Reacting to That Dude Who Can Cook an Delicious Pasta Alfredo

Finally someone made me happy with a good fettuccine alfredo recipe! 😍
Simplicity is ALWAYS the key to happiness, and this is the demonstration. There is no need to add useless and disgusting ingredients to a recipe that is already perfect with just a few ingredients, this way you miss the true essence of a dish!
Want to make Fettuccine Alfredo? You have my permission to try to make “This” Dude’s recipe!!!

💯 Follow this link to read and print my Fettuccine Alfredo written recipe: https://www.vincenzosplate.com/alfredo-pasta/

#reaction #reactionvideo #vincenzosplate

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Whereas this real stuff will dissolve into a creamy beautiful velvety delicious Heaven yeah so the cheese you use is very important I never used American cheese so I don’t know what to say I’ve seen orange cheddar which I will never use I will use only white Jad I’m sorry do yourself

A favor if you make this recipe and you have some of this cheese around next time you make or buy pizza before serving it just dust the top of your pizza a yeah man you know how to cook man like this and it just add that unbel hey guys this dude can

Cook and then keep adding your cheese in little by little in about 3 to four stages and you’ll see here the combination of pasta water butter and cheese is going to make the most creamy looking sauce that does amazing have any cream in it no cream Brown creamy pasta

Without cream that’s what I love to say no cream today we are reacting to that dude who can cook I used used to watch this guy on Tik Tok that’s how I got familiar with him and he did some pretty pretty good recipes today he’s going to show us

How to make an original Alfredo let’s see if he lik it you know the beauty of Italian pastas is that they usually have really simple ingredients that’s what we all love about it make sure the ingredients give you the best make sure you use the ingredients right make sure

You balance your ingredients that’s what it’s all about and of course using nice ingredients if you can use a tomato from your garden it’s a lot better than a tomato from the supermarket Market it’s really the technique behind making the pasta that is everything a bunch of

Little that’s right that’s right it is the technique it’s how you do it if you put wine in a tomato sauce it’s bad just an example that’s a small mistake that lots of people make details make everything better details adding up to make something truly Unforgettable we

Yes well done I like this guy see he’s very passionate and it’s great the one and only fetuccini Alfredo you must love this Bast time to was my friends now let’s go oh that was aggressive you’re all right okay let’s discuss probably the most important part

Of this entire re I like these tell me and that is the cheese yeah this is parag regano you tried very hard parano yeah that’s what they use for alfredo even though Alfredo was created in Rome New Pino which is very sad for me I’m not trying to sound like an Italian and

Then at the same time I don’t want to offend them by saying thank you wrong it’s it’s a whole thing I would this guy is honest he’s genuine he’s passionate Bravo this the king of Chee he is the king of cheese actually it is the most used and loved cheese around the world

I’m not saying this it is a fact for many many years but me John it is and it’s also the one that probably takes more time to produce Artisan producers it’s like really amazing really one of my favorite cheeses in the whole world if not it’s nice if tried to get a nice

Old parano cuted into or PES whatever you want to call it and then what you do is you you drizzle some honey on top got a beautiful sweet and savory flavors sweet and salty it’s beautiful you can put some uh gem any gem do you like I

Personally like red wine gem have you ever tried it I’m sure you can get it from any Winer around the world it’s so nice straight up my favorite and so I know for a fact the biggest thing people get wrong when making this recipe is buying the American knockoff versions

Because they Clump up when you try to finish your h I never use it so thank you for saying this pasta whereas this real stuff will dissolve into a creamy beautiful velvety delicious Heaven yeah so the cheese you use is very important I never used American cheese so I don’t

Know what to say I’ve seen orange cheddar which I will never use I will use only white ched that I’m sorry plate of pasta there’s a big difference there you know when you’re buying it just make sure it’s from Italy and it’s called bigano regano and not yeah good

Pronunciation this time regano Arman that is probably not what you want right and another thing is I buy this at Costco because it is extremely expensive buying it from regular supermarkets so Costco is uh good huh so you you do save money at Costco you know I don’t have

Costco where I live do when I go to Costco and see what they do and learn more about their products and what they sell but Costco which I’ll tell you what is a godsend these days sells this amazing cheese for a really really great price so that’s it make sure you get the

Right cheese and it’s going to work out so I’m just making a half pound of this fetuccini alfredo today and I’m doing 4 oz of cheese next time you count the cheese remove the skin cuz the skin is actually heavy remove it and then you measure it again per half pound of pasta

I like it pretty cheesy you could definitely get away with doing a little bit less and so for my homies across the pond we are looking at 134 G per okay right per half pound of pasta now what we need to do is shred it up really fine

This is another important step in important super important super important and to be honest my friend I won’t use this this is great I I use this grer this amazing American grer I will probably even though it’s hard to say like blend it fin has to be finally

