Fettuccine Alfredo: reactions of the Alfredo alla Scrofa restaurant to the most popular videos!
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- čas přidán 22. 11. 2018
- Fettuccine Alfredo is one of the simplest Italian dishes. Freshly made thin pasta, thickened with butter and Parmigiano Reggiano cheese: a comfort food for Italian families, loved by children. When Hollywood stars met a Roman restaurateur in the twenties, a great phenomenon was born. Today in the United States Alfredo is a synonym for creaminess, a sauce that can be mixed with all sorts of ingredients. Not a single recipe, but an array of possibilities, united by the creamy base born from the original Italian thickening method. We went to Alfredo alla Scrofa restaurant in Rome to discover the original recipe, unchanged for 104 years.
How To Make Creamy Shrimp Alfredo Pasta by Natasha's Kitchen
How to Make Creamy Alfredo Sauce by Allrecipes
Receta Salsa Alfredo para Pasta by En Casa Contigo
Carla Makes BA's Best Fettuccine Alfredo by Bon Appétit
Homemade Vs. Store-bought: Pasta by Tasty
See the original Alfredo recipe here: goo.gl/LL5YsX - Jak na to + styl
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Foreigners who get mad at these videos simply don't understand Italian relationships and culture.
Italians argue among themselves all the time, especially regarding dishes and traditional recipes are seen as a cultural treasure and part of the Native Italian identity.
When they criticize foreigners they treat you equally as they would criticize an Italian (maybe even less harshly considering foreigners might not be aware of the reasoning behind choosing ingredients for a particular dish) and you need to understand that you can't come out of nowhere, take a huge dump in their identity and culture and expect them to be quiet about it.
Enjoy whatever you want, just respect Italians (or any other group) and their culture.
Here's the thing, though: Being beholden to instinctive identitarianism is juvenile and antiquated. A proper, mature and intelligent adult should be able to abstract from those notions, as an actualized individual. And giggle when silly foreigners fail at attempting to recreate your food. Not get mad about it and feel hurt in their identity, like a child would.
You're not telling people what they don't already know. We all know these culturally varying things that are "sacred." The point of the Enlightenment was that iconoclasm is ok, and sometimes necessary. At the end of the day, they're just noodles. Getting angry over noodles is silly. Reflect upon your emotive responses.
@@d4n4nable well, it's not actually just noodles, it's a huge part of Italian culture, so it has to be respected. If you don't like or can't cook a traditional dish according to its proper recipe, then don't call it carbonara, Bolognese etc. I know Italian sounding sells a lot, but it also damages Italian economy, which heavily relies on food export/tourism etc.. and it's also disrespecting towards a culture that is slowly dying out.
@@gnamorfra I understand the cringeworthy feeling when some American makes something they call "Wiener Schnitzel" or something alike that is totally not what it's "supposed to be." But I don't act out and feel slighted or "disprespected" because of it. Let them eat shit and call it whatever they want to. Demanding respect for your culture makes you seem petty and childish. It's what a defensive person without self-confidence does.
@@d4n4nable you're saying that! It's not about chauvinism, it's about not wanting our culture to be "washed out" by these American versions. Apparently what you feel like when Americans cook Austrian food is not a paradigm of how everybody should feel about it.
That chef Alfredo was lucky in the 20's to meet american people used to eat bad food and they were convinced that fettuccine with butter and parmigiano was a big italian dish so they exported it in the usa, but the reality is that for us this dish is something that we eat when we don't have anything else in the fridge or when we are ill...there isn't a single italian who would order this dish in a restaurant and there isn't a single restaurant in Italy (except this restaurant which made is fortune on this luck episode) which serves alfredo or similar dishes.
One thing I've learned about Italian food is the artistry in taking such simple ingredients and making it masterpiece because there is such attention to details and appreciation of the ingredients. It wasn't until I started watching these videos that I've learned to appreciate real Italian cooking. I think we outside of the Italian world often try to imitate this style of cooking but often ruin these dishes by trying to over complicate the dished and trying to diverge too far away from tradition without understanding the intention of the dish. I see that from these videos that they are reviewing.
"Garlic and Onion simply do not go together"
All of Asia: (x) doubt
Garlic n shallot the duo to make killer sauce.
