This Pasta Dish Actually Blew My Mind 🤯 (Fettuccine Alfredo, Alla Scrofa, Rome Italy)
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- Опубликовано: 2 июн 2023
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Fettuccine Alfredo is a classic Italian pasta dish that originated in Rome. It consists of fresh fettuccine pasta tossed in a rich and creamy sauce made primarily of butter and Parmesan cheese. The sauce is typically made by melting butter in a pan and adding heavy cream, which is then simmered until it thickens slightly. Grated Parmesan cheese is then added to the sauce, creating a smooth and velvety texture. The cooked fettuccine noodles are then added to the sauce and tossed until they are evenly coated.
Fettuccine Alfredo is often garnished with additional grated Parmesan cheese and chopped parsley for added flavor and presentation. Some variations of the dish may include ingredients like garlic, nutmeg, or black pepper to enhance the taste. It is a simple yet indulgent pasta dish loved for its creamy and comforting flavours.
Alfredo alla Scrofa Restaurant
Address: Via della Scrofa, 104/a, 00186 Roma RM, Italy
alfredoallascrofa.com/en/
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Salut,
Alex 
Развлечения
At this point Alex is on a mission to go everywhere, except Japan for the ramen series
tbf when you live in paris then italy is right next door
😂 I am afraid so ! Truth be told, I can't wait to go to Japan (and I eventually will), but my personal situation doesn't allow it right now. Patience
@@FrenchGuyCooking if i mus be patient, then i will!
It would be the world's hardest task to cover ramen in Japan, it's like covering Macdonald's in America.
@@FrenchGuyCooking No problem just continue to do your thing, please.
Hi Alex!! The history of Fettuccine Alfredo in my family started with my grandfather, son of Italians but born in Brazil. When he was in Rome he went to meet the famous Fettuccine Alfredo and fell in love with the dish. He tried to reproduce without success here in Brazil. My father and my aunt, after tasting my grandfather's experiences so much, when they went to Rome, they went to Afredo's and tasted the much talked about dish. Needless to mention, they also fell in love with the dish and tried, unsuccessfully, to replicate it too.
After eating the Fettucini Alfredo experiences made by my father, my aunt and my grandfather, I ended up going to Rome to try this mystical dish.
There I told this story of my family to the waiter who promptly invited me to see the preparation in the kitchen. There I saw the simplicity of the dish and when I returned to Brazil, I immediately decided to try to reproduce it for my family.
This time I was finally successful because I did it with the same simplicity as it was done in the restaurant.
For every 100g of Pasta, use 25g of butter and 50g of Parmesan. Add the cooking water and mix. Then the famous Fettuccini is ready.
The secret is to use Parmesan, butter and good quality paste. Mix in a hot dish and don't forget to add the cooking water. This is essential for the cream to be made.
Hug,
Fred Samarane
Lovely story, I felt like I was there when reading it 👀 Thank You for the recipe! 🔥
How much pasta water?
@@xlilsasuke4x as much as it needs.
@@xlilsasuke4x til it’s creamy ofc
Amazing story, thanks for sharing :)
As a chef who has worked in a few Michelin star kitchens in the UK (Le Manoir aux Quat’Saisons and Le Gavroche just to name a couple ive worked in) i can honeslty say that your passion for food is inspiring and infectious and i cant recommend it highly enough to anybody who loves food and wants to know more about great food and work that goes into making it
Keep up the great work
Merci Alex
nice wee flex there, especially le gavroche (always been a fan of michel roux jr) now I'm just jealous you got to meet (and work) with him!
@@MaxRide1he probably worked as a waiter or busboy 😂
I love it when Alex says something in French. Some emotions can only be expressed in your native language.
His reactions to it were hilarious
Though his intonations in english are often times a lot more impressive than with native english speakers.
I thought he was Italian the first vid I watched! Hehehehe ;)
I like that Alex celebrates such simple food, just done well, rather than crap ton of ingredients and complicated process
I would say that's the base of Italian cuisine: simple food just done well.
@@Alain.Robert When you have quality ingredients, you don't have to overcomplicate it to make it taste good.
@@IronFreee it's easier in a warm climate like Italy where access to fresh ingredients was year round.
Hilarious, he's currently doing a ramen series, which is extremely complicated with many steps and ingredients....
@@b.o.4469 He is probably looking for some ingredient.
Alex, if you walk a few doors down from La Scrofa, you find Ristorante La Campana, the oldest restaurant in Rome (500 years old), and it is one of the best.
