I have a recipe for this that's pretty similar to the way Frank made it...when he says to use *real* Italian parmigiano reggiano, he's not joking. Made the mistake of using a different parmesan cheese once, it was definitely NOT the same. Also, as soon as you finish eating, wash your plates and bowls immediately...if the sauce dries you literally have to use a scraper to get it off
I made this tonight. Exactly as in the video. It was straight fire. Everyone loves it. I’ve tried so hard to find the perfect Alfredo sauce and little did I know it was this simple. We tossed on some sous vide chicken and I had 100% approval. Best video I’ve seen all day. Thank you Chef.
One of the biggest fallacies is thinking they use fresh pasta in Italy. Fresh pasta definitely has its applications, but majority of nonnas are using dried pasta to feed their families.
I ate a very expensive Italian restaurant in Chicago and they used fresh pasta. Major difference. I believe fresh pasta is more important for lasagna than spaghetti, but yes, glad to have experienced it
Personally, I think I'd like the American version more. I think it's more versatile. I love the simplicity of the original one though. Super quick, and delicious.
As a Wisconsinite, I am a cheese lover (all types) that does not use preshredded cheese because of the anti-caking powder. I have a wide variety of shredders, a great slicer, and a cheese drawer with several blocks of tasty cheese to use them with.
2:08 "Doesn't take a lot of cheese" *shows an entire mound of grated cheese* I'm scared to know what "a lot" of cheese is for Frank Edit: I apparently misheard Frank. My point still stands.
[Cheese factory] -Sir! SIR! -What is it boy? -It's Chef Frank, he is... MAKING A FETTUCCINE ALFREDO VIDEO! -Mamma mia... Gentlemen this is not a drill! We need full power on those cheese machines!
Hey Chef Frank, thank you. Made this tonight with Kerrygold butter. Added a bunch of warmed leftover shredded chicken into that stir. My wife, who hates “Alfredo”, finished her plate and got more.
I do this too a tee, just half the amount but a slight edit upfront. I cook separately some pancetta with garlic and thyme, pat dry after and discard oil. Keep separate and add into the Alfredo during the mixing phase but after I've gotten my Alfredo consistency plus some cracked pepper (personal preference). I've also done this dish with a slight zesty add in and a touch of saffron but with shredded chicken which is a touch odd to some until you've tried it. So many variations, test alone not with friends 😂
My issue is the cheese always clumps but I’m going to try using a glass bowl next time!! Hands down the best fettuccine I’ve ever made - despite the clumps. I usually remove them and it still turns out super creamy and delicious!
Thank you for this, so most Americans here with cooking channels could stop using, milk, heavy cream and cheese and calling it "Alfredo Sauce". I create many different dishes using my own techniques and ingredients but will never call it a name of something just because it looks like it..
The American style Alfredo, like you get at Olive Garden, does have cream in it. But this recipe is similar to the one invented by Alfredo himself in italy.
Frank is correct about serving the pasta al burro immediately, or it will stick together. It is an emulsion sauce. One of the reasons Italians hate on cream being in pasta dishes, is that the cream makes a much more stable sauce that doesn’t stick together, which Italians view as cheating.
Yummy! Reminds me of true Carbonara Sauce. It coats the pasta without leaving sauce pooling into a moat at the bottom of the bowl. It leaves just enough sauce to mop up with some warm, crusty bread!
Perfect. BTW, if anyone is thinking he's just posturing about the quality of cheese, he's not. You MUST get the real deal - the sawdust in the green Kraft can should be illegal. Personally, I mix Reggiano with Pecorino in a 1-1 ratio. Also, this dish is worth better pasta than Barilla - see if your super has DeCecco or Rummo (my favorite).
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I see Chef Frank I click!
We*
Yeah dawg!
Thank you..!! Chef
Most definitely
💖💖💖
one of my fav chefs to watch-minimum of chatting, clear & concise instructions & all less than 10 mins. Love him
2:56
First time I've seen a chef say "A little bit of salt" and actually add only a little bit to the pot
Yeah. Only because Parmesan is very salty. Otherwise you need to salt the water a lot more.
What don't you understand about the large amount of cheese being salty?
Particularly Chef Frank.
