I Try To Recreate The Original Fettuccine Alfredo (🙏 Italians don't watch)
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- čas přidán 30. 06. 2023
- How to make authentic Fettuccine Alfredo pasta (recipe below). Check out Squarespace.com for a free trial, and when you're ready to launch, go to squarespace.com/frenchguy to save 10% off your first purchase of a website or domain
Here's the Pasta Alfredo recipe :
----------------------------
Pasta dough
250g flour
250g semolina
7 eggs
Make a well, stir, knead, rest 30min, knead a little more, divide in 4.
flatten as thin as possible, make fettuccine, dust with flour.
---
No-cream "Cream"
120g butter, smeared at the bottom of a wide dish
210g parmigiano, very fine. Keep that for dusting the pasta once in the dish.
----
30s cooking, slide them straight onto the dish
Add 1-2 ladles of pasta water, sprinkle with cheese
Fold and swirl, repeat. Add water if necessary. Eat. Tweak if you want.
Fettuccine Alfredo is a popular pasta dish that originated in Italy. It typically consists of fettuccine pasta noodles tossed in a rich and creamy sauce made from butter, Parmesan cheese, and heavy cream. The sauce is usually seasoned with salt, pepper, and sometimes nutmeg.
The dish is named after Alfredo di Lelio, an Italian restaurateur who created this recipe in the early 20th century. Legend has it that Alfredo created the dish to please his pregnant wife, who was experiencing nausea and loss of appetite. He used simple ingredients like butter and cheese to make a flavorful and easily digestible dish.
Fettuccine Alfredo has gained popularity worldwide for several reasons:
1. Creamy and Rich Flavor: The combination of butter, Parmesan cheese, and cream creates a velvety and indulgent sauce that coats the pasta noodles. The richness of the sauce is often seen as a comfort food, providing a satisfying and luxurious dining experience.
2. Simplicity: Fettuccine Alfredo is relatively easy to prepare, requiring only a few ingredients. This simplicity makes it accessible to home cooks and allows for variations and personal touches to suit individual tastes.
3. Versatility: While traditionally served with fettuccine noodles, the Alfredo sauce can be paired with various pasta shapes, such as linguine or spaghetti. It also serves as a delicious base for adding other ingredients like grilled chicken, shrimp, or vegetables, offering endless possibilities for customization.
4. Classic Italian Cuisine: Fettuccine Alfredo is considered a classic Italian dish and is often associated with Italian-American cuisine. Its popularity has made it a staple on many Italian restaurant menus, both in Italy and abroad.
However, it's worth noting that Fettuccine Alfredo is a rich and calorie-dense dish due to its high-fat content. Therefore, it is often enjoyed in moderation as an indulgent treat rather than a regular dietary choice.
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The cameramans mom having a full on professional kitchen that is also gorgeous is the most casual french thing ever. 😂 I love it
That herb garden is nothing to sneeze at either.
That said, I have friends with a gorgeous farmhouse in southern France and the traditional farm kitchen is tres petit! So small they built one outside for cooking bigger meals and for cooking in the warm months. It really surprised me, but they said that the traditional kitchens (70-150 years old) are little more than a sink, a stove and a tiny workspace because in winter they cooked over the fireplace in the living room and a lot of cooking and baking was done outside. Of course the very, very wealthy had servants and sometimes a separate cook house, but even well-to-do French apparently had tiny kitchens!
not casual french, just casual french bourgeois
As an Italian I have to say I'm pretty impressed with the end result. Let's not talk about the thyme and pepper in the end and we're still friends.
😂
He specifically told you not to watch.
A little freestyle is OK imo ❤
@@stuart207 It would have been better with sage instead of thyme though
Sage sounds interesting
As an italian, born in italy, growing up around italian family and cooking my whole life, i approve the thyme and pepper....good food is good food even if it isn't perfectly authentic....uniqueness is what drives innovation
And also: thyme goes with everything !
Well said!
Especially if you are making food for yourself the way you like it. If I am making pasta for myself, I generally don't care what an Italian guy thousands of miles away would think about it. That's silly. I think about how I would like it.
@@ryer9646true and it's funny how some Italians will not approve of anything outside of traditions but yey every dish, every single dish was ONCE outside of traditions..
@excusemebut Yeah. Italians are funny that way. You know they got the tomato in the late 15th century but refused to eat it until the 19th. That's like 300 years of culinary obstinance. At that rate it'll be the 24th century before they accept that pineapple goes nicely with ham on pizza.
At the restaurant they have their plates in a warm cabinet. That help to not get cold pasta this quickly
I was thinking the same thing. When I try it, and I'm going to, I will put my dish in the oven to assist with heat retention.
I never want this pasta series to end!