I will add that to my Rome Restaurant List!
Thanks! Been there twice in the last 6 months, but I'll try it next time for sure.
I'm italian and i had it many times, and i think it's called "Alfredo" only in the US and in Rome because i always heard it call and called it "pasta al burro".
I thought pasta al burro is *just* butter, no cheese?
@@AMTunLimited you know parmesan goes everywhere
You can call it “pasta al burro” or “pasta burro e parmigiano” but you will always add parmesan cheese 😂
@@francescoenriquez765 exacly
@@francescoenriquez765 > it's Italian, just assume it has cheese in it
Completely valid
@@AMTunLimited The pasta al burro I grew up with always had cheese. The butter is melted not emulsified, and there is not nearly so much as Alfredo. I'm Italian American and my relatives in Italy make it the same way. FWIW. I'm sure it varies by region.
Hi Alex, my name is Leonardo, I'm Brazilian and I love your youtube channel. First to say that as a pasta lover I've already traveled to Japan and I didn't miss the opportunity to eat all the ramen I could. And today I'm fulfilling a big dream I just landed in Rome and I hope to go to Luciano's restaurant and after your video yesterday at Alfredo's. Thank you for your incredible work. Salut!
I’m so jealous as I want to travel to Rome as well to go to these same two restaurants!
@@Kitkatrey it was incredible especially at Luciano, where I could meet him and take a picture with him. All service, food and wine was an amazing experience.
I love Alex’s passion for food. It goes to show you that no matter what your life situation is, you can find something to keep you motivated.
I love your videos about those "simple" italian pasta dishes. They are something special :)
I’ve been watching a ton of cooking shows and one of the lessons i learned was about to adding ingredients to counter the others. That really helped me improve some of my recipes but it’s also nice to remember that sometimes you DON’T want something to have all the flavors. Sometimes you DON’T want that contrast. Sometimes simple is best.
Actually is superfamous but it's a homemade pasta (called "burro e parmigiano", very quick to do), Alfredo simply added more butter and parmesan (of highest quality) and (of course) the "mantecatura" (i.e. what it does to create the cream).
Basically it's a very simple dish which, if made with excellent ingredients, is good (he has only made it more fancy, 'cause the restaurant, I think to impress the tourists).
Sure, it has nothing to do with the version exported to the US (by two famous actors of the 30s), in America they added everything in the recipe, I think because not having high quality Parmesan and butter, the pasta was not very good, probably it had very different flavors from those tasted in Rome, bland and flat maybe? But this is my personal idea.
Sorry for my English, ciao (as usual it's a pleasure to watch your videos). 🍺
Sorry for your English? 😂 It’s pretty much perfect.
@@Dreyno You're not the first to say that, although I think many do it to be nice (like you actually, thanks), I'm starting to believe it. 😄
Back to "seriousness", if what I write is (sufficiently) clear, credit has to be extended to Google translate, because my English is basic and it helps me. 👍🍺
@@lazios use deepl. A hundred times better than google translate.
@@lorenzofurnari I used Reverso sometimes but not this one (I will try it anyway).
@@lazios not to be mean, you seem like you always strive to be better - david was right, it's _pretty much_ perfect. You're just missing a few words here and there; things like "It is actually super famous but it's a homemade pasta" for example. Even the best translators (AI ones anyway) won't catch grammar. Sadly the only way to get better with grammar is to learn and use it (although, I know plenty of people who's first language is English and even they can't - or won't - use 'perfect' grammar). Either way, you're doing really well, practice always helps and being willing to ask if you're confused will go a long way :)
You understand so much italian spirit and you respect so much our culture. Thanks Alex!
Wonderful. Sweet simplicity!
Thanks Alex for all these ideas about the dish! Very inspiring!
Thank you Alex! I've been trying to make OG fettuccine Alfredo for a while now. Butter first then hot pasta fresh from the very starchy water. lastly the parmesian regano was the trick i learned from them/you. Side note, those cutlery are solid Gold! thank you again!!
This story explains a lot, bravo et merciiii Alex!
Nice to know that you're friends with the Italy Squisita crew. I watch all of their content as I do with yours.
such beautiful work!
It is nice to know about from the source. ThanksAlex!
This was awesome. The history of fettuccine Alfredo was always shrouded in mystery for me.
I’m currently studying abroad in Rome, so it’s cool to see you do a video here!! This video is making me crave some Fettuccine Alfredo now 🤤, I think I now know what I’m doing for dinner haha.