Most of the world: (x) Doubt
Assolutamente errato!!!
I literally made roasted garlic and onion pasta the other day. It's a fabulous combination.
@@MrsRen 😂😂😂😂😂😂😂😂😂😂😂
omg i was so worried they would drag carla, but obviously she was the one who got the most recognition by them and the one who got close enough to the original recipe to the point to not make them so shocked
yet one of the best fetucine alfredo recipe! gogo Carla
@@eng034 Their only problem was butter in the pan first. Carla is a beast.
@@cgirl111 Agree, but I think it's pretty hard to do the same as the original in italy as we don't have enough resources and of course different quality, but Carla version's seems to portray best from the original. Like If you use fresh pasta fettuccini, I think the thickening process would be possible because there were lots of starch in it but it would be impossible for pasta from supermarket lol.
I think Hers was perfect tbh I would definitely eat it all at least lol
Italian cuisine is so simple, yet so difficult.
Is very simple. 2 ingredients butter and parmigiano. Drain the pasta, butter already on the plate leave a little cooking water to add Parmigiano and mix slightly so as not to break the fettuccine. Tadaaaaa magic is made. No cream egg parsley garlic shrimp
@@arturotoscanini3833 Nice, they should make a video about It.
@@elvisanselmi109 They do have a video, after those critique videos they usually upload the real recipe right away.
@@MsJavaWolf r/wooosh
Simple. Not easy.
Voce della ragazza fuori campo nel video: “Chef Alfredo would be proud”. “Lo chef Alfredo sarebbe fiero”. E loro inorriditi. Che bel momento.
Sì, ma non l'hanno afferrata quella frase. Dovrebbero mettergli dei sottotitoli, visto che molte delle atrocità sono anche dette, non solo compiute😂
Orgoglioso
Muoioooooo!
People being mad at the people in these videos for being harsh simply don't understand that in many European cultures, (especially Latin cultures like Italy,Spain, Portugal and France) food is as much essential to their identity as their language and history. It's one of the core elements to their identity and traditions are so very important. You can interpret a dish only very slightly before you are not allowed to called what the original name was anymore. Although these dishes seem simple,they are actually very intricate in the sense that a slight difference changes the taste and it then becomes another dish made in an other part of the country or is a disrespect to the reason why the dish is that way and not any other. It might seem silly or exaggerated to many (specially American) but dishes are sacred in many cultures around the world and doing what ever with them and calling them the original name is seen as mockery of the culture.
the poor old man looks like want to cry most the time...
Im late but it seems he wants to cry because these americans are ruining the concept "Fettucine Alfredo" with their overused (cream) seriously. In 9/10 "Quick pastas" I see americans using cream. JUST WHY
Lo sgomento negli occhi di nonno Marzio
Nonno Marzio se il video durava qualche minuto ancora, ci restava secco.
Poretto
pover uomo, e' riuscito comunque ad arrivare integro alla fine del video! Grande!
Orrore pari solo alla scena "la carrozzina con il bambino"di Fantozzi 😂😂
at least the first recipe got the water right lol, what a great line!
Cosa vuoi fare da grande ? Voglio fare il MANTECATORE
solo gli italiani non conosciamo la salsa alfredo
ho appena stracciato il mio master in fisica nucleare. mantecatore, arrivo!
@@ardemonium , se riesci a dividere un atomo, puoi fare il mantecatore
Comunque la pasta va mantecata a tavolo e pagando 50€ un piatto di pasta la parte per il mantecatore ci esce 😂
il lavoro più bello del mondo assieme al tester di videogiochi a al pornoattore!
bring back the guys from the carbonara video, and let them react to amatriciana and cacio e pepe
Loved those guys
I'll be really interested in seeing them react to Alex French Guy Cooking's "Did I Just Make Cacio E Pepe Better ? (Italians don't watch)". I think he's excellent.
czcams.com/video/q8kTWNwUD88/video.html
@@Kenmanhl nobody can complain about Alex, since he always gets his information for the best sources and doesn't just cook up anything random
We will...
Yessss. I like them all but the chefs from the carbonara video where very funny and entertaining. I’ve watched so many times already that carbonara video
They completely missed where that second video said “Chef Alfredo would be proud”. That laptop may not have survived
I hate that they missed it too!
