FETTUCCINE ALFREDO UPGRADE (Creamy 2-Ingredient Alfredo)
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- čas přidán 10. 06. 2024
- Get Surfshark VPN at Surfshark.deals/lagerstrom - Enter promo code LAGERSTROM for 83% off and 3 extra months for free! Fettuccine alfredo is one of the most beloved Italian American pastas, but the heavy, gluey version that many of us have come to know can be so much better. Today I'll show you a luxurious upgraded 2-ingredient alfredo (specifically pappardelle alfredo) that's just as craveable as the gluey gut-bomb you've come to know and love.
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RECIPE (makes 4 portions of pasta dough. Note: sauce recipe below is only for 2 portions)
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FRESH PASTA (Or if using dried, I recommend a dried bronze die cut pasta)
▪280g or 2 1/4cAP flour
▪2 large eggs + 4 yolks
▪25-30g or 1 3/4Tbsp water
Thanks to @SipandFeast for the idea to use pappardelle for this recipe.
Create a well with the flour. Combine whites, yolks, and water and stir to combine. Dump into the flour well. Use a fork to slowly incorporate a small amount of flour in with the egg/water mixture. The idea is to not break the well…but i always do so don’t worry about it if the dam breaks. Just work it by hand for about 8-15 min or until dough becomes glossy and smooth. Add a little water along the way if needed to achieve texture shown in video.
Wrap dough, refrigerate, and allow to rest and hydrate for about 20min.
Cut dough into 2 even pieces. Wrap 1 piece in a damp paper towel while you work with piece 1. See video @2:40 for instructions on how to roll and cut pasta.
Boil pasta for about 3.5 min or until al dente in well salted water. Toss to be sure it doesn’t stick together.
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SAUCE (recipe below makes 2 portions. Double amounts shown is using 4 portions of pasta)
▪125-175g or ½-3/4c + pasta water
▪75g or 5-6Tbsp nice tasting unsalted butter (i’m using kerrygold)
▪75g or 1/2c grated parmesan (good quality, be sure the only ingredient is parmesan)
Heat saute pan over low heat. Once pasta is cooked, transfer from water into saute pan (along with any pasta water that comes with it). Add in 125g/1/2c pasta water. Toss. Add 75g/5Tbsp butter. Swirl to emulsified. Add in most of the 75g/1/2c of grated parm. Stir to combine. Remove from heat. If needed, add another 1/4c pasta water, stir. Add the rest of the parm and another pad of butter. What you’re doing here is trying to achieve a nice creamy, opaque sauce that’s not too thin, not too thick. That will require some adjusting depending on what you’re working with.
To serve, top with additional grated parm and fresh cracked black pepper.
🎧MUSIC:
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CHAPTERS
0:00 Intro
:20 Mixing fresh pasta
2:26: Rolling, cutting, & boiling the pasta
6:36 Setting up to make alfredo pan sauce
6:52 Surfing the web with Surfshark
8:03 Making the sauce and plating up
10:47 Let's eat this thing
#alfredo #fettuccenialfredo #alfredosauce
**DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support! - Jak na to + styl
Just perfect, Brian! Thanks for the shoutout.
Yessss! I got excited when I saw he mentioned you haha, love your vids as well!
@@esrevinu. SAME, these guys should really collab on something!
The second he mentioned pappardelle I thought of your short rib ragu video. You're easily the two best CZcams cooking channels.
Ohhh a new cooking channel 🙌🏼
Sip and Feast has just recently entered my pantheon of great cooking shows. Pumped to see some cross promotion happening here.
Something about black pepper brings so many of these pasta dishes to a different level. So much so that it's my excuse for making them to begin with lol
BP is mucho good
In Europe, the more expensive the Italian restaurant is, the larger the pepper mill. And the Patrone will personally come and grind just the right amount of pepper onto your plate. And if you disagree he'll use the mill as an oversized club.
I recall James Beard saying that his favorite quick dish before getting to work was freshly cooked pasta with a splash of butter or oil, a bit of cheese, and "a good grind of pepper." We go through a lot of peppercorns here in Dupa County!
little tip.:roast the fresh grinded black pepper in a pan, it enhances the flavor .
That & garlic! Can't forget the garlic
Sip and Feast + Brian Lagerstrom = two great channels. Great minds think alike!
