How to Make Simple Fettuccine with Butter and Cheese
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- čas přidán 11. 12. 2019
- Test cook Ashley Moore makes host Bridget Lancaster an updated version of a classic dish, Fettuccine with Butter and Cheese.
Get the recipe for Fettuccine with Butter and Cheese: cooks.io/2Cndi3c
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My first fettucine was at Alfredo's in Rome, back in 1966, before it began popping up all over the U.S. Truly sublime stuff. Fairbanks and Pickford actually loved this dish so much that they gave Alfredo a solid gold spoon and fork for eating it. Each night, Alfredo picks a guest he likes and lets them use the golden utensils. He's actually a great showman and knows how to engage his customers. Anyway, it's nice to see you offering a recipe that reflects what Alfredo makes -- butter and cheese and no cream or roux or bechamel. Brava, ladies.
Ashley always seems so happy. She makes me smile too. 👍
Tried this was delicious and easy to make. I'll never go back to making this with heavy cream, it doesn't need it.
A few shrimp and steamed broccoli yum!!!
Pretty sure ALL
women/men LOVE a good recipe with ONLY 5 ingredients needed. 👍
Odds are, it'll be less expensive, as well as NO tension headache, etc.
Thanks so much y'all! 😃
I made this recipe for the last two Sundays. The first time, I was too delicate with the tongs in mixing. To summarize, the sauce did not stick to the fettucine and fell to the bottom of the pan. The 2nd time, I was not gentile and stirred very vigorously or beat the heck out of it. On the 2nd time, I made the cream sauce and it turned out great! Thank you for this video!
I just learned something new: easy Alfredo.
And this easy Alfredo is the *real* Fettuccine Alfredo. That stuff that passes as Fettuccine Alfredo in most restaurants, and especially in jarred "Alfredo Sauce," is not very close to the original.
@@seikibrian8641 Exactly. This is so much better than the 'Americanized' version.
yea but it really needs some Fresh Cracked Black Pepper at the Finish !
@@Beachdudeca If I recall, Alfredo's niece, Ines, says the original had black pepper, but Alfredo's grandson, Alfredo III, says it didn't. In any case, one can always add it at the table if one so desires.
Glad you added cheese on top after it was served. I also love to add freshly cracked black pepper.
I made this. WONDERFUL!!! It was actually more flavorful than having extra cream and other ingredients. Beautiful simplicity!
I never knew parmesan cheese rind can be added to stews and soups! A beautiful recipe and so simple. Thank you.
A few weeks ago, I made homemade noodles from my BC cookbook. I had seen this video and wanted to try them with this sauce. With the help of my 12 year old grandson, we rolled and cut the noodles real thin by hand; while my 3.5 year old granddaughter watched and played with her own little bit of dough. By the time we finished mixing the noodles with the sauce, everyone was home and we dug in. WOW! Some of the best noodles EVER. A few days ago my little granddaughter asked if I was going to make noodles again. Score! Definitely! Thank you for making this video.
Live in Vermont just down the road from where you used to film Cooks Country and miss seeing you guys filming in town! We all miss you!
XD "i wanna be those tongs" LOLOL
This looks much easier than Bon Appetit’s version. The ingredients are the same but it has more steps and more pans. Can’t wait to try this out.
I just finished watching that video. More steps? There aren’t more steps. More pans? It’s one more pan. Singular. It’s slightly different but saying this one is easier is like saying running 99.9 miles is easier than running 100 miles.
@@cwg73160 this one is way more easier.
@@ridge181 “More easier”? Nope.
@@cwg73160 yeah! Its “less harder.”
@@cwg73160 He is saying Bon Appetit’s version is harder to make.
I have been telling people for 25 years how to make real alfredo sauce and I was always just brushed off! Now I can tell people to go look at America's test kitchen pasta with butter and cheese.
This is how they still make it in Rome. No flour, no garlic, no black pepper, no nutmeg, no parsley. It's really, really good. Very rich, but very good.