Beautiful! Thanks, as always, Alex!
This dish is my favorite, I like it plain and simple (to American standards), I can’t wait for you to tackle it on your own, I will definitely be watching, and try to replicate the Roman way the dish is made. Thank you for all your great videos.
Alex, when it comes to making genuine foods, it is great to enjoy the small things in life and the effort necessary to achieve that.
At the around 6min mark, I paused the video, went downstairs to the kitchen, mixed an egg and flour, pushed it through the pasta roller, and reproduced the few simple steps i saw here with freshly grated Parmigiano... came back less than 10min later with a plate that looked identical to Alex' and it was EPICAL.
Edit: The "what could possibly go wrong" -I am not so sure if the worry is too warrented here. I do have to say that I am a pretty experienced cook, espeically when it comes to procedures to create emulsions and other more delicately balanced states, however, this seemed really pretty straight forward. I just eyeball followed what they did on screen, it looked like a carbon copy of the plate Alex ate and the taste and texture were incredible and also exactly as Alex described. I guess the biggest danger is if your pasta water is so thinned out that it has no starch to aid the emulsion, you make a so small amount that it cools down too fast or you use finely pre-grated cheese that contains essentially sawdust that will not emulsify properly. So if you keep the portion big enough to keep the heat stable, you use a VERY small amount of water (just enough to absorb the pasta and also coat the pasta well with flour) to get very starchy water, mix it all, balance salt in the water and it will be amazing.
There’s also a temperature happy medium. Too hot and the cheese breaks. A much bigger problem with cacio e pepe due to the lower fat content.
The added flour to keep fresh pasta free from sticking after you cut it helps too, which dry pasta doesn’t have..
Thanks Alex for again introducing me to something new. Look forward to trying this.
Nice taste in music. Loved the ravel string quartet in the background
Fascinating. I never thought it was so simple
It was a dish that Chef Alfredo made for his wife when she was ill. Hence the soft, easy to chew/digest texture. The parmigiano was actually added later to the dish. It was originally Pasta Al Burro (butter pasta)
man I really love your vids, wish it was longer
It’s sooo good when it’s made the correct way!❤
One of my favorite dishes. Simple with a deep flavor. I must try to make that.
Alex, you never fail to teach me something new. Thank you 🙂
Hey Alex, ça fait quelques années que je regarde tes vidéos, et à chaque fois c'est un vrai plaisir ! :-)
Your videos always inspire me to want to go to the kitchen and start cooking. Love the videos mate
Respecting the purity of how something was designed to be, and then imitating that pure design in its simplicity is what you do best and what I need most in my life. Honestly, @alex and @frenchguycooking I appreciate your commitment to doing it right and showing us how to do it right.
It's kinda incredible just how little ingredients are in such a Iconic Dish made at the Restaurant
I would love this!
I love love love silky soft eggs pasta. My grandmother used to make pasta here in the states without the semolina and it was so silky soft. Oh that sauce look sooo amazing.
I loved this episode. I love fettuccini alfredo. I can't wait to see you make it. I always have it the American way, because I'm American, but I would love to try making it the original way.
Love this video!
As always a fantastic video!
That one pot of pasta water is a thing to behold…
People throw it away like nothing but boiling water contains all the goodness.
Truly, how they manage a boil with such starchy water and so little foam is a mystery.
You can actually make a pot of starch water by boiling pasta until it dissolves, let cool, stir it up, put in ice cube trays and freeze, then keep the cubes in a bag in your freezer, anytime you need some starch water thickener, presto..
@@christopherkarr1872 little butter or oil in the water.
@@johncspine2787 Or just use some wheat flour and do it the right way. But what am I? A chef? Oh - that's right. Yeah, I am.
@@johncspine2787 True, but let's just rest in awe as opposed to being reasonable.
Proves yet again that simplicity equals felicity.
As a dish it's meant to be conforting because it was inspired by the traditional "pasta in bianco" (usually not fresh egg pasta though) that we make when someone is sick, Alfredo made it for his wife with this kind of variation when she was sick and after he though of serving it in the restaurant
This video paired perfectly with your cacio e pepe one Alex!🎉🎉🎉🎉
...I mean, you are correct in saying that "pasta Alfredo" is almost unknown here in Italy, but that is only the name, the dish itself is actually pretty common (usually given to kids when they're sick), most people call it "pasta burro e parmigiano" (butter parmesan pasta)... Personally I love it even when I'm healthy, especially with some freshly grinded black pepper on top!