Made this tonight. My wife and I loved it. Great tutorial and advice. Keep up that great content!!
Hey nice Sip and Feast shoutout! I love his channel, so wholesome!
Love your videos man. Sometimes I get overwhelmed watching CZcams cooking videos, just because it sometimes seems like a daunting amount of steps, so I really appreciate how you simplify things and make it a lot easier for me to actually see myself making this stuff. I'm gonna make this this week!
Exactly. I love simple recipes with few ingredients, the fewer the better.
I agree, sip and feast is really worthwhile.
🤙🏻🤙🏻🤙🏻
Hey Brian I just found your channel and love what and how you put your recipes out.
I’m also from Chicago but now living in Tennessee. So your recipes for deep dish and bar pizza are a god sent! Thank you so much!!
Been loving your content lately. So many great recipes do-able for 2 people at home. All with great flavors like you went out to eat!
Hi Brian, love your style guy! Fun, conversational, and educational without being gimmicky or stuffy! Love it! What a humble guy giving a shout out to a fellow CZcamsr. Great community of foodies and chefs. Thank you.
I’ve been looking forward to a recipe like this! This is awesome!
Way More Delicious!! Cannot wait to try! Thanks for sharing butter & cheese tips Brian.😊
I love the transition while you were kneading the pasta dough, real smooth🤌🏻
I follow a thousand CZcams cooking channels but I tend to make your recipes , they work and are always delicious 😋✨✨
Love the Sip and Feast shout out... the dude knows Italian food for sure
His dishes are 100% Long Island Italian American and bare almost no relationship to traditional Italian cooking. Both are good but different.
Love the Kerry gold usage BRAVO Chef
So much good. I've been making pasta for awhile with the same attachment and i have been rolling the sheets too thin and the pasta while delicious tends to over cook very easily ... Doh! My daughter made a version of Alfredo very similar to the one depicted and it opened my eyes to such deliciousness. You are right about the basic restaurant glop. We make a rosé sauce that is to die for. Love your vids. You are so good at making a tight 10-12 minutes. I made your bagels yesterday and the day before 'Biga' and all. I burnt the toppings to a crisp 'everything seasoning' ... I need to make the boards and and. The bagels themselves were smash and after I knocked off the charred bits of seasoning ... Let's just say the lox didn't know the difference. The bagels were chewy and delicious. My brother is a chef and lives in St Charles county. I told him about Bagel Union and he is going to go check them out. Cheers Howard
Thanks Bri. Looks easy and delicious. I watched sip and feast right before this vid. Again, nice job and thank you.
looks amazing, might have to make this
The best example of fresh pasta I have seen. I use the same KitchenAid roller, so it was awesome to watch you do it the way I should. (P.S. I agree that Sip&Feast has a great alfredo video.) Thank you again.
Beautiful. Simple is so often the Best. Especially with pastas!! Yummmmnnm
Thanks great recipe really enjoyed it
This is perfect Alfredo! Absolutely delicious and amazing my dude. Thank you for showing how to do a truly beautiful Alfredo!
Thank you Julia
Love the dry pasta explanation Bri, you answered the question I thought about dropping in the comments. Alex just did a series on dry pasta. 👍🏻
Been binge watching your channel. Great stuff! Please keep it up.
Great vid and love the nod to Sip and Feast - also a very good cook and channel 👌
I’m definitely going to try this! Thanks for the awesome videos
Sip and feast is an epic channel !
As always, love the dance at the end!😄
You've made a delightful pappardelle al burro. It looks amazing
That feeling when you're already subbed to the channel the Bri man recommends.
Sip and Feast is great! Definitely like to see different CZcams channels sharing ideas.
AFAIK this is how it’s done in the OG restaurant in Italy. It’s truly a beautiful dish. Way too delicious for how little work it is, even considering the making of the pasta
So dang delish. Thanks for watching
i know! It seems crazy that butter and parm can make this.
I used to make this table side many years ago. Just needed an egg yolk an some heavy cream and of course black pepper. But this is simple and almost as good.
Loved watching this video 😊
Awesome. I’m trying this one.
This looks SO GOOD
another awesome recipe, thanks brian
Can't help myself, had to watch the Alfredo video for a third time. Danke.
