Fettuccine Alfredo - Chef Pasquale 

I am a terrible cook. But this video taught me how to make this dish perfectly! It is now one of the 3 things I can cook. Thanks Chef Pasquale!

Love this guy. I follow all of his cooking. Great teacher.

My favorite chef ever ever ever❤️❤️❤️

Enjoyed so much watching his recipes! Found him today and i am so happy his a real chef fast and easy recipes.

We need to protect this man from all the evils of the world

People, it is all about how you like to cook it. Everybody cooks differently!!

I made this the other night and it was GREAT!!! I difinitley WILL be making this again, plus its and easy dish to make. THANK YOU!!!

I love the way the Chef talks..

I really appriciate your posts on youtube. I think your recepies are some of the best I have found on here. I hope you will continue to share, and thankyou.

Best recipe chef and your personality is awesome 👍

I'm in love with everything about this.

I wanna hug this man

I made this recipe chef! It was soo delicious and he's right not as heavy like when cooked with heavy cream. I used almost all milk and it wasn't thick enough for me so I added a few tbls of heavy cream and it was perfect! I've made this before using all cream and it always made me feel tired and heavy. This way I can taste all the flavors of the chicken and sauce perfect thanks!

I just made this omg sooo good have been trying to make this for a while so good I added mushrooms thank you

I like this dude.

I LIKE HIS RECIPE IT LOOKS SIMPLE ,I CAN ACTUALLY MAKE THIS.

Thank you Mr. Pascual... you are my favorite Cheff!!

An Italian tongue twister...awesomeness

Italian seniors are so adorable

I use whole milk when I make Fettuccine Alfredo, too. I learned that trick in Italy. Heavy cream is too heavy in my opinion. Thank you Pasquale! I love ya, man!

I like the milk, heavy cream to filling, even 2% milk might be good, add some more spices. Think about it I see a lot of comments about his coat or hat. common that's all B.S. give this guy a break Looks like he could cook you under the table. That's my 2 cents.

He clearly explains why he is using milk instead of heavy cream. He even mentions that some people like to use heavy cream but for him (and his fresh pasta) it is too rich. I for one like the heavy cream but appreciate seeing variations and substitutions, they can only serve to increase your knowledge.

He reminds me of my grand mother. She was full blooded Italian from Solto Colino, way in the north. She cooked every day.

I love this guy, every single thing he cooks, always looks divine!!

just one egg yolk for a pound of fettuccine. yeah try it out makes it realy nice

Real italian people back in italy didn't have cream they used milk from the cows they had on there farm. Since im italian and have 3/4 of my family over there, i would know. This guy is the real deal.

this look so yummy i want to make it

This recipe was vary helpful 😊

My smoke detector is that sensitive too. Lol Drives me crazy! This is one of my favorite dishes and your accent is so charming.

Cooking is an art!! So please give some respect!! Thank you chef for sharing!! I'll try it with milk.. YUMMY 😉👌

Looks delicious

“Fettuccine Alfredo are not a thing in Italy,” Alfredo pasta may never be served to the well-heeled and bohemian Milanese clientele. In Italy, the dish is most similar to what Italians call pasta burro e parmiggiano (pasta with butter and parmesan cheese). Italians eat this, but at home, and would never dream of ordering it in a restaurant, in Italy, this way of making pasta is often referred to as pasta del cornuto - which translates as “cuckold’s pasta”, because making it betrays an absence of time or care put into the simple meal.The even more popular way of serving pasta Alfredo with chicken - is beyond imaginable. It is not just poultry and pasta that are not allowed to mix - meat and pasta very rarely make it on to the same plate. Pasta is one course (primo) and meat is another, fully separate course (secondo).

Im going to make this today. Thank you

I cant wait to cook this for my girlfriend. Thanks so much Chef Orsara!