Finally graded you can blend it to get it finally graded or you need to use a proper parano grater and which it grad are super fine and this is the same for Pino if you make k your paper making sure that it doesn’t Clump up on you

When you finish it and if you don’t have a fine cheese grater or microp plane like this just use the finest setting Bo have you need to use so here we go sh I just love this so much shredding this this one has a tiny little strings it’s

Not really super fine like round a little little strings and it can affect it I’m sure your recipe was going to be fantastic but I’m worried if you’re going to make C your paper Caron can affect it cheese on top of food is like a layer of unbelievable salty Umami

Flavor it’s like salt but better that’s how I look yeah you don’t need salt when you use parano when you use lots of Pino you don’t need salt less salt better for you do yourself a favor if you make this recipe and you have some of this cheese

Around next time you make or buy pizza before serving it just dust the top of your pizza a yeah man you know how to cook man like this and it just adds that unbel hey guys this dude can cook believable flavor to your pizza I really love doing that now of course we

Need butter so I’m going to start weighing yeah it does have butter Alfredo is all about butter there’s no cream the cream is made by perano mixed with butter my unsalted butter here and for this half PB I’m glad to use unsalted butter I just want to do a

Little over 3 oz perfect which is 96 G but let’s call it an even 100 say when I do this to be H I don’t really measure of course you need to give people a measurements but just be generous if you 150 g it’s fine too you know we’re not

Really looking at the cholesterol level here that just sounds better now pasta wise of course we have fetuccini here and I’m just using dried pasta again just make sure okay great look fresh fresh pasta is different because absorb the sauce more and smoother it’s different but you can find some good

Quality dry pasta that can do the same job and to me this color of this pasta is telling me it’s Artisan dry pasta from Italy most of those brands are pretty good regular old dried most of the brands from Italy especially the Artisan ones are amazing I only trust

Italian pasta brands for dry pasta fresh pasta you can made locally wherever you leave you know heeg pasta but dry pasta which is on only wheight and water must come from Italy I haven’t tried any pasta brains made outside of Italy that I like pasta that’s all you need now

Here I have some boiling water and I’m just adding about 2 teaspoons of sea salt right here I don’t want it to be too salty because remember the parmesan is all salt right so we just that’s right want a lightly salted water and let’s drop our pasta straight in

Normally I put 1 tbspoon of sea salt you know rock salt you know you don’t really eat or drink the pasta of water so oh by the way if you want to do a full pound of pasta here Absol absolutely no problem yeah do that come a bit generous

In the description I’m going to put a recipe for a full pound and also a recipe for for half I just like doing a half because it makes the next step a lot easier and I feel like I can get a better sauce when I do a half but also a

Pound will work fine too that makes sense I mean when you’re not an expert start with a smaller batch it’s a lot easier to manage to control you know the emotion and you know the creaminess of the pasta when you become an expert you can cook more pasta when the pasta has

Been cooking for around 8 minutes is when I start to test it just by biting it and so we want it to have a very little small white sliver when you bite into it now yeah so that sounds not alente so when you say alente I just

Want to make this clear it’s like to the toot it’s like it’s not raw it’s to the toot it’s like I feel it bite it okay so sometimes pasta Pockets tell you 10 minutes Al 11 minutes normal put it away Al doesn’t mean real Al means to the

Bite the extra minute will make it soft as you like it if you do 12 13 14 minutes it’s too much then it becomes mashy he loses all the beautiful powerful the pasta loses everything okay so alente is not raw just remember that it’s like if you’re eating like a lolly

Mins let’s say you have a Mentos which is soft and then you have a a mint like a bit harder okay with the mental inside so you buy the hard one and then you get the creamy mint you know the eucalyptus whatever inside or you have the Mentos

Which is soft easy to buy and then you get the other surprise inside the men does it make sense meaning we want to cook it till Al Dente and then finish it in the pan with the butter and the cheese so this is almost right okay so

Yeah you finish in the pan you need water that’s not really what you want to do with alfredo so we we’ll watch we see what you’re going to do and that’s why in in Rome at Alfredo a restaurant they use fresh pasta Cooks in about 3 minutes

It’s nice it’s soft it’s tender and absorb the sols very well so what are you going to do are you going to put pasta water it’s about ready and it’s at this point we want to turn on another pan just a little over medium heat here

And we’ll drop our butter in there and melting all that up now that butter is just about melted and at this point my pasta has been cooking for 9 minutes it’s just at that nice Al Dente stage and so keep your pasta water there you do not want to discard it so don’t

Strain it I just some tongs here just take the pasta over like that plus you want the water in here so that’s all good now amazing amazing look how beautiful it’s mixing it you don’t really need water okay so you don’t need cook it Al D or cook the extra minute

You don’t need any pasta water you just need Pano maybe a touch of pasta water but not enough to cook the pasta we’re going to continue cooking the pasta right in here should be done in about another 2 minutes and what I’ll I’ll do here when all that water is evaporated