I'm not Italian so I guess I can watch
But I think because the curiosity is so great, the Italians will be the ones to watch even more, and I am an Italian. 😉
As Italian i belive you should try Salvia instead of Timo; we usually cook pasta with butter and salvia. Give it a try 😉😉😉
Salvia is drugs isnt it?
Salvia = sage
@@Tony-fx9ky there are many different kinds of sage/salvia. The one people use as a drug is dried white sage, an american species.
@@rafaelteodoroedu makes sense thanks👍
@@Tony-fx9ky Salvia Divinorum vs Salvia Officinalis
I kept yelling “more cheese..” during the first try. The emulsion needed the cheese and pasta water to come together with the beurre but I’m glad you got it in the end. I like the mix of farina and semola as well. I’m not crazy about fresh pasta due to the lack of Al dente as you said, but for fettuccine Alfredo, I think it works. Well done Alex!
There's always room for more cheese. 😉
@@FredrikGranlundkayaker At some point it stops being creamy and becomes more parmesan textured. I knew the more cheese trick when watery, but went overboard and didn't load up on good starchy pasta water when I tried it years ago.
Lou and his mom are the best! The kitchen is indeed gorgeous!🎉🎉🎉🎉🎉🎉❤❤❤❤❤
Exactly, Lou's mom's kitchen is "okay" - where okay == F-ing awesome
The whole neighborhood looks amazing, but that kitchen though... [checks house prices in France]
That kitchen is exquisite I would kill to have one in my house like that in Southern California.
Thanks guys! I’ll let my mother know :)
I wish you'd take an episode to tell the stories that kitchen has seen.
Thanks to Tita for her kindness and helping Alex.
Here are a couple of tips: setting 8 minimum on pasta machine to finish with so they are even thinner. Also, you can emulsify using your cul de poule on top of the cooking pot, to create kind of a bain marie for the emulsion, they don't get cold and you get a creamier result. finally, adding the cheese in stages was what helped me get the perfect creamyness in the end.
Those are some excellent tips!
THANK YOU FOR THIS!! I was going to try to make some today!
I went to setting 9...
You need to turn it up to 11
@@FrenchGuyCookingyoure the Best Alex ❤❤❤❤❤
I'm quite proud of myself that I immediately spotted the "mistake" of the not enough starchy water in the first try. I knew that because of your carbonara series! It inspired me to learn the dish properly and is now one of my go to recipes when I cook for someone, because I'm proud of it. But during the experimentation phase I had the same problem with not enough creaminess, until I started adding extra starch!
So, thanks for educating and inspiring me in the kitchen!
Yeah, me too. I was halfway through writing a comment before I figured I should watch the rest of the video, and of course Alex was on to it.
I have to assume even the restaurants must either add some flour or some of the previous day’s water at the start of the day, otherwise the first servings would be terrible.
Good to hear that your skills are improving to the point that you can spot that! Also, excellent choice for your go-to.
@@quatsch6910Interesting perspective, and I suspect you're right. Alex knows how to tell a compelling story.
You are slowly becoming "Bourdainian" something the world needs more of, thank you for opening a whole new world of cuisine and culture to the world Alex
pretentious and a pedo?
What does that mean
@@ImEmpTy295 A la Anthony Bourdain
Oh no, we know how that ended.
hopefully his partner doesn't mirror Bourdain's partner, driving him to a Bourdainian end!
Absolutely on point as always Alex! Love the idea of a flour slurry to up the starch content. Cant wait to see the new le studio! 🙏
Great to See You here David! Alex is also a favorite of mine! Can't wait For the new place either!😊😊😊😊😊
Can’t wait to see Alex’s fettuccine Alfredo compete head to head against other youtuber’s recipes.
Alex's fettuccini vs Tasty when?
I felt a tingle down my spine when I saw that slurry. I usually only do one batch of pasta, and I feel that I just saw a revelation. I'm going to try that with my next pasta dish!
@@vandorb12I thought the same exact thing!
You are probably not going to do it this way but I get fantastic results by doing the following. I cook the pasta, reserve a couple of cups at the end, drain the pasta, add chunks of butter, some pasta water and parm, then IN THE POT, whip it vigorously with a wooden spoon. Season to taste and it works for me 100% of the time. Oh, and I use less water than what I normally would for the extra starch. Like a lot less water. I know its not as fancy as doing it table side but the results are perfect and I was a professional cook for 15 years in high end french restaurants if that means anything.
Oh wow that kitchen is BEAUTIFUL
What an amazing kitchen! :O I have a feeling a collaboration with its owner would be a nice video :D
The hardwork in each series is itself commendable . I love how Alex chases perfection
I like how you always manage to give me a good mood with your videos :) Thanks and happy cooking my friend!
I just wanted to share my appreciation for your storytelling; visually, in the script and in the structure of your videos. Just awesome.
