find this dish in some restaurant in Venice, Florence or Rome, in fact they cook that just for tourists! (I know I am boring but I am italian)
I love fettuccine alfredo but I have to tell you it is not a dish that originated in italy, it was made by italian immigrants in the US probably around the 1920's or 30's
+ MissingNO 000 "I love fettuccine alfredo but I have to tell you it is not a dish that originated in italy, it was made by italian immigrants in the US..." WRONG! If you don't know what you're talking about you shouldn't talk. Here are the facts: www.ilveroalfredo.it/en/history/
ok,,first of all garlic does not go in an alfredo sauce,,,it can if you like,,but I don't think so,,if you want a real alfredo,,don't even touch garlic before you make it,,,basicly you want,,heavey cream,butter,parm cheese,,freash ground pepper,,and if you like an egg yoke,,thank you,,sorry chef,,i don't agree with your alfredo
I suppose a line of demarcation should be drawn between "original" and 'traditional." A good recipe is adaptable. Fettuccine alfredo is an adaptation, itself. The original recipe was simplistic, even for the time and has changed a lot over the years in Italy. It's always foolhardy too put the words "traditional" or "authentic" in the title because that's an invitation to critics who don't make videos to go into attack mode. The question I always ask is, if you are such an expert, why did you watch the video?
I watch it to see how people destroy food , if you like it do eat it,,,don't panic when your stomach turns that cream and garlic it an acid bath for your intenstines
john reda Personally, I prefer worrying about my own stomach and letting other people worry about theirs. My question is, if you are that concerned about everyone's health, why aren't you making videos?
good idea,,,I have some time comeing up soon,,, I got into healthy Italian years ago,,so I won'nt eat alfredo my self..so your right I should shout up or put up.so I will galdy make some videos of my Italian on the heathy side,,I will even do my old traditional alfredo for you...looking forward to your review;s
***** It was not invented for American tourists, though. It was put on the menu of Alfredo Di Lelio's restaurant more than a decade before it became an attraction for Americans starting in 1927.
False, but not so false as you may think, the alfredo sauce was invented in Italy, Rome precisely, so it's Italian, but hell if I'm 22 y.o. (Italian) I eat pasta (or rice) 90% of my days and I've never ate it!
Victor Del Prete I don't know. I'm just saying that in Italy almost noone know it or eat it and definetely you will not find it in any restaurant. We eat pasta with butter (melted with the heat of the pasta and not cooked) and parmesan when we don't have anything else in the fridge. Trust me, I'm italian, I know what we eat.
Stefano Salidu it just needs butter and parmigiano, no garlic, no basil, no oil, no cream, no milk, no pairsley... ONLY butter and parmigiano. And finally we call it "burro e parmigiano" (butter and parmesan) nor Alfredo!!!
I have had the pleasure to meet Gary and his family and the food they prepare is a wonderful, true taste of Italy. God bless you my friend and keep the videos coming!! By the way the recipe is divine.......I eat it 3 times a week.........small amounts right!
And no one gives a fuck if it exist in Italy or not it still exist in other parts of the world...stop making it seem like only people in Italy eats pasta
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1. Fettuccine Alfredo is not a traditional dish in italy. It was invented by an italian but only tourists and americans eat it 2. Stop saying "fettuccini" with the final I. It's FETTUCCINE, with the final E and it does usually sound like the E in END 3. This recipe sucks. If you want to eat italian, ask italians
Lived in Italy for 3 years, plenty of places to get fettuccine, and it's pretty damn good over there too. It resembles a lot of Italian pastas as well as the sauce that accompanies it if alfredo is your thing. I've had better Italian food in a couple places in Britain and France, it doesn't matter where you from, it's about knowing the dish and what people like. If you know that much and are a good cook you can make anything.
Michael Perez I don't wanna say it cannot be a good place. I only say it is not an Italian dish in Italy or in the USA. U had been living in Italy for 3ys, I'm italian
imbarazzante come si percepisca la cucina italiana all'estero.. LE FETTUCCINE ALFREDO NON ESISTONOOOOOOOOOOOOOOOOOOOOOOOOOOOO!!!!!!!!E NEMMENO LA PIZZA PEPPERONI!!!!!!!E NEMMENO LA CHICKEN CARBONARAAAAAAAA!!!!!!!!!!!MALEDETTI!!!!!!!!!
+cintainmano -- No one? Wrong! Fettucine Alfredo was created in 1914 (some sources say 1908) by Alfredo di Lelio, who operated a restaurant in Rome. His grandson still operates a restaurant at Piazza Augusto Imperatore 30, and it's still on the menu. Other restaurants, as well as home cooks, make something similar but most don't call it "Alfredo" because that's a trademarked name in Italy; they'd call it fettuchibe al burro, pasta al burro e parmigiano, maccheroni romaneschi, etc.
