Vincenzo’s Plate Reacts to Jean Pierre’s Fettuccine Alfredo! (Italian vs. French Chef)

Ciao a tutti! This is one I never thought I’d do. As an Italian chef, my biggest pet peeve is when people mess with classic Italian recipes. But today, I’m reacting to one of my favorite chefs, the legendary @ChefJeanPierre as he takes on the one and only Fettuccine Alfredo.
Will this French master get it right? Or will my Italian blood boil? You’ll have to watch to find out!
In this video, I break down Jean Pierre’s Fettuccine Alfredo recipe step-by-step, sharing my honest thoughts and insights. You’ll see my real-time reaction to his cooking techniques, ingredient choices, and final dish. This isn’t just a reaction; it’s a conversation between an Italian chef and a French chef about one of the world’s most famous and controversial pasta dishes.

💯 Follow this link to watch my Ultimate Fettuccine Alfredo Sauce: https://youtu.be/RjpxvBF4ySU

#reaction #alfredo #vincenzosplate

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We are reacting to one of my favorite chef and he’s a French a French half Italian chef chef John Pierre who unfortunately have decided to take a little break lately so I really miss him and he has shared the milliondoll fetuccina Alfredo secret. Do you think you can make Alfredo sauce? Let’s see. Before we start, I just want you to know that Alfredo sauce it was invented in Rome at the restaurant Alfredo Vascroa and basically it’s a combination of butter parigan origo pasta water and fresh fetuccina pasta. Okay, now this recipe is not really common in Italy unless you call it pastel buro. So butter pasta. Pasta buro is made very similar way of Alfredo pasta. It’s made with any type of pasta shape that you like and it’s a combination of butter, pasta water and parmy reano or pecorino. Now the alfredo made in America which includes cream and chicken and herbs whatever is not the Alfredo to me. You can change the name because the Alfredo is the one you find in Rome at the famous Alfredo restaurant. Whatever you find in America of a complicated recipe, you should change name because he’s definitely not afraid. Let’s see what Chef Jumpier does with you. A recipe that I made over a million time. Wait until you test it and wait until you see how simple it is, friends. Fetuccini alfredo pasta reano and cream and black pepper. That was four with Oh, wow. Okay. He did use cream. Interesting. Okay. Wow. Okay, guys, please go and watch my latest ultimate Alfredo sauce. I believe I made the best, most incredible Alfredo sauce you will find online. And I used the original recipe, and I believe I took it to the next level. I improved it. So, please go and watch it, make it, try it, and let me know what you think. I really care a lot about this because I did want to do an experiment to improve it, and I did it. We got hot water going on over there. We’re going to put salt. I’m going to tell you about it. Put a little salt in there or the water. Look. See? Honestly, why do you need cream when you can actually have a combination of butter and pecorino parmyo to make the cream? At least he didn’t use parasi or herbs. Cream is a way used to be used still I guess today a way for chefs to make pastas like carbonara kache paper to make a pasta that from by the time you get it from the kitchen easy of course to cook and mix it gets delivered to the table. Okay. And even though if the plate is waiting in the kitchen to be picked up by the waiter, it’s still okay cuz the cream isn’t going to become stiff too quick. By the time it gets to the table, it will still be creamy and warm hot. And so the person on the table can still finish the conversation and then start eating and that pasta will still be creamy. If you make carbonara, ketchup alfredo the right way and from the kitchen the pasta is waiting for the waiter to pick it up and then it gets to the table a little bit late and then the person on the table having a conversation there’s a chance that that dish at that point is starting to become getting stuck together like the creaminess is not there anymore becomes dry. Oh yeah, the pasta is now happy. We’re going to cook it very quick and the way I’m sharing it with you is the way I want you to make it. If you want to make it the same way that I made it in my restaurant all those years, my friends, it’s amazing. I promise you, you’re going to love it. And it’s very simple. Heavy whipping cream then is reduced to the right consistency and thickened with pomeo vano. It’s really that simple. Parmesano Reano, you put it in the sauce, in the cream, you mix it up. Now, we don’t need to put any more salt in there, friends, because we got the salt in the cheese. We got the salt in the pasta water. Good point. Yeah, very good point. Cheese is salty. Pasta water is saltier. Fantastic. That’s all we need. All we need to do now at this point is to bring the consistency of this cream to where it stays on top of the pasta. Parame is a perfect season. You see, look, it’s thickening. It’s thickening. Now, what pasta can we use? Well, ferini is more standard. It’s more standard to use fetuccin, but you can use talateelli. You can use papadelli, which is a last fetuin. Fetuin and tateell are very similar. One is a bit wider than the other. Papard, why not? I mean, why not? Yeah, of