These kinds of contents are the peak of this channel, really
The first recipe is an act of terrorism towards decent food
I was more pissed about the one that poured the sauce on top of the pasta IN THE FUCKING BOWL
Oh yes Natasha really can't cook. She often tries to cook "Russian food" because her parents are Jews from Ukraine.... But everytime even if I say to myself I'm not gonna to comment that recepie bad, I've done it anyways because the recepies are just crimes
Milk
Shrimps
Cheese
Garlic
Wine
just fucking kill me please
we should liberate america from food terrorists!
Doesn't look too bad to me.
Please never stop this amazing series
these roast/react italian chef videos are savage
The saddest thing is that people watch those videos and take them as rote. Then when they go to Italy to a proper Italian place and get the real thing they complain about it not being the real thing.
Cap Colombie You are absolutely right.
From the comments I see that someone makes pindaric and philosophical thoughts. The point is that there are 2 INGREDIENTS, butter and Parmesan and that's it
Never happened but ok
yeah? no. that never happens.
@@sarabakeer2066 It absolutely happens all the time. Look at this father and son going to a Mexican restaurant and shitting over their nachos for "not being made right." czcams.com/video/CcwQeQ4VY7I/video.html#t=3m38s
Thank you for the revelation and showing how the actual traditional way of making it is so different. I didn't know that alfredo did not have cream in it. Everywhere alfredo has been equated with cream sauce. Love Italian food. Please keep sharing your traditional recipes and cooking methods especially how the chefs would prepare it in Italy.
These Italian chefs in these videos are ruthless.
I love how all of these videos start. Guys take one look at the chef and their ingredients "Wtf is this trash". Lol I love it.
I love these types of videos as they rip into what is marketed as 'authentic'
I worked with Italians for years in kitchens way before internet boom and I knew if they saw what Americans do to their classic dishes they would freaked that fuck out, Indeed I'm delighted to see their reactions!
ressnar!! There are dozens of videos on U tube showing how to cook this dish.
At least a half a dozen of these videos show Italian grandmothers cooking this dish and these grandmothers all use heavy cream to make their Fettuccine Alfredo. ressnar!! how do you think these guys would react if they saw these Italian grandmothers ( who can't speak a word of English) using heavy cream, garlic and parsley!!
I love cooking and eating pasta, I cooked Fettuccine Alfredo the original way and it was boring with out the heavy cream, garlic and parsley.
I prefer the grandmothers fettuccine Alfredo over how these guys make it!!!
ressnar!! Hows about some examples of what Americans do to the classic dishes!! Is shrimp fettuccine Alfredo ( my favorite ) a bastardized American dish??
@@3wpa I honestly don't care .I just enjoy watching these videos because I anticipated their reactions decades ago .I lived in Naples in the 90's and I remember telling locals about pizza in NYC and they freaked out which made me laugh .
Thanks for your civil comment ressnar!! And you are correct, NYC pizza is terrible!! Just terrible!! Best wishes!!
i love how Marzio is always "wtf is that shit?!" hahaha
“Fettuccine Alfredo are not a thing in Italy,”
Alfredo pasta may never be served to the well-heeled and bohemian Milanese clientele
but in the US it has become a staple in many restaurants that brand themselves Italian.
In Italy, the dish is most similar to what Italians call pasta burro e parmigiano (pasta with butter and Parmesan cheese). Italians eat this, but at home, and would never dream of ordering it in a restaurant.
In Italy, this way of making pasta is often referred to as pasta del cornuto - which translates as “cuckold’s pasta”, because making it betrays an absence of time or care put into the simple meal
The even more popular way of serving pasta Alfredo in the US - with chicken - is beyond imaginable.
It is not just poultry and pasta that are not allowed to mix - meat and pasta very rarely make it on to the same plate. Pasta is one course (primo) and meat is another, fully separate course (secondo).
Lorenzo Conte Calm down bro..they know not what they do
It is what it is. You serve your food how you want and we serve it how we want. We have different food cultures. We don't traditionally eat courses like you do. That's probably why our "courses" are mixed together. We started as a blue collar country and mixing foods, like pasta and meat, was probably an easy way to use leftovers or stretch meals.