Andrew Woods "Alfredo modified the dishes and instead the butter and parmesan put the cream..." Liar! Thou shall not bear false witness! ;-) Alfredo di Lelio did NOT add cream; that was done by those who stole his name and tried to take shortcuts with his dish. What is passed off as "Fettuccine Alfredo" in most American restaurants and sold as "Alfredo Sauce" in American stores is NOT the real deal. I've had the real deal at a real Alfredo restaurant, and I have the recipe.
People don't understand that "Italian-American cuisine", IS NOT "Italian cuisine"... This Alfredo lived 100 years ago, he owned a Roman restaurant and he happened to become famous only because American movie celebrities used to eat in his restaurant. Anyway, he didn't invent anything, his original recipe was "fettuccine al burro", that is egg pasta simply seasoned with melted butter and sprinkled with parmesan on top (and this is what Italians have eaten for centuries). Then Americans changed this recipe, making it creamy with milk and cheddar (because, obviously, it wasn't unhealthy enough for Americans...) The point is that Italians don't eat pasta seasoned with cheese melted in milk (it would be too "heavy" for their taste). If Italians want creamy pasta, they use "panna", that is light cream (table cream).
Real authentic Italian fettuccine al burro or Alfredo only have the butter and the Parmesan cheese. Also you have to put the fresh hot pasta into the butter then you add the cheese. Looks good though.
I loved this video..I watched several others before this one...this one was the best. Thanks for the video!!!!! I made this recipe with shrimp and a little butter...very delicious!!!
For a chef who claims that he is from Italy, he was more American with a Italian tone in his voice. Cardinal sin to the authentic Fettuccine Alfredo sauce is the use of garlic, wine, heavy cream and parsley. The authentic recipe is butter, fettuccine cooked to al dente, pepper, and once the fettuccine is cooked with the emulsion of butter and pasta water, either, sprinkle lots of grated parmigiano reggiano in the pan, or even better, toss the fettuccine in the parmigiano reggiano wheel. The heat off the cooked fettuccini will melt give it that creamy sauce.
Butter and 24 month aged Parmigiana Reggiano, stir in the serving plate, boom! Finito!
you had me at butter
Fettuccine with butter and Parmesan cheese was first mentioned in the 15th-century cookbook, Libro de arte coquinaria, written by Martino da Como, a northern Italian cook active in Rome, under the name maccaroni romaneschi 'Roman macaroni'. For those who insist that it's not an Italian dish. The recipe was revised when it came to America...adding the heavy cream and pepper.
And there is NO cream in Fettuccine Alfredo; just 3 ingredients….fettuccine, butter and Parmesan cheese ☺️
The authentic fettuccini Alfredo consist of fettuccini noodles tossed in butter and parmesan cheese. That's it. The recipe with the heavy cream is Italian-american
That's right! Do you know the '50s cover band, Sha Na Na? They appeared as Johnny Casino & The Gamblers in the movie "Grease (1978)," and one of the former lead singers, Johnny Contardo sang "Those Magic Changes," and he has his own cooking video with the recipe you described! I tried it, and I loved it! You'll find it here:
ruclips.net/video/iyYQKjXXp6U/видео.html
That snort at 2:40 though😂😂
damn u wuz listening hard lol
Hahahahahahaha
hahahaha i was looking for someone to comment about it 😂😂
+Ja Jj That comes with a long experience
+Ja Jj ROFL!!!!!!
Dare I say it's not the "traditional" Alfredo but it's the better Alfredo
Awesome simple recipe that's delicioso
It is my traditional type.butter, garlic, wine , parmesano, cream, fettucinipasta. Delicious thank you
Basil also
If you're Italian you would know that "traditionally" in Italy, Alfredo is not made with heavy cream. That's an American rendition. Secondly, any chef should know that you don't rinse or ice down your pasta because the starches are not only added flavor but aide in binding the sauce with the noodle.
Parole magiche veramente ahah
Xquisitaz people who don't want diabetes rinse their noodles
+ kibaAndrenjiluver16 "people who don't want diabetes rinse their noodles"
Rinsing the noodles has negligible effect on the carbohydrate content of the dish: you're still eating the source of the rinsed starch. That's like saying "people who don't want to get drunk skim the foam off their beer."
+ halloween482 -- Xquisitaz is correct, though. I was taught to make Fettuccine Alfredo at an actual Alfredo-family restaurant, and what's shown in this video is not "Traditional Fettuccine Alfredo," despite what the title says.
* halloween482 - You are Italian??? Do you live in Rome??? I do not think so, because otherwise you would know that NO ONE prepares this pasta, in no restaurant or in any private house that prepares this dish, is not part of the Italian culinary culture.
If you do not want to believe it, it's your problems, but the reality is quite different. Resign yourself to this fact.
the slow motion clips lol
LOL 😆
I cant believe how much slow mo has upgraded
Your 100. Like
my new years resolution is to learn how to cook everything on youtube.
ruclips.net/video/eD5z5Zkcc0s/видео.html
O
No
I love that your using nicely seasoned pots, not brand new like other posts.
I've done this recipe before , Delicious 🍴! I add less than half of a stick of butter as well as Olive oil THANK YOU FOR SHARING !!!
