The Truth About "Alfredo" Sauce | The Real FETTUCCINI ALFREDO Recipe
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- Опубликовано: 6 сен 2024
- #fettuccinialfredo alfredo #alfredosauce #mythbust
In one of our previous videos, Eva claimed that Alfredo sauce (and, by extension, fettuccine alfredo) is not an authentic Italian dish. Since then, we've received a wave of comments from viewers, some confirming and some contradicting Eva's bold assertion.
In light of the raging controversy, we decided to set the record straight and finally answer the question: is fettuccine alfredo Italian or is it an American invention?
If you enjoy this video, please give it a thumbs-up and subscribe to our channel!
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I am very picky what I watch...
Just want you to know I am now a won-over "Italian snob."
Frankly, if Italian snobbery is THIS GOOD then count me in for life!!!
I "used to" make this fettucine with the garlic and cream. NO MORE! NO! ABSOLUTELY NOT!
I simply cannot do it without being fully aware and conscious of the honest goodness of a simple homemade pasta noodle, butter and parmesan/peccorino cheese and that's it! Nothing more. Nothing less.
God bless authenticity, and God bless America!
During these trying times, your videos have seriously brightened up my day...I have enjoyed every one!
The two of you are seriously adorable and lots of fun.
Kathleen from St. Paul, Minnesota, and I am 64 years young!
Yours is one of the best comment we received so far! Thank you!!! ❤️❤️❤️
@John Does ...I make my own pasta with durum semolina and 00 farina and orange yolk cage free eggs...its the grind that counts. You can taste authenticity when you taste it. Only the finest quality matters.
Make a lot of mistakes. Mistakes are your friend that provides valuable information on process.
As soon as you substitute with inferior ingredient, it fails to live up to what it is supposed to.
My Croation Baba taught me well about quality of ingredients. We grew our own food in the garden, raised chickens and made our own wine (aside from the 20 year old bottles we found that fermented into a champagne like wine, the wine in general unfortunately was pure gut rot btw lol).
Also, the quality of metals or ceramics are also important for cooking. Use only the finest equipment and you won't go wrong. Stay away from poisonous chemicals.
Pure stainless steel, pure cast iron with ceramics and/or pure thermo heat proof ceramics are awesome equipment.
Don't be afraid to invest time in researching both ingredients and equipment. It is the difference between disease and health.
I can still appreciate traditional Italian food, as well as American food. You can be aware of both and enjoy both. It's just having an open mind and realizing that even if it's different it can still be good. Nobody pretends that our "Italian" food is ACTUALLY Italian, but if we love spaghetti and meatballs, or fettucine Alfredo, so what?? As long as you make it simply, with high quality, fresh ingredients, it's still delicious! Tomatoes came from the Americas after all hahaha
@@ripmcgrip273 the best comment. I agree. My mom was half Italian and she got up at 7 am to put a huge pot of sauce on the stove to simmer. Halfway through cooking she would add meatballs and kinda thick sliced pepperoni. It gave the sauce immense flavour. My dad loved it EVERYONE did
This video makes me feel vindicated. I've always liked Italian food, but not Fettucine Alfredo!
There’s not many things that can brighten up my day but when I hear “Hello I’m Harper, Ciao I’m Eva” life is good
❤️🙏
Yuh Aye Eva 😊
That is definitely correct. I couldn’t agree with you more. 🎶💕🎶
Pasta Grammar I recommended your channel to my girl. We have watched all of the videos and left with no more to see. Please make more videos
Eva? All I see is Harper and Howard stern
I was born and live in Rome and I can confirm that everything that Eva said is correct. 100% true.
Not sure I care, I just want to know which really tastes better. I think I can make an "Alfredo" far better and would add other items to make it taste the way I want if it's "too plain". I love spicy shrimp and sausage and sometimes red pepper flakes. I do eat noodles with just butter and pepper too and have added parmesan, I guess I just like to mix it up and won't force myself just to eat it one way.
@@idocare6538 I've had it both ways and the "no cream" italian way is an ezz win in my book. I think anyone should be free to tweak recipes as they like. But first, try the recipe as it is, then change it up as you like.
Oh great, we Americans have been eating the "sick pasta" tossed with chicken and vegetables. It figures.
I was born and live in Rome but I didn't know that "pasta burro e parmigiano" had a name. It was kindly a surprise to me. Then, Ive seen in a recent video that american cream is totally different from what we use to cook, our "panna da cucina", and probably it's why we cannot stand alfredo's sauce at all. Probably you could taste something similar eating "pasta ai 4 formaggi", but obviously forget about heavy cream, garlic, erbs, and whatever you usually put inside with Alfredo sauce, it's just 4 different cheeses and stop.
@@giorgiomsantini Agreed! You have to get the good cheeses, then it needs nothing else.
Harper' s face when he eats the Italian version is incredible!!!
he also has a poker face.
@@ricodelavega4511 what do you mean?
The truth is that fettuccine all’Alfredo is called simply “pasta al burro” or “butter pasta” here in Italy (at least in the north) and as Eva said in the video, it’s just pasta butter and parmigiano, and it’s something we cook just when we don’t have nothing left in the fridge, or don’t feel like cooking, or yes, when we’re sick and have to eat “in bianco” 😋
Nice video guys 👍🏻
Yes, or like what we do in Spain is pasta al ajillo, which is only olive oil and garlic, for a simple lazy dinner.
Here we call it also "pasta del cornuto" (cuckold's pasta) because it is so fast you can cook it at the very last moment after hopefully a joyful morning
@@marimar4360
Pasta all'aglio e olio (garlic and oil) sometimes called incorrectly all'aglio e oglio, is also cooked all over Italy. By the way the letter group gl is pronounced like ll in Spanish.
@METAPHYSICALMIND360 Actually the poor man food (spaghetti alla poverella) is a different dish lol. It's made only with spaghetti, olive oil and a fried egg on top. I personally love it
infatti non capisco come faccia a essere così famosa in America, qua in Sardegna non l'ho mai vista sinceramente in nessun ristorante
I'm making this for dinner! My kids hate my cooking & my mom told me I should be on world's worst cooks. Then I made Eva's bolognese & homemade noodles & got rave reviews! Even asked for it again a week later! Thank you guys!
