Tired of bland, greasy, and flavorless Fettuccine Alfredo? Get ready to ditch the jar and learn how to make the BEST Alfredo of your life! In this Sunday Supper episode, I’m revealing the secrets behind a truly incredible Alfredo.
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⏱ Timestamps
00:00 Intro
00:55 Preparing the Cheese & Butter
03:21 Revealing the Secret!
04:19 The Finished Product
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#fettuccinealfredo #italianpasta #pasta
Fucini Alfredo it often gets a bad reputation and that’s because a lot of people are making it wrong this pasta only has three ingredients and there’s one little secret that you need to do that’s going to make this the easiest and most delicious pasta you’ve ever made what’s going on everyone welcome
Back to the channel my name is Matt and this is Sunday supper every single Sunday I give you one of my 50 life-changing recipes for home cooks and today we doing fetuccini Alfredo I’ve got to admit I didn’t think this was actually an Italian pasta recipe I
Thought it was an Italian amican version that sort of been bastardized by some of the retail Big Box restaurant change throughout the United States but it turns out this is actually an authentic Italian Dish but they make it really differently than a lot of American
Chains do the key is no cream under no circumstances are we going to put cream in this there only three ingredients that we’re going to use and then there’s one technique that you can use in lots of different past recipes that’s going to bring this all together let’s show
You how to make it so for this we need butter this is basically a butter and cheese pasta and for the cheese we going to use parmesano theano you don’t want to buy that pregrated stuff that comes in a can you want to get this it’s a
Little more expensive if you use that pregrated cheese when you get to making the sauce it’s going to Clump up and it’s not going to work really well you want to save a bit of money grop Padano is another Italian hard cheese that works really really well it’s usually
Aged a lot less you don’t get as complex of a flavor it’s the same general cheese and you can swap it out if you’re looking to save a bit of money the last thing that we have is where is it on here is fetuccini pasta this is an
Italian brand which I like a fair bit there’s lots of great ones that you can use here in fact you can even use a different noodle if you wanted fucini and tly a telli they’re ribbon pastas which means they’re cut pastas and you can use any of those you could use
Anything like spaghetti or Linguini or those things as well which are extruded pastas you know people might go crazy at me in the comments but I think all of those are perfectly good examples use what whatever pasta you want let’s start breaking all this down so one of the
Keys with any of these egg pastas is that they’re going to cook very very quickly usually it says somewhere on here yeah so this is going to cook in 3 minutes the last thing that we’re going to do is cook the pasta we’re going to prep the rest of our stuff beforehand so
Let Set this aside and that leaves us with just two more ingredients which is our parmesano Rano and our butter what we need is equal parts by weight so let’s start measuring these out so now that I’ve weighed out the butter we need to cut this down into a really small
Dice so that it melts once we add our pasta so we’ve got this into nice small cubes so let’s set this aside and do our parm to grate this down I’m going to use a microplane grater you could also use a box grater use the smallest side that
You have avoid this side it’s not the end of the world if you use this side but this is going to make it a lot smaller it’s going to melt a lot better when we get to making our soof the only other thing that we need is a large heat proof Bowl we’re
Actually going to finish the pasta in here so it’s got to be able to to have basically close to boiling water in here these stingless steel bowls are great I’m going to add my butter and Grate up my parmesan right into here and then we can start boiling the water for our
Pasta so this pot is a fair bit smaller than I would use if I was making pasta another way the reason for that is I want this water to get really really starchy when I cook this fresh pasta starch is going to come up off of it and
We need this pasta water in the next step less water means a starchier or a more concentrated pasta water which is going to be really really important as we go on I’m going to cook my fettuccini just a little bit less than the package says so this is where the magic of this
Recipe really happens I’ve got my cooked pasta here and I’ve got my cheese and butter mixture here what I’m going to do is I’m just going to move the pasta right into my butter and cheese mixture stir it to combine and use the secret ingredient which is some of that really
Starchy that’s going to form an ulion and that is going to make our really delicious creamy with no cream fetuccini Alfredo that’s as easy as it is to create an authentic fetuccini Alfredo you can see even on the plate still it’s really really creamy which is just that cheese and that butter emulsifying in the pasta water it is an incredible trick it is super easy to make but let’s
Give it a try let see how it tastes there’s no reason to ever eat fedini Alfredo any other way this is light this is still creamy the parmesan cheese you taste a lot it’s absolutely fantastic that’s it for this episode hope you enjoyed it hope you get a
Chance to make this at home we’ll see you next time
5 Comments
Have you ever used my fettuccine alfredo secret in your pasta at home??