Looks so good, I have tried my hand at homemade pasta but for some reason the pasta is always off but this looks promising can’t wait to try later this week
Ahh I had this at Alfredo’s in Roma. Amazing. Your version is fab.
Yes! Papardelle is one of my all time favorite pastas.
I blew my wife's mind tonight. Thank You Brian. The best.
Looks yummy. Thanks for sharing.
I Love Pasta with White Sauce and Cheese Yummy
Almost the way I make it. Looks great! I use the whole eggs. I also use 00 and semolina flower at about 50/50 ratio. I like the wide pasta, too. It holds on to the sauce so much better.
Another winner - that looks so delish
Never give up on those dance moves at the end of each video, love that 🙂
You have a nice vocabulary for describing food!
Hahah the dancing is surreal. Will have to buy myself a hand-cranked pasta maker.
Dude your killing it! Keep it up!
Thanks!
dude, you're a machine!! Looks amazing. I need to get a pasta roller for my kitchenaid.
Another excellent video! Love that you shouted out James, I've seen ALL his videos 🤣
He’s great
Looks delicious. Another great vid.
Thanks, Neil!
Looks great! 💙
The sauce looks great Bri! Love the shout out to James! Great dude, lives only a half hour from me!
I love Sip and Feast!!!!
I made, almost, this exact dish, a while ago, after watching a video on Vincenzo's Plate. He said that a true Italian Alfredo sauce was two ingredients...butter and cheese, and, like you, recommended using quality products...a tasty, high fat butter (grass fed) and Parmigiana Reggiano, or Pecorino Romano, that you grated.
When I used it, I used the fettucine cutter that came with my hand-crank pasta machine. It was absolutely delicious. Your video has made me crave it, again, and want to try it with a wider, hand cut noodle.
I love Sip and Feast!
Thanks!
Fettuccine and pappardelle : underrated long pasta
Cheers from San Diego California
Agreed. Cheers back at you, John.
love that you gave Sip and Feast a shout out great channel
He’s great
Aged ParmReggie is so good. You made my mouth water.
I'll be doing this on the weekend. Greetings from Bolivia!!!
This is the only alfredo I make, now. Occasionally I'll throw maybe half a clove of grated garlic into the butter, if I want to get schmancy. (Or slice it super-thin and toast it with a little olive oil as you're warming up the pan; leave it in for sweet, toasty garlic chips, or pluck it out before starting the butter melt if you just want the flavor.) My grandma was from Calabria, so she'd throw in a pinch of pepper flakes to change it up. Basically the same dish, but an entirely different flavor!
Fettuccine Alfredo is macaroni and cheese for adults :-) Happy hungry! Cheers, Domenico.
Looks yummy.
Wow, and thx for the defining factors that make the dish what it was intended. Dance brother!
I think my favorite part of your videos is the little dance at the end. We should all dance while we eat.
I was just about to comment something completely different, but then you gave sip and feast a shoutout, which made me really happy. Yours and his (and steven cusatos) videos are the ones that I enjoy the most by far on CZcams, its nice to see you feel similar about his videos!
My question though is how do you pre grate your Parm? do you do it by hand and put it into a container or do you use the machine that works similarly to a blender but i forgot the english word for it? That would be interesting to know, thank you!
First the buffalo chicken, now this. Pure perfection
I betcha the difference is in that fresh-made pasta. I wouldn’t expect anything less from you 😉 Love this!
I'm just making Lasagna with homemade pasta. We are obviously in a pasta mood! Your Fettuccine look amazing!
Tool is the bomb! Just finished making hand cut ravioli with 3 cheese filling. Yes, you guessed it, we like cheese. With leftover dough I’m making a nice Friday night date night dinner with fettuccine Alfredo.
Sip and feast so underated
hair goals
This was fantastic! So was the anchovy pasty. Aside from the food, HOW do you keep your skin so fanatic?
That comment about Paul Rudd was great and Brian’s humor is fantastic. Poor Lorn, “Awwww.”
This is so old school, since the eggs went into the pasta you don't want to make a gooey sauce with egg and cream. Plus, in the old country, folks back then couldn't afford to have such luxuries. You almost made a milder cacio pepe recipe, but the key here is less crack black pepper. Bravo! Perfetto!!