You know the food is unbelievably good when you start laughing while eating
shaking your head while waving your hand to your face is the Italian sign for "damn them shits is good"
Or incredibly bad (but not in this case, of course) ;)
perché soffochi così muori per quella che stai mangiando ( piatti americani )
In my family we say that the best compliment a cook can have is silence, because no one will stop eating to talk, but now I think that uncontrollable laughter is a better compliment
I recently converted my Alfredo-loving family to the original. They loved it, so no more creamy goop.
NO CREAM IN CARBONARA, either, yokels 😎
OMG yes. When Americans put cream in Carbonara, I want to throw something. I'll never forget the first time I had Carbonara in Rome (I live in New York City, and had very good Carbonara before, but nothing like it was in Rome). Growing up Italian-American, my parents never liked or made Carbonara, so I was slow to fall in love with it. But good Carbonara may be the greatest.
I doubt I'd like it
@@bigkassino taste, before judging.
Is It legal to even use that word in the same sentence with carbonara?
Yes - thank you! Restaurants here put cream in risotto, carbonara, and everything they can. I think they do it out of laziness to achieve the creamy effect without the constant stirring. This sucks for me because I can't eat cream but I love the original versions of those dishes. 😕
"We are Italian. We know how to do magical things". No truer words!
Very authentic & accurate! About forty years ago, I visited Rome & had the good fortune to eat in "Alfredo Originale" restaurant run by a son of the actual inventor of this dish. Two of Alfredo's sons had competing restaurants featuring the dish at that time. It was an event at the table having the owner prepare the dish for us. A very large warmed bowl was wheeled tableside. The one difference from Eva's preparation was that Mr. Alfredo took one clove of garlic & gently wiped the inside of the bowl with it before discarding it. There was to be no more than a very delicate suggestion of anything other than the three main ingredients. Piping hot fettucine was rushed in from the kitchen & he made magic with the pasta, butter & Parmigianino. It was superb! No one in the US was doing that kind of presentation copying the dish at that time. I was aghast at what passed for "Alfredo" here. Alfredo's son said that this dish was a preparation of fettucine with butter & cheese "NOT A SAUCE." I found most disturbing seeing "Alfredo" sauce in a jar in the USA full of thickeners & chemical preservatives. That was a betrayal of the beautiful dish made with love by the original Alfredo, Thanks for clarifying this for the American audience.
Yes, and that alfredo sauce in a jar is NASTY! I'm so glad to have found the authentic recipe!
That was interesting to hear your story of being there and trying the real deal. Sounds like a fun time too!
Pasta water! Pasta water! Pasta water!
LIQUID GOLD!
That bit of pasta water that was with the pasta she put on the plate is what makes the sauce into a an actual sauce(:
That’s the secret to the creaminess in real fettuccine al Alfredo.💕
Yes, starchy pasta water together with oils or fats is what creates a creamy texture emulsion when you whip the pasta and sauce together in the pan the last few minutes.
Knowing this is a huge part of creating the proper texture of Roman pastas, without adding any cream or thickeners.
I'm Italian too, and I agree that nobody, unless so curious to make a search on Internet or bumped into the Alfredo's Restaurant, knows about pasta all'Alfredo. Most Italians think it is an American thing.
True!
Though we used to make both pasta and riso "in bianco", butter and parmigiano when time was tight on my parents' hands.
ruclips.net/video/Sk9HCxfIREo/видео.html
I love fettucine alfredo, I wonder why it's not more popular in Italy. I mean, I know there's a lot of great pasta dishes in Italy so it's hard to get a turn in the spotlight there but still... fettucine alfredo is so good.
@@porsche911sbs Not italian, but if I'm not mistaken, it's not that fettucine alfredo is not popular. It's just known under another name: Pasta al burro. And from what I've read (which might be wrong, so take it with a grain of salt) it's mostly made when you have nothing in the fridge, nothing else to eat.
italians going abroad and claiming italians didn't invent fettuccine alfredo...
1) alfredo ALLA SCROFA is the real name of the restaurant, they also already made a video about their history so, everybody, just follow THEIR recipe, not the copies. Listen to the originals, it's so easy, just type alfredo alla scrofa! Americans or italo americans can't teach you better than the inventors! These people here say "finally we cleared the ruckus" but it's all clear already! Stop making chaos!
2) the "movement" we make to prepare the alfredo sauce is called "mantecatura", to mix in cream or butter or starchy substance in final phase of sauteing. It takes skills, americans don't even know how to start, they'd just mash all up like a purea.
3) I can't stand hearing alfredo sauce is and isn't italian, please stick to YOUR recipes, there already is gordon ramsay who has no respect for our traditions and changes the recipes to his own convenience. I don't care what you eat abroad, just respect OUR traditions, change the names of the recipes if you change ingredients or preparations! It's awful to hear alfredo sauce with pepper and ham or carbonara with ketchup or other sick idiocies.
4) those who've never heard about alfredo sauce are mostly kids who eat macdonalds. Yes, american crap has come to italy too and we're losing our traditions and healthy food in the name of fast food and junk food. Europe itself is working to destroy our culture claiming the mediterranean diet is dangerous (but says macdonalds is safe at the same time)!
I had to come back to this video after a few months, and I have to say this was great to make. My wife who is pregnant is having a hard time keepings things inside with her nausea. So I made this for her and she ate two servings and didn't have any issues. Amazing!
That's so wholesome. Congrats on the baby in advance! I wish the best for your family ❤
When I am by myself and making pasta just for me, my favorite pasta is nothing more than butter + grated parmesan. I had no idea that all this time I was making correct Al Alfredo pasta.
You can call It Alfredo, but in Italy this souce Is not very famous, we call It "Pasta burro e parmigiano". Don't use parmesan cheese neither the name parmesan please.
In Italy is just called Pasta al Burro. We don’t know it as “All’Alfredo”.
I’ve been doing this with butter and pecorino for years. With any kind of pasta. Delicious
I believe italians in roma call it "Al fredo" But the rest i believe call "Pasta al burro"
Yes this is true, my extended family on my nonna's side live in Northern Italy, 🇮🇹 and instead of pasta, they use a lot of rice.
I'm from Italy's Northwest and I grew up eating fresh, homemade pasta with butter and parmesan. I've laughed myself to tears watching Harper's face as he munched on those fettuccine. In fact I'm still laughing now. Thanks guys, thank you from the bottom of my heart.
Actually, since the dish dates back to 1907 and since butter is not a traditional ingredient in Rome (not that I know of), I strongly suspect the original dish was inspired by Piedmontese cooking. Rome had been taken by the Savoy kings in 1870, so that would make sense, I think.
