The Original Fettuccine Alfredo
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- Опубликовано: 11 июл 2022
- 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.
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
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!
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
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.
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 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.
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.
Oh I absolutely love the simplicity of this recipe
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.
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?
One of my favorite dishes! I can't wait to try this recipe ❤😋
perfecto!!! thanks for this recipe... with ingredients, i agree that simplicity and freshness is key to creating great food.
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 😉
This is how my Italian grandmother made Alfredo. Great video - I love the technique tips.
Thanks dude, looks awesome
I love recipes that have simple ingredients that come together to create something greater than the sum of its parts. Well done!!
I’ve made this 5 times since you posted this. I add some grilled chicken and my family is crazy for it. Thanks Sonny!
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!
Always glad to have a talented chef confirm I'm making a dish right....making this tonight!
That really is the best way to make it. It isn’t as heavy and doesn’t make you feel bloated.
This used to be my favorite thing to cook so I am definitely looking forward to this one. Thanks for posting
Tried this, absolutely excellent. Thank you 🙏
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
Just made this tonight! Holy crap, this is good! So easy!
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😍
You make it look so easy!
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.
incredible dish and video all around!
Absolute perfection! Bravo! Bellissimo!
Love your channel!!!
I'm gonna try this looks good
Looked awesome, going to try this on the wknd 👌👌
Great Pasta Dish ❤
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
By far the best edited cooking vids on RUclips.
That's pretty damn good!
Tryd it myself its so delicious
GREAT JOB... ORIGINAL AS IT GETSSSS.
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
So simple and delicious.
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!
this is the first video i watch from you and i appreciate that you adapt the units to us europeans thx
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
Bravisimo! But Sergeant Gilbert for my palate would add a welcome peppery contrast to the creaminess. Simple awesome goodness.
excellent video.....well done! Thank you.
i am making this tomorrow!
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
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.
the best way to present food, you have my attention... and nom nom nommm
Can’t wait to try this without the cream!
Looks devine! ❤
Good luck. I tried 3 times. All I got was sticky gooey mess. The cheese wouldn't melt. Did you try it?
My order for Sonny’s beef jerky shipped today! Totally stoked to try it.
KILLED IT BRUH!
I've been making it this way since I saw the short you made a while back 🤗
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 :)
I've done this recipe before, and it is legit! I have also added grilled chicken breast too, delicious!
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.
Dude I just got the stuff to make this today it's going to be legendary
The pizza/parm tip is GOLD.
Perfect
Great channel! Learned a lot and buying some of your utensils.
Question on the Costco Parmigiano-Reggiano, do you grind the rind as well or save it for soup thickening, etc.? Thanks!
From the other side of the pond ... this is one recipe I will be trying very soon. My fridge is scared.
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.
Great. I add a sprinkle of black pepper but the rest is the same. Thanks for sharing
This video earned my subscription
I’m going to make this for dinner tomorrow. I love how simple it is. I wonder how it does for leftovers too? Alfredo that I have made in the past haven’t done well. 🤞
I will make this and have the crispy skin salmon you made..yum!
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.
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. 🥰
I love this making tonight
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.
PERFECT
Excellent ❗
I make traditional Alfredo all the time, simple but amazing 👏🏼
Finally properly done 🤙🤙🤙
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
I had fettuccine alfredo at the original place in Rome, the noodles were way thinner and a bit wider, it was an incredible texture.
The first person pov fridge hit was great lmao
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.
Underrated fork flip at the end.
I used to buy the fake sawdust and when I bought the real deal it was a game changer of course! Totally worth it!
Just made it and man this taste better than the usual cream way
I’d love to see your take on a normal oven pizza that could maybe use some techniques to make the pizza better at home. Been making bbq chicken pizza at home with dough from a deli and would love to elevate my pizza game beyond that point
Best RUclips chef!
Dude, I've been trying to get the sauce right and clumping has definitely been an issue even with the Parmigiano Reggiano. I'll try your method next time. Thank you, sir!
I'm about to cook chicken Alfredo do you recommend using the fond bits from the seared chicken to add flavor to pasta?
2 back to back videos with no meat👌 More like these please🙏
homie across the pond 🤝🏾
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.
Man that dude can cook!
👏 Bravo
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 🤘🏻🤙❤️
Dood..? That looks yummy! 😋
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
Top marks for doing it right.
I SO enjoy this channel. My family and I are all foodies. I forwarded one of your videos to my Dad, and now he's hooked too. I'd love to see your take on Cacio e Pepe. Sargeant Gilbert would get a workout! And dude... You know I love you, and I'm OUT!