But he also said 'add a little more cheese' while tossing in a generous fistful.
also less water
"Serve to your guests"
Yes, I definitely wasn't going to eat it all myself directly out of the pot while standing in my kitchen.
🫡🫡
I have a recipe for this that's pretty similar to the way Frank made it...when he says to use *real* Italian parmigiano reggiano, he's not joking. Made the mistake of using a different parmesan cheese once, it was definitely NOT the same. Also, as soon as you finish eating, wash your plates and bowls immediately...if the sauce dries you literally have to use a scraper to get it off
Yeah, the anti-clumping stuff will stick to your dishes really badly
Word.
Use white vinegar; comes off immediately.
@@EcthariasCaking agents
What is your recipe then?
Spot on. Black pepper is the only thing i add
Everything, literally every single dish gets buried in black pepper.
Doesn't that turn it into a cacio pepe?
@@daanyd13 No. Different technique.
@@daanyd13and different cheese!
Garlic & parsley here!
"add a little bit of cheese"
*proceeds to add two big fistfuls of parmesan
Obviously, you didn't listen to what he said, moron.
Is there ever too much cheese? No, no, no 😂
Just as the Italians intended.
Perfect amount of cheese 🗣️
Microplaning makes it super fluffy compared with a regular grater.
"You don't need a whole bowl of this"
Au contraire Chef Frank...i need two 🙃
LOL! Me, too!
I made this tonight. Exactly as in the video. It was straight fire. Everyone loves it. I’ve tried so hard to find the perfect Alfredo sauce and little did I know it was this simple. We tossed on some sous vide chicken and I had 100% approval. Best video I’ve seen all day. Thank you Chef.
Did actually use a pound of butter or just the package he showed
@ 1 pound. Unsalted. 85%
Any leftovers? Wondering what it’s looking like after it has cooled all the way down.
@@jamiecortez2006 correction. I used the size shown. I tried it again with 1lb and it failed.
@@nolipgloss1343 no we ate it all. My second try broke the butter and was a loss. It looked like drying paint after awhile.
I can be on the hunt for something specific on RUclips but the moment I see chef Frank….CLICK 🤩
There's a mistake in the video at 8:06. He says you don't need a big bowl of this, which I think everyone knows is factually false
Facts, my bag back putting down the whole pot in one go lmao
I don't know you but I like you! Big bowl!!!
A long time butter and Parm pasta lover here. Just tried this technique and it changed my whole life. Thank you Chef 💕
06:55 ... Oh WOW! Guess I'm making fettuccine alfredo today.
One of the biggest fallacies is thinking they use fresh pasta in Italy. Fresh pasta definitely has its applications, but majority of nonnas are using dried pasta to feed their families.
That and thinking they put garlic in everything haha
And eating pasta with a spoon
I ate a very expensive Italian restaurant in Chicago and they used fresh pasta. Major difference. I believe fresh pasta is more important for lasagna than spaghetti, but yes, glad to have experienced it
Yup. If you go to a restaurant you’ll probably get fresh pasta, but the average Italian is just buying Barilla like everyone else
@seanno9744
I've only been to one that served fresh and it was $80 a plate
It was hilarious when Chef Frank gave Emily a whole cheese wheel. When they made eachothers Fettuccine Alfredo.
I was sooooo disappointed Frank didn't pull out a cheese wheel. XD
it's 1am over here and Chef Frank is making me HUNGRY
I learned some things - like not using a metal bowl/pan to do the mixing. No wonder my pans always have concrete cheese lol.
Never knew it was so easy. Fabulous.
Thank you! Thr only video I've seen that actually gives the ratio of the ingredients! FINALLY 😭❤️
Yes and for those wondering is 1:1:1. 1lbs of pasta. 1lbs of cheese. 1lbs of butter
@@TheSchwiz That means 1lb of dried pasta not cooked pasta correct?
@@bucky13 yes
@@bucky13
More importantly, that means a single serving is 2 oz. of pasta, 2 oz. of cheese, and 4 tbsp. of butter. Break out the scale!
@@filkertom I just made it last night and definitely need a scale. I used way too much parmesan.
Such a great technique, thank you!