Fun facts: the emulsion of starchy pasta water and cheese/cooking fat is the cornerstone of Roman cuisine and one of the most important techniques of Italian cooking. It's a really tricky technique to learn but once you have it down you basically become a bonafide master of pasta.
The reason we look down on using cream, besides it being a French influence, is that it's basically a cheat code to get that emulsion without doing the work. But as Eva wisely states it's just not the same, as you end up adding a ton of fat, calories, general heaviness to the dish and you mess with the balance of flavors, all because you lack the skill to properly toss and emulsify your pasta. Furthermore if you let it sit the cream tends to clot and you get a proper inedible mass of mappazzone.
In Italian cooking less is always more.
However there is nothing wrong with some parsley or a lil' bit of garlic or some dill. Or pepper, chilli etc. You can get creative.
@@avruvimtu2204 Dude of course you can riff on a theme, but results are much better if you have a firm grasp of the basics. For example there is little that you can add to a butter parmesan pasta without essentially spoiling it.
Thing is most foreigners lack the knowledge of our palette of tastes and matches, and have this idea that more ingredients and more powerful flavors are always better.
@@DonVoghano A bit of parsley or dill doesn't water down the basics anyway. The basics are based more on the execution than ingridients. Method over supplies.
Btw I am Aromanian so we are pretty close, frate. ::heart::But you Latin brother in the Southwest there must chill a bit about food.
@@avruvimtu2204 Haha yes I admit you guys are way more practical, and we are a bit obsessive. But if you put dill in a pasta in Italy you risk your life - I tell you as a friend.
@@DonVoghano 😂 I risked my life a numbers of times and I have actually won. You aren't my friend, but you are most likely talking about the mafia.
I also heard the American version is called “Heart Attack on a Plate.”
Yup
Exactly 🥵
Real pasta 👍
I love it make it with my pasta machine almost like yours 😁
You go set the record straight! 👍
She is Right!!!
Alfraideodo sauce scares me 🥵
italians going abroad and claiming italians didn't invent fettuccine alfredo...
1) alfredo ALLA SCROFA is the real name of the restaurant, they also already made a video about their history so, everybody, just follow THEIR recipe, not the copies. Listen to the originals, it's so easy, just type alfredo alla scrofa! Americans or italo americans can't teach you better than the inventors! These people here say "finally we cleared the ruckus" but it's all clear already! Stop making chaos!
2) the "movement" we make to prepare the alfredo sauce is called "mantecatura", to mix in cream or butter or starchy substance in final phase of sauteing. It takes skills, americans don't even know how to start, they'd just mash all up like a purea.
3) I can't stand hearing alfredo sauce is and isn't italian, please stick to YOUR recipes, there already is gordon ramsay who has no respect for our traditions and changes the recipes to his own convenience. I don't care what you eat abroad, just respect OUR traditions, change the names of the recipes if you change ingredients or preparations! It's awful to hear alfredo sauce with pepper and ham or carbonara with ketchup or other sick idiocies.
4) those who've never heard about alfredo sauce are mostly kids who eat macdonalds. Yes, american crap has come to italy too and we're losing our traditions and healthy food in the name of fast food and junk food. Europe itself is working to destroy our culture claiming the mediterranean diet is dangerous (but says macdonalds is safe at the same time)!
@@3Clod Tutta la verità, nient'altro che la verità. LIKE.
Many American dishes are called that.
two Alfredos..
One is an impasta ! 🤨
The other is a teammate.
You just predicted something huge.
😂😂😂
wakka wakka wakka lmao
"It's just butter and cheese, how did you do that?" I'M DEAD AHAHAHAH
Exactly... Butter makes everything better.... And cheese too 😉
@@angelarasmussen1800 That's a french expression. We don't like them at all
@@trapped146 That's not true, we are cousins.
I can finally share this video with all my American friends, I was tired to explain every time the same story.
Harper's face is better than thousands of words, Good Job Eva!
❤️❤️❤️❤️
Italian cuisine has something called "cucina povera" that are usually 3-4 ingredients dishes but they are wonderful and falvorful. #Pastagrammar great job I really enjoy your videos.
Which was born, as I recall from an actual lack of ingredients/food scarcety at some point in history.
I'm mexican and people have asked me where I am from because of my surname. It is italian and I'm curious to learn about Italy. I follow this Instagram account called the pasta queen and from what I have noticed most of her dishes are very simple and don't require that many ingredients. I made one called pasta al olio e aglio? Very basic stuff and I noticed this comment. That explains it.
Please watch some of Genarro Contaldo videos. They explain the essence and passion of italian cuisine. All best. Welcome to the beauty of mediteranian food.
@@carnophage666 Not so much a lack of ingredients, but a lack of money. Italians since before the Romans have had a multitude of food choices. During the Renaissance, even France acknowledged the quality, flavor, and use of vegetables in Italian cuisine and borrowed heavily from it.
@@stevyd It's both. Post-war food shortage and poverty combined. But what really matters is that the result is delicious
“We are Italian. We know how to do magical things.” Truth.
Love the part when Harper realizes that butter and parmiggiano is actually better. Eva makes everything look even more good, now I want that pasta too. Simple but delicious.
She has totally changed the way I eat! I've been cooking from scratch, and have found a real appreciation for REAL Italian pasta dishes!
❤❤❤❤
"Nothing beats a good burro e parmigiano" my mother used to say that. That is true, even if I make it only when I'm sick or in a hurry and I don't want to spend much time cooking. It's a really really good pasta dish considering how short is the time you spend doing it (you need to cook the pasta and you have to cut 4 pieces of butter lol), it's affordable and everyone can make it :)
God i love that "The Matrix" parody editing. 😂
Red pilled on Alfredo.
@@bradroth2249 🤣🤣🤣
Oh that was a parody?
You guys are so adorable. One of the only good things to come out of this pandemic!
“We are Italian, we can do magical things.”
I can see why Harper loves you, Eva... Harper you lucky f...
LOVE your videos.
Damn Straight...
the only ones in Italy who can't do magic are politicians! They only make trouble.
Magnoler Riccardo she is quite interesting
I grew up with the Italian version. After I worked in a few gourmet restaurants, the Fettuccine Alfredo version became my favorite.
I can legitimately say that Harper's reaction is justified.
I rushed to make some linguine with a little olive oil and all purpose seasoning for my sis's kids. She was late and told me to whip it up fast for her. So I made a little extra and decided why not try the butter + parmesan toss that Eva did. I am totally shocked. Simplicity at its best. I dropped my plate to come write this. I'm going back to finish that treasure now!