Yep. What's funny is the number of Italians who will say Fettuccine Alfredo is an American invention. Many Italians have never even heard of it, but that's because it's a relatively modern creation (early 1900s) and not well known outside of Rome, where there are still only two restaurants serving it, both operated by his descendants.
@@seikibrian8641 some people from Mexico have told me that the burrito was invented in America. Sort of the same thing. The way it's made here in the US may be different from the original, but there _is_ an original.
💌~> " Ashley Moore, this is the closest to the thank you cards available to send to you expressing gratitude for your recipe for the fettuccine with butter and two types of parmesan cheese ! I am so looking forward to preparing this recipe at home ! I am including Bridget Lancaster in this thank you note ! Thanks, Cooks Country and America's Test Kitchen ! "
Absolutely love this. All these years I started with finely diced garlic and onion, added a little nutmeg and half and half or heavy cream. Your (the original way) is just as good (maybe better) and much quicker to put together.
TYVM, simple and good for you.
Thanks Ashley! Great simple dish.
This is one of our favorites! We make it once, then have to have it again in a couple of days!
Love your recipes Bridget.... AND your innuendos.
just made, Incredible!
Love these recipes and this one looks amazing. Thanks
Looks amazing and simple!
Delighted to have the original recipe along with the modern tips on preparing it that make it easy, delicious, digestible.
Been using the rinds of the Parm blocks for years to use in my soups, delish!! I'll give this recipe a try, although I probably will always use my late Mom-in-law's recipe since she was 100% Italian and had great cooks in her family including herself. No water or flour in her Alfredo. Always received lots of compliments when made Alfredo using her recipe...
Do you mind sharing the recipe?
I thought this would be too easy, but I learned so much from it! Great job!
Love!!! And much better than the jarred "Alfredo" sauce.
That stuff is so nasty.🤢
I loved it. Thank you.
Loved the simplicity:)
Looks amazing can't wait to try it
Que Rico y Facil! Gracias lo cosinare hoy
Love this ..”where science meets creativity”. Keep up the Yummy Work. ATK 👩🏻🍳
I have made this numerous times and it was simple and delicious 👍🏻👍🏻👍🏻
Love Ashley’s hair
I've made this many times for family and guests. The first time made it just for myself since I was skeptical that it would compare to genuine Alfredo. I may have to order Alfrefo when I go out to eat. But this is the only one I will ever make. ATC and Cooks Country are in the top five of cooking shows I watch. In addition, the only cooking shows I watch these days are on PBS.
Made these super easy Fettucine Alfredo for dinner. Added a couple of grates of fresh nutmeg. Double helpings requested by all. Thank you!
Love Brigitte and Julia! Alfredo looked delicious! More soup recipes please!!
Easy recipe! Even I can make this!
So easy, even I can make it. Hopefully. But it's worth a shot, it looks amazing.
I love the test kitchen
I was so excited that I could make this for dinner because I had everything on hand. It was so yummy, I had seconds. I love how easy it is to make. And I believe this will be my alfredo recipe forever more.
Yes this iS⭐easy, i`~ CouLdDo This Dazed, Lol if I got Squashed, which Haven't Done for a Long WhiLe.
Thank you Ashley. :D
ATK also has an older video where they do use cream. As I recall butter and cream are reduced down and then a splash of fresh cream is added at the very end. It's superb and what I make, plus I add some fresh garlic along with the parmesan. I wish they would add that video but it's back in the days when Chris Kimball was there so maybe that's never going to happen.
Me too
Host Bridget is so confident..so articulate. Love her💓💓
Fantástico! Delicioso! Great flavor ....I followed the re ipe exactly. Buy the best
Parmesano reggiano cheese possible! Well worth it in this dish! Great job, ladies! Thank you!
Made this first a few weeks ago with 16-oz fettuccine and it worked just fine. Tried it again tonight with 10-oz FRESH-PASTA SPINACH RAVIOLI, and it was a hot, wet, gooey mess.