Bravissimo Pasquale mi piace la tua versione non troppo pesante di calorie,preferisco il latte alla crema 💯👍

😁👋🥰👏👏👏👏Bravo for the Italianos I love love that accent, Bravo 👏 👏👏👏señor 🇮🇹 Italiano I love your food , thank u for sharing,and your time 😅🥰🥰😉

Looks amazing !

Looks great

I just love the way you cook and your sense of humor Chef Pasquale! Thanks foe sharing your recipes

He said "looka nice it looka now" true Italian lol

love this guy I dont always follow recepies exactly like they show it, made me look at different ways of making alfredo. keep cooking Chef Pasquale.

Love this video, and I got real insight from it. That being said I'm still gonna use a little heavy cream to make it creamier lol....

Old school Italian gentleman chef

Milk is definitely good for those who don’t want the fat from the heavy cream, however if you want a thicker Alfredo with milk I recommend a roux. Equal parts butter and flour. Typically used to make Macaroni and cheese (which Alfredo basically is if you think of the basic ingredients)

Although I do prefer homemade fettuccine noodles over store bought, I rarely have the time. I did enjoy this "lighter" version of one of my favorite dishes however, I admit, I much prefer the rich & creamier version. Laura Vitale makes a fabulous Alfredo if you're looking for the more 'Americanized' version. Happy eats! :)

I make it exactly the same way but one thing I do is right before I serve I put one raw egg yolk in mix and then serve

I'm Italian and Cuban. Both of my parents are from their respective countries and so I get the best of both worlds. All of you Italians (I'm assuming Sicilians by your attitudes and tones) are assuming, incorrectly, that because fettuccine Alfredo was not a popular dish in your family's region, that it doesn't exist in the rest of Italy. Let me remind you all, that in our motherland, we have a diverse and rich cuisine which varies from region to region. Fettucine Alfredo hails from the Lazio region and dates back to the 18th century, although fettuccine pasta with butter and parmigiano-reggiano dates back even further to the 15th century by the western world's first celebrity chef; Martino da Como. Food evolves and we are no exception. Get over it.

Thanks Oscar

i didnt know milk n buyyer was fettuchine sause thats cool thank u i just made this and its as good as a resturant

I'm making this tonight :)

Food is food there are so many kinds & different ways to making it. He can make whatever he wants how he wants I'll definitely try it out no matter what he's still who he is, Italian or not you can't criticize him for the way he cooks it, it's his way the way he enjoys it. Take it or leave it

Wow you're so much better with your camera work now. Great job 👍

my mom makes this the same way but she throws an egg yolk in a min or 2 before taking it out... it makes extra creamy and gives it some color

"Ohhhhhhh, my chicken is on fiiiire"- Top 5 All-Time quotes!

Bravo Chef Pasquale

Love your video; thanks a lot! You "made me" buy indoor grill pan LOL... Btw, my kitchen fire alarm sounds as sensitive as yours; just like you, i put some sence of humour to tolerate it... and i do add oil in water before i cook pasta; thanks again, you are awesome!

let the old man have his day-fuckers he did a decent job - grab what u can from him and add u taste to it-

Sweet man, with a great video, trying this tonight... :-) Thank-you!

Lmfao!!!! This dude is hilarious.

Thank you for the recipe.Love the cheff he's affordable.God bless.

He said he didn't want to use cream just milk! I will try this tomorrow!

Pasquale has another recipe for this fettuccine alfredo, in that one he uses milk and heavy cream and garlic. That's the one I have tried, and is very good, this one, I don't know if is worth trying.

Ma gli italiani in America non possono dire che NON È UN CAZZO DI PIATTO ITALIANO?!

Use half and half.

He definitely has the healthiest version I’ve seen.

My oh’my how sum things change and yet not. SO GLAD ur still here and teaching. It’s truly what makes the circle complete 🙏

I like a my sauce more a rich. I love you, your food, your sense of a humor, and a you speak italiano! Gratsi!!!!

