Alfredo Pasta is a recipe that invites a lot of discussion –in simple terms, it’s a silky egg pasta smothered with melted butter and parmigiano cheese but today, the authentic recipe has gotten a little lost. This is another episode in my series where I make my version of fake Italian food and even though this originated in Rome in the1890’s the Alfredo Pasta recipe dish is constantly recreated incorrectly outside of Italy – possibly even more than Carbonara!
Maybe one of the simplest dishes to recreate, its main attraction (when it was first invented) was actually the theatrical way it was served right at the table.
Join me to see how one of the most-watched Alfredo Pasta recipes on YouTube completely destroys the original and keep watching to see how the REAL DEAL is made (by me)! The trick? Pasta water and quality ingredients – so don’t change a thing.
💯 Follow this link to read and print the written recipe: https://www.vincenzosplate.com/recipe-items/alfredo-pasta/
#fettuccinealfredo #alfredopasta #alfredo
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⏱️⏱️TIMECODES⏱️⏱️
0:00 Introduction to Alfredo Pasta
0:57 Welcome to Vincenzo’s Plate
1:13 History of Fettuccine Alfredo Pasta
2:05 Reacting to Most Popular Alfredo Pasta Video
4:37 Ingredients for Fettuccine Alfredo
5:32 Make Fresh Fettuccine Pasta
11:05 How to Boil Pasta
11:30 How to create the Alfredo Sauce
16:25 Time to Eat Fettuccine Alfredo, E ora si Mangia
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🎬 #VincenzosPlate is a YouTube channel with a focus on cooking, determined to teach the world, one video recipe at a time that you don’t need to be a professional chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own kitchen whilst having a laugh (and a glass of vino!).
48 Comments
Do you like to make this dish with cream or do you prefer to turn parmigiano reggiano into cream?
a crunchy garnish of fried garlic browned and broken up or not. I'd be tempted to do some lemon juice later.
Well explained 🙏
Good to see Ted Cruz is branching out. Prefer him this way
I'm going to make this exact recipe this weekend
Enzo, I love your videos. As a cook raised by a Cicillian grandma who survived the great depression, think biscuits and gravy to understand your question. Accessibility to ingredients. Poor people food. 🤌
For years my Alfredo was made with cream, garlic, cayenne pepper, broccoli, cheap parmesan cheese, and chicken AND the belief it was all Italian. I just made it your way and was completely blown away with the flavor, FAR better to leave all the other crap out and I'll never go back. I have been trying to make foods from different countries authentically but had no idea how badly far off my notion of Italian food was and how "Americanized" it is here without most of us, including myself, knowing it.
Bella!
So hes telling everybody how to properly make, a completely made uo recipe… While telling everyone else they made it up wrong?
Hahahha what a toolbag. 😂
I'm Dutch, but even I have been annoyed since forever by every single American (or Anglophone speaker) ever that has called Parmigiano anything other than Parmigiano. At the very least they could use the correct Anglophone pronunciation, which is Parmesan (sounds somewhat close to "Par-muh-sun", just to clarify to our American friends). But if you make it that far, you might as well just correctly call it Parmigiano… because it's Parmigiano.
In particular, in recent years I've been hearing so many Americans pronounce it like in the video you showed: "Parmi-shen". I've even heard Americans pronounce it as "Parmi-chan", which sounds like someone who paid a lot of attention to anime, but not their education. The average Anglophone speaker must really learn to put more effort into the pronunciation of a (for them) foreign word, name or named entity. That said, I know plenty of people who even if you point out the correct spelling keep mispronouncing words and names just because they think that in their circles it makes them sound more interesting.
Speaking of cheese, typical Anglophone speakers call Gouda cheese "Gooda", lol. The correct way to pronounce it is by using the G the "Arabic" way (lot's of pleghm from the back of your throat as if you're clearing it–us Dutch folk are good at this, too) and "ou" is pronounced pretty much like ow in "owl". So, back of your throat G, followed by "owda". Gouda.
…Then again, Americans call Aluminium "Aluminum" because of a patent spelling error.
Okay, one final rant. It's sometimes not just the pronunciation, but the entire word that isn't used correctly. I work in IT and it's common to hear a company use the wrong IT jargon towards their own personnel and their customers and then some manager explains it away as "…our customers use that term, so you should match their language…". That's bad, don't accept that. You teach someone something the right way because you want them to do it right. You don't teach yourself the wrong way, to do it wrong. Point in case (also a very popular mistake in The Netherlands): people who refer to a screenshot as a printscreen when that is the name of the button you use on a typical keyboard, but nevertheless a typical Dutchman behind a helpdesk will entirely incorrectly ask you to "make a printscreen". My rant is done.