BUT ... I figured that the sub-4-minute cooking time and the fresh pasta in a smaller amount did not add enough STARCH to the cooking water, so I added approx 2 T CORNSTARCH (mixed in pasta water before adding to pot) and it was DELICIOUS MAGIC!
Now some may not like a THICK ALFRED SAUCE, but this sauce reminded me of the delectable Alfredo served up at any one of the ROSEBUD ITALIAN RESTAURANTS in greater CHICAGOLAND (and I've been searching for that cheater recipe for DECADES. I suggest you try this way it if you're a ROSEBUD FAN (and add some Pecorino-Romano!) ❤️
Made this for the second tonight and used pecorino Romano. Equally as good and I loved they earthiness of the pecorino.
Yeah, I don't usually have Parmigiano Reggiano on hand. I will also make this one with Pecorino. Thanks for trying this out.
That dish is looking great and I want to make the dish myself and do have the cheese, pasta, plenty of butter, and will cook it and put shrimp in it since I have some to use up before it spoils. Thanks for sharing this recipe with us and I saw it on PBS first several times.
Can't wait to give this a try...
A cooking tip I learned somewhere I can't recall: Freeze some pasta water and use it to thicken sauces and stews instead of using flour or cornstarch.
I hate it when they heat the dishes. No matter how many times I tell myself not to touch the dish, in my effort to shovel the food in, I always forget and grab the piping hot dish.
Wow, no cream? I guess I've been making a variation of the original all these years. I would still need to add some fresh ground black pepper for my bowl.
I use whole milk. Works just as well.
Original Alfredo sauce is only with butter and parmigiano cheese, no heavy cream present in this recipe. czcams.com/video/Sk9HCxfIREo/video.html
Hey ladies, I haven't seen you two in a few years, you were a little younger then but you look fantastic, and so does the recipe. I looked it up and ran across you guys it was a joy to see you again. When I saw you cooking show it was on pbs and called cooks country kitchen I believe.
Delicious 😋
That was so beautiful
I made this today.. with spaghetti instead of fetuccini.. delicious, and so easy. I sauted some mushrooms and red pepper with garlic and oregano to top the pasta.
I’m glad no pepper was grinded over- the cheese and butter speak to their self.
This will surely fix my diabetes.
Great recipe. Worked well for me. I usually use Pecorino Romano cheese so Parmigiano seemed a little tame. Next time I will try using Romano.
I like the technique that starts in a pan with some reserved pasta water and all the butter, then cheese is added slowly and the pasta goes in only after the cheese has broken down become part of the sauce
i just made this. I couldn't figure out what i was doing wrong...i was using American Grana...i don't know if it makes a HUGE difference but it didn't melt the way i hoped. still tasty!!!
This works awesome with just about any pasta... try it with cheese ravioli for a fantastic change. Also, more salt in the water. You want the pasta water to taste like the sea.
I agree but the cheese is quite salty.
@@patricklarry6645 The water doesn't have to be too salty, but a tablespoon of salt for that much water really isn't enough. I'd recommend one more tablespoon.
You're recommending without tasting the dish that has 2 cups of parm in it?
E FUDD I’ve made it a number of times myself, so yes. The salt in the water seasons the inside of the pasta. The sauce seasons the outside. The outside will be tasty and the inside will be missing something.
Got ya.
There's "no dairy" in this sauce... except the butter and cheese. It's got lots of butter and cheese.
Glad I was not the only one who noticed her say that.
Ha ha I used to eat this dish at a famous chain restaurant UNTIL I found out the calorie count, 1400 cal per serving. Now I make this at home. Much better, yum
I like Bridget. When I have had a long day at work and my political shows have depressed me, she and ATK lift me back up.
Thanks.
I just learned something new. What to do with the Parmesan Reggiano rinds! Thanks!
Put them in soups, then remove before serving.
