How I Make Way Better Alfredo 

Two things. 1. Real alfredo (pasta al burro) is just pasta water, young Parmigiano Reggiano, butter, and salt. That's it. To make it you want to use really starchy pasta water to hold an emulsion. The way I'm showing you here with cream is easier and imo way better tasting. But that's just my opinion. 2. Cajun and blackened seasoning are indeed two different things - Cajun is spicier - but really either one will work well for this dish. I hope you all enjoy it and thanks for watching my videos!

Watching his son eat the food at the end was so wholesome. Pure joy in the dads face. Great video bud

The best part about Jim is that you can tell he cares. He cares about the food and he cares about his viewers, his “students “. That makes him a really great teacher. He has the best kind of cooking channel. And the food tastes amazing.

I just made this tonight for my lady. She said it tasted just like it came from a restaurant. The garlicky butter sauce is amazing. Great recipe. Thanks.

One thing I've noticed, most pasta boxes suggest several times more water than is really needed. It just adds heating time. As long as the noodles can dance around in the water, you have enough. Some recipes use the noodle water to make sauces. Less water overall makes better noodle water. Pasta is a weird dish. At restaurants it's $15 per person, at home it's $3 for 5 people.

This has felt like the most approachable cooking video I've watched. Doesn't feel pressured, feels like a pro chef just chillin making food with you.

My favorite part was the look on this gentleman’s face when watching his son eat. I don’t have a son but I feel the same joy whenever I’m around my nephew.

I followed your advice on how to heat up the pan before adding the oil and chicken and it literally changed my life. I've never not burned chicken on the stovetop until today. Thank you so much!

My dad’s favorite food is chicken Alfredo, I’ve tried upwards of 10 recipes and this is by far his winner! The Cajun seasoning adds a great break from how thick and creamy the sauce is, I’m never going back to anything else! Thank you!

I worked in Italian restaurants for years, so a lot of this is second nature to me. but I love the way you explain your decision making for your dishes and the passion that you have for each one. Also...Go Jets!

Oh, man, you cook the kind of food I love.

Unsure if anyone else has recommended it, but I like to add nutmeg to alfredo sauce! I feel like it really rounds out the flavor!

You are a phenom. Thank you for explaining everything so clearly. You're an excellent teacher. I'm so glad I found your channel. This looks sooooo good -- will be making it very soon. Thanks again.

I happen to like my pasta a bit dry and with a thick, stiff sauce. DELISH! Your son has got to be the luckiest kid around to get to eat so much yumminess!

I live in Ireland but maybe because I lived my first 30 years in North Jersey, I think the way you explain the dish in a direct and no-nonsense way was brillant! So good to have a chef also explain the small science aspects of cooking, (why use heavy cream instead of 1/2 n 1/2)! Great video bro!

I've been eating to your recipes for a while and you are without a doubt one of if not the best home cook chef on youtube. All the explaining and tips you do is spot on

I think this is the process most restaurants use, to get that really white, creamy, beautiful Alfredo sauce, but I always do my sauce in the pan I cooked the chicken in. It turns the sauce golden or brownish, but I have to use that fond from the chicken, I can't wash that flavor down the drain. Great recipe, though!

I still remember when this channel didn't have a lot of subscribers. It's great to see how big it's becoming. The food is great, as usual. Thanks for the content man, keep it up!

Jim, you seem like a wonderful father, and your approach to teaching (even with showing simple prep at the beginning) is outstanding.

Your son coming in to rate your food is great. He loves what you do very much. Thanks for sharing

“I probably grated more than a cup, but it’ll be fine.”

The BEST cooking channel on YT...BY FAR....and I have said it before, this man NEEDS his own TV show....

I love the way you approach your instructions. You give clear and specific directions for people who need them, but you make it clear that cooking isn’t an exact science and lots of things can work. Love to see it.

You and your son in the kitchen- Priceless. Those are memories that will stay with your son forever! Awesome.

Made this tonight and it was fabulous! We added some shallots and they really added a nice flavor complimenting the garlic flavor. We served with a combo of sweet and hot Italian sausage. Yum Yum! 👏🏽👏🏽

Sip and Feast, I normally am not a RU-vid commenter, but I have made 3 of your dishes (short rib ragu, blackened chicken w/home made Alfredo sauce, and chicken parm) and they are some of the best dishes I have ever made. Your directions are easy to follow, and the results are simply amazing. I never thought I would be able to make food that tasted this good. My next step is to order cento plum tomato’s and crushed tomatoes to get closer to your recipes, I have been using Red Gold, because that is what my grocery store has. Please keep up the good work, and if you ever wonder if your videos are helping people, let me personally tell you that you have empowered me to create meals that I never would thought possible to taste as good as they do. I don’t want to eat out anymore, because your dishes are better than anything I could find at a restaurant in my part of the country (Odessa, Tx). In closing, you have literally changed my life, you are helping me save money, and you are teaching me how to feed myself and my family meals that are nothing short of amazing.

You really are the best teacher of how to cook. I appreciate your attention to detail and your patience in explaining everything step by step. Amazing video as always.