I can not wait to try this. How easy this looks. Wow.
Personally, I think I'd like the American version more. I think it's more versatile. I love the simplicity of the original one though. Super quick, and delicious.
I’m obsessed with this pasta. Cant wait to use this recipe!
Chef Frank, you’re my hero. This is what I’m have for supper tonight! Thanks for a great video!
These videos are great!
As a Wisconsinite, I am a cheese lover (all types) that does not use preshredded cheese because of the anti-caking powder.
I have a wide variety of shredders, a great slicer, and a cheese drawer with several blocks of tasty cheese to use them with.
wisconsin has an excellent variety of cheese!!!
I just made this tonight and it turned out great! Thank you for the 101
Absolutely brilliant. Thanks chef!
Thanks for the simplicity! Wow!
2:08 "Doesn't take a lot of cheese"
*shows an entire mound of grated cheese*
I'm scared to know what "a lot" of cheese is for Frank
Edit: I apparently misheard Frank. My point still stands.
He says "it does look like a lot of cheese" and yes, I agree with him lol
While holding a $40 hunk of cheese.
Only thing I'd add is minced garlic. I also don't salt my pasta because I grew up without salting it.
🙌🏻👨🍳Chef Proto👨🍳🙌🏻. Love every video you have and I’ve leaned so much. Keep them coming! 🤗
I am so excited about making this! Thank you
I just tried this for the first time tonight and it might just be the tastiest thing i've ever made, big thanks frank
As always, you are the best!
"If you need more cheese...." I do 😄
This was the best recipe for real FA that I've seen on RUclips. You did a great job explaining not only what to do, but WHY you do it.
Excellent!
JD
[Cheese factory]
-Sir! SIR!
-What is it boy?
-It's Chef Frank, he is... MAKING A FETTUCCINE ALFREDO VIDEO!
-Mamma mia... Gentlemen this is not a drill! We need full power on those cheese machines!
Manager walks in…
Manager: Relax, boys. I just talked to Frank. He only needed one cheese wheel.
(Workers collapse in sweat and exhaustion)
Chef Frank is such an inspiration. These videos are packed with great content and do entertaining. I know what Im making for dinner tomorrow night.
My wife is going to lose her mind when I make this later 👍
Hey Chef Frank, thank you. Made this tonight with Kerrygold butter. Added a bunch of warmed leftover shredded chicken into that stir.
My wife, who hates “Alfredo”, finished her plate and got more.
Is kerrygold butter the Irish brand?
Why would you freaking add chicken! What is up with the American obsession with pairing every Italian pasta dish with chicken?! 😢
@@skeinofadifferentcolor2090 Because he felt like it? If they enjoyed it, what does it matter?
@@skeinofadifferentcolor2090because he wanted to….Calm down!
This coming out the same night I’m making Alfredo 🙏🏽🙏🏽 bless up
TELL ME HOW IT GOES!!
update!
I needed this !!! Thank you
I do this too a tee, just half the amount but a slight edit upfront. I cook separately some pancetta with garlic and thyme, pat dry after and discard oil. Keep separate and add into the Alfredo during the mixing phase but after I've gotten my Alfredo consistency plus some cracked pepper (personal preference). I've also done this dish with a slight zesty add in and a touch of saffron but with shredded chicken which is a touch odd to some until you've tried it. So many variations, test alone not with friends 😂
My issue is the cheese always clumps but I’m going to try using a glass bowl next time!!
Hands down the best fettuccine I’ve ever made - despite the clumps. I usually remove them and it still turns out super creamy and delicious!
cheese clumps as a reaction to too much heat, took me a while to figure out...
didnt know it was that simple, will try!
I cooked this for dinner this evening and it is delicious
7:21 It DID make me smile!
Every day is a chef frank day 😊
Yummy. I can't wait to make this
Nice! It's cool to see this - thank you!
i used to cook pasta like this in college because i was lazy, who knew it was the better way to cook pasta all along!
Looks delicious. I always make mine with cream. Definitely going to try this
Finally, thank you for this. I’m going to give it go.
The best alfredo I ever had had just a teensy hint of nutmeg, and it was incredible. All others just are missing something.
"You want the best pasta you can afford."
* uses Barilla.