It’s 7AM, time to enjoy a nice warm bowl of oatmeal to some Pasta Grammar!
Same
Its night in our time :)
Omg I had the same
I've asked many Italians about alfredo sauce (including a man called Alfredo!), no one has heard of it here! It's like spaghetti and meatballs :)
Awesome video, grazie!
Everybody knows spaghetti and meatballs is an American dish, not Italian.
@@danyv1826 Actually we have spaghetti and meatballs here in italy, but our dish has nothing in common with the big, fat, american one
In Italy we don't use meetballs in pasta, for us the meetballs in pasta are illegal kkk
@@matteomezzi2978 Spaghetti con le polpettine is pretty typical in Puglia, you can find an incredible dish of "spaghetti con le polpettine" on Italia Squisita, cooked my a true italian chef and grandma
If it's made with the right ingredients, pasta with meatballs can be pretty good. Pasta with cream and tons of garlic can't...
As an italian I didn't even knew the history of fettuccine all'alfredo, nice one! It's even lunch time, maybe I'll do some
Because we just call it "burro e parmigiano"
@@GluttonyR Vero!
@@GluttonyR Pasta in bianco, when you don't feel well!!
the 2 restaurants just tried to use the most economic version proposing as something special. Just ante litteram marketing for tourists. and it worked as become famous in usa
I repeat myself: you two are adorable! And the parody of Matrix at the beginning should win an Academy Award!!! 😃😘
Yes it should
The Italian version is one of the many pastas I remember my grandmother making but I never knew the name for it. We also used to have pasta with beans, pasta with broccoli, olive oil and garlic, and one with fish and tomato sauce but never anything with cream.
Recently discovered you guys - I just love your channel ! I'm a big proponent of the Italian style of foods, where it's simple and focused on high quality ingredients and methods. It's such a beautiful and balanced way to eat food. I cannot wait to one day move to Italy! I am sure your wife is crying being so far from her homeland. Thank you for sharing the recipes - I will definitely learn them and be a better chef thanks to you both. Ciao!
Thank you so much!
I wish I would have found out about the Italian way of cooking sooner. Seems so simple and flavorful. Excited to see what else Eva has to school us on!
I use to eat "pasta all'alfredo" when I'm sick or I don't know what to cook for lunch😅🤣
I am used to eating ...la frase come scritta da te è sbagliata in inglese
@@Goldenskies__ in fact thats both wrong. its "i used to eat"
Omg. You know that look of pure joy on Harper’s face? I just finished making fresh fettuccine and apart from adding some parsley and ground pepper, followed the Italian version and I swear this is the best plate of pasta dish I’ve ever eaten. And that’s saying a lot. I can’t stop smiling!
You guys should make a future video of Eva trying out food from America's favorite Italian restaurant, "Olive Garden". That would make a very interesting, but good video. I can imagine her reacting, and critiquing how Americans make Italian food in one of the most popular restaurants in all of the U.S.
Please don't torture Eva by making her go to Olive Garden
LOL Cruel and unusual punishment.
haha yes, PLEASE! "play doh" sticks I call the bread sticks.. absolutely disgusting 😣
You are really quite cruel. Though I am actually curious tbh. I guess I'm also cruel.
"But someone has to show the world what they're actually eating!" I tell myself while trying to ignore how obvious the whole ordeal is. While trying to fool myself.
I guess what I'm trying to say is, it's cruel. But it would also be pretty entertaining. Educational? Debatable.
@@nodezsh I agree it would not be pleasant for Eva, but to really complete their Olive Garden experience, they should tour the kitchen. My guess is that most dishes are frozen and popped in the microwave before serving. P.F. Chang's does it this way. I have seen it myself.
Where do we come from?
What's the meaning of life?
Are we alone in this universe?
But most importantly:
Is Alfredo sauce Italian?
😂
No trust me....It's a big deal because italians are proud and legit when It come to their cuisine.......
Lol 😂😂
@@paolaloseto128 lo so benissimo, sono italiano ahahah
@@frafrafrafrafra Thank God you are!!!! Bravoooooo
hy everybody, I've always called the pasta all'Alfredo recipe, pasta in bianco o pasta al burro...a recipe that kind saves you when in your fridge there is the light bulb only 😂
Here's the thing, if my fridge only had butter and cheese, and I could make this dish, I'd be much happier. I'd even venture to say, I'd fill my fridge with butter and cheese because I'm that guy.
How it is though, cheese is expensive here. The only cheap thing you can cook here is a salad, and even then, finding good olive oil involves an expensive process of trying every one you come across.
As I was saying though, cheese is expensive here. Hell, I'd eat the cheese slice by itself at lunch if I could, because it's so delicious, but soooo expensive…
Eva may be horrified to learn to that while higher end American Italian restaurants may be making Harpers version, there is even more grave sin against pasta in the restaurant industry: the roux.
My first job was an awful pizza buffet restaurant. The buffet line included a salad bar and a steamy 6 gallon vat of alfredo sauce. Aside from dredging their pizza, patrons could also plop 1 -5 ladels atop a pile of dried out fettuccine. The cooks at this establishment, however, didn't even really make a proper roux; they just dumped flour into boiling milk, butter and parmesan [sic] and stirred. This is a fine way to make wheat paste.
One day out of spite towards management (I was a teenager) I adhered a number of Spongebob napkins to the wall using alfredo sauce. The next day, the manager inquired what the hell I used to glue them to the wall because the janitor has been scraping away all morning.
I saucily replied, "Our alfredo sauce."
🤣🤣🤣 That’s revolting but so funny! We’re dying 😂
I used to hate Italians for having strict ingredient use on dishes, but now I get it. In their cooking, fresh ingredients and simplicity makes a dish stand out more. This is a real learning experience for me and I'm so f*cking glad I bumped into this channel.
Thank you!
I love her speaking with her hands!
This is a video I really wanted to see. :) I'm Italian and I spent one year in California in 2010 - this is were I got to know about Fettuccine Alfredo, something I had never heard of before :D It's nice that you guys picked up this topic and solved the big mystery !! Eva you're a good cook! And congrats Harper on making pasta! getting better indeed!! keep it up guys!
So I have been eating fettuccine al Alfredo for years and didn't even know it.
Me too!!
