What’s the real Alfredo?
Is it the simple Italian way with butter and cheese or the rich, creamy version known worldwide?
In this video, I cook both versions from scratch and let the sauce speak for itself.
👇 Let me know in the comments:
Which one would YOU eat?
#POV #AlfredoPasta #ItalianRecipe
26 Comments
Today I tried both versions of Alfredo the classic Italian and the creamy one. Honestly, I liked them both. Let me know which one you’d eat!
I like both too, its all in who cooks it, its not always the ingredients like Italians claim. Of course they would say if its with cream its not alfredo
nooo all wrong. 🤦♂
One serve of the fake one for me please..👍
Как это можно заказывать…это же пустая лапша, где мясо?
Ты литовец?
The cream with the garlic, fantastico. Yet butter makes everything better.
Love your videos chef, it really helps me to notice the details when cooking pasta dishes. I was wondering, does the pan make any difference? Or any stainless steel pan with an angle will do?
Да уж Alfredo конечно интересно, а видео как на сфе с квапой дабл лайн в харде стоять будет?
Yum & Yum
What is the science behind keep string and tossing aggressively does it make it more tasty.
First and foremost you sir are a master of your craft. Your videos bring joy to those of us who love to eat simple food. I too would eat both. Do you think a little fresh parsley could be added? Or would that be too much and ruin the authentic essence of the dish?
맛있겠당..
Ti seguo con piacere da vecchio cuoco. Mi permetto di correggerti, le Fettuccine Alfredo originali, vanno tirate molto più sottili e mantecate nel piatto. Forse le Vostre esigenze di servizio non l permettono. https://www.youtube.com/watch?v=Sk9HCxfIREo
In ogni caso tantissimi complimenti!
Powered parm cheese? Really? Come on now. Gotta have fresh, shredded parm. Sad.
For me .. I prefer the cream. It's easier on my stomach
When you're THAT good, both are equal! 😁
butter is always the superior fat to cream. Anything that goes well with cream tastes even better with butter.
Cream!!!!
I like both, I've tried to make the original but my parmigiano reggiano clumps up, I've tried adding more pasta water but it doesn't help, any tips on that would be helpful. Now the American version is good too, a little thicker and creamier tasting and texture, for some reason, I can make that without it clumping, maybe because I don't use as much cheese. Anyway, I love watching you cook, so fast and effortless.
So cool to see the small adjustments like giving the original more starch water because the cream one does come with mor liquid.
I prefer without cream. It tastes just perfect with butter and pasta water to make it creamy and it's one less ingredient that I don't always have in the fridge. I could do a cream version if I had cream, but I wouldn't go out to get cream just for that.
Can someone tell me where I can get a pan like that?
can you cook high level version of indomie
Both ways are good, no matter what Italians might tell you.
For the record: left pan is made the original Italian way while rightside is the tourist-like version…