Traditional italian recipe for Fettuccine Alfredo (if you're not american, you might as well just learn how it's really called or what it comes down to - Fettuccine all' burro e parmiggiano)
For ingredients, you'll need:
- dried fettuccine (egg fettuccine if you can find them)
- butter
- Parmiggiano Reggiano (parmesan; you can also substitute this for pecorino romano, which is insanely good but also insanely expensive and hard to find - so maybe just stick to the cheaper and traditional ahah
I should also note that the grated parmesan you find in packets is not authentic, so if you're looking for the real experience, don't use that. However, if like me, you can't afford a piece of real Parmiggiano Reggiano, use it from the packets like I do - unless i'm wanting something special)
- freshly ground pepper (i don't think salt will be necessary because you're already salting the water and the butter you're gonna add is already salty so.. But if you wanna add it, by all means, do)
- ground nutmeg (now this is not part of the original recipe, but it makes a HUGE diference when it comes to taste)
- if you want some kind of herb to with it (even though it's not part of the recipe, again) i'd recommend either tarragon, thyme or sage
Now for the cooking:
- cook your fettuccine in salted (coarse salt is the best option) boiling water until they're cooked 'al dente' (it should take around 7-8 minutes if they're dried; if they're egg based, it'll take more along the lines of 4-5 minutes).
- in a large bowl, place the butter (you don't need to melt it, as it will start to melt once you add the pasta to it).
- once you have your fettuccine, add them to the butter. Toss.
- next, add in the freshly ground pepper, the nutmeg and the herb of your choice. Toss.
- last, but certainly not least, add your parmesan (or pecorino). Toss one more time.
Ecco fatto, you have a fantastic REAL italian dish in under 10 minutes and without having to go to a shitty restaurant to try it!
Enjoy the dish and the smell of your not badly-spent money in your wallet.
Giusto oooo finalmente qualcuno che lo spiega bene
That apprentice chef's smile could light up a room. In my house we call this dish, "Heart Attack On A Plate"! It is too good.
Esto está delicioso. Muy fácil. Lo hice para cenar esta noche. Y estoy en la gloria comiendo este plato. Acompañado de con un pedazo de baguette con ajo que cocine en aceite de oliva. Es una maravilla.
I have been making this recipe since high school 10 years ago. I still make it to this day, no other recipe compares
2:20 am
if I had parmesan cheese I would make some right now..
Thanks guys!!
I just made it and let me tell you it was super super delicious 10/10 recomend 100% thank you for sharing your recipe no more alfredo sauce from aldis for me lol
OKAY GUYS STOP INSULTING PEOPLE. I’M ITALIAN AND THE ONLY DIFFERENCE BETWEEN FETTUCCINE ALFREDO AND PASTA AL PARMIGIANO IS THE NAME! THE INGREDIENTS AND THE RECIPES ARE THE SAME.
IT’S NORMAL THAT PEOPLE OF ANOTHER COUNTRY CHANGE THE ORIGINAL RECIPE BECAUSE THEY USE ANOTHER DISHES AND FOOD, SO DON’T BE ANGRY.
Sorry for the caps lock❣️
Aurora sss wrong. Real Italians never use cream like in the US
Auror
Modern fettuccine alfredo was invented by Alfredo di Lelio in Rome. According to family accounts, in 1892, Alfredo di Lelio began to work in a restaurant that was located in piazza Rosa and run by his mother Angelina. Di Lelio invented "fettuccine al triplo burro"[3] (later named "fettuccine all'Alfredo" or "fettuccine Alfredo") in 1908 in an effort to entice his wife, Ines, to eat after giving birth to their first child Armando. Alfredo added extra butter or "triplo burro” to the fettuccine when mixing it together for her and she ate.[8][9][10] Piazza Rosa disappeared in 1910 following the construction of the Galleria Colonna/Sordi and the restaurant closed. Di Lelio later opened his own restaurant, "Alfredo", in 1914, on the via della Scrofa in central Rome.
The fame of "fettuccine all'Alfredo" spread, first in Rome and then to other countries. In 1943, during the war, di Lelio sold the restaurant to two of his waiters.[11] In 1950, with his son Armando, Alfredo di Lelio opened a new restaurant in piazza Augusto Imperatore, Alfredo all'Augusteo, now managed by his niece Ines Di Lelio, bringing along the famous "gold cutlery"[3] said to have been donated in 1927 by the American actors Mary Pickford and Douglas Fairbanks (in gratitude for Alfredo’s hospitality). The two restaurants compete vigorously, with escalating puffery: "the king of fettuccine", "the real king of fettuccine", "the magician of fettuccine", "the emperor of fettuccine", "the real Alfredo", etc.[11]
The dish was so well known that di Lelio was invited to demonstrate it both in Italy and abroad.[11] The fame of the dish, called on Alfredo's menus "maestosissime fettuccine all'Alfredo" 'most majestic fettuccine, Alfredo style', comes largely from the "spectacle reminiscent of grand opera" of its preparation at table,[4] as described in 1967:
le combinàno di tutti i coloriiiiii gàmberi pollo mà ke skifo... ki là fà solo burro e pàrmigiàno ki pànnà formàggio e mozzàrellà ki ci àggiunge pollo e gàmbeeri mescolàt cn l olio d cotturà ke skifooo
where is your nobel man??
