The Original Fettuccine Alfredo
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- Опубликовано: 29 янв 2025
- The beauty of a great Fettuccine Alfredo lies in the understanding of how to build a creamy sauce without the use of any cream. The trick is all in the technique and the use of Parmigiano Reggiano cheese, pasta water, and butter to build an incredible sauce that coats every single piece of pasta perfectly.
Video edited by: nomaeditz@gmail.com
Fettuccine Alfredo Recipe 1/2 batch (as seen in the video):
1/2 lbs dried Fettuccine pasta
4.7 oz or 134 grams Parmigiano Reggiano cheese finely grated
3.3 0z or 100 grams unsalted butter
pasta water as necessary
Fettuccine Alfredo Recipe full batch:
1 lb dried Fettuccine pasta
9.4 oz or 268 grams Parmigiano Reggiano cheese finely grated
6.6 0z or 200 grams unsalted butter
pasta water as necessary
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I'm not against the Americanized Fettuccine Alfredo which contains cream and garlic...however this original Alfredo pasta recipe deserves your attention and I would consider it an essential recipe to have up your sleeve.
First!
Definitely trying this! Thanks for sharing
Fettuccine al burro
Needs some BOGO:
B asil,
O regano,
G arlic and
O nions.
Just saying... 🤣
Do you personally like Pecorino Romano with Alfredo or not?
There are several videos out there of the original Alfredo restaurant in Rome. They don't melt the butter, they just put the pasta right on top of the butter on a serving place, so the pasta melts the butter, and add a spoon of pasta water. They then add a large amount of grated cheese on top, and mix it together in front of the customers. It's fun to watch them go through the process.
While that is the correct method, it requires softer, grain fed European style butter. Most people don’t have access to that in North America
@agloster3 We can buy Irish butter here 😉
Yes 👍 you are correct ✅
@@pointdexter5215Kerrygold Irish ☘️ Butter
Dude I just have to say, the way you present simple recipes is truly unbelievable. I am so happy for you and all your success!
Thanks Ben!
I agree. Glad I discovered this channel
@@thatdudecancookhow come my Alfredo dish isn’t working with shaved parm??
I heard not to use packaged grated parm…..
So my hard shaved cheese clumps up because it’s not real cheese!!??!!??
I just wanna eat creamy cheese Alfredo
I was a cheese specialist for Whole Foods, and I only buy my Reggiano at Costco. Not only is it nearly half the price, but it's far better than any Reggie we ever sold at WFM. Most of the imported Reggie in the U.S. is 24 mo. aged, but Costco's is a 36 mo. "Stravecchio", which is a much higher quality.
The fact that you call Reggiano “Reggie” kills me lmao
Dude you know your stuff. That’s dope
No Costco here 😑
This post was the deciding factor in me getting a costco membership. Its hard to find good parm-reg at a decent price
Costco’s cheeses selection is surprisingly good! I love getting hard cheeses there since they can last a while.
Protect this man at all costs! Best cooking channel on the planet
Cheese Tip: When you want to grate Parmesano Reggiano, Pecorino Romano, or any other hard cheese, take it out of the fridge 10 to 15 before you grate. It will be must easier and produce a beautiful, light, and airy crumble. If you try to grate it right out of a cold fridge, it will take more energy from your arm, and it will produce heavier, thicker crumbles. The lighter, warmer crumble melts into your sauce SO much more easily. Even a few minutes thaw makes a huge difference. If you forget, you can even just pull the cheese out and rest it near your stove, the radiant heat will get it to a better consistency in just a minute or two.
Thank you so much! 🙏🏽
Made your carbonara recipe on a whim after never making carbonara before. Not only did it only take like 30 minutes to whip up start to finish, my wife and I loved it so much we’ve had it twice this week. Incredible and easy!