After buying the nice cheese and butter I can kinda understand.
Using fresh pasta would be the best
@@brandorobot Sure but... it's Barilla. "Not fresh" is not the bar that isn't being cleared here.
This guy knows nothing about Italian cuisine lol, only Italian-American
It's not even bronzato. If you want more starch, and have a fairly liquid sauce...you definitely want the rough stuff.
Thank you. I’ve passed this video several times because I detest restaurant Al freedo sauce. Looks great.
He makes it look so easy! ❤️
2:10 Yes! that does look like a lot of cheese and I’m in love with that 🤤
I love European butter. It adds so much flavor
Dish up a plate for me!
That's looks so delicious.
Thank you for this, so most Americans here with cooking channels could stop using, milk, heavy cream and cheese and calling it "Alfredo Sauce". I create many different dishes using my own techniques and ingredients but will never call it a name of something just because it looks like it..
If the mixing bowl cools down, put it over the still hot water, it will warm it back up again (basically a double boiler), but leave the heat off
Thoughts on adding cracked pepper? I’m a fan.
Try white pepper
I love these videos. Thanks!
Great video. Thanks Chef.
This the exact same way i make mine but i add fresh garlic to mine...great job chef.
Woooah, o really thought it has cream in it! But that's just a technique 😮😮😮 Thank you, Chef!
The American style Alfredo, like you get at Olive Garden, does have cream in it. But this recipe is similar to the one invented by Alfredo himself in italy.
Nice clear concise instructions. Thanks Chef. I love fettucine Alfredo!
Drooling while watching this video.
Frank is correct about serving the pasta al burro immediately, or it will stick together. It is an emulsion sauce. One of the reasons Italians hate on cream being in pasta dishes, is that the cream makes a much more stable sauce that doesn’t stick together, which Italians view as cheating.
Yummy! Reminds me of true Carbonara Sauce. It coats the pasta without leaving sauce pooling into a moat at the bottom of the bowl. It leaves just enough sauce to mop up with some warm, crusty bread!
I'm in love 💕
Excellent video chef!
Italian.
S love pasta with just butter and cheese.Because that's how our Nonna made pastini for us as little kids.❤
All this time I thought I needed heavy cream! This is great.
i want to try this for my grandson he likes white sauces. ❤❤❤❤ Thanks Chef!
What an amazing video, so helpful! I'm gonna make this ASAP
Might offend the italians here, but I love some black pepper mixed in.😊
Chef Frank is the OG!!!!
Wow, I didn’t realize you could make Alfredo without heavy cream. I’m trying this next time.
Love Chef Frank :)
I’m salivating already :-)
Brilliant
Barilla is common in Italy but it’s better quality. Saw it when I was there recently. But in the US gotta go dececco all day
That huge chunk of Parmesan cheese chef Frank is grating is worth more than my weekly wage
I LOVE plugra butter!
You can get extremely high quality Grana Padano as well, you don't have to use Parmigiano Reggiano.
Alright how much did barilla pay for that box to be on the counter.
A minute of silence for our American brothers who have to buy a pound of parmesan at american grocery prices... 😅
How many tbsp of butter is used?
I'm wondering that too. He said a pound, but that was clearly a half pound package.
Making me hungry. I’ve always added cream. Anxious to try your recipe. Doesn’t it cool off fast. Anyway to keep it hot?
做這道麵食，筷子是最好的工具!
Perfect. BTW, if anyone is thinking he's just posturing about the quality of cheese, he's not. You MUST get the real deal - the sawdust in the green Kraft can should be illegal. Personally, I mix Reggiano with Pecorino in a 1-1 ratio. Also, this dish is worth better pasta than Barilla - see if your super has DeCecco or Rummo (my favorite).
I like adding garlic powder to fettuccine Alfredo. LoL I'm not Italian so I feel completely comfortable with that.
What’s the best way to reheat fettuccini Alfredo? I always have the issue of the sauce breaking when I reheat it for leftovers
Chef this is the fastest i have ever seen but my question is,if i need to add chicken when is the time to do it? Is it while mixing
*waits for vinchenzo and james to walk by*
How about the Alfredo sauce for dipping the bread
Frank 👏