Heat a pan & saute 2 Tbsp minced garlic. Add salt & pepper with 2 Tbsp white wine, cook all alcohol out of pan. ADD 3 C cream, and the al dente pasta. Bring to a boil again (pasta) in the cream sauce and add 2 Tbsp diced basil and 1/3 C Parmesan cheese.
Just made this! Perfect and delicious! Thank you so much. I appreciate it.
wife-able!
How many people did you make it for? I’m curious on how much heavy cream to use
Change the olive oil with Butter and put some nutmeg... You would not believe how much better it is.
The guy with the black hat, does NOT look like he's enjoying this...
He is scared; because it isn’t very common to have pasta alfedo in Italy.
traditional or not, and all the below idiocy not withstanding, I love alfredo. I will try your recipe as it seems simpler than mine and see what I think. thanks for taking the time to put it up here.
FettuccinE (final "E", like Envy) Alfredo is actually an Italian recipe and it's probably the oldest way to season pasta since it was invented, even older than tomato sauce (surely non used in Europe before 1492). Here in Italy we simply call it "Pasta Cacio & Burro" (Cheese & Butter Pasta), while nobody knows this sauce as "Alfredo". So, if you ask for Fettuccine Alfredo at a restaurant in Italy, be ready to be asked "E chicazz'è Alfredo?" (Who the heck is Alfredo?). :-) :-)
OOOH i love this! Fun fact; It is one of the first European made recipes, but Europeans learned noodle making and pasta “recipes” from Asia. So that’s where the true origins of Pasta lie! :)
@@AshleyMires False. Pasta was not imported from Asia
@UCs6IfbRjLXcrd55haHlrtmg It's a legend that was created by an american brand of Pasta....the truth is that pasta was present since ancient Greece
@@sator3946 haha 😄 everything originated in Greece @@!!
@@sator3946 Origins
Although popular legend claims Marco Polo introduced pasta to Italy following his exploration of the Far East in the late 13th century, pasta can be traced back as far as the 4th century B.C., where an Etruscan tomb showed a group of natives making what appears to be pasta.
The Chinese were making a noodle-like food as early as 3000 B.C.
I've been told a egg yolk and butter to the cream is what makes it, also, I add the parmesan right to the sauce to melt in, a pinch of nutmeg, black pepper and salt...Must be another American edition.
"Fa chillu fatt ca' te facc vere' i'"
Naples! 😂❤️😊
Whether it's Italian or American it doesn't matter. It's a really good dish 😋 just enjoy it!
Should be titled: Traditional American Fettuccine Alfredo. This is not traditional Italian.
Traditional Italian Fettuccine uses a little pasta water instead of cream if I’m not mistaken
@@yodaddy9221 3 ingredients, pasta butter and parmigiano reggiano apperently.
The chef that started the dish way back when in like the 20s, made it for hjs pregnant wife who could not hold any food down
@@lizcp7078 Ah yes! Think Ive heard that story before now that you mention it.
Who cares as long as it taste like Alfredo
Omg it’s an Italian using cream in a pasta dish
I never thought I would see this
We don't use Alfredo sous🤦♀️😅(I'm Italian of Sicily)
I think he's a mexican?? Italians don't use cream as im sure you know.
The chef is upset because he is Italian and he is being filmed making an American version of fettuccine Alfredo lol 😆
"Puh-muhjja-noh cheese"
i died
The real Italian food, that you can find in Italy, is very different from the Italian-American one. Here in Italy we don't know a lot of recipes that you define "traditional", such as spaghetti with meatballs or fettuccine alfredo. We don't even know what a chicken parmigiana is! We don't have this recipe, but if we had, it probably would be called "chicken alla pizzaiola" (because the sauce reminds the topping of a pizza). We have "melanzane alla parmigiana" which is a recipe made with eggplant, not with chicken. And another thing: YOU USE TONS OF GARLIC. We do not put garlic everywhere!
hi guys answer the same in the other video, if so can you make it fit traditional Italian cuisine?
I love italian cuisine but when i want to prepare something i choose a recipe on youtube but when i read comments from italians iam disappointed,everyone cooks italian!!!!!!
Nayla snowwhite all italians do... start listening to us
forrest1216 amen.
forrest1216 You are perfectly right, you really need some lesson ...... or better not taught anything. Keep quietly eating your crabs, but do not pretend they are Italian!
That looks so delicious
The American version anyway. The real deal was made with just double butter and cheese and then garnished with coarsely ground black people. Nothing wrong with our version though. I like to use Pecorino alongside the Parmesan. Sometimes I add an egg yolk at the very end for extra richness. To each his own.