We add some more pasta okay see I never made it with dry pasta so I guess he had to do it he had to do it because he’s using dry pasta so let’s see how it turns out I never done it before so I guess I’m going to try next time using

Dry pasta maintain that liquid in the pan and keep cooking it like this and now little by little we just start adding in the cheese right what it’s important now the cook up is off the stove is off the the pan must be hot but the fire whatever induction must be off

So the heat the pasta the butter the pan will melt the parmesan orano and turn into cream give it a good mix and you just don’t want it to dry out too much that’s what you need to remember so just keep adding little you one lamps of

Cheese bits of pasta water as necessary and then keep adding your cheese in little by little in about 3 to 4 stages and you’ll see here the combination of pasta water butter and cheese is going to make the most creamy looking sauce that does amazing have any cream in it

No cream bro creamy pasta without cream that’s what I love to say no cream in carbonada that’s the beauty of this pasta is the simple ingredients here we go last little bit of cheese yeah nice generous amount of Parmesan cheese working it in and there’s this very

Little Clump going on here this is awesome creamy delicious beautiful beautiful and this is a simp that is best you know it’s beautiful why why do you need to put chicken in why do you need puzle in there why do you need anything else why do you need cream stop

Making AF fro the wrong way beautiful and so that’s it 2 3 minutes in the pan and your fetuccini Alfredo is done my friend friend bro now just look at the creaminess on some this oh my gosh see that creaminess you pull first like it’s looks runny no when you mix the pasta

When you eat it it becomes thicker more dense and when you have it the pasta pasta will be oh creamy your mouth will be very creamy I believe might be wrong I haven’t tried a dry pasta yet because AF fro is not really authentic Italian you know it’s more popular in

USA even though a restaurant in Rome invented it we don’t really eat pasta Fredo in Italy so I don’t have much experience okay but I’ve always used fresh pasta and the fresh pasta has a different look texture and and when you mix it with the cream the dry pasta I

Eat every day I eat all the time so I might give it a try maybe you do need more cheese maybe it’s better I hav try with dry pasta to be honest so I eat dry pasta all the time you know so maybe I like it more maybe you like it more too

I don’t know let’s try it out maybe you do need more cheese maybe you do need more pasta water but this dude who can cook just show me this so so thank you for introducing me to Alfredo pasta made with dry pasta one of talking about my

Friends and now we just finish off with yeah my this guy is General see what El I want to say General when you cook generosity be generous close your eyes and be generous just put more don’t look be generous be generous Mr spade a little more parmesan cheese see one of

The thing I don’t enjoy but I have to do it is to give you measurements when I make a recipe I have to use 200 g of these five olives six of these five no just be generous more or less whatever you want but just gener if you use more

Cherry tomatoes it’s fine if you use more gual it’s fine if you use more mushroom fine if use more cheese great and we are ready to eat my friends well this is exciting no cream needed no people going to be freaking out like no Alfredo has cream in it no please you

Teach your friends it you are the Vincenzo’s play Ambassador in USA please do me a favor okay when you go out tell everyone you did a great video you did a great job my friend you’re a dude who can cook so tell everyone please I need ambassadors around the world message me

And I’m going to send you a t-shirt I’m going to send you this t-shirt so you can wear it when you go out I remind everyone no cream in carbonada no cream in alfredo sauce this is the original recipe guys not that I don’t like Alfredo with cream I think it’s oh you

Like it but what do you like this more please tell me it’s really good but this is all you really need yeah okay to me it means that yeah you like these More what was that did you actually put vodka this is a mix of pasta what is it you know this is actually pretty amazing you smash the what do you do to your fridge what do you do man what do you do at this point m m if you guys make this

Just get at me in the comments because you just cannot believe the flavor coming out of these simple ingredients really really really good so glad you said that I’m so glad when you understand completed in life that’s when you will be happy in life Simplicity is the key to happiness in life so

Appreciate a simple Al fros saurus you will be happy for the rest of your life guaranteed don’t always ask for more well my friends you know the drill I really enjoy this video I’ve already subscribed to him so there’s no need for me to subscribe again please do

Subscribe to him I hope you WR comments because I’ve been watching this dude since Co on Tik Tok so it will be nice to connect with him and when I do my American tour it will be one of the guys I want to go and visit and do a video

With so guys let let me know what you think have you ever made afraido so with dry pasta let me know probably I’m going to try it tonight I’m going to give it a go because now I do feel like afraid of sauce to if you want to try my recipe I

Have a afid of sauce I did a series making American dishes the Italian way such as a chicken parmesana with Bas on top I made spaghetti meatballs the right way with the mini meatballs I made Al fro sauce on the right way and more and more more dishes even chicken pasta made

For you the Italian way so go and check it out let me know what you think so thank you so much for watching this episode I will see you in the next venzo plate video recipe venzo plate Alfredo s