The restaurant as usual for tourists trap uses a very gimmicky way to prepare it, in reality the main thing to make it creamy is to mix it vigorously so as to properly emulsify the parmesan, the butter and the starchy pasta water...
While it is certainly for show and likely not the best possible way, if they have done that in this way for such a long time it is more than "a tourist trap" in my mind, or am i missing something? But it would be interesting to compare this dish with "pasta burro" in other highly appreciated italian restaurants.
It’s more fun to hear people who can’t boil water lecture you about a dish you ate every time you got sick as a child. I don’t know why RUclips thinks it’s necessary to make fifty thousand videos about emulsifying pasta sauces. My mother has no idea it was such a fancy technique when she did it every time she made a white sauce.
Overcooked fresh pasta a nice mappazzone
Brought back memories, I was here with my dear friend in 2016, sadly he passed away in 2022.
"What can go wrong?" basicly the begining of every 10 episode serries Alex ever made
I was really taken aback by how they make it. Did not expect it to be made table side
I have to stop watching Alex at 3 in the morning... Now my ramen is almost ready
I knew what was in the box and holy hell, I do believe Alex was just bestowed the highest honor that restaurant can give. Those may be the same cutlery which set the restaurant's tableside pasta into the realm of opulence. Edit: Not the original, perhaps, but it's somehow an even greater honor knowing it was a gift.
I was about to say it, i'm pretty sure those were replicas; there's no way they would allow anyone to eat using those priceless, gold-plated, history-bound cutleries. In all honesty, i have no idea how does one even wash that kind of dish '-'
@@pedropohren By hand, with a mild detergent.
One of my favorite restaurant when I was living in Rome!
Every time I watch your videos, I just feel so hungry and feel like cooking! But then I realise, you'll talk about making the pasta yourself, maybe even making the butter yourself etc. and I probably won't be making pasta nor butter! But I will definitely want to try this.
I love the way you perfectly use italian words while speaking in english
One of the most important RUclipss I've ever seen! The gold utensils gifted by Fairbanks/Pickford, two very influential celebrities of their day, validate the authenticity of this simple dish. Without the utensils, this culinary example would be just another interpretation, albeit, nevertheless from Alfredo's ristorante.
By the way, where are your Gallic companions, Asterix and Obelix? I expected them to show up at this most important Roman dinner table.
Love the video Alex. Did you ever solve the mystery to stopping your dried pasta from breaking in the pasta series?
Alex, your beginning took the words right out of my mouth.
How amazing to eat it in the place they invented it! Looks tasty.
The cheeky joy and adventurous glint in your eyes as you eat it off the spoon after saying your probably not supposed to 😅 😎🙏😊
Wish I knew you were in Rome! I was there at the same time but didn't have this amazing meal. Cheers
Alex, you are a very inspiring person. Thank you for videos. You share your experiences and make us want to do more, to do better. Maybe you could come to Brazil. I am sure you will be surprised with the people and the country. All sorts of good food. From small villages to big cities. If you consider this ideia, I would love to help you to come to Brazil.
a fully grown adult trying for the first time a dish I grew up with my mom making, but from the establishment of it's origin, fantastic
In the U.S. we think of Fettuccine Alfredo as an Italian American dish made with heavy cream. A lot of “Italian” food in the U.S. is actually Italian American cuisine which is a different culinary tradition than which you find in Italy.
from what i gathered watching cooking videos online the italian-americanized verisons usually add 10 times the amount of garlic and tons of cream to half the recipes. i would still be curious to try some to be honest
I'm Italian American and never had this growing up. I don't think I'd really call it Italian American. It's more like an Italian food that was adapted by various American restaurants, kind of like Taco Bell.
@@marcomah Italian-American food is VERY GOOD as long as you don't think about the fact that it's trying to be Italian. Treat it like its own cuisine and it can surprise you
@@marcomah You gathered wrong.
@@gregmuon It is impossible to make Americans understand the difference between Italian American food eaten in actual Italian American houses by actual Italian Americans and the shitty gimmicky American cartoon food they insisted restaurants serve them.
In Rome we call it "pasta burro e parmigiano" or "la pasta dei cornuti". The reason is simple, in the family only the man worked and left his wife to take care of the house (not that much has changed...), if when he came back he found such a simple dish, evidently the wife had had "other things to do" during the day, then "the pasta of cuckolds".
Im just so happy that i tried it 2 months ago, at that exact place, and ohh boy, i was so surprised by the difference in taste
It's totally a different taste than the one im used to or tested before anywhere else in the world.