It's all about how you like your food, with cream or without, the original Alfredo dosen't have cream,it only as butter and romano cheese, but I like it either way, cooking is playing with the ingredients and herbs, and discover different ways of cooking food, make food the way you enjoy it ,everyone change the recipe a little to your liking. Chef Pasquale that looks delicious 😊👍

There's so many things wrong here. First cream is a lot better then regular milk. His coat was way to new. His sleeves were not rolled up. Shows me he doesn't know how to use a simple thing like a chef coat. Using a fork to turn chicken. Stabbing the chicken breast while cooking is releasing juice. Why not tongs? I like his humor but that's about it.

I learned something today. You are right cream is too rich that for some they might have lactose intolerance. Or sometimes you will feel heavy in your tummy. Thank you!!!

His early video's no cin cin :). Now new videos plenty of cin-cin now :)

who the hell puts OIL IN WATER for pasta...it's a travesty !

Love this I will definitely try this :) thanks you should really get more views ... Haaa

Thank You Chef! You really know how to cook! You really are the best! I love everything about your dish, the homemade pasta, the chicken made with a touch of oil, all the fresh ingreadients, including using milk and not heavy cream but most of all I love your humor in the kitchen! You are perfect!!!! And I can't wait and see what other dishes your going to prepair next for all of us to enjoy! SALUTE!

What cheese could be substituted for Parmesan? Mozzarella, cheddar etc. Allergic to the P cheese.

❤️ love watching your videos.

Wonderful video Chef Pasquale 😍 Can't Wait to make for dinner Tonight. Thank you so much, I Love watching your videos & you have taught this California girl the Proper way to Cook Italian ❤ Bon Appetit 😘

nice one dude..your my idol..😀😊😄😅😁

@ Orsararecipe Exscusi nono But this is no Fettuccine Al Alfredo You only need 3 ingredients and that is 1e fresh hand made Fettuccine 2e fresh home made butter (the originally) 3e fresh ground Parmigiano Reggiano (ore Pecorino Romano if you like it beter ) You cook the fresh pasta You take the butter at room temperature You take a warm plate you put the butter on it you take the fresh past to the plate and ad the cheese and a (little!!!) of past water and mix it till it gets creamy and that's it. If you want the link to the video here it is the real Fettuccine Al Alfredo ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-Sk9HCxfIREo.html

Love your video.. I like that you speak Italian in your videos..very authentic!..

Thank you for sharing your recipes, you make it look very easy!

Where can I get his white pan?

u're the best

you know its serious when you hear that Italian accent

This is what I want to make. I am going to use this reciepe thanks. I might use heavy cream so I don't eat so much lol. Its going to be for two people. Thanks for the video.

Milk on pasta? Cubed chicken (in the pastaaa noone eats it) and 7 minutes boiling for hand made pasta? He's cooking for americans and tourists. A total fraud.

Ma sei italiano Ma che cazzo fai La pasta cor pollo

Amazing......thank you for sharing...your recipes will make home Chefs famous with their families, friends and guests! Bless you!

Surely delicious but this is not "Fettuccine Alfredo"! NO WAY! Greetings from Rome.

Great recipe .... easy to prepare also which makes it even better, thank you for sharing.

@Matteo Carniglia: E meno male che non esistono in Italia ! "The cicchèn iss ir rrrédi.. Apelle figlio d'apollo"... Simpaticone eh ? O no ?

he's adorable :-) thanks for the video I'm definitely going to cook it for my daughters birthday! she loves Chicken Alfredo:-) :-) :-)

Thanks chef very delicious u the best my favorite.

Okay......now I'm hungry

pasquale, do you have a video on home made fresh pasta recipe??

Love the Italian accent lol love all your videos and you humor..

In terms of technical ability, this dude is coming up at about 6/10. Pulled his pasta out of the water at al dente, that's fine but then he throws it in with the milk and boils it for another what, 5 or 6 minutes. Now you have overcooked pasta. Absolutely amateur.

I love you! you are great

Oh Yeah Baby 🌶

Glad I am not the only one forced to have a conversation with my smoke detector.