This is real amazing!!, one question: can I replace parmigiano reggiano by pecorino cheese? (as an option)
You're much too sensitive. It makes you seem like a snowflake.
Beautiful
Parsley? Don't you mean Pot leaves LOL
My grandmother was adopted and raised by an Italian family taught anybody that would listen this exact recipe though she'd get mad if you tried to use a fork while making the dough! Absolutely love this recipe best comfort food I could ask for
Grazie Vincenzo! You show traditional Italian is SIMPLE cooking. Less is more!! Ciao!
I am making this tonight!! I watch all your videos and also pasta grammar. Okay and also Not Another Cooking Show. I have become obsessed with the way you guys cook!! Obsessed!!!!
Unfortunately I am not making the Fresh pasta tonigh 😢 I am using de cecco linguine (because my store didn’t have the fettuccine). So I am faking it I guess. But I’m trying this sauce recipe!!
I am also going to make your new pistachio sauce this week as well!! 🤗🤗 but again not making the fresh pasta 😢. I hope I don’t disappoint you this week, and also tonight!! But time constraints for me prohibit me from making fresh pasta. I will though in the future!!! And I so hope I can make you proud!!!!!
About to make this and try Pecorino Romano for the first time! Wish me luck rolling fettuccine with my rolling pin
I'm pretty sure that pic of parsley was weed.
Now that's food!
1st time I had Alfredo it had broccoli and mushrooms in it I thought it was the real deal
Why would you melt butter AND then add cream? If you use cream, you simply can skip the butter.
I tried to make my own pasta. It was very MESSY! I had no way to get my noodles so thin without the machine, but it was DELISCIOUS. I had no idea noodles were that easy to make.
Going to be making this tonight with the wife⚔️
made this the other night. i don't think i added enough pasta water since the cheese was a bit clumpy but still delicious! it was my first time so you live and learn 🙂 thank you, it was by far the best alfredo pasta that i've ever had!!!
Just about ate my phone
I made this how you showed but my cheese is getting stringy and clumping what would cause this?
Been living in Italy since 1984 and have never seen or heard of Alfredo Sauce ….Not Italian but i would eat it up quick
Finally…Alfredo Pasta made the right way (IMHO)…no cream necessary.
Vincenzo is always the final court of appeal.
Uhh, i don't think that's parsley
Sorry Vincenzo, as much as I like you I cannot give up Alfredo I just love it too much.
I use the same technique for making Bryndzové halušky only instead of butter, bacon fat.
😂😂😂 @vincenzosplate really used a picture of a cannabis plant and said it was parsley😂😂😂
No eggs👍 I fixed it.
Vincenzo im too scared to ask but are we allowed just to put a little bit of Roasted garlic? And a sprinkle of rosemary leaves? I get the 2 year old aged reggiano is going to give it taste enough. Thanks for reminding us to do it correct way and that kraft rubbish can be taken back
Using cream and eggs it works fine and amazingly tasty
01:45 – Strange parsley in Italy. 😀
italian american cuisine is a thing and it's a fruitful mix of two cultures. Not something to condemn but to embrace.
I've been making this pasta for decades… never thought to call it Alfredo. Just called it buttered noodles with Parm. Apparently I'm more cultured than I knew.
I like how you made the pasta from scratch. I like the recipe because it only has five ingredients if you count the salt used in the water. I found it hilarious that you made such a big deal about insisting you only use "Parmigiano Reggiano " and you shouldn't miss-pronounce it but then you get to the point where you add "the cheese" 13:05. I saved the recipe and may try it some day. I have a carbonara recipe by Antonio Carluccio that my family loves. It also only has six ingredients if you count olive oil and black pepper. It is simple, and quick.
I actually like using duck eggs for the pasta and pecorino sardo
Love your passion…. Love your videos…. But I’m still going to add a little heavy whipping cream!…. 😈
Watching this while I wait for my lasagna to cook 😋😁
There is nothing better than parmigiano reggiano!I cut an 80’pound wheel of it every week working in my cheese shop.I love your videos because it helps me to better serve my customers sharing what knowledge you pass down to your audience.Parmigiano Reggiano and Taleggio are my two favorite Italian cheeses.Grana Padano just doesn’t compare to Reggiano.
It's popular in America because it's Macaroni and Cheese for adults who don't want to order Macaroni and cheese.
How long can you prepare the fresh pasta before cooking ? Do we need to cover it with a towel if made in advance ?
Sono italiano e confermo tutto ma sono sicuro che fatto anche in quella maniera é buono hahhah (attendo offese)