So have I 🤣
è un po' come monsieur Jourdain (il borghese gentiluomo di Moliere) che rimase stupefatto nell'apprendere di aver parlato in prosa per 40 anni, senza esserne consapevole
è pasta in bianco nulla +
Having lived in Rome for many years now, I knew about fettucine all'Alfredo.. And in fact tried them at one of the two restaurants that claims to be the originator of the dish:Il vero Alfredo all' Augusteo. However it would seem that the Alfredo with the sick wife was from the restaurant Alfredo all Scrofa. Douglas Fairbanks and Mary Pickford there dined many years ago and brought the dish back with them to the States or at least a version of it, so one of the many stories goes.
I recently came across your channel, great work, corraggio Eva!, and good luck with your green card application.
Ciao Cathy, saluti da Roma! :)
Well, great explanation; we, Romans, support both stories! As you know, the two places are 300mts far each others. We could assume that Alfredo alla Scrofa got it on menu first, but nothing special cause all Italians cook pasta "burro e parmigiano" when sick, or need to cook some quick at home.
Then, Alfredo all'Augusteo start to be "famous" cooking the dish, served with golden fork to relevant guests: as you well said, mainly to the American movie stars during 50/60. He also got in the restaurants lots of pics, autographs and memories about it. Sure some movie star got it back to the US, some one adapted to the American taste and thats it, you got the Alferdo sauce: all'Americana! Lol
Very simple receipe, secret is how to make Fettuccine dough and to mix butter, parmigiano(and pasta hot water) well to get a soft cream. I mean...like Cacio e Pepe! ;)
Video is quite correct, Eva speech also. Here the Alfredo all'Augusteo website. www.ilveroalfredo.it/
Ciao a tutti, enjoy Rome and Italy as soon as you can! Stay safe.
@ Ciao grazie di cuore!
I never heard about Alfredo sauce until I moved to the states, I get mad when people talk about it because seems that it is the most famous Italian dish.. we have so many amazing dishes and all they think is about this dish??? C'mon!!! I remember my mom called me one day from Italy saying that she saw on tv in Italy what this dish was about... It was pretty much what I was eating like a kid because I did not like tomato sauce.. Butter and Parmesan!!! I still love to have a plate of my Burro e Parmigiano Pasta, but I would not order it in a restaurant!!! I am so glad you guys are educating this country about our culture!!! Thank you!!!
Guys, I know this video is old, but if you happen to see this comment...that intro was so freaking funny! 😂 Please do more of that. Harper, you're such a a good editor. Partnered with Eva who gives you boundless content to share, there's so much you guys can do. No matter what, it'll always be entertaining.
I love how when the food is good Eva started moving her fork in a circle . They are such a beautiful couple !!!
These are my favorite RUclipsrs. Hands down.
One of my favourite pasta dish (an Italian version of course - I did not know that's American exist...). Anyway, thank you for your lovely channel and tanti auguri dalla Croazia!
When Ava turned around, ~45 seconds into the video, looking like Trinity, a hearty and loud laugh escaped--like a sneeze--from my mouth! Thank you for the great launeeze (combining laugh with sneeze). 🤣
A friend of mine has a dairy intolerance, I told him how to make the fettuccine Al Alfredo - he and his wife use a local cheese normally. I referred them to your you tube and they made this - he was finally able to eat this and enjoy this - his wife was delighted. Thank you.
Finally, Mystery Solved!!
You are my heroes now!!
Also, the introduction was Amazing guys!! "Follow the White Rabbit, Harper!" 🤣🤣🤣
I'm italian and I'm so sad ti know that many americanas you don't know how is the real taste of italian dishes
italians going abroad and claiming italians didn't invent fettuccine alfredo...
1) alfredo ALLA SCROFA is the real name of the restaurant, they also already made a video about their history so, everybody, just follow THEIR recipe, not the copies. Listen to the originals, it's so easy, just type alfredo alla scrofa! Americans or italo americans can't teach you better than the inventors! These people here say "finally we cleared the ruckus" but it's all clear already! Stop making chaos!
2) the "movement" we make to prepare the alfredo sauce is called "mantecatura", to mix in cream or butter or starchy substance in final phase of sauteing. It takes skills, americans don't even know how to start, they'd just mash all up like a purea.
3) I can't stand hearing alfredo sauce is and isn't italian, please stick to YOUR recipes, there already is gordon ramsay who has no respect for our traditions and changes the recipes to his own convenience. I don't care what you eat abroad, just respect OUR traditions, change the names of the recipes if you change ingredients or preparations! It's awful to hear alfredo sauce with pepper and ham or carbonara with ketchup or other sick idiocies.
4) those who've never heard about alfredo sauce are mostly kids who eat macdonalds. Yes, american crap has come to italy too and we're losing our traditions and healthy food in the name of fast food and junk food. Europe itself is working to destroy our culture claiming the mediterranean diet is dangerous (but says macdonalds is safe at the same time)!
What an amazing video! I was confused and you made it all clear!! Thank you!!!😃😃😃
It’s so awesome how most Italian dishes are just a few simple ingredients. Imma have to try this now!🤤
:) Maltese?
Simple igredients are the key for a italian dish
italians going abroad and claiming italians didn't invent fettuccine alfredo...
1) alfredo ALLA SCROFA is the real name of the restaurant, they also already made a video about their history so, everybody, just follow THEIR recipe, not the copies. Listen to the originals, it's so easy, just type alfredo alla scrofa! Americans or italo americans can't teach you better than the inventors! These people here say "finally we cleared the ruckus" but it's all clear already! Stop making chaos!
2) the "movement" we make to prepare the alfredo sauce is called "mantecatura", to mix in cream or butter or starchy substance in final phase of sauteing. It takes skills, americans don't even know how to start, they'd just mash all up like a purea.
3) I can't stand hearing alfredo sauce is and isn't italian, please stick to YOUR recipes, there already is gordon ramsay who has no respect for our traditions and changes the recipes to his own convenience. I don't care what you eat abroad, just respect OUR traditions, change the names of the recipes if you change ingredients or preparations! It's awful to hear alfredo sauce with pepper and ham or carbonara with ketchup or other sick idiocies.
4) those who've never heard about alfredo sauce are mostly kids who eat macdonalds. Yes, american crap has come to italy too and we're losing our traditions and healthy food in the name of fast food and junk food. Europe itself is working to destroy our culture claiming the mediterranean diet is dangerous (but says macdonalds is safe at the same time)!
Just noticing that the Fettuccine Al Alfredo recipe is NOT on the website, so it only exists in the RUclips video description. You should add it to the website when you get a chance! :-)
BTW, I found your channel a couple of weeks ago, and I'm loving it!