@@HELL0NESSA But then people call their restaurant "Italian" or serve an "Italian" dish but without doing it the Italian way. This seems to be the major problem, they say "make your food however you want to, but don't call it Fettuccine Alfredo when it isn't".
@@HELL0NESSA A YOU WHAT??
It is what it is. You serve your food how you want and we serve it how we want. We have different food cultures.
We started as a blue collar country and mixing foods, like pasta and meat, was probably an easy way to use leftovers or stretch meals.
The answer is similar to every ethnic cuisine that traveled to this country; immigrants had to make do with the ingredients they could find and afford.
About 4 million Italians immigrated to America from 1880 to 1920. The majority (about 85 percent) came from southern Italy, where political and economic circumstances left the region extremely impoverished, so it would be the cuisines of Sicily, Calabria, Campania, Abruzzi and Molise (and not Venice) that would make their mark in the United States.
YOUR FOOD???????????????????????????
u
Ubaldo il mantecatore,un uomo un mito il nome una garanzia
I'm only 3 minutes in and this is already the greatest joy of my day. "Scandalous" hahahaha. Love these guys!
Thank you for sharing your authentic original way of making fettuccine Alfredo! I would like to come to Italy and come to Alfredo alla Scrofa restaurant in Rome to eat and enjoy the real thing! Grazie mille! You are quality and class all the way!
Alla fine é pasta burro e parmigiano?
Precisamente
Beh la cacio e pepe è solo cacio e pepe...
@@paolobera ma si chiama cacio e pepe hahah "alfredo" é un nome criptico
Sono stato a mangiarle in quel ristorante e fidati che non ha nulla a che fare con burro e parmigiano, mi sono stupito pure io
si la differenza è come viene fatta la mantecatura , risulta molto più cremosa della " pasta in bianco " o " pasta col burro " cotta come si fà di solito
this is the best cooking channel on YT by far! Grazie de Belgio
I love this idea of having the chefs watch & comment other receipe videos.
I waited continuation of this series so hard and here it is 😃😄😃
>"Qui però hanno messo le fettuccine!"
> Nel pacco c'è scritto "pappardelle"
Ok
Il nonno numero 1! In italia posto che vai prodotto tipico che trovi, cucina deliziosa in ogni singola regione e cittá. Una immensa ricchezza da difendere che viene infamata all’estero.
this is the best series ever! i loved this channel a long time, but discovering this reaction playlist is something else. Seing OG italians getting emotional about their food
Thanks to this channel, I finally noticed the real, authentic white pasta, fettuccini Alfredo.
fettuccine .... fettuccinE ....con la "E" finale
Già l'originale è una supercazzola (pasta in bianco), figuriamoci le imitazioni
Real Italians from Italy are usually very cool people but when it comes to their food they are suddenly turning into something like Spanish Inquisition.
😂😂😂 è vero! Ahhahahaha
Nobody expects the Spanish Inquisition!
Very true
Non si cazzeggia con la cucina italiana ricordatelo
It's true, but it's because Italian cuisine is deeply rooted in the Italian people, it's part of our tradition and we feel it as something that must be protected from bad imitations, in the same way that a national monument is protected. Personally I am not a fanatic of the absolute respect of recipes as a precept of religion, but some messes (typical of Italian-American cuisine) which only have the name of "italian cuisine" annoy me: not because they cannot be good or for an outrage to the original recipe, but because they completely distort the idea of Italian cuisine, an essentially poor cuisine based on the quality and simplicity of the ingredients.
Greetings from the US. Most people in the US don't understand what fettuccine Alfredo is. I've watched your video on how to make it and followed your example as closely as possible. The result was heavenly. Thanks!
Good job 👏
The best part- the second recipe lady says “Chef Alfredo will be proud” 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂
nonno is an og savage i love him
Ma allora la pasta Alfredo esiste davvero.
annalisa ebbasta la verità? Francamente si ahah
E' la nostra classica pasta " in bianco" con burro e formaggio. Riescono a stravolgere anche questo -.- . In ogni caso Bon Appetit riesce a non sfigurare :)
non è niente di speciale, alfredo non ha inventato nulla e poteva anche non uscirsene con questa roba, è la pasta che mangiamo quando non abbiamo nemmeno il tonno in casa!! Io ancora non la considero cucina italiana.