Looks really good. Only 3 ingredients too – wow
I'll give you the real secret to REAL Alfredo. At the place in Italy where it was invented they use the same water over and over, and it's VERY starchy. You can mimic that by incorporating flour in the process, maybe in the water. When I do it, I make it with real fresh pasta that I made. Which is heavily floured and flash frozen, so a lot of the flour ends up in the water. Use this concept for a truly creamy sauce. You can mimick this by making a small roux first, butter and flour cooked in a saucepan before hand. Or you can add flour to the water, but that's a bit wasteful. Or just make fresh pasta like I do. Any of those ideas will give superior results. I use roux all the time to thicken soups and it works amazing. But you have the right idea with less water.
Ive seen people add the pasta water to the cheese first in cacio e pepe recipes to make a sauce then pour that over the pasta. Would that work as well for this recipe? Not sure if its done differently because of the different cheese being used.
HISTORY OF ALFREDO DI LELIO CREATOR IN 1908 OF “FETTUCCINE ALL’ALFREDO” (“FETTUCCINE ALFREDO”), NOW SERVED BY HIS NEPHEW INES DI LELIO, AT THE RESTAURANT “IL VERO ALFREDO” – “ALFREDO DI ROMA” IN ROME, PIAZZA AUGUSTO IMPERATORE 30
With reference to your article I have the pleasure to tell you the history of my grandfather, who is the creator of “Fettuccine all’Alfredo” (“Fettuccine Alfredo”) in 1908 in the “trattoria” run by his mother Angelina in Rome, Piazza Rosa (Piazza disappeared in 1910 following the construction of the Galleria Colonna / Sordi). This “trattoria” of Piazza Rosa has become the “birthplace of fettuccine all’Alfredo”.
More specifically, as is well known to many people who love the “fettuccine all’Alfredo", this famous dish in the world was invented by Alfredo Di Lelio concerned about the lack of appetite of his wife Ines, who was pregnant with my father Armando (born February 26, 1908).
Alfredo Di Lelio opened his restaurant “Alfredo” in 1914 in Rome and in 1943, during the war, he sold the restaurant to others outside his family.
In 1948 Alfredo Di Lelio decided to reopen with his son Armando his restaurant in Piazza Augusto Imperatore n.30 "Il Vero Alfredo" (“Alfredo di Roma”), whose fame in the world has been strengthened by his nephew Alfredo and that now managed by me, with the famous “gold cutlery” (fork and spoon gold) donated in 1927 by two well-known American actors Mary Pickford and Douglas Fairbanks (in gratitude for the hospitality).
See the website of “Il Vero Alfredo” for “Alfredo’s franchising in the world”.
I must clarify that other restaurants "Alfredo" in Rome do not belong and are out of my brand "Il Vero Alfredo – Alfredo di Roma".
The brand "Il Vero Alfredo – Alfredo di Roma" is present in Mexico with a restaurant in Mexico City and a trattoria in Cozumel on the basis of franchising relationships with the Group Hotel Presidente Intercontinental Mexico.
The restaurant “Il Vero Alfredo” is in the Registry of “Historic Shops of Excellence – section on Historical Activities of Excellence” of the Municipality of Roma Capitale.
Best regards Ines Di Lelio