I can’t appreciate you enough for always leaving recipes in description… thank you so much. You make cooking easy and enjoyable
Made that exact recipe with some seared scallops(stolen from another one of your recipes) and a bit of garlic just a week ago. 😋 This recipe is the authentic Italian (butter pasta) recipe. It doesn't need anything else, no garlic, no scallops, but they didn't hurt anything either. And it definitely doesnt need cream. Keep posting these long form videos! They're my fav.
I made this when you posted the short a while back and it was delicious. Thanks for the great recipes. My wife can't order chicken parm anymore when we eat out because nothing comes close to me cooking at home using your recipe.
Just made it.
My wife and step daughter were all over me "your doing that wrong" and, " you don't know what your doing, your forgetting the cream". These comments made me grin and I just kept cooking. They walked off kinda pouty acting.
Ten minutes later our meal was plated and on the table. I watched as they shoveled it in and checked to see if there was any more left to eat.
I accepted the compliments with shy apperaction, and replied "your turn to wash the dishes and clean the kitchen" as I set and enjoyed my glass of wine.
Thanks for reminding us all, simple is always best.
P.S. add 1 smashed garlic clove and remove before serving.
THANKS FOR THE RECIPE
@kevinpurcell7452 Did you add the smashed garlic to the melting butter? Great story, btw!
Good job! I had to add 2 cloves into the pasta boiling water. Pasta, butter cheese NEEDS garlic, in fact most main dishes need garlic lol
Excellent timing. Wife and I were having this argument last weekend re: cream vs. no cream Alfredo. So happy to have an answer. Of course I can’t let her see this video now as it turns out she was right 😉
I’ve made this 5 times since you posted this. I add some grilled chicken and my family is crazy for it. Thanks Sonny!
As an Italian, I approve this recipe. You did amazing dude! Keep up the good work 👍
happy to hear it!
you Italian Italian or American Italian
Bro just because ur Italian doesn’t mean u know shit about cooking lmao
Funny you approve, especially since Alfredo isn't Italian to begin with. It's 100% an American invention. About the only thing Italian about Alfredo is the name...
@@MeTaLISaWeSoMe95 bro what… no! It’s Italian what are you saying?
i watch your channel everyday with my daughter shes 5 and she loves the cooking.... she absolutely loves it more when you hurt the fridge. thanks IYKYK
Indeed it is the original my grandfather was Italian and love to cook italian dishes and this specific dish only has 1 ingridients buttwr and parmesan cheese like you showed. Thanks for sharing. ❤
I have made this many many times. At first I could not get it to work like in the videos. Until I started grating the cheese with a micro plainer and low heat. I actually turn off the heat when I start adding the cheese. Between the heat of the pasta and the pasta water, it emulsifies perfectly. I would highly recommend making your own pasta also, adds just one more layer to the goodness
Since I have learned how to make fettuccine Alfredo this way about a year ago I haven’t looked back. This way is so much better than the American version. The cream makes it to milky, this way it’s creamy but the flavors are more balanced. It’s simple and a quick dinner for my family that they love!
I tried 3 times an all I got was a sticky gooey, mess.
Too much cheese or not enough pasta water @@kurtbest8481
Obsessed with "little pastas" currently - meaning 3-4 ingredient, simple, original-recipe pasta dishes... this alfredo is certainly on the list! Will make with fresh pasta!
No no, watch Alex's pasta series
Hey man I tried your recipe and i was blown away!! Its all about the Parmeggiano Reggiano😍
That really is the best way to make it. It isn’t as heavy and doesn’t make you feel bloated.
You ..as always!....are brilliant! I could eat this every day! I also add some tiny chopped pieces of prosciutto to mine! You are totally correct about putting it on pizza,even your garlic bread...!add a slash of oregano or/and some sauteed finely chopped or soft baked garlic too!OMG!
I love this recipe! I make this for myself and the American version for my wife. Thank you for sharing all your knowledge! It's really made me enjoy cooking so much more.
This is how my Italian grandmother made Alfredo. Great video - I love the technique tips.