course. Whatever pasta you use, friends, it’s up to you. I think flat noodles in this case are the best option to absorb the sauce cuz spaghetti won’t really absorb that sauce as much. But sure, pasta, like you said, you know, sure pasta will be good. Ravioli will be good. When I was a kid, one of my favorite pasta was ravioli stuffed with porchini mushrooms and ricott. My neighbor used to make it and then um put cream on top like heavy cream all over the top. That was my favorite dish growing up. I probably still love it today. Unfortunately, she’s not around anymore. But that was one of my specialty. There’s no right or wrong what past what pasta you use. It’s whatever makes you happy. It’s true. I completely agree. Just the spaghetti don’t absorb much. So, rietoni, ravioli, tortillini, uh, penn will be good. You know, something absorbs the sauce. That’s what’s important. When you have a fresh pasta, friends, um, that pasta is not fresh. That pasta is probably made with eggs, but it’s dried. Okay? So, it’s a fresh egg pasta, but dried. Brands like Barila, Murisana, even the Czecho, they make the pasta like this. I’m not saying it’s bad. No, no, no. It is uh made with eggs, but it’s okay. Think of a fresh pasta made with eggs, but dried. Okay, there is a system the pasta factory use. So, the pasta stays fresh for a long period of time and they can sell it to you in a packet. Okay, it’s only going to take about 3 minutes. So, if you start the cream and the cream started to thicken, you know, that’s all you really need, friends. You see right here? Look, starting to thicken. You see, that’s what we want. That’s all we want. The cheese is melting beautifully. Okay, remember now you have to use parameo vana. Don’t go do me a favor, please. If you’re buying that stuff in a green box, do yourself a favor, friends. Go and get yourself a pound or a half a pound. It’s so true. Don’t buy the green box because it’s fake cheese. It’s not parmyo. And you know what? You still pay the same amount that you pay for a granapadano or a young parmyo. A 12 months parmyo, okay? Or a granapadano, a young grandpa, it will cost the same as the one is talking in the green box. Maybe a dollar more, $2 more, but you know, it’s pretty much the same. Of course, if you get a 30 months old parmyo, 40 months old, it’s more expensive. Okay? But you can get a 12 months, 18 months, 24 months parmyo for a good price. So, uh, keep an eye for it. Keep an eye out. It makes a huge difference of parame 24 months, 36 months. Buy whichever one you can afford and I promise you you’ll do it one time. You’ll never go back to that green box. Well done. Well said. Mercy Buku for saying that. Well done, Jumpier. Well done. That’s why I love you so much. You’re so passionate just like me. I promise you. Thanks. This is completely completely It doesn’t even taste like the same thing in a green box. Okay, friends. Look, look. You see? Look, look. You see that cream? You see that cream friends? Now what the Italian will do is they do like when they do for the carbonara where they put a little bit of pasta water in there. We’re going to do that as No. No. Babe, don’t say that. Jee, please. We don’t do the car like this. We don’t put a cream in the carbonara. So don’t say Italians do. Please don’t do that. You say everything’s so good. Come on. Don’t say that. Okay. No, we don’t do cream in carbonara. No cream in carbonara. Well, a little bit of pasta water, but the sauce is made with a cream. Okay. To be honest, it’s got lots of cream. is watery enough when I say like liquidy enough with because of the cream. So you don’t need pasta water in this in this case. Plus you got fresh pasta that pasta just need to absorb the liquid and there is probably way too much liquid for the pasta use. So definitely you don’t need any more liquid from pasta water. The sauce I make it. That’s the way I make it. That’s the way the reason why you add pasta water in the dish most of the case is to combine the ingredients. That’s the important thing. But also, you kind of, let’s say you don’t have enough sauce. The pasta water creates more sauce. Okay? In the carbonara, you got a thick sauce. The pasta water release more sauce, if you know what I mean. Does it make sense what I’m trying to say? Kind of make it a little bit more runny. It kind of releases it. So, it spreads more. The sauce spreads more. Where they put a little bit of pasta water in there. We’re going to do that as well. A little bit of pasta water. But the sauce is made with a cream. Okay? The sauce I make it. That’s the way I make it. That’s the way I made it in my restaurant. That’s the way I made it in my school. That’s the way I made it my whole career. Okay. And the Hey, hey, I hope you didn’t make carbonara with the cream for your career. Pastas are done. Remember, they only take a few minutes, friends. Fresh pasta that is. Okay. Otherwise, if you’re using a dry pasta, which is nothing wrong with it using a dry pasta, but a dry pasta is going to take about 10 minutes to cook. Depend. That’s right. Depends on the shape. Uh average 10 minutes just like you said. Um, if you use a good pasta though, if you use cheap pasta, they cook in probably 7 8 minutes. Uh, but 10 minutes in average spaghetti, good quality spaghetti brand would take 10 minutes. Tuchin