I like the shots Thomas was getting. He does good work
Alex, please make a "Salud to 'insert location here' - Alex" series. I love your growth and always support your channel. Been here since your Jamie Oliver days
The pasta we eat as kids when we are sick, and as adults when we are lazy. Spaghetti (or whatever you have at home, really), a bit of butter and parmesan.
That opening was magical 🖤🗿
When there is so few items on the ingredient list, the quality of them is paramount.
Traditionally, we Italians prepare this dish for someone who may have an upset stomach, as pasta "burro e parmigiano" is much more gentle on the digestive system than say an acidic tomato based sauce. It's interesting to see how such a simple dish has had such a global impact.
Beautiful video!
Wait what? So fettuccine Alfredo Is Just fettuccine burro e parmigiano?😂 Is basically the pasta we do when we don't really wanna cook😂😂
esattamente!
That’s basic lazy or kid’s food in Argentina as well.
that's the pasta we eat when we are sick :) kids are grown with pasta butter and cheese :)
"what possibly go wrong??" ahahahah great Alex
I think the one thing to be taken from this episode for the ramen series is simplicity. Focus on just a few ingredients, aim for harmony between them and get all the little details such as temperature, timing and so on right.
I like how you greeted him like 🤌
finally!!
thanks to Alex i knew something wrong in every single recipe that appear on internet!!
I'm sitting here at my desk watching this vid and I can taste the pasta. I can also feel the texture. Someday I'll make it to Italy
Great video Alex. I wonder, with your opinion on not over complicating dishes in recent series made you rethink the potato pizza?
Ive eaten there. It is such a good experience and very affordable. Split the fetuccine with an entrecote there and it was amazing.
I am smiling from ear to ear. To get _Fettuccine Alfredo_ in *Rome* must be truly breathtaking.
I agree that the name "Fettuccine Alfredo" and its specific preparation aren't as well-known in Italy. While many people on RUclips have likely encountered the recipe, a simpler pasta dish with the same basic ingredients (butter and Parmigiano Reggiano) is a common favorite from the Alps to Sicily. We call it "pasta burro e parmigiano." It's also known as "La pasta dei cornuti" (The Cheating Wife Pasta) because its quick preparation time (about the same it takes to cook the pasta) would allow an unfaithful wife who spent the morning with her lover to still serve her unsuspecting husband a delicious meal.
The hand gesture at 2:25 ; Like a true Italian
I'm looking forward to your inevitable video on Roman ramen.
Alex, no fettucine alla alfredo should have cream. Period. Glad you put out the video that clarifies this!
"What could possibly go wrong". The mission statement for Alex's channel.
I haven't even mastered cacio e pepe yet and now I have to take on this dish :D
Yummm, I want this now!
Sometimes less is more… the technic is also one of the most important aspects.
Merci beaucoup, Alex!!!! I'm so happy to finally see how the GENUINE fettuccine Alfredo is created. What is the story behind the recipe? I heard that Chef Alfredo's wife was pregnant and had horrible morning sickness, losing her appetite entirely. This pasta got her eating again.
Your cacio e pepe video (and all my attempts) made me understand what I was missing when making pasta, thus, this dish, which is as simple as cacio e pepe, made me intrigued what I will discover on the road to make it. Keep it up, Alex, you get the spirit of this art.
it's "cacio" but whatever
I've seen this in other videos, and I would certainly give it a try as we don't produce the dish in this manner here in the U.S. It's interesting to see how they use the butter, and especially the water with the dish. It does look "mushy" a bit, so I'm very curious how it feels, and tastes.
Who doesn’t produce the dish in this manner?
@@WinstonSmithGPT Americans..we are taught all pasta should be firm, or that Italians never cook past Al dente.. I’m not fond of overly cooked pasta..
@@johncspine2787 The fact is that fresh pasta cannot be al dente. It can be firmer by cooking it less, but you will never get the feel of dry pasta.
Slowly morphing into a Bourdain prodigy, great as always Alex!
Good call.
Dude!! They were Hollywood’s first SUPER COUPLE!!
'what could possibly go wrong', the start of a new 10 episode series :D:D:D
This is essentially my lazy pasta when I can’t be bothered to cook 😂 good to know it’s actually a pasta dish!
The most famous last words: "What could possibly go wrong ??" Thx for your inspiring work Alex.
Musso & Frank is one of the most iconic restaurants in LA, and many, many classic movies were conceived of there over lunch and martinis.