I have made this recipe several times now it is the best alfredo sauce ive had yet . Very important not to rush the finzl step of adding cheese in . You will end up with a clumpy mess . And keep the pasta water hot also
Oh I absolutely love the simplicity of this recipe
Made it for the first time tonight AND made the fettucini also for the first time, was good 😊 yes the block of Parmigiano Oreggiano is a must is the only one I buy to. Such simple ingredients can't be compromised
Sonny, I can’t wait to try your beef jerky. If I don’t win in the sweepstakes, I’m still planning on buying some.
Bravisimo! But Sergeant Gilbert for my palate would add a welcome peppery contrast to the creaminess. Simple awesome goodness.
This is one of the best recipes for alfredo. It's simple and delicious. One of my favorite RUclips channels by far. Always a thumbs up. BTW...BUTTER IS CREAM, MAAAN!
Lol, yeah. Well, the channel isn't "ThatDudeIsSmart" but I love his recipes.
No, butterfat (fat and proteins), water, and buttermilk is cream.
@@ValRoyDDisagree. Starting with cream: cream is mostly composed of water and protein but still contains high amount of fat. Whip cream and you get butter (concentrating all the fat) and leftover is the buttermilk (mostly the water and protein left over). The butter is where the main component of what makes cream "cream" so I think it's more accurate to say that butter is where the cream went and buttermilk is where the milk/water went.
@@envyeleven9471 If all three come from cream, then there is no cream without all three.
Feel free to tell someone to pick you up some cream from the grocery store when you actually mean butter and see what they bring you. $20 says it won’t be butter.
@@ValRoyD Cream's main distinction from other dairy products is its butterfat content. To portray this recipe as "omg, no cream!" is misguided at best and disingenuous at worst. You're taking the thing that makes cream creamy, concentrating it, and putting that in with starchy water claiming "no cream".
But even if you want to be pedantic, feel free to disagree and be wrong but you'd be arguing with more than just me, as this nugget is present when googling,
"Cream and butter are very closely related; cream is essentially milk with a high percentage of butterfat, while butter is a semisolid form of cream."
But beyond all that, I'm assuming if I authored a recipe that touted being "cookies...with no sugar?!?!" but I threw a bunch of honey in there, you'd probably take some exception to way that's portrayed.
I imagine you take great relish in being pedantic and unlikeable though, so I guess feel free to take the stance that you've taken; that's your prerogative. I imagine life's gotta be pretty tough for you.
I've made this a few times and hands down, it's the best alfredo I've ever had. Glad you covered it!
You’re quick at making it!
He literally just posted this video. Stop lying.
@@SuzanneBaruch He literally isn't the first person to make it this way. This isn't a new recipe, ffs people.
@@IthXero then you need to rephrase what you wrote, ffs.
@@SuzanneBaruch except I don’t. The recipe isn’t his original, nor do most people not looking to stir up shit in internet comments need it explained in exacting detail.
Generalizing that I’ve made this recipe before doesn’t need a Wikipedia entry.
Go away.
From the other side of the pond ... this is one recipe I will be trying very soon. My fridge is scared.
perfecto!!! thanks for this recipe... with ingredients, i agree that simplicity and freshness is key to creating great food.
this is the first video i watch from you and i appreciate that you adapt the units to us europeans thx
Maybe it's just the region of Italy i live in...but I've never seen fettuccine Alfredo in any Italian restaurant around here. Same for spaghetti&meatballs...that said, i love your channel!
because that's actually Fettuccine al Burro in Italy... I'm not sure about Spaghetti and Meatballs (maybe it's a fusion, Italian-American thing) but maybe similar to the dish in Abruzzo (I saw the video which is actually legit) and check out Vincenzo's Plate channel and that's where I found it
@@shirokanzaki15 make sense...spagh&meat are a thing in center/southern Italy, most probably.