So I had no idea what I was making for dinner tonight and my family wanted Fettuccine Alfredo. I was going to say no because I have had a tummy ache all day, and because I have no cream, but I decided to make Eva's recipe instead...We LOVE it! it was gentle enough on my tummy, and my husband and 8-year-old loved it! Even my very picky 3-year-old who eats almost nothing loved it! Thanks to both of you for inspiring this very tasty dinner! We may never go back to American Alfredo!
Nobody:
Litterally nobody:
America: puts heavy cream even into v8 engine
dude you never heard of french cuisine then!
Don't forget the GARLIC!
@@madtrade That's because nobody told the northern part of France that olive oil existed, if you go Côte d’Azur you will find a much more Mediterranean cuisine.
America just cant cook😂🤷♂️
Ps I cant Italian cooking, am just Polish :)
No couple has any right to be as cute as these two are. 😂
they're a couple? have been seeing the recipes but never realized
@@chandraprovaiqbal78 yeah they are married. They have a video about the story of how they met and it's super cute
Listening to a radio story on the history of "fettuccine al'fredo" a few years ago, they said that the cream was added to make it easier for inexperienced line cooks to make the dish without breaking the sauce.
Italian-American dishes are almost always heavier than their modern Italian counterparts, which isn't too surprising after 100 years of divergent cooking methods and influences. Most Italian immigrants in the early 1900s were very, very poor, and suddenly having easier access to meat, and other relatively expensive ingredients probably led to more than a bit of their overuse.
I've always referred to Alfredo sauce as library paste. I grew up in a neighborhood filled with Irish, Italian, and French-Canadians. All of the Italians were from Sicily so all tomato-based sauces, no cream sauces. Loved going to Taschiotti's Italian Grocery Store as a kid, the smells were wonderful.
You are both adorable! So fun! I am a Canadian living in Tuscany Italy for 30+ years - I learned so much from my sister in laws as well as mother in law. There is a big difference in subtle things (though I DO love garlic) - the quality, and simplicity. It's true, Italians eat tagliatelli or fettucine with burro/parmiggiano when we (they) feel sick (a little black pepper is awesome if your stomach can take it) so we will not find it on a menu, but you can ask any chef and they will whip it up special for you. Kids love it. Chicken soup is a first choice if you feel ill - the kind of slow cooking broth. I don't know if you have done aglio olio e pepperoncino video, excellent when we get the new olive oil (fettunta). Yum! I will keep listening to you two, a great way to enjoy some time even if I know what the end results will be. I bet Eva missed la materia prima!
Eva doing a Nero impression is honestly like giving me life
Morpheus. :)
I’m Italian American and I came across this channel and I love it.
italians going abroad and claiming italians didn't invent fettuccine alfredo...
1) alfredo ALLA SCROFA is the real name of the restaurant, they also already made a video about their history so, everybody, just follow THEIR recipe, not the copies. Listen to the originals, it's so easy, just type alfredo alla scrofa! Americans or italo americans can't teach you better than the inventors! These people here say "finally we cleared the ruckus" but it's all clear already! Stop making chaos!
2) the "movement" we make to prepare the alfredo sauce is called "mantecatura", to mix in cream or butter or starchy substance in final phase of sauteing. It takes skills, americans don't even know how to start, they'd just mash all up like a purea.
3) I can't stand hearing alfredo sauce is and isn't italian, please stick to YOUR recipes, there already is gordon ramsay who has no respect for our traditions and changes the recipes to his own convenience. I don't care what you eat abroad, just respect OUR traditions, change the names of the recipes if you change ingredients or preparations! It's awful to hear alfredo sauce with pepper and ham or carbonara with ketchup or other sick idiocies.
4) those who've never heard about alfredo sauce are mostly kids who eat macdonalds. Yes, american crap has come to italy too and we're losing our traditions and healthy food in the name of fast food and junk food. Europe itself is working to destroy our culture claiming the mediterranean diet is dangerous (but says macdonalds is safe at the same time)!
I can only imagine how Eva would react to $1 frozen dinner alfredo. 😄
italians going abroad and claiming italians didn't invent fettuccine alfredo...
1) alfredo ALLA SCROFA is the real name of the restaurant, they also already made a video about their history so, everybody, just follow THEIR recipe, not the copies. Listen to the originals, it's so easy, just type alfredo alla scrofa! Americans or italo americans can't teach you better than the inventors! These people here say "finally we cleared the ruckus" but it's all clear already! Stop making chaos!
2) the "movement" we make to prepare the alfredo sauce is called "mantecatura", to mix in cream or butter or starchy substance in final phase of sauteing. It takes skills, americans don't even know how to start, they'd just mash all up like a purea.
3) I can't stand hearing alfredo sauce is and isn't italian, please stick to YOUR recipes, there already is gordon ramsay who has no respect for our traditions and changes the recipes to his own convenience. I don't care what you eat abroad, just respect OUR traditions, change the names of the recipes if you change ingredients or preparations! It's awful to hear alfredo sauce with pepper and ham or carbonara with ketchup or other sick idiocies.
4) those who've never heard about alfredo sauce are mostly kids who eat macdonalds. Yes, american crap has come to italy too and we're losing our traditions and healthy food in the name of fast food and junk food. Europe itself is working to destroy our culture claiming the mediterranean diet is dangerous (but says macdonalds is safe at the same time)!
@@3Clod chill man
@@Rayy_p I am, are you? coming out of nowhere in a dead discussion?
im just vibing
@@Rayy_p ahnnnn 🎶 then let's danz together 🥳
I think in Italy nodoby knows Fettuccine Alfredo (or better "Fettuccine all'Alfredo", so "Alfredo's style") because it's just a single restaurant recipe and not a "national dish". Besides, it's pretty true what Eva says: to cook pasta and just put it into a bowl with a little bit of butter and then mix it up together with Parmigiano Regianno grated over is something everybody can do at home, expecially when we've got some stomach problems, as the Parmigiano Reggiano is a kind of a natural drug to restore our stocmach (sombody do it also with olive oli instead butter).
I discovered this channel and it's so amazing!
Kudos
Harpers instant smile when he gets a mouthful everytime is the best moment.
Pasta all'Alfredo è famosa in italia con un altro termine "pasta fatta quando non c hai voglia di cucinare troppo" o anche la pasta fatta per i bimbi,cosiddetta "pasta al burro"... mia mamma me la cucinava... pero io sono sarda... ho visto anche altrove si cucina molto... siete troppo divertenti... Eva/Morpheus is really cool!!
la pasta al burro è un po' il sapore dell 'infanzia per chi è nato e/o cresciuto in Italia ...no?