Sì ma non è la schifezza che fanno gli americani...
@annalisa ebbasta è un po' come cacio e pepe... c'è cacio e pepe e CACIO E PEPE... se passate da Roma (per chi non è di Roma) fate un salto da Felice a Testaccio... solo per capire la differenza tra le due varianti :)
only " 1 " " ONE " is ALFREDO !!! that's ALFREDO . Respect .
Really love this show ! 👍🏻
"Just the water is right" damnnnnnnn
Americans think that garlic makes any dish Italian 😂😆🤣
Maybe, but I personally love garlic and will put in almost anything.
@@b1k2q34 sure but don't call that Italian.
Great job, guys! You are the pros.
these guys are brutal. i love it.
I've only just found this channel in the last few days and I've been watching quite a few of the videos. Great stuff, but I do wish that at the end of each the chefs would show us how to make the authentic dish. I think you would have the perfect format then.
Mike
Thanks! We’ve already fine that :) czcams.com/video/bnZ_70XyVAk/video.html
Il mantecatore è molto contrariato.
Il mantecatore fa quel mestiere da tanto, preferisco che gli americani mantechino la pasta a modo loro piuttosto che vederli fare un casotto
OMG this is the best videos I have seen in so long. Thanks! keep going
this is a great series
Nonno Marzio contento a 10:40, gli hanno messo le fettuccine finalmente 😂😂😂
The worst part is that people make things so much harder and complicated than it needs to be, people don't understand that Italian cooking is defined by fresh, quality ingredients and simplicity to let their flavours shine
Great show. Love that cool black/white pattern jacket (Suit)
The idea of italian chefs commenting on the videos was a great idea. I love italian food enough to want to know their origin and classic original recipes. what's lacking though... since they were bold enough to give their opinions on how wrong the techniques were, it would be better if they also show how it's really done to educate and understand why italian food should be respected and to avoid looking like they're just too proud to be italians and shading those who are just trying to share the recipes they know. Because believe me there are a lot of us relying on these cooking videos thinking it is the right recipe or right way of how to cook it. That's just my two cents. 😊
here!! czcams.com/video/Sk9HCxfIREo/video.html
Guarda un video italiano su come si fa e non guardare un video americano, non è difficile
“Fettuccine Alfredo” a pasta che se magnano i pischelletti che nun c’hanno voja de magna n cazzo! A pasta ar burooooo!
Chiamiamo le cose con il loro nome...
I'm legit suffering for these guys...
It's so crazy watching this, since I visited the restaurant last year
La cosa più importante di tutte, è la mantecatura finale. E questa, signori miei, la può fare solo una persona a Roma, e credo nel mondo : il sig. Ubaldo, rigorosamente in cravatta e Rolex. Guardarlo mantecare è come ammirare un opera d'arte, e dà al piatto quella particolarità, quel gusto, che ha reso celebre questo piatto in tutto il mondo.
I'm very happy, i didn't knew that Alfredo sauce was not like this
Quel primo piatto con panna, gamberetti e formaggio fa VOMITARE!
è praticamente un piatto di colla...si vede quando mette il prezzemolo son gia un pezzo unico.
Ci mancano le acciughe.
Recipes change with migration, it’s a natural consequence (I’m from Mexico, but live in the U.S. and have Italian-American ancestry as well). Especially in the past, the right ingredients weren’t available and people had to modify recipes they came with accordingly. Now, we can get almost any ingredient from anywhere in the world. That wasn’t the case before. So, fettuccini Alfredo was changed likely because the ingredients weren’t readily available or the proper technique was forgotten. Not until watching Italia Squisita had I ever heard of “ammantecare” pasta with the sauce. If you’re trying to make fettuccini Alfredo and don’t know that step, you do something else to get the same creaminess.
Thanks to these videos, more and more people, all over the world, can learn to make things the way they were supposed to be made, if they want. I know that, after watching the video on how to make pesto, I’m going to make use of the marble mortar and wooden pestle to make it the traditional way, even if I can’t get olive oil from Liguria.
"mantecare" e "fettuccine" are the right words
Il mantecatore.. Un uomo avanti anni luce!