This dude is like a cross between Alton Brown and Bill Nye. Every post is on point and I've learned some really neat tricks in my own kitchen. 😊
👻👻🤙🏻🤙🏻🤙🏻
Lol you should check out Ethan Chlebowski
Don’t insult Brian by comparing him to that hack Bill Nye.
@@secondchancecookies did you not grow up The Nye guy!? Man, whoever deprived you of Saturday morning cartoons and some goofy science should be ashamed of themselves. 🤣😳
@@scholtzy4061 Bill Nye is a hack. He doesn’t even deserve the title of scientist. Mr Wizard was way better than Bill Nye.
Sir thankyou for a great recipe. I need to replace my pasta roller and I have one of those ,seldom used, mixers in the cantina in the basement . I make my own wine and beer so I put in the cantina with a walkin cooler it helps when making sausage or cured meat like summer sausage and corned beef. My question is will the kitchen aid roller cut the pasta? My old pasta roller has 4 different width cutters and is 12inches wide. I have not found another like it but it's 30 years old. I just subscribed to your channel and look forward to learning much more. God bless.
A touch of freshly grated nutmeg is also delicious!
This is the actual Italian way of making this not really Italian dish. And I actually prefer it this way. You've got some mad technique though, I've gotten it right a few times but half the time I end up with clumps of cheese or strings of cheese. Pretty sure my problem is having to use an electric stove, and just not being all that great of a cook, lol. Nice video!
Fettuccine Alfredo is a delicious over-the-top-guilty-pleasure that I feast upon rarely, like maybe twice a year, if that, but when I make it I go all out, ha! This recipe looks very good. I'm going to give it a go next week.
+1 for good use of caldera!
Hey I just came across your videos and I love them!
Please acknowledge that this is the _traditional_ Italian (Roman) Alfredo recipe!
Thanks 🙏
Id def try this but boy do I love a heavy cream sauce
Looks delicious but I bet a small hit of freshly grated nutmeg would be amazing in this!
Wow your last few recipes have been on point!!! Absolutely love your channel and your style ! Would love to see some indian/curry recipes soon ;-)
The supermarket brand you show, de cecco, is the overall best dry pasta! High recommendation
Bravo! Finalmente un americano che sa cucinare la pasta come la cucinano gli italiani.
Fantastic recipe, and you're really right to go for a homemade/boutique fettucine that is ready within minutes.
Out of all the noodle types, fettucine is got to be the most underwhelming when it's in the 10 minute hard dried style.
This is pretty much the OG Alfredo as done in Da Alfredo, the restaurant in Rome from which the dish originally comes from. Nicely done
Looks good. Reminds me more of cacio e pepe than fettuccine alfredo, but either way I'm definitely making this!
2:18 petting the pasta
I hate that cliche saying that "the simpler the ingredients, the better the food" but damn its true sometimes. Excellent video and recipe as always.
Italians usually only eat something like this when they are sick, however that is the EXACT way it is made at the original restaurant. Butter, fresh pasta and Parmigiano! Bravo
Every single time Bri mentions “mall pasta” i just know he’s talking about the Houlihan’s at chesterfield RIP
I've made this before, I learned it as "Roman Alfredo" and I quite like it, though I also like the super heavy Americanized dish as well. Thanks for reminding me of this one, I'll have to bring it back into rotation!
It's an American dish only!!! There is NO such dish In italien cuisine!
I’ve been making this for my daughter for years with different types of pasta. It’s her favourite and even takes it to school on a thermos on “pasta Fridays”! It’s amazing how great it can taste.
really starchy pasta water donsent hold well is a dish called Casio pepe and is meant to be served right after its cooked cause when the starch gets gold it will clump up with the parm cheese. I doubt you would make this home and bring to school.
@@JonasMondrup I've made CACIO E PEPE and kept the leftovers in the fridge. Took them out the next day, reheated, and they were delicious...if kept warm in a thermos, as she said, it would work fine...just shake vigorously and everything would mix right back to where it needs to be...also, if the sauce is emulsified properly, I have found that it doesn't tend to clump as much as settle...
Nice.
Too many recipes utilize heavy cream.
I generally use butter and flour to make a loose roux, then add the parmegiano reggiano. Which you can also roast some garlic or onion prior in the same skillet, to reduce the amount of dishes.
My next endeavor will be homemade egg noodles, but I'll be doing it by hand.