@@magnolerriccardo6840 esatto!!!
In Piemonte diciamo anche pasta in bianco, non so se è una cosa comune 😂
@@antoniocurato600 credo sia una nomenclatura nazionale...e comunque senza aglio!
Magnoler Riccardo direi bene 😂
Here were the Parmigiano- Reggiano is made this dish is called “pasta in bianco” and is what you make when you have no time to make anything more elaborate. When you are sick also, but usually in that case we do rice with butter and parmigiano. What make me laugh is someone claiming this Alfredo “invented” a dish that millions of Emilia-Romagna maids made for centuries, and that probably was the main Italian pasta recipe bifore we started to use tomato just a little more that two hundreds years ago
Completely true, if you know the origin of tomatoes and the years it took for Europe to consume them, you instinctively understand that pasta was formerly accompanied with other ingredients centuries before the arrival of this delicious fruit. I personally don't think he called them that, at least at first. One thing is for sure, butter was very cheap. :)
I really like her accent is so unique from a real Italian lady.
I watched a cooking show long ago..and the chef said the reason why we in the US add cream is that our butter is not as rich and creamy as the European butters, so we have to make it up with adding extra cream. But basically, he showed the "authentic version" and I tried it - have loved it ever since.
I tried this recipe with home made whole wheat egg pasta, and it worked out really well. I think I don't like whole wheat pasta though, so I begged my wife to get some all purpose flour, and maybe I'll try it again!
I would totally see Eva as a Matrix character, fits the aesthetic 100%
The american version of Alfredo's fettuccine looks great. As an italian i woud try it.
trust Eva, the cream is thick and heavy and kills any layer of flavor, same goes when they make carbonara like that...
@@leviathan19 I am northern Italian. In the north we use more creamy sauces. It is not so strange for us to put cream in tortellini.
@@deliamascellani7608 like heavy cream on pasta?
Agree if you are open minded we can enhance dishes, or else we would never know of Panda Express Orange Chicken. I’m Mexican n there’s no burritos in the old country but only available here in the states yet if done right is a force to be reckon with if not probably the #1 dish in the world. However I’ve done Carbonara with a touch of heavy cream n man did it ever indulge n savor the dish, before that it was too sticky for me.
@@PaulisVidal carbonara con crema es una atrocidad, la carbonara bien hecha no es pegajosa es super sedosa, la crema la usan los gringos porque es mucho más simple. Ni voy a comentar los burritos eso es una gringada como los rollos de sushi, prefiero mil millones de veces un buen taco pastor o de carnitas que cualquier burrito.
I attempted this recipe but using store bought pasta. I was surprised at how good it tastes!! Wow! Thanks for sharing the recipe!
Hello Eva, I am from the crypto Jews of New Mexico that came from Spain and Portugal in 1500's. Your method of cooking is much like ours pure ingredients, Our Spanish is very different and so is our food.. For us Chili and Hatch Green chilie is very different It is a story of our people it is not just food it is our culture. Whole harvest parties were made when the crops were harvested and the chilie was roasted. I can tell when it is pure NM chilie and home made tortillas and when it is from another soil. By the way much of your recipes is how I make it. Amazes me I did not even know I was doing it correctly. I do have a Grandmother that was from Sicily but way back in the 1400's I love to make my own ricotta and pasta. My fettuccini I make like you too, only I add parsley at the end. I love this you tube channel. God bless you Eva. My sister just passed away in June her name was Eva Marie. Your name is special to me.
❤❤❤❤❤❤
@8:43 Harper "if I've learned one thing about this woman is that she's always full of surprises"
No Harper, if you've learned one thing about her, it should be she is always right...😆
"American Alfredo" sauce is an Italian American variation on the Italian sauce. You could not get good Italian ingredients in depression area America. So compromises had to be made.
People talk shit about olive garden because it's not an accurate representation of real Italian food and that's true but it is an accurate representation of Italian American food. Which is basically an approximation of Italian food with the stuff available to those immigrants.
As an example my great aunt Carmella's original typed recipe for Braciole is wrapped in bacon and uses Kraft parmesan cheese. Obviously this was not carried from Potenza to the US by my family in this way but she was using what was available at the time to keep our Christmas Braciole tradition alive.
I'd love to teach you guys more!
Thank you for your comment, I think you're spot on. One of the problems that I see is when you start substituting ingredients, nothing really works. Maybe that's why when you go to a pizzeria they have a pie with 7 ingredients on it. As an American, with Italian blood, trying to regain their history, I cannot thank you enough. Grazie Mille
For us in italy the true mistery in fettuccini Alfredo history isn't the obvious "adjustment" of an italian dish to the common american ingredients, but the astonishing popularity of it all around USA!
In Italy in fact, nobody cares about pasta burro e parmigiano! Isn't considered a traditional dish at all, It 's barely considered "cuisine"! Except for a handfull of restaurants in Rome, It's prepared by moms to sick kids or elder people...
@@matteotestaverde3733
So growing up my family never made Alfredo ever. I don't think I had it until I was like 14-15 years old so '04-'05.
I think it's popularity is because of America's love of Mac and cheese. Italian American restaurant owners where reaching for more varied dishes to add to their "traditional" menus and necessity being the mother of invention the kind of adult Italian Mac and Cheese that is Alfredo was born and adored by generations growing up on Mac and cheese. Most recipes in fact are just a basic cheese sauce with Italian cheese herbs and spices.
I worked in the craft beer industry which does something similar. Look at gosé and other less common old world styles breweries have revived.
Partly it was due to needing something new and interesting to stand out. It was also in part to make known more obscure regional beers. However people in America now love gosé and think of it as a known German beer style but unless you're from Leipzig you probably haven't heard of it. I'd say there are a lot of Germans who have never had it. Even the ones that have wouldn't recognize what is considered a gosé by American standards.
I agree. It is like they are trying to invalidate the immigrant story of Italian Americans.
That opening scene was hilarious.
Eva, the original 'Viennese Noodles' I made was made with butter, Parmesan Regiano & heavy cream but very little of it & salt, white pepper, nutmeg but no garlic.
The sauce it made came from the Parmesan Regiano & the heat & starch from the homemade noodles. The amount of heavy cream was very little.
It made its own thick & creamy sauce.
The reason why I fell in love with it was because of the fantastic flavor of the Parmesan Regiano.