*Much respect to Italy!* I have been to many places all over Italy (... and the world!) in the *United States Navy* in 1988 and 1990, and if I went back, I almost bet they are EXACTLY the same! The 3 MOST important things in Italy, are Respect, Family, and Culture! Also, your WORD is extremely important over there too, much more than money or material things!!! I am lucky to have been able to experience Italy, and would go back if I could!!!!! PLEASE Italy, NEVER change, ok? :) ~ P.S. If I owned a restaurant, I'd make a dish SIMILAR to "Fettuccine Alfredo", but NOT call it that, rather a name reflecting the actual ingredients, and Casserole to the end of that! ;) (out of *_RESPECT!_* ))
"your WORD is extremely important over there too, much more than money or material things!!!" - it was like that not so long ago, unfortunately not anymore.
la faccia di chi ne ha viste tante;
il volto di chi le ha mantecate tutte.
Bravi ! La cucina italiana e le sue ricette meritano rispetto e umilita !
Ma c'è il grandissimo e reverendissimo mastro mantecatore , anche detto tizzio a caso che gira la pasta
I wasn't expecting Bon Appetit to be the closest to getting the recipe correct. Even the actual Italian chefs didn't know how to make it.
Bon appetit actually did extensive research on their recipes before making them. So it makes sense for them to get it closer to the original
@@gandaruvu and Carla is Italian and eats Alfredo that way since childhood
I'm American. A few things:: I tried the real Fettuccine Alfredo recipe once. I realize after watching this video that my biggest mistake was using shredded rather than grated parmigiano reggiano. It turned very watery and flavorless. I did not use fresh pasta (a technique I'm sorry to say has eluded my amateur cooking career) which probably did not help matters. It seems that learning how to be a mixer is a valued skill in Roma (but not in the US). The reason we use double cream is to compensate for our inability to replicate a mixer's skill in making a cream sauce without adding cream. Much in the same way we add double cream to Carbonara (shudder, I never have). I have managed to make a delicious Carbonara using bacon rather than Guancale (simply because Guancale is not available in the Midwestern US) with NO double cream as it should be (inspiration and recipe attributed to the late great Antonio Carluccio). Parmesan is expensive here in the States and I have often substituted with Cheddar or Montarry Jack but it never tastes the same if I use Parmesan. I understand your pain in watching these videos, however realize that the main reason the recipes that you saw developed is because we lack the ability to be a good mixer. I'm an Irish/German Catholic who wishes he could have the lineage of the Romans and Italians that are able to cook in this way. I do the best I can and I pray that one day that I can create a Fettuccine Alfredo in the US that would please the Romans and Italians. (PS, I NEVER USED PARSLEY IN THIS SAUCE, although I have been guilty of using Nutmeg or Cinnamon, a common addition in our Macaroni-Cheese sauce).
Hi! mostly the complains are for the lack of technique ("they cook the butter and the cheese!") and the improper use of the name. I'm pretty sure that if you use a nice local butter and the best hard cheese from the region you are from, but respect the mantecatura and called it Almost Alfredo, this guys will approve. Real Italian cuisine is about using the good stuff near you, so keep using what you got.
Well, keep in mind that "mantecare la pasta" ("to mix pasta") does not usually require a particular skill, it is simply to mix well the pasta with the sauce after having drained it, so that the sauce binds to the pasta through the starch.
What makes the difference, at least in these recipes with few ingredients, is not so much the skill, as the quality of raw materials: if for example a brand of pasta is not good, it immediately overcooks and becomes a glue, it can be cooked even by a starred chef, but it will never be good.
Ps. The guanciale is a very typical product of Lazio, it is very difficult to find it even here in Italy, outside its region of origin, so it can very well be replaced by bacon, possibly the non-smoked one. It is more difficult to replace the Parmigiano, although I understand that it is expensive, because of its particular flavor; Grana Padano is similar, but I have no idea how much it costs in the USA or how easily it is available there.
I'm Italian and the advice I can give you is to look for the most seasoned cheese you have, Wisconsin parmesan + unsalted butter. The parmesan will give flavor to the dish following the doses of the video.
But I do not know what taste parmesan has compared to Parmigiano.
