“Too much garlic! Garlic everywhere,”“It makes me want to cry,” Garlic, you see, is not quite the staple of Italian cuisine Americans think it is. Depending on who you speak to, onions are a controversial ingredient too - and don’t even think of ever combining the two in a single dish. After all, Americans are messing with their grandma’s grandma’s grandma’s recipes. “Fettuccine alfredo are not a thing in Italy,”but in the US it has become a staple in many restaurants that brand themselves Italian. Explains that 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 in the US - 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). Please watch with caption Italian chefs Fettuccine Alfredo: reactions of the Alfredo alla Scrofa (ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-kvXz36RFphU.html)
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