Making The Perfect Fettuccine Alfredo (3 Ways) 

Alfredo

Bamboozled

The RU-vid culinary hivemind strikes again.

You better still do it 🤨

Make a "Joshua Weissman Alfredo But Better"

HELP!!! Everybody at my school cyberbullies me because they say my videos are extremely BAD!!! Please help me, dear quen

@@AxxLAfriku that's because maybe they ARE

GIGGITY!

@@AxxLAfriku Because they are bad. Now you’re gonna get cyberbullied on RU-vid.

No.

Fr lol

Lol! Dude, I absolutely _LOVE_ cauliflower, but not to make fettuccine Alfredo with! If you aren’t a fan of cauliflower in general, then I challenge you to try it in this dish, because it was the most fantastic thing I’ve ever made with cauliflower. I don’t know if we can leave links on this channel (I will try to leave the link in a post after this, but if it doesn’t show up, then you will know why)... Just do a RU-vid search for the video with the title “Cheesy Cauliflower Bake | Delish” - it is on the “Delish“ channel, yet for some reason the listing isn’t at the top of the return list when I look it up (it was the seventh listing for me). I made one alteration to this recipe: I added breadcrumbs to the top of my dish when putting it in the oven, and it was awesome. Try it! :)

P.S. Here is a version of this dish where I altered it slightly and it was fabulous (and I also will list another way to prepare cauliflower which is the bomb if you wanted to try another way to make it): Boil the cuts of cauliflower for 5-8 mins, then put in a baking dish or oven-safe saucepan with a bit of heavy cream (not much - like a 1/2 cup per head of cauliflower), then in this order, sprinkle with 3 cloves minced garlic, pats of butter (6 tbsp), 1 tbsp thyme, salt and pepper, 2 cups of cheddar or Colby Jack cheese (I used the latter which was awesome af, but the recipe called for the former) as well as 1 cup of grated Parmesan, topping with Panko breadcrumbs last (the breadcrumbs were my addition to their recipe and I found it to be a crucial addition). Bake it at 400° F until the top is slightly browned. Also, I combined the way I usually prepare cauliflower with this recipe a bit, by dripping a bit of lemon juice concentrate on some of my bites of the cheese bake. Yum!! The way I had always been preparing cauliflower before (as well as broccoli) is to steam the cuts of it, then douse ’em in butter that melts on them, along with some sea salt, and finally adding tons of lemon juice concentrate last after the butter is melted, tossing it all well. If you haven’t tried either of these preparation methods, I can’t recommend them highly enough!!! Just off the wall delicious, and anyone who hates these vegetables at all would absolutely love them like this!!

@@tanyahamblin7823 "haha yeah vegetables BAD" I bet I can guess what country you're from on my first try. Barf

@@bakaraymoo7389 god forbid someone not enjoy a eating a food

Fettuccine is literally an American dish invented by an Italian American. There is nothing Italian about fettuccine.

​@@johnhuber3921 who cares!! Food is food and its goodm im mexican and love taco bell. So what?

​@@johnhuber3921 fettuccine is Italian and fettuccine Alfredo was invented by Alfredo Di Lelio in Rome, based on a dish that has been made in Italy for hundreds of years

That’s because america is better at everything. Even I-Tallian food

Actually it was imported by celebrities and modified

Close enough at least. The "e" in italian is pronounced differently, more like mhhm the sound of the second "a" in pancAke? So it's like fettuccinE al burro, while for me Josh sounds like he is saying FettuccinI al burro.

So much far from perfectly

@@robertamarino9723 Fascinating! Thank you for clarifying!

Çongrats on 500 likes. 500th like

@@robertamarino9723 I'm from the north, Milano area, and my E's tend to be quite closed, so I heard a quite correct "fettuccinE" every time he pronounced it in Italian - so I guess it's also a matter of perspective from your regional Italian. I'm a language teacher specialised in phonology and phonetics (that is, pronunciation), and he often does a great job at pronouncing Italian words, in my opinion :)

One of the most impressive dishes that's actually EASY

Learning stuff like this makes the complicated stuff so much easier.

Lol you guys think this is easy xD

he means the technique of being able to make a cohesive sauce without cream through emulsion with pasta water, which you did so good job, it's the basis of every single italian pasta sauce, like carbonara etc.