Fettuccine al burro is usually what you get when you get hospitalized :)
@@mirkomainetti well, yes... about Fettuccine all'Alfredo (Fettuccine al Triplo Burro), which is created by Chef Alfredo di Lelio at the restaurant in Rome to serve tourist customers (including Americans) thanks to his wife, the preparartion is totally different from this video
@@shirokanzaki15 cool, thanks for the lesson, I've always been wondering where the "Alfredo" came out...i thought it was just a catchy Italian name to lure customers
Delicious! Since I started making it without milk like this a few years ago, there is nothing else that compares! The heavy cream or milk ruins it, IMO. I usually try to make my own pasta, too. Very easy and the pasta water is much better. I do tend to add a little garlic powder to it but then again... I tend to put garlic (and hot pepper) on everything but ice cream. 😁
My two cents ,, usually in the Americanized version is not the cheese clumping it's them over cooking egg yolk. Great job wit ur version as always 👏
Alfredo doesn't use eggs.....
@@denniscrider3776 ya I was trppin , I was thinking of carbonara
My favorite dish that I had no idea I was making it all wrong. I love you man. I can’t wait til lunch tomorrow when I pull off this simple dish.
He’s right about the parmigiano at Costco. A pound is like $15. which can still sound relatively expensive but For parmigiano reggiano, a wheel can cost anywhere from $1,000 to even $3,000
You did another recipe close to this one a few years ago and it has been my go to now ever since. Costco is we’re I get mine also.
i like that you 1) take costs into account which most youtubers dont and 2) tell us where to get it for the best price. one refrigerator punch.
The first person pov fridge hit was great lmao
By far the best edited cooking vids on RUclips.
I used to buy the fake sawdust and when I bought the real deal it was a game changer of course! Totally worth it!
I love recipes that have simple ingredients that come together to create something greater than the sum of its parts. Well done!!
Since I did it the first time, I've never made a pizza without sprinkling some PR or Pecorino (both work really good in a different way) on top the moment I take it out of the oven, it's truly a game changer :)
Noice! I find it a skootch sad that such a simple, (yet deliziozo!), recipe is discarded in favour of crappola boxed n preservative ladden pasta n sauce. 😔
This an awesome quick n easy meal without any additives such as chemical flavour enhances + colouring agents, so I hope people try it n realise it's just as easy, (actually easier!), than the boxed crap.
And you can then experiment with adding your favourite extras - pancetta, asparagus, zucchini flowers etc. As my Nonna would say "It's up to you".
Love your work Sonny! 😆🙏💙🦘
This looks very delicious and easy thank you very much
Always glad to have a talented chef confirm I'm making a dish right....making this tonight!
This guy knows how to cook for real. I learned some dishes. Thank you, man. My biggest question is. How to keep the kitchen clean from oil and grease
Easily the best version I've seen on youtube. I thought your pronunciation was spot on. Most Americans say "par-ma-shzaan". Dunno where they got that from. Probably the same mob that labelled Mozarella as "mootz" lol
I'm kind of surprised that you were able to get that emulsion going even with the flame still on (however small). The thing is that you have a narrow temperature window for the melting to occur without causing proteins to denature... that's true irrespective of whether you're using the stuff in the green can or the real McCoy. All that changes between the two cheeses in practice is what that window is. Either way, if you don't control the temperature just right, you'll get clumping no matter the quality of the cheese.
That's why Carbonara always seems a million times easier to pull off than Cacio e Pepe or real Alfredo. The emulsifying power of the egg yolk is enough to give you so much more breathing room on execution. I also think this is why the use of cream is so common -- it essentially widens that window of success.
Thank you so much for saying this and explaining it. I have watched several creamless fettuccine alfredo videos, and none of them really emphasized this. The RUclipsrs putting up these videos seem to be clueless or completely indifferent to all of the people in their comments complaining about clumps in their fettuccine alfredo.