+Greyswyndir Can't really get that authentic taste without coarsely ground black people, can you?
Andrew Forrest
- Nope, just isn't possible. The pepper has to be ground right before you eat the pasta. (coarsely ground black people?) Haha!
Haha, you made that typo in your original post. I was just teasing.
brassmonkeyjew
- Oh boy, a jew questioning whether or not I'm an Italian, what a crazy world. I'm totally aware of the traditional story of how the dish came into being, having said that, fresh ground pepper is fundamental to the dish as we know it today.
It was a dish made for a previously pregnant woman (according to the myth) who had lost her appetite after giving birth to a son, no cream, just butter and cheese, no pepper that I'm aware of either. Italians call it "pasta in bianco" and it certainly wasn't something you'd find on an Italian menu at the time the story was popularized (1927) by an American journalist.
How many people make it this way today? Pretty much zero in America since we can't get genuine double-butter. In Italy? Only for tourists. I grew up in an Italian household in an Italian neighborhood in America (specifically, I'm Sicilian and my family comes from Catonia). I grew up eating lots of different pasta dishes, sometimes pasta bianco, sometimes olive oil, garlic, red pepper flakes, anchovies and cheese, you know the name.
My point is that technically, there is no authentic Fettuccine Alfredo. The closest you'll get is the American-Italian version which is made with cream, grated cheese, and freshly ground pepper (and other ingredients, depending on who's making it).
Don't tell me how to make Italian dishes and I won't tell you how to make Kugel (which I haven't had since I was a kid but loved).
Coarsely ground black people?
Not sure I would eat that!
Oil in a classic Alfredo 🤔 not how I was taught...
This is alfredo done in american restaurants at its best. Made to order with simple ingredients. No cream cheese or sour cream or any of that crap. Fat(butter or oil), garlic, spices, cream and parm. It might not be what some may call authentic but its a far above a lot of the pre made sauces mixed with pasta stuff you get at chain places. A little nutmeg never hurt anyone either.
Thank you very much!
Fettucini Alfredo is an american italian dish, probably created but an italian in the states named Alfredo. In Italy no one ever even heard of it.
......
No one cares....
No one cares
Fetuccini Alfredo actually had a well documented history. It originated as Fetuccini al Burro, just fetuccini noodles coated in parmigiano cheese emulsified in butter, which dates all the way back to the 15th century. Alfredo Di Lelio created Fetuccini al Triplo Burro more or less by adding cream to Fetuccine al Burro in 1908 and began selling it in his mother's restaurant in Rome, Italy.
+brokeasdope -- You're right about who created it and when, but you're wrong about him using cream. There is NO CREAM in true Fettuccine Alfredo. What he did was increase the amount of butter in his fettuccine al burro e parmigiano, thus his original name "fettuccine al triplo burro (fettuccine with triple butter). He changed the name to Fettuccine Alfredo later, around the time Douglas Fairbanks and Mary Pickford ate it for the first time.
Exactly! same as chicken parmi or carbonara with cream mushroom and chicken.. In Italy one restaurant has those dishes..
1) cook the pasta
2) put a bit of butter on a plate
3) put the cooked pasta + a bit of its water over the butter
4) put PARMIGIANO on top
5) mix, mix again, mix again, mix until your arm falls off
6) if the pasta doesn’t scream: “VICHINGO TOGLIMI LE MANI DI DOSSO”, it’s ready.
In Italy it’s usually small children that eat it.
Adults usually eat “Pasta in bianco” (nobody calls it fettuccine alfredo) when they‘re sick.
yum, così delizioso, proprio come piace a me
Looks delicious! Great job! I can't wait to make this
this one looks the best out of all the other youtube videos because the sauce is very juicy and the others are dry. i had fettuccine alfresco from an Italian restraint with shrimp and it was so dang good because that sauce was juicy, then i ordered from another restraint and it tasted bland and dry
I swear when the chef speaks Italian, he's actually speaking Puglia slang in here, I can't understand a word. I'm Italian.
Thanks chef, I hope I make right this time, lol. super easy!!! can't wait to get home and make this!!!
how was it
Pre cooking the pasta, chilling it in ice water then reheating it in boiling water is a waste of time, cooking fettuccini only takes 11 minutes. It would take longer to prepare iced water and to reheat the pasta than cooking as needed plus you lose the starchiness when ringing in ice water.
+MaZEEZaM agreed you can do and i have quite often. i make mine with mushrooms and ham, no garlic or oil. fresh parsely at the end is actually better than basil too.
"cooking fettuccini only takes 11 minutes" what? there is no such thing. idiot.
He does it like that because he in the restaurant
mate, its a restaurant. We do that all the time, in english we call it preparation. So customer like you dont complain about the serving time.
MaZEEZaM if you never work at restaurant you never understand this method.imagine what happens if you have 100 costumers orders pasta item from lunch to dinner?would you boil new pasta for 100 times for a day?