dry cafe tuchelle could take about 11 minutes. Uh, pen neck could take 12, 13 minutes. Rietoni could take 30 minutes. It really depends. So, fresh pasta is the best option. Depends the brand you’re using. Okay. But the fresh pasta. And right there, friends, I have about eight ounces of pasta, which is perfect for two serving right there. Okay. When Leave some of the pasta water. Don’t not to worry. Leave some of the pasta water in there, friends. Okay. Leave some of the pasta water right there. Use a beautiful fork to mix the pasta. That’s a perfect fork like to use for porquetta. So, I love it. Yes, sir. Right there. See, there is a lot of cream. There’s a lot of cream. So, the pasta needs to absorb the cream. So, you don’t want to add any pasta water because now the pasta needs to work very hard to absorb all the cream. So, if you use spaghetti, it will be very hard to absorb all the cream. If you use a dry pasta, it will be also hard because fresh pasta absorbs the sauce more. Especially the noodles. Like in this case, I would say use papardell because of that much sauce you use, papardella will absorb even more. So flat noodles, fresh flat noodles, best option right there. You got a fetuccini alfredo, friends. Yeah. And then we’re going to put some extra pet, some extra cheese, some extra cheese right there. And then we’re going to put a little more cheese at the end. The extra cheese he added actually helps to thicken up and to absorb the sauce more. It just the reaction. And this friends is amazing. Take it all the water out. You can continue cooking it just a little bit. And this, my friends, I’m going to put it in my uh in my bowl right there. Some people say, “Oh, this is just an appetizer.” Well, it’s supposed to be an appetizer, friends. Appetizer. That’s a That’s a meal for me. I hate that. I’m I’m good. I don’t need an appetizer as a potato. That’s a great pasta. That’s going to fill me up. Really? It’s got fresh pasta. Has proteins from the eggs. I’ve got the cream. I’ve got the cheese. What more do I need? It’s perfect. That’s supposed to be just an appetizer. We can take a ladle and take some of the pasta in there. Put it in a ladle and twist it around and turn the heat off and twist it around. Twist it around. Twist it around. Twist it around. And we go right in there, my friends. Now, you want to put more on it and you go right ahead and you serve it more. But this is really delicate right there, friends. You see right there? Let’s turn this off. Take a little bit of a parmesano vagano. Well, that portion is an appetizer. Yeah, of course. I mean, I need I need more to make the meal, but that’s definitely an appetizer, guys. I think for a standard American household, I think this is a lot better than what I see in other videos. I would never use the cream, but I think for a standard American, this is great. At the end, just a little bit to make it more fancy. And I know some of you are say that’s not even to get me started. I don’t blame you, friends. And look at this. You see, that’s all you do right there, my friends. I like the additional pepper. Pepper doesn’t go in the original Fredo. But adding pepper is personal. You can add chili, pepper, I think it’s personal. Parsley, basil, no needed. But the pepper, I think it’s it’s good. It’s the way I’ve been making it for the last 50 years. Yeah. Wow. No cream in Alfredo. Definitely no cream in carbonara. a try friends because I promise you this is elegant, this is delicious and it’s such a perfect starter for a beautiful dinner. All right, cool starter. Okay, it probably likes to have big meals. Um but to me it’s just perfect as a meal especially uh look I I’ll say you know in Italy people don’t put on weight and um they hit past every day. I was in Italy not long ago. I was there for 6 weeks. I came back to Australia and I lost 3 kilos. I walked a lot. I had passed every single day for lunch. At dinner time, you have grilled fish, you have um meat, don’t fill you up too much before bed, okay? So, try to have pastas for lunch, you know, or cook pasta the night before and bring it to lunch the day after to when you go to work or have pasta for lunch. Fill it fill you up your belly for lunch. So, you got all day to digest. Okay. Um but yeah, having this as an appetizer, it could be an option if you like to have big meal. Otherwise, if it’s good for me as a meal for dinner, it’s just perfect as it is. Um I like jumpier. I wouldn’t say anything wrong about him. even if he does something wrong. I’m my only side. But um yeah, I wish he didn’t use the cream because everything else was beautiful. Guys, I hope you enjoyed the video. I hope you enjoy Jumpierre as much as I do. I love his accent. I love his personality. I really miss him. He’s not on YouTube at the moment. So, if you want to go and write a message to him on Facebook and YouTube, tell him please do more videos. We need we miss you. But if you want to have a break, I completely um understand. So yeah, I just want you to know that I love the character. He’s been a great great personality for the online community. Uh shared beautiful recipes and lots of respect for him cuz his his passion is contagious. I hope you enjoyed. I will see you in the next Vincent’s plate video recipe. Aora Simanja Alfredo sauce please without cream. Ciao.