Watching your son eat this and enjoying it so much was just precious! Thanks for sharing this delicious and-simple recipe!

A beautiful blend of my daughter’s favorite sauce and my favorite pasta, and we all enjoy a well spiced chicken! 🤌🤤🤤

I came across this video a couple of days ago and I couldn’t wait to make it. I made it tonight and it was delicious!! Definitely trying more recipes from your channel.

Thank you, love the way you emphasise the creative aspect of cooking. Not everything needs to be traditional.

Every morning I have my coffee with you, watching what I am making for supper that night 😉🇨🇦

I love the new ideas. I am Korean and My Boyfriend loves all dishes but was getting tired of all Korean meals lol. This is a great balance for us. It helps me learn and try new recipes!

I made this and it was fantastic, and my daughter loved it. It's now my go-to Alfredo recipe for a variety of things, including bakes and sauces.

Really great video. Love that you don't put a ton of long winded anecdotes or extra fluff, a nice simple recipe that focuses only on the important stuff. Well done!

Great channel! Glad to find you. My son and I enjoyed this. Thanks!

Super laid back and easy to follow.

Looks great. I have 5 kids so we usually have to double everything. One of the few dishes that my entire family enjoys. Thanks for sharing!

I made this recipe and it was absolutely fantastic. So glad I found this channel, love how he explains everything.

Nice to see the love you have for your son. The recipe is amazing as well.

I really almost passed up on this video because i was about done with my RU-vid recipe search, but now I’ve decided this is the one I want to make and a channel I’ll definitely be visiting again. Thank you for your patience with the audience to explain your reasonings for doing things. It’s knowledge a lot of us need! Cheers xo

I have searched for years trying to find the perfect Alfredo recipe and this, right here, is it. The combination of the blackened chicken with the Parmigiano-Reggiano and egg pasta is just top notch. Best pasta I've made to date!

Love this channel and thus family!

Love all your videos! Fantastic to watch and enjoy all the new and improved recipes you make

Fettucine Alfredo is my favorite pasta dish when done correctly. If I had the space, money and time to do so, I'd definitely give this a try. This is my first time seeing this channel and I can tell you know your stuff. You got yourself a new subscriber. :)

Love it when your family shows up to eat your wonderful creations. Your son is probably thinking, Dad don't go anywhere with that pasta. Ex military cook of 20 yrs. I love your video's. Keep them coming.

Amazing chef ,so glad I found your channel

Love your channel and as a former NY resident, listening to you makes me smile and miss NY...

The ultimate food taste testers Children !! no filters and totally honest - very nice using the pappardelle

First time coming across your channel. The food looked really good and instructions were clear enough to make me wanna do it! definately giving this a try this week. Thank you!

I love your kiddo… reminds me of my boy. Always ready to try anything I made. He’s my cheerleader and I’m sure you’re boy is yours too❤️ Sending thanks and smiles

i really appreciate that you explain things as you go for beginners, it's helping me learn. Also appreciate how you treat it in an easy-going way instead of treating it like there's only one right way

I like the explanation about waiting to add the butter. You always see others add it together with the olive oil and then your protein (chicken) steams instead of searing. Like you said, the butter also burns quickly. Great tip and dish looks amazing!!

Bro - I am eating this dish right now for dinner. Wife and I both luv it. Subscribed and looking forward to watching your old content and new content. Keep up the great work sir!

Adorable. And what a wonderful teacher - love your style. Thank you!.

First time watching one of your videos. I like the no nonesens, keeping it real and keeping it simple attitude. Using the right tools for the job. You're a smart man.

Looks delicious! I love the way you cook. Your chicken cacciatore recipe was the best version I've ever made /had

This was the best pasta I’ve ever had and was super easy to make as a beginner, cheers

Awesome video, definitely making this soon.

Excellent. Thank you!

A single video and you got me to sub. Not only did the dish look absolutely stunning, it's clear that you have passion for what you do, and I'm looking to find more and more of that dame thing in the kitchen. Yours is absolutely amazing work, keep it up man.

Looks fantastic, I love pappardelle. Left Jersey 4 years ago, Costco was 20 min. away and went every week. Now we're in Pa. and Costco is about 1 hour away, needless to say, my husband doesn't want to drive that far so we only go a few times a year. Thanks for sharing your recipe, love it. Stay well and safe.

Bro, thanks for these videos. Much appreciated!

Found this channel a couple of days ago, and it has given me more inspiration than anything before. Tonight I made this dish and my wife loved it. Liked and subscribed.

Made this the other night! So easy and so so delicious!!!

Wonderfully presented and looks delicious. I have no doubt it tastes delicious, as well. The beauty of the pasta water in so many applications when dialing in the perfect consistency and doneness cannot be overstated, IMO.

I'm a new subscriber and always looking for original dinner dishes. Always to the point and getting the dish done. Love the content and thanks!!!

I love how easy (and yummie!) that looks. Definitely will try it. And also thanks so much for all the little facts you share, so valuable to someone new to the cooking experience.😊👍

Looks awesome, going to give this a try. None of your recipes have let me down yet!