Salve bouna sera tutti.. Superb English language spoken by Italian chef.. 👌
The first alfredo didn't have heavy cream. The sauce was made from butter, pasta water, parmigiana cheese and black pepper. That's it!!! NO garlic NO cream, and NO Basil. Fresh parsley was used as garnish only, not in the sauce.
kenny Roberts Thanks Kenny! I knew a Black Hat Chef (Chef Rene') who studied with Alfredo of Rome. Americans have TOTALLY bastardized "Alfredo" into a cream sauce! It's really not even a "sauce". "Carbonara" too for that matter (another DISASTER in American-Italian restaurants).. It WAS served at Alfredo's Ristorante in Rome in the 20's before he came to the US. Supposedly invented in 1914 to calm his wife's indigestion... whatever... The original ingredients are so ridiculously simple, chefs (especially us Americans) just can't seem to leave well enough alone! ! pound Fettucine, 1/2 pound unsalted butter, 1/2 pound of Parmagiano. THAT'S ALL! OK, some fresh cracked black pepper and fresh parsley garnish... No cream, no egg yolk, no garlic, no wine, no chicken stock, etc., etc.. The other "Alfredo" sauces can be delicious too. Too many times though I've ordered it out and been disappointed. I mean I knew it wasn't going to be the authentic recipe, but I REALLY despise half-cooked then re-heated pasta (HELLO Olive Garden!), sometimes the cream curdles or it's just "soupy"... Anyway, I just wish that what a restaurant puts on the menu is accurate and that more chefs learned their history. Maybe they could have a world famous dish named after THEM!
Well said
point?
Walt Andrus Parole sante!
david wood This recipe is not authentic as they claim. They lied to you
idc if it's the true original way or not looked goos to me 🥴😋 , with some shrimp && chicken oommgg 🙌🏽
just curious what pans do these chefs use? what material isit?
aluminum, and you can buy them really cheap at any restaurant supply store or go to webstaurant.com
+X Z Seng -- Bigjuan2001 beat me to the punch, but I agree with him. It looks like one of these: web.webstaurantstore.com/12-aluminum-fry-pan/407FRYPAN12.html
For home use, though, I would recommend multi-ply stainless steel, such as All-Clad or Calphalon Tri-ply.
Followed this recipe to the T and it was incredible!!! WOW!!
My daughter said "OMG, mom this is GOOD!" Best recipe!
Michelle Decker Did you use white wine?
I stopped using butter in my Alfredo and been happier ever since. It's light and not so heavy. Garlic, White Wine, Heavy Cream, Parmesan Cheese, and Parlsey. Let it reduce and you have a thick sauce.
Basil? WTF???
I know! And garlic? Cream? White wine? That may be good, but it's NOT "traditional Fettuccine Alfredo." I've eaten the real deal at an Alfredo restaurant, and I paid good money to be shown how it was prepared. I also have the authentic recipe, and this isn't it.
can you please let me have the real one pleaseee
what ingredients are left tho??? just the pasta
@@MrElvisr27 The original authentic recipe is just add pasta and a bit of pasta water to butter stir until a bit creamy and then add parma reggiano cheese. Plate and then top with a bit more cheese. There is a video from Alfredo alla Scorfa on youtube.
I will try it the ingredients sound delicioso.
These are italian came in USA, and that's not an italian dish, in fact my granmother never heard of it, and she's more italian than pizza.
@BJJ Fiend it was a recipe created in Rome with just butter and parmesan, which is more or less what Italians eat when they're sick. The US versions, with cream, garlic, parsley, chicken, etc is actually far from being Italian. And you're not going to find butter and parmesan cheese in any restaurant in Italy!
Maybe Alfredo sauce was created in Italy but here in Italy nobody has never heard of it.
Maybe it's also good but it's not part of our culture, it was only created with our ingredients but it is a recipe known only in America.
We usually cook the "panna" (ie the base of that recipe) in a much more elaborate way.
And please please, "FETTUCCINE" (yes these are completely italian) is pronounced "F-A-T-T-U-CH-CH-E-N-A" (now reed it with the english pronounce)
🤐
Mauro Giordano he said he was making fedducceenee?? Bah ha ha
WTF was that noise coming from the chef at 2:40 ? LMAO
I almost stopped watching when he said take your fettuccini and put it on ice/ cold water
That’s how u actually make it
What kind of white wine do you recommend?? Anything specific or just a Wal-Mart shelf white wine???
I AGREE TOTAL HORRIBLE! DIDN'T FEEL LIKE I WAS BEING SHOWN HOW TO MAKE IT.
if you come to Italy and order "fettuccine Alfredo" they will look at you astonished and say "WHAT?!", maybe you can find this dish in some restaurant in Venice, Florence or Rome, in fact they cook that just for tourists! (I know I am boring but I am italian)
I love fettuccine alfredo but I have to tell you it is not a dish that originated in italy, it was made by italian immigrants in the US probably around the 1920's or 30's
omg who cares tho
MissingNO 000 The flavor is more important to me, than its origin!
Historians and people who like facts.
MissingNO 000 who cares?