After watching the vid from your trip to the restaurant I made this at home with fresh pasta from Eatily (I’m in NorCal), it came out great. Next time I’ll make my own pasta. Also, I used as small amount of water as possible to cook the pasta so I would have starchy water, I’m sure that helped to as my impulsion was perfect. Lastly, make sure the cheese is grated super fine.
That was my experience as well after watching the Rome video.
Yup, I’ve found that grating the cheese super fine makes a world of difference. (That’s one of the secrets to my super creamy Cacio e pepe)
As an Italian, like all Italians when told to not do something they still do it, I watched the video.
You were probably too generous with the starch water amount. You had the emulsion going, but you can see a soup in the big plate, instead of a cream.
I also feel like the restaurant's pasta is less cooked, so absorbs more liquid than his, this could also account for the "soup" instead of mantecatura.
It is a glorious day with an Alex video in it! You are joy and persistence and happiness all in one . (BTW, pay Mom to use her kitchen going forward. Can’t improve on her perfection!)
Gotta love these videos. Keep ip the good work Alex
Oh wow, nice kitchen. The pasta looks delicious
One of the best cooking channel on youtube!
It is joy to watch your videos
As an Italian American I was thinking, “it needs pepper, and maybe herbs…” nah… they would kill me. 😂 he did it!
As another Italian American, we didn't eat Fettuccine Alfredo, ever, at all... Pasta Burro, yes, usually with some parsley. 😁
@@gregmuon Fettucine Afredo is a rich people's dish for restaurants. It wouldn't be made in your mama's kitchen, so that makes sense. It's always been more popular in America than in Italy though, Italians barely know the dish.
Adding pepper and herbs makes you just an American now. You got the boot from the boot.
@@SimonMeskens Italians mostly despise Alfredo pasta
Holy moly! That kitchen is a dream! Absolutely gorgeous.
What a glorious kitchen! What fine photography! What a video!
This looks delectable.
Stay safe Alex!
🙏
I'm just in awe at that kitchen 🤯
You continue to inspire me!
Love your videos Alex. You are a huge expiration for me. Thanks to you a love cooking and perfecting my pizza skills.
Hey Alex!! Really love your content!
Oui une autre vidéo. Cette cuisine est fantastique 😮❤
Allright, i know you are getting more and more professional, but these episodes where you are just making something, either in le studio or at home are my favorite!
I've been waiting for this video since the one about the restaurant. Thanks a lot !
Much love from Italy 🇮🇹 always quality content
Once again, an amazing video! It is great to see you/show us how you experiment in the kitchen. I will not make fettuccine alfredo myself, but I will (and have) use your method of working in the kitchen. Great one
Merci Alex pour la recette simple et qui a l'air délicieuse !
What a beautiful kitchen, wow
I tried to make that dish for some friends the night before you uploaded your video. I wasn‘t satisfied with my result, but seeing this I am ashamed of myself for trying to wing it. The dish is so much simpler, way more elegant and most importantly I am craving for that creaminess right now :D Thanks for your videos and especially the pasta series. Love it and I learned so much. Also it‘s so much more fun when you really understand the dish and be able to create such a nice meal with just a few simple ingredients.
P.S. I also love your ramen series ;)
I made umbrichelle this morning (Umbrian hand-rolled pasta) and had the identical thought : it's hard to be sad when you are making pasta. The kneading is a meditation, the rolling is exercise, the shaping is a return to childhood, and then you get to eat it!
Such excellent instructions!
Oh, forgot to compliment the kitchen, maybe we can have an interview with the owner in the future, it seems awesome!
what a beautiful garden!
Such a beautiful kitchen! Wow. She is very gracious to let you use her kitchen. I am very guarded about mine and it is not so nice!
I am glad i held off trying to make this pasta myself until this video, i feel i have a better understanding of how it's made and how to make it for my family
Excellent Alex!!!
Alex, you can cheat a little bit by blending a little bit of egg yolk into the butter and that way it emulsifies completely 100%
that's some carbonara trick right there
Too eggy
I knew it was going to come down to the composition of the pasta water. Thank you for the technique to mimic it as that had alluded me as well.
Fantastic video Alex!
Inspiring video as always! Is there any chance we’ll get to see more day to day recipes that are quick and easy?
Excellent video Alex, thank you!
I love how you improve on every video, that is very hard work since the first one. As a grandson of an italian immigrant I feel more connected to this pasta series, keep going!
You should try making "pasta al limone", simple but full of technique.
Alex, you make it look so easy!
made this last night, it was delicious, thanks for the recipe :)
I have wanted a La Cornue stove for a long time. Maman is a very fortunate lady!
Well done Alex, brilliant idea how to increase “starchiness”. Had the same problem for a long time, now seems to be resolved!