I keep in a glass jar in freezer. Great in soup especially minestrone
Made this recently based on this recipe, it's freaking amazing. A key is to use very good, legit parm...don't gasp at the price, it's totally worth it.
Black pepper is an original ingredient as well. Thankfully hopefully many Americans will learn what Alfredo really is from watching this! :-)
Hey ATK! I am making fresh pasta, using Lan's "no machine" recipe. I'd love to use the fresh pasta for this Fettuccine + Butter + Cheese, but because of it's faster cooking time is it even possible?! I'm hoping so!
Made this first a few weeks ago with 16-oz fettuccine and it worked just fine. Tried it again tonight with 10-oz FRESH-PASTA SPINACH RAVIOLI, and it was a hot, wet, gooey mess.
BUT ... I figured that the sub-4-minute cooking time and the fresh pasta in a smaller amount did not add enough STARCH to the cooking water, so I added approx 2 T CORNSTARCH (mixed in pasta water before adding to pot) and it was DELICIOUS MAGIC!
Now some may not like a THICK ALFRED SAUCE, but this sauce reminded me of the delectable Alfredo served up at any one of the ROSEBUD ITALIAN RESTAURANTS in greater CHICAGOLAND (and I've been searching for that cheater recipe for DECADES. I suggest you try this way it if you're a ROSEBUD FAN (and add some Pecorino-Romano!) ❤️
Wow! That is really easy. Hopefully it doesn't clump like the BA one I've made.
I'm having a hard time with getting the cheese to not clump in this recipe...I followed the directions but I still end up with big gobs of cheese! Any way to troubleshoot?
Luscious & loose ! I'm thinkin bout the one with the the ....
This is just amazing... Ashley is so lovely!! Thank you!
I'd love that Alfredo in a while, crocodile.
Could a quick black pepper grind hurt?? and yum!
Any suggestions for reheating this without the messy decomposition?
I recommend to nuke middle east too.
That actually looks easy
Since the cheese re-solidifies when it cools, how would you reheat leftovers? I always try to make tomorrow's lunch from today's dinner.
Les Nightingill I would scald a little bit of milk in a pan and then throw in the pasta and stir
Well you two are the cutest chefs ever. Mwah.
6:06 the dish is loaded with butter and cheese and the woman actually says she can't believe there is no dairy 😂
Can we use garlic butter instead of unsalted butter? I want to add Italian Seasonings, how much should I add?
I now serve this to my guess, they like the back story
Restaurant biz we just make a large batch of Béchamel sauce and cheese. Let Cool then scoop a few oz in pan and pasta.
Sure, because most Americans have never had the original and so don't understand how really good it could be.
Pasta bowls can be warmed with a ladle of pasta water. No need for the oven.
hot food hot plates✌️😎👍
Is this a reupload? I'm pretty sure I've seen this before on CZcams
Brave!
A: If you go to a restaurant to have fettuccine Alfredo and it doesn’t look like l
This ,
You are in a Mexican restaurant.
If :: you’re at home making your own pasta 🍝
It’s up to you and how you were raised to make your own pasta ,
A lot of Italians add in different ingredients into their food at times , like myself and for Italians; that is what Italian cooking is about. 🍷🍷CIN CIN !!!!!!!!!!
👏👏👏
😍
Agree, needs freshly ground black pepper.
Do you salt the pasta water?
Is this video a re-upload? I could swear I've watched this before.
I learned to make it from my Better Homes & Gardens cookbook. Easy peasy. I hate jarred Alfredo sauce.
That stuff is nasty 🤢😫
Where do I send Ashley my love letters--er I mean thank you cards
Being lactose intolerant I normally stay far away from alfredo sauce otherwise I'll end up with the dreaded "rumblebutt". Will this recipe with it's lack of milk and cream be more suitable for those of us that can't handle a lot of lactose?
Cheese and butter both are made from milk, so both of it may contain lactose too. The statement there is no dairy in this video is misleading.
Butter and hard cheese are low in lactose
You can use garlic olive oil and roasted breadcrumps.