+ MissingNO 000 "I love fettuccine alfredo but I have to tell you it is not a dish that originated in italy, it was made by italian immigrants in the US..."
WRONG! If you don't know what you're talking about you shouldn't talk. Here are the facts: www.ilveroalfredo.it/en/history/
Thank you I will make it for my sister's birthday. Thanks
ok,,first of all garlic does not go in an alfredo sauce,,,it can if you like,,but I don't think so,,if you want a real alfredo,,don't even touch garlic before you make it,,,basicly you want,,heavey cream,butter,parm cheese,,freash ground pepper,,and if you like an egg yoke,,thank you,,sorry chef,,i don't agree with your alfredo
I suppose a line of demarcation should be drawn between "original" and 'traditional." A good recipe is adaptable. Fettuccine alfredo is an adaptation, itself. The original recipe was simplistic, even for the time and has changed a lot over the years in Italy. It's always foolhardy too put the words "traditional" or "authentic" in the title because that's an invitation to critics who don't make videos to go into attack mode. The question I always ask is, if you are such an expert, why did you watch the video?
I watch it to see how people destroy food ,
if you like it do eat it,,,don't panic when your stomach turns that cream and garlic it an acid bath for your intenstines
john reda Personally, I prefer worrying about my own stomach and letting other people worry about theirs. My question is, if you are that concerned about everyone's health, why aren't you making videos?
good idea,,,I have some time comeing up soon,,, I got into healthy Italian years ago,,so I won'nt eat alfredo my self..so your right I should shout up or put up.so I will galdy make some videos of my Italian on the heathy side,,I will even do my old traditional alfredo for you...looking forward to your review;s
john reda Anyone can do "healthy". Make it delicious AND healthy and then you've got something. Let me know if you do post something.
That's good stuff - Nice and thick. Some restaurants hardly put any at all on the noodles so I order with double or triple extra sauce.
The Alfredo sauce was invented from America, in Italy don't existed this recipe
+Impianti Corsaro nah they do eat lots of cream pasta sauces in the norther regions.
You know what doesn't also exist in Italy?
It's called shut you pie hole.
+Timesmanify i was born in Italy and live it from 45 years
***** It was not invented for American tourists, though. It was put on the menu of Alfredo Di Lelio's restaurant more than a decade before it became an attraction for Americans starting in 1927.
***** You are wrong. Alfredo Di Lelio WAS in Italy, and he DID give his name to this dish.
Simple and nice
these aren't Fettuccine Alfredo bleah! :(
My mouth watering
Italian style? There isn't a restaurant or a family in Italy where you can find pasta with alfredo sauce. It's not an italian dish.
False, but not so false as you may think, the alfredo sauce was invented in Italy, Rome precisely, so it's Italian, but hell if I'm 22 y.o. (Italian) I eat pasta (or rice) 90% of my days and I've never ate it!
Victor Del Prete I don't know. I'm just saying that in Italy almost noone know it or eat it and definetely you will not find it in any restaurant. We eat pasta with butter (melted with the heat of the pasta and not cooked) and parmesan when we don't have anything else in the fridge. Trust me, I'm italian, I know what we eat.
the traditional one does not have garlic though. its all about the cream and the cheese!
Italians' heart bleed everytime someone in the world cook fettuccine alfredo!!!!
Stefano Salidu it just needs butter and parmigiano, no garlic, no basil, no oil, no cream, no milk, no pairsley... ONLY butter and parmigiano. And finally we call it "burro e parmigiano" (butter and parmesan) nor Alfredo!!!
Fettuccine alfredo?? I'm italian and I never see "fettuccine alfredo"
I I’m watching everything on RUclips thanx to Carentaine!
People, CALM DOWN ON THE HISTORY LESSONS! GEESHHH.
I have had the pleasure to meet Gary and his family and the food they prepare is a wonderful, true taste of Italy. God bless you my friend and keep the videos coming!!
By the way the recipe is divine.......I eat it 3 times a week.........small amounts right!
Lls.Did he snore on 2:40???
Yeah he snorted 😂😂
cool recipe, looks yum. Neatly demonstrated & easy to make, will surely try.
hey guys you realize that fettuccine Alfredo, spaghetti meatballs etc do not exist in itslian cooking right?
all these are american dishes...
i try to cooked this,, my hubby and my son they love it so much,,,, thanks for this video,,😘😘
May I have your attention, please? In Italy Fettuccine Alfredo doesn't exist! Do you understand or not?
And no one gives a fuck if it exist in Italy or not it still exist in other parts of the world...stop making it seem like only people in Italy eats pasta
+Leon Ambrose
You still eating pasta with ketchup and cheddar...
+Koba No i dont , i eat my pasta with cream , mushrooms ,garlic and salami....and no i give a fuck what you Italians think.
+Koba you mad bruh ?