Alex great video as always ! 🙂
Words cannot express how much I enjoyed watching this Alex
I knew You would add pepper from the start alex! Its just so you! Never change my man!🎉🎉🎉🎉🎉🎉
Welcome back Alex! Your last video had me in tears! Cant wait to replace them with salivation!😊😊😊😊😊❤❤❤❤❤
You have inspired me to make pasta again! Thank you!
That kitchen combined with fresh herbs outside give me boss music vibes.
This is such a convoluted way to prepare a simple pasta burro e parmigiano...
Living on the French-Italian border has so given me the best of both worlds. Had to subscribe. Grazie e merci infiniment!
Your humility is very engaging.
I have started to cook my pasta almost like rice whenever possible. Takes a little longer but the water is do powerful and so reduced a creamy sauce had been achieved every single time. Instead of making a flower slurry I would just use a third of the volume in water for a single meal at home. Great video, I want to go out and buy some cheese now
Definitely going to give this recipe a try!
Pasta al Burro is my favourite weeknight meal. Has four ingredients with easy prep, takes about ten minutes to do (if you buy in the pasta), and is absolutely delicious.
I'm not sure I could any pasta without fresh cracked pepper...nice job. Beautiful food.
"...and you said she had a pretty decent kitchen, you said"
"yeah, yeah, don't worry about it"🤣🤣🤣
The pasta water the restaurant uses has been cooking pasta for many orders; it is very starch rich. You can enrich your water a few ways; first, sacrificial pasta cooked into the water first to be disposed of, second, as you did, add a slurry of flour directly to the water (any starch will work), third, you can use a more powerful burner and cook in a smaller amount of water which will make a denser starchy water.
I've left the pot with the starchy water on the stove to cook another batch the following day (well, to save water), it ended up a day later as planned. Meanwhile , the starch has thickened alone bc of that delay. Kinda similar to animal glue. JFTR
No anger or frustration here, that is actually a great idea. Grazie Alex!
In more then 45 years of cooking am happy was taught early that ANY recipe is a starting point for your imagination & taste. Technic & ratios are what I follow and the advice from my mother .... 5 ingredients makes a dish add more and it better be a soup or a stew
Ça tombe à pic, je voulais faire ça demain 🎉🎉🎉
Alex, I enjoy the moments when it's just the food being prepared with no commentary or music. These pauses pull the viewer into the moment and then you can slide back into documentarian mode. Those quiet beats are immersive.
Alex, yes! This is the perfect mix of science and cooking. Keep it up! This is what everyone needs and frankly I assume everyone wants! C'est super fantastique!
Well you make the rolling loop look so easy but the tip about reducing the pasta roller down to 8 was a master stroke. My family now love the much thinner fettuccine and it inspired my wife to find a home made tomato sauce that even our kids rated. A very definite win… Thanks for all the content..
As always, I love the video. Is the Reman season 2 over?
Don't forget your fork movements must include scraping the bottom of plate to get everything up from bottom! Looks great!
Love your videos!
Big fan here Alex, sono italiano e ti seguo da anni. Keep it going😉👏👍
Great video Alex thank you
Alex, un plaisir de regarder tes vidéos!
Nice relaxed fun beautiful video .. that kitchen is a stunning❤ dream!
that kitchen looks awesome
this is soothing for absolutely no reason
Wow! What a kitchen!
Bravo, Alex!
The pasta water...that is the key. thank you for debugging this for us. As many times as I have seen some Italian youtubers who shall remain nameless tell us to always use the pasta water as a thickening agent it never actually thckens the sauce when I have tried in the past...the note about adding starch intentionally to the water if you dont use that same water over and over again makes perfect sense. I will try this tomorrow.
3:15 Amen to that Alex! There is a true joy to it! 🥹🥹🥹🥹🥹🫅🫅🫅🫅
I really think you read a lot of comments, since this video finally portrait the satisfaction of beeing somewhat completed.
The last series(pl.) always left me as a viewer with lack of fulfilment.
Really enjoyed this one. Keep this up,
Of course i understand the power of a good cliffhanger and how these series kept me craving for the next episodes.
Just wanted to highlight how soothing this change of narration was.
Alex, I’m currently in Rome and booked in for both Luciano’s and Alfredo Alla Scrofa. Looking forward to this since you first visited them!
what a beautiful kitchen
Alex! I said it before and i say it again! You need your own netflix series!❤❤❤❤❤😊😊😊😊😊😊😊
Thanks for sharing! I will try the half and half semolina and flour!
A little bit of lemon zest would be a great addition to the original. Your second attempt looked like you got everything except too thick of noodles, but you admitted that already. Very well done. That is a very nice kitchen, especially having a french top stove is a great thing. When I built my kitchen, I made sure to have a french top stove and a proper wok burner. You really should consider having them in your new kitchen as well.
There is no right or wrong way. Food and cuisine has always evolved and will continue to do so in the future