To be, or not to be, that is the question...
Dude, Cheddar or Jack instead of parmesan?!?! Just stop cooking if you couldn't see that wasn't going to work. We have plenty of domestic hard Parmesan style cheeses produced in Wisconsin, Pennsylvania and NY. And you really think that being of German/Irish decent prevents you from tossing some hot pasta and water together with butter and cheese??? Stupid is as stupid does I guess.
I'm an italian girl. I admire your love for our culture, and how respectful you are! Thank you brother !
I’m here from tiktok and I love pasta.
What’s going on on tiktok?!
Alfredo is done best when it is made by someone you love-that way it is delicious every time.
Bravo Bon Appétit !
Per noi la cucina è arte. Quello che molti stranieri non capiscono. È poesia, storia e passione.
Awesome!
Really wait for lasagna reaction!
"Only the water is right."
I can appreciate this level of cultural pride 😂😂
Or snobbery and intolerance. These people should be flattered someone out there appreciates their cuisine enough to attempt it.
@@majungasaurusaaaa Yeah, It's like if I completely destroyed apple pie receipt. Pretty sure Americans would like me putting weird stuff into an apple pie and calling it an "american apple pie". Right? Or if I made tofu hotdog and called it "American hotdog"... yeah... pretty sure Americans would like me destroying all their traditional receipts 🙄🙄
@@Goldenskies__ Most americans couldn't care less. American cuisine is an mixture of different backgrounds. Yeah, go ahead and put stuff into your pie. No one is gonna throw a hissy fit if you wanna call it "american".
@@majungasaurusaaaa I had a friend born and raised in New York, She literally threw a whole hot dog in the trash cause "It wasn't bad, but It didn't taste like the ones she was used to eat in the US" 😬. And nobody said anything, cause She was probably right. There are people who care about food in every nation.
@@Goldenskies__ Throwing away perfectly ok food. Typical spoiled 1st worlder.
i feel lied to about alfredo my whole life. I was made to believe alfredo was a bechamel with cheese. I demand answers!!
Pasta, salt, water, butter and Parmigiano. That's it.
Here in Italy, we all call it pasta in bianco (you know, without red sauce, so in white). That's what we eat when we have nothing else inside the fridge. Except in Rome, no one call pasta in bianco, Alfredo.
It's like bolognese pasta: do not exist in italy
@@robilinca bolognese not existing in Italy is nonsense.
yeah honestly wonder where the idea of adding cream or making a bechamel came from. Maybe it was reverse engineering and foreigners didn't think Parmesan cheese could yield a creamy result? Or maybe it's a way to skimp on the cheese since Parmesan especially good Parmesan can be expensive, so by melting it in a cream sauce and adding other flavors like garlic it makes it seem more flavorful while using less cheese
@@robilinca I think neither in Rome .. just in that specific restaurant. It called in all the country "Pasta al burro" o in "bianco" (or a re-reading of the most famous "Cacio & Pepe" with butter and Parmisan instead of Pecorino). Funny thing all italians use this dish-type "butter & parmisan" when they are generally sick (very popular in the hospitals). The American Alfredo is become a pasta with heavy cream bechamel so is a completely different thing. It should be considered American like the "Chicken Pamigiana" another absurd dish no one in Italy ever consumed, probably done because our immigrants cannot find or ask for eggplants. It's fine, but is not culturally Italian. It's American.
@@Wuffskers yes I like that reasoning reggiano is expensive AF
1:14 Love his reaction, it's not even the dish 😆
Bravi ragazzi!!
grandpa going “(it) cant be looked at” love it 🤣🤣🤣🤣😂👌 toward the end he’s having a ball watching these ridiculous cooking
I like that they think Carla’s fettucine was the closest one to a an authentic alfredo fettucine
Dovreste vedè in Germania come ti storpiano la carbonara o il ragù alla bolognese ! Qui la parola principe per tutti i piatti italiani é Panna. Il bello é che so proprio cuochi di origine italiana (anzi pseudo-cuochi )che tengono sto schifo di piatti storpi nei loro menù . E ci guadagnano alla stragrande. Vi assicuro che si fanno veramente i soldi servendo ste munnezze. Io vivo qui da 3 anni e siccome muoro di nostalgia,come diversivo, ho cominciato a girà per i locali italiani. Ho visto cose che voi esseri umani italiani non ve potete immagginà...'a bolognese coi piselli dentro, le lasagne bolognese affogate di panna e cipolla, carbonara con peperoni chili e panna, cozze alla tarantina ubriache annegate di vino... e lasciamo perdere la pizza.🙋♀️
ma che ne sanno i mangiacrauti di cibo buono!