+Leon Ambrose he sound mad lol
the best recipe
this isn't italian cuisine
this is italo/american cuisine
For a real Italian this dish is very bad
Primo why? Lol. It's delicious! Any Italian would love it ;)
Very nice when served hot it’s good 😇
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i had it all along its the heavy whipping boy cream,
1. Fettuccine Alfredo is not a traditional dish in italy. It was invented by an italian but only tourists and americans eat it
2. Stop saying "fettuccini" with the final I. It's FETTUCCINE, with the final E and it does usually sound like the E in END
3. This recipe sucks. If you want to eat italian, ask italians
Agreed
Lonnie Fitzgerald eat what u like...but that's not an Italian dish. U cannot find it in italy..nowhere
Lived in Italy for 3 years, plenty of places to get fettuccine, and it's pretty damn good over there too. It resembles a lot of Italian pastas as well as the sauce that accompanies it if alfredo is your thing. I've had better Italian food in a couple places in Britain and France, it doesn't matter where you from, it's about knowing the dish and what people like. If you know that much and are a good cook you can make anything.
Michael Perez I don't wanna say it cannot be a good place. I only say it is not an Italian dish in Italy or in the USA. U had been living in Italy for 3ys, I'm italian
Parole sante...
If it's not Italian, then it should be! It's freaking DELICIOUS!!!
imbarazzante come si percepisca la cucina italiana all'estero.. LE FETTUCCINE ALFREDO NON ESISTONOOOOOOOOOOOOOOOOOOOOOOOOOOOO!!!!!!!!E NEMMENO LA PIZZA PEPPERONI!!!!!!!E NEMMENO LA CHICKEN CARBONARAAAAAAAA!!!!!!!!!!!MALEDETTI!!!!!!!!!
Che schifo 🤮🤢
Yuuuuuummmm thanks i will try it
Please do not insult the Italian cuisine. This is disgusting crap ! ( Per favore non offendete la cucina italiana. Questa è una schifezza disgustosa!)
Very nice ill try it for dinner this evening
This is NOT traditional italian style. FETTUCCINE ALFREDO ARE NOT ITALIAN. NOONE COOKS THEM IN ITALY!!
+cintainmano -- No one? Wrong! Fettucine Alfredo was created in 1914 (some sources say 1908) by Alfredo di Lelio, who operated a restaurant in Rome. His grandson still operates a restaurant at Piazza Augusto Imperatore 30, and it's still on the menu. Other restaurants, as well as home cooks, make something similar but most don't call it "Alfredo" because that's a trademarked name in Italy; they'd call it fettuchibe al burro, pasta al burro e parmigiano, maccheroni romaneschi, etc.
Yeah, Italians don't make new foods.
They just shove their pasta up their ass.
*****
Yeah, typo.
Still doesn't mean what I said isn't true.
Yeah, but Americans modified the dishes and instead the butter and parmesan put the cream, I hate it! :)
Andrew Woods "Alfredo modified the dishes and instead the butter and parmesan put the cream..."
Liar! Thou shall not bear false witness! ;-)
Alfredo di Lelio did NOT add cream; that was done by those who stole his name and tried to take shortcuts with his dish. What is passed off as "Fettuccine Alfredo" in most American restaurants and sold as "Alfredo Sauce" in American stores is NOT the real deal. I've had the real deal at a real Alfredo restaurant, and I have the recipe.
The best 👍👍❤️❤️😍😍
This video was horrible.
lol ikr
This looks great!
italian food>>>>
People don't understand that "Italian-American cuisine", IS NOT "Italian cuisine"... This Alfredo lived 100 years ago, he owned a Roman restaurant and he happened to become famous only because American movie celebrities used to eat in his restaurant. Anyway, he didn't invent anything, his original recipe was "fettuccine al burro", that is egg pasta simply seasoned with melted butter and sprinkled with parmesan on top (and this is what Italians have eaten for centuries). Then Americans changed this recipe, making it creamy with milk and cheddar (because, obviously, it wasn't unhealthy enough for Americans...) The point is that Italians don't eat pasta seasoned with cheese melted in milk (it would be too "heavy" for their taste). If Italians want creamy pasta, they use "panna", that is light cream (table cream).
You are the best , I am hangry now
Real authentic Italian fettuccine al burro or Alfredo only have the butter and the Parmesan cheese. Also you have to put the fresh hot pasta into the butter then you add the cheese. Looks good though.
thank u very much for sharing
Very simple! Must try this dish ....... Thank you!
I loved this video..I watched several others before this one...this one was the best. Thanks for the video!!!!! I made this recipe with shrimp and a little butter...very delicious!!!
For a chef who claims that he is from Italy, he was more American with a Italian tone in his voice. Cardinal sin to the authentic Fettuccine Alfredo sauce is the use of garlic, wine, heavy cream and parsley. The authentic recipe is butter, fettuccine cooked to al dente, pepper, and once the fettuccine is cooked with the emulsion of butter and pasta water, either, sprinkle lots of grated parmigiano reggiano in the pan, or even better, toss the fettuccine in the parmigiano reggiano wheel. The heat off the cooked fettuccini will melt give it that creamy sauce.