I kept researching and looking through comments, and your post confirmed the strategy I will use on my next attempt. In a warm (but not hot) pan, I'm going to use cold butter in my hot pasta, thus allowing the pasta to cool down from boiling hot to warm, before attempting to add the cheese.
The water was the trick
Parashar K: I tried this creamless fettuccine alfredo again yesterday with the changes I noted in my last post, and for the first time, I ended up with fettuccine alfredo. After my fettuccine was finished boiling, I transferred it to an unheated pan with cold butter and a little pasta water. I mixed them together until the butter melted, so the fettuccine was warm (rather than hot) by the time I started gradually adding the cheese. It mixed in beautifully.
Just made this tonight! Holy crap, this is good! So easy!
I'm surprised that Sgt. Gilbert didn't make an appearance. I'm not sure if it is Italian certified, but some black pepper on top sounded kinda nice.
It originated in a restaurant in Rome that catered mainly to tourist during WWII. How much more "Italian" does it need to be?
One of my favorite meals ever came from the cream alfredo with clams and a hint of jalapeno in the background. I sweat little garlic and onions with it as well sprinkle a little Italian parsley at the end for garnish. You my friend though are a jewel of this internet and I really do enjoy you battling the refrigerator it's just awesome I'll wait for that at the end of each segment. Keep it up keep having fun you're awesome. I've got something for you "a cooking helmet" and you know what to do next with it. That would be great optics. Be careful.
Maybe u can do a „sport“ version? 100g of butter is like 1000calories and as a lover of this italian food it would be awesome to have this decadent but not less tastier version!
Being honest, I have found the version of this dish with the white cream to be unappetizing in the appearance department. This, on the other hand, looks like something I would eat.
Sonny kick-ass and refrigerators really needs his own tv show? Food network should hire him to do a show while performing blows to the ice box. I really hope he does a show on chill, but right now alfredo needs to be made.
I have had the Fettucine Alfredo made by Alfredo’s di Roma, and never have I had another FA that tasted anything like it, including recipes like this one. That fettuccine was incredible, and I imagine it depended on a cheese made specifically for Alfredo’s. Even FA made with Parmigiano Reggiano was nowhere near as good as Alfredo’s fettuccine.
I can't wait to try this! Thank you!
Wonderful blend of American/Italian food. It boggles the mind that you can't ask for alfredo in Italy even though butter and Parmigiano is common. They have no clue what alfredo sauce is lol. something like Mongolian beef. Its not Mongolian! lol. Love your channel thank you so much for teaching all of us your methods. 60k in just a week or two. Thats amazing!
It shouldn't boggle the mind at all... in Italy it's not really a dish, it's a standby thing you throw together at home for little kids or if you're feeling sick and need a simple hot meal. You wouldn't go to a restaurant in America and expect them to serve you chicken stock cube soup would you?
Absolutely love your videos. They are very easy to follow, and make a great meal, and fun to watch. Look forward to every video you put out.
The proper cheese detail was appreciated
The one with cream is definitely lacking overall IMO. This one is great. Kind of like carbonara, the process is vital
Great. I add a sprinkle of black pepper but the rest is the same. Thanks for sharing
Next time you could do Caccio E Pepe, aka Caccio E Gilbert 🤣
By far my favorite cooking channel. I never use spoons to twirl pasta
It's refreshing to see an American not sabotage a traditional Italian dish. Even Italian-Americans get it wrong most of the time.
I’m freaking out about that rad fork flick at the end 🤣… food looks ridiculous though. Gotta try this one
For my friends across the pond that's 134 grams per ..... half pound of pasta. Never change Dude. Also your friends up here in Canada also use the metric system
Canadians are just Americans too polite to tell the Brits to shove off. It's not like they didn't have the capability to do so then or now. Cheers, neighbor!
1:30 “… for my homies across the pond, 134 grams of cheese per half pound of pasta”
Homie from across the pond: what’s a pound?