My husband and 15 yo son absolutely love Alfredo - can't wait to try this recipe on them! Edit; the "Can I finish this?" from your son at the end made me smile so much! Definitely know that question lol

This is the honesty that is getting my like and subscription 👏

I made this recipe today and it came out amazing. I love all the details you give!my chicken was the best I’ve ever made. Looking through your videos now to find my next recipe!!

Yes! I knew I wasn’t the only one to throw garlic in my alfredo! Love your videos, excited to throw some of these tricks into mine!

great video! this is so real and natural just like how we're cooking at home, not like those cooking videos with fancy words and dramatically complicated steps...

I love anything with Alfredo sauce. I also love your passion for cooking, but keeping it simple. It also looks like you are a great dad, and since this is Father's Day, I wish you a great one with your family!

always enjoy your videos

Perfect recipe because it’s exactly how I make mine. Now I’m in the mood for it. Thanks

Nice job, that looks super simple and delicious. With room to play around too. Appreciate your recipes, definitely making this tonight.

Made this for my family this evening and they loved it. Big thanks! You're amazing :D

This is the second video I've seen so far. Very nice explanations, love the technique of just passing the wet pasta directly to the sauce (I do that too!) and your son is super adorable. I love when my kids devour my dishes too. Will be subscribing because I LOVE PASTA!

Outstanding. I will be making this with my daughter for dinner. One small suggestion: deglaze the chicken pan with white wine and make the sauce in the same pan.

I always use shallots in my Alfredo. That with the butter gives it a real distinct taste IMO.

First time watching one of your videos and I liked how explained stuff in a no-nonsense way.

A good sensible man. I did this. So simple. So good. Thank you.

Nice combo and great, common sense instruction as always. I was "blackening" food a lot, sometimes unintentionally, after I heard of Paul Prudhomme's redfish years ago. I liked blackened steak, had it a few times in restaurants, but it was either too salty or too spicy, just like the commercial seasonings. So I made my own seasoning minus the salt, like you did, as well as the excessive heat. Your Alfredo sounds great, this meal reminded me of the steak and that creamy chestnut side I told you about. Egg pasta is excellent in any sauce, good choice! I'll have to look for the longer cuts like you used. Thanks, the look on your face as your son ate says it all :o)

This looks phenomenal-I can almost smell the garlic!

Tried this today. Thank you!!!

I did it and I was freaking blown away. Thank you, Jim!

One tip would be to wait to add the parm to the cream/butter mixture. Problem with white cheeses is if they are gradually heated up, they tend to remain chunky or have a somewhat chalky texture. Only add the cheese once the base is screaming hot so it melts as fast as possible.

As usual, looks delicious. I bet your son could have finished the entire pan, he was enjoying it so much!

This was so easy to make and so delicious! Thanks for another great recipe.

Awesome and simple take on a classic dish. great job brotha

Can't believe how long I used jar Alfredo sauce. Once I learned how easy it was to make from scratch, I never went back.

Only an Italian would say all Cajun seasonings are the same!... Jokes aside your dishes are always delicious. Thanks for breaking this down for all of us! Edit: You also look like one kickass father.

Just see this channel for the first time. Awesome! Love it! Yum!

Thank for giving tips throughout.. this made me subscribe

I have been wanting to try your recipes for awhile now and I started with this as I’m not a big meat eater and this was wow! I love your explanations of everything, I am learning a lot of my culture through you. Can’t wait to make your blackened chicken Alfredo next weekend. Definitely a trust worthy chef guys!

Pay no attention to the authentic food police trolls. They choose to have no comprehension or desire to learn of why authentic recipes get changed or modified based on their migration to different geographic regions, cultures, and eras. Just because a food recipe starts out one way, doesn't mean that it remains that way forever. They morph over time due to necessity, modernization of cooking methods, and the quality of available ingredients. That's the case with Americanized Alfredo sauce. Back in the early 1900s, when the sauce was "invented" by Alfredo di Lelio, Americans just didn't have access to the same high quality butter and cheese that was available in Italy. Using heavy cream brings back in a lot of the dairy richness that was lacking in inferior American Parmesan cheese and butter. Italian Americans are pretty good at figuring out substitutions, and heavy cream worked good enough. Also, one believing that no true Italian in Italy ever made Alfredo sauce with garlic and/or parsley is a bit naive. I have Italian immigrant friends now living here that shave truffles into their Alfredo sauce. I'm not going to tell them that they're doing it wrong. Traditional, authentic paella is made with snails and rabbit. My grandfather was born in Spain in 1892 and immigrated to the U.S. to live out his days here. He never used snails or rabbit in his paella, and nobody ever said to him that his paella wasn't authentic. If they had, it may have been the last words they ever spoke. You don't bite the hand that feeds you.

i love your tips with the recipes

I’m looking forward to trying this recipe, it looks fantastic. I also enjoy watching your son try your dishes, it reminds me of when my son was that age. I used to love to cook for him and have him sample my creations, just like you do with your son 💕