@@toro95164: Eppure so le loro bocche che dettano legge sulle vendite e siccome i ristoratori italiani credono solo nel denaro, prostituiscono🙆♀️ la dignità della cultura gastronomica italiana. 🤷♀️🙋♀️
@@esproadincucina :🤷♀️🙋♀️
@@esproadincucina analogamente si potrebbe dire degli italiani che comprano solo auto tedesche....
andrea rancati beh le auto tedesche sono indubbiamente meglio delle italiane....tralasciando il fatto che alcune marche costino anche meno.
I just found this channel, and I love it. Something to note: it doesn't help at all that the majority of recipes for things like this, carbonara or aglio e olio are all wrong. I recently looked up how to make alfredo sauce on google, every single recipe I found had heavy cream or milk in them. This is the first time in my life I have seen it with only butter and cheese. Now I know and am glad, but it's not like those of us trying to learn are going out of our way to do it wrong.
I get what you mean! It seems like it's extremely difficult to find a reliable English language source about Italian food... I don't think these chefs would criticize you... They're critizing professional/wanna be chefs, who should know enough about what their talking about... you could look for Italian language sources and use Google translate!
Wow the best most popular video is from bon appetit... lucky you!
Hilarious video. I can't stand cream. Big fan of Carla in BA's test kitchen.
Hilarious stupid american recipies
I would say most of the world thought cream was in the recipe.
Carla's recipe for Fettuccine Alfredo is really pretty good. I do not like cream in the dish either.
Video would be 10x better if you add at the end on how to do it properly by the italian critics themselves
They are not the "critics", they are the Restaurant Alfredo that actually invented Fettuccine Alfredo. And you can find the original recipe browsing their videos.
But I guess it takes more legs than tongue to find that out...
If you haven’t seen it already...
czcams.com/video/Sk9HCxfIREo/video.html
1daftpunk You are a truly decent human. Thank you for NOT being a pretentious prick and simply just linking the video.
This video is hilarious!
Ooooh uno de los vídeo s es Silvia de En Casa Contigo 😉..... Buen canal italiano, no hablo el idioma, pero algo e de aprender 😂😉✌. SHALOM
Ubaldo Salvatori: Mantecatore di giorno
Serial killer di sera
8:18 bestemmia in coming
Me encanta lo celosos que son con sus recetas
Saludos desde México aunque no entiendo un carajo de italiano
Grumpy Italian cooks. Always entertaining :)
But we respect you and we love you guys. I will try YOUR recipe and I'm sure I will bow, again, to the simplicity of this classic.
Questo sè fatto na carriola di soldi con pasta burro e parmigiano che io mangio quando mi deprimo la domenica sera.
se hai il mantecatore diventa PASTA ALFREDO
Insomma, vedi il lato positivo, anche tu puoi diventare MANTECATORE ....XD
This is their dish! They know when it's right and when it's wrong. Do something weird; just don't call it Fettuccine Alfredo.
nicely done Carla!
Its hilarious how they cringe at something that they would never do in the recipe. Thanks so much for uploading these videos its taught me what real Italian food is. :)
This is why I trust Bon Appetit they have slightly accurate recipes.
I am a foreigner who lived in Italy for 4 years even I do not support these self proclaimed chefs on CZcams who teach Italian dishes like I get its wrong also I don't eat Italian cuisine in other countries, there's so much good food why would you choose smth that's done wrong among all other authentic ones
Chiaramente Carla si fa valere 💜 Che gioia Bon Appetit!
Thank you and please accept my appreciation for saving us from disrespecting your culture by showing the real dish. Its not easy to find the authentic versions of popular dishes. This will help avoid fake chefs. I agree that if someone is not following the proper recipe they should atleast say to their viewers / readers / guests that its not authentic but their own version inspired by the original.