I often switch up Alfredo variants. Sometimes I make it traditional, as above, and sometimes with cream; but never with garlic. If you make it with cream, try hitting it with a bit of lemon zest and parsley; it helps cut through the richness.
Thanks dude, looks awesome
Did this dude just flipped his fork on his right index finger at 04:45 ?
Yep. that confirms it. That Dude Can Cook!
At :15 seconds you gave me flashbacks of line cooking 😂😂
mine was so horrible, clumpy, couldn't even eat!! Now you tell me not to use American P. cheese! going to try this again. thanks
Mine has clumped every time too, but for what it's worth, I've been told that you want your pasta to be warm rather than hot when you add the cheese. So maybe mix cool butter into the hot pasta before adding the cheese.
I tried it again today, and for the first time, I ended up with fettuccine alfredo rather than parmesan clumps. My strategy worked. When my fettuccine was finished boiling, I drained it and added it to an unheated pot with cold butter, which cooled the noodles down to warm. When I started adding the cheese, it blended beautifully. I only needed about 1/4 cup of pasta water for a half a pound of pasta, four tablespoons of butter, and maybe 4 oz of cheese.
@@Tes7000 thanks for the tips! parmesan clumps and parmesan stuck to my utensils! going to try this! thanks.
If your parmegiano clumps, the heat is either too high, or you're using substandard cheese.
@@denniscrider3776 substandard cheese! never knew there was a difference. NOW I KNOW!!
Imagine how many young dudes this guy is getting laid these days with these simple delicious recipes. I wish we had this channel yeeeeeears ago!
the best way to present food, you have my attention... and nom nom nommm
I've done this recipe before, and it is legit! I have also added grilled chicken breast too, delicious!
The pizza/parm tip is GOLD.
Whats the best way to cook my chicken i want to add to this. Im thinking pan fried, and cut with the grain like youve taught me before in another video 🤘🏻🤙❤️
I was just at Costco Wednesday. I did t know they carried parm regg….. now I gotta go back
I still make the version with cream when the kids want it, but the moment I learned how to make it without cream was when I knew I loved it.
I absolutely love it this way! No cream needed. The cheese does that. I do like to add some Italian parsley to the top though. Great channel!
My order for Sonny’s beef jerky shipped today! Totally stoked to try it.
Dude I just got the stuff to make this today it's going to be legendary
Sonny l truly appreciate your amazing skills in the kitchen, my own culinary skills have gone through the roof since I stated watching you. If l lived in the Denver area l would film and edit your vids for free just so I can learn from the master firsthand...and ask my questions along the way, of course. 🥰
That’s exactly how I make butter noodles/ cacio e Pepe, I don’t like pecorino, but I do add black pepper
I had fettuccine alfredo at the original place in Rome, the noodles were way thinner and a bit wider, it was an incredible texture.
I like black pepper in mine and egg yolk, which brings something more to the party for me.
Thank God. You used no cream. At last, an American who knows the truth. I don't mind the cream version either, but I feel that in order to make it that way, I have to know and appreciate the authentic, traditional and original version first!
I made it.. it’s the best best best recipe and it’s super simple… just make sure to get the original cheese, other cheese won’t work in this recipe
I understand using Parmesan Cheese may not taste the exact same, but i have made Alfredo, and Carbonara with a block of BelGioioso Parmesan Cheese that is made in Wisconsin. And I have never had it clump up on me or anything like that. Its perfectly suitable if you can not find parmegano regiano.
Please consider attacking the fridge with a medieval battle mace or perhaps a Jim Duggan 2x4
Hey Sonny. I'm going to make this tonight with Italian sausage mixed in. How would this sauce be as the mac & cheese sauce?
"You know i love ya and im out!"
*Kicks fridge*
thx for the metrics, greatings from Germany!🍺
4:46 fork spin made me rewind there🤌
As an American Italian I say Bravo 🤌
Looks delicious and I know it’s authentic, but we like it with fat free half & half made with a roux, and yes garlic. My favorite is with mushrooms.