The sauce it makes is thick, creamy & silky, not thin & runny.
This crap they call Fettuccine Alfredo here is made with a Bechamel Sauce with Parmesan Regiano.
Eva, try making my 'Viennese Noodles', homemade noodles, light on the heavy cream & heavy on the Parmesan Regiano.
Now I'm craving my noodles again after 50 years lol.
I'm going to have to make 2 batches & add a little garlic to 2nd batch & see how I like it. I can heat it with the butter on low heat for the flavor & then take the garlic out.
I love garlic & onions etc & have eaten them my whole life even as a kid but the Viennese Noodles shouldn't have bits of garlic in it, just the flavor of garlic.
I'll make your versions too & compare them.
Oh & thank you Eva for your garlic germ tip. I never realized just how strong a garlic taste would come through those little slips.
When we didn't have much food in the house my father made this when I was a kid. We used regular pasta noodles. But I loved it. My father didn't do it intentionally. It's just what he had on hand to feed us at the time.
First time watching this channel and first!
Bravi! Italian cuisine is all about the concept of "less is more", ricordatevelo sempre ... :-)
which is, in fact, a concept we share with another one of the great cuisines of the world: Japanese Cuisine (the real deal, not the one from fake japanese restaurants).
Japanese Cuisine is, for the most part, all about making the most out of few ingredients without altering their natural flavours too much in the process and bringing out all of the "umami" taste.
There is a profession: maestro mantecatore ... mantecatura is the art of 'moving' the pasta ...
I love the honesty in the American style dish - honestly I’ve learned a new perspective about Alfredo and I’m super grateful!
Eva’s face when he says he wants her to do “both” versions. They are hilarious.
The only pasta we make with cream in Italy is "Farfalle panna, prosciutto e piselli", which I know of.
No, non proprio, 'Panna e speck? 'Zucchine panna e zafferano'? 'Penne alla Wodka'? Alcune versioni di 'Boscaiola', o '4 formaggi'? Ce ne sono tante non proprio storiche però come altre.
Panna e speck mai sentita. Speck e zafferano sì. Penne alla vodka è una ricetta importata che andava negli anni '80.
"She gets me every single time!"
Soon as that bit came up where Eva is the Italian terminator, all serious, I knew that she had to burst into laughter at least once during shooting and the ending proves it! Haha!
Terminator? She's supposed to be Trinity ;)
The whole intro is a reference to The Matrix.
@@theundiscokidd3674 Ahh you guys are actually right now that I think of it. I'm one of the rare ones that didn't watch Matrix, but always planned to. Yes, I know, I'm a disgrace, no hate
@@arneadeangelo6781 It was an FYI, Not a 'look how smart I am!' There is no shame in having not seen certain movies, even the classics. They are just movies.
@@theundiscokidd3674 Never took it as anything bad, no worries love! :)
Thanks so much guys! You've changed my life. Great video!
10:00 Ok, I see those casement windows!!! And I noticed the shutters outside the front door in another video. You guys either found or created the most European house in America, and I absolutely love that!!!!
Next episode: Is U.S.A actually Italian?
@john vento I'm Italian and I studied this but nobody actual thinks about it, it was found by Cristoforo Colombo and named after Amerigo Vespucci, we should reclaim it!! 😂😂😂😂😂
italians going abroad and claiming italians didn't invent fettuccine alfredo...
1) alfredo ALLA SCROFA is the real name of the restaurant, they also already made a video about their history so, everybody, just follow THEIR recipe, not the copies. Listen to the originals, it's so easy, just type alfredo alla scrofa! Americans or italo americans can't teach you better than the inventors! These people here say "finally we cleared the ruckus" but it's all clear already! Stop making chaos!
2) the "movement" we make to prepare the alfredo sauce is called "mantecatura", to mix in cream or butter or starchy substance in final phase of sauteing. It takes skills, americans don't even know how to start, they'd just mash all up like a purea.
3) I can't stand hearing alfredo sauce is and isn't italian, please stick to YOUR recipes, there already is gordon ramsay who has no respect for our traditions and changes the recipes to his own convenience. I don't care what you eat abroad, just respect OUR traditions, change the names of the recipes if you change ingredients or preparations! It's awful to hear alfredo sauce with pepper and ham or carbonara with ketchup or other sick idiocies.
4) those who've never heard about alfredo sauce are mostly kids who eat macdonalds. Yes, american crap has come to italy too and we're losing our traditions and healthy food in the name of fast food and junk food. Europe itself is working to destroy our culture claiming the mediterranean diet is dangerous (but says macdonalds is safe at the same time)!
New York and New Jersey are... almost 😉
@@sidetony6052 I mean... Yes.. But actually no...
You have the spirit tho 😂😂😂
AMERICA IS FOR AMERICANS PEOPLE
"Is fettuccine Alfredo italian?"
"PPPPPPFFFFFT... sorry"
Eva, ti voglio bene assai.
I believe that the morbid passion for the use of garlic when cooking came to the USA from the Russian or Eastern European community.
Credo che la passione morbosa per l'uso dell' aglio in cucina sia arrivata negli USA dalla comunita Russa o comunque EST-europea.
I don't know. There are a lot of mediterranean dishes that use garlic, but I think it's kind of the Greek cuisine that's known for using a lot of garlic.
@@kadda1212 I never said that garlic is absent from the Mediterranean and Italian culinary culture. But after a dinner the Italians do not stink their breath like the Slavs and Eastern Europeans or Romanians in the first place. The reason is simple and is that Italian cuisine has more balance in dosing ingredients and flavors.
Every culture uses garlic including italians
@@krs48 who ever said otherwise? Except that some cultures with garlic also prepare desserts! And they really take a lot!
Magnoler Riccardo It’s the raw garlic that makes you reek of garlic. Even a little raw garlic will give you the garlic breath.
I love the energy between you both. It puts a smile on my face from every video.
My Italian mother invented several pasta sauces with cream. One is Penne with Butter, Prosciutto, and Cream. Basically the key with cream is how long you cook it. If you cook too short then it will be liquid and it taste bad. Now if you cook the cream for around 10 minutes, what will happen is the cream will start clumping together and basically the cream becomes thick and no longer liquidity.
Other versions of the same recipe is using Zucchini, peas, or mushrooms with the cream.
Now other variations my mom makes involves baking the pasta with cream and adding breadcrumbs. She also adds mozzarella before baking.
“How about both?” *eye rolling intensifies*