The restaurant is still there; Alfredo alla Scrofa in Rome.

you sir, are correct

And also Il Vero Alfredo in piazza Augusto Imperatore in Rome

Heavy Cream can save your sauce, if it breaks. I can see people struggling with getting their sauce to emulsify, and putting it back on the heat to get the cheese to melt, only to break their sauce by getting it too hot, and denaturing the proteins in the cheese and causing the milk fats to separate. Adding cream adds more proteins and fats, and cools the sauce down, to where you can maybe bring it back together. Quite possibly the Americanized recipe includes cream from the get-go, to make it more fool-proof.

Exactly, Alfredo alla Scrofa is the restaurant

I agree

The first recipe is literally butter and Parmesan..

LOOOL SAME. Finally made the second one today-no regrets!

Nah that's McDonald's. Make some wholesome shit at home and your good

@@traviousandrews1015 unhealthy ingredients are just as unhealthy at home, bro

Check YFL’ s (your food lab) videos for the best food cinematography! ❤️

vicram da goat for that 🐐🐐🐐

@@khushithakkar8212 a jpli

Jamones Pollos Limones Iguana

You seem like the perfect demographic for Skillshare lmao

Man, we get angry about the people one village over, who dare to do something we've not grown up with. Declaring people insane, if they just added a little pepper in a dish that SHOULD NOT have it. One could say we are close minded...on the other hand this type of thinking has kept myriads of regional specialities alive in Italy. We should calm down a bit, though.

@@offroadskater My sister once added parmesan to fish, i don't see her since that day

@@giacomo8891 There is a Parmesan sole recipe that obviously requires Parmesan. So, if she did that, she's pardoned. But barely. If she put it on any other fish, she must be institutionalised and everyone who tasted it and liked it, needs to lose their passport and move to (insert cliché culinary hell country. We don't discriminate. Any other country will do). We shall not tolerate deviation from established cuisine. We are Italians, damnit. My grandfather said things like that with no sarcasm whatsoever.

@@offroadskater it also halts all culinary development .... not saying italian food is not good (it's godlike) but I don't really feel I am exploring anything new when I visit Italy, whereas in let's say Japan and China (other countries I have frequently visited) there is always something completely new and experimental to try out in addition to as deep and cultrually significant traditional dishes I can try out

@@doc8125 You are right. Although if you move out of the main cities, I am certain you will still find stuff you've never even heard of in Italy aswell. I'm not even close to knowing all hidden gems of Italian cuisine and I'm a curious eater. So, anything new? Bring it on.

Borderline BrutalMoose level of chaos and I’m not complaining 😂

And has a long hair and a beard So basicly a chef santa

@@mohammadsamara8313 Are you blind because he doesn’t have a beard and never has

@@gumpygumpy he has a goatee, which by definition is considered a beard. So I don’t see the problem.

He wears stilts to be the tallest

Yeah, but he’s the giant and the dwarves.

Hey it's fridge abuser

Uh oh.... I can hear the cries of his fridge over my headphones

Why doesnt Sgt Pepper have his own channel?

hey fridge abuser

Crazy to see you on RU-vid. Had a lot of difficulty with the og recipe. Sounds like I need to learn technique!,

lmfao fr

god comment

Papa no kiss

same

Fucking watch it damn it

How many fellow countryman have found Josh after his Prasátko v županu vid? :D

🇨🇿 Papa likes Czech Republic 😊

@@jankubat2694 co takhle Soup of the day: Prdelačka 🤣😃

@@roman_birdie_songwriter A příště... Uhlířské špagety! ♥️

@@klaratichakova 🤣 😆

I wouldn't say 95%, but over 50% for sure. Also, depending on the region, there are many pastries and food in Italy that haven't been popular in America. A real shame.

Because they're really Italian-American. Italian recipes modified by Italian immigrants to the US using what was more widely available here.

Things my Sicilian Nona never heard of alfredo, lasagna and spaghetti with meatballs.

@@jackbits6397 Wouldn't surprise me much since Sicilian culture is pretty different from Neapolitan. Lasagne has been around in Naples since the middle ages. Wide, flat ribbon pasta layered with sausage, ragu, ricotta, and mozzarella and then the whole thing is baked. Fettucine Alfredo is just one popular take on the traditional pasta al burro e parmigiano, which is just pasta, typically fettuccini, tossed with butter and parmigiano-reggiano. It's only named Alfredo because of Alfredo di Lelio, a chef that popularized the flair of tossing the pasta, butter, and cheese tableside in front of the guests. Fettuccini al burro is the exact same thing but without the restaurant flair. Tossing fettuccini with butter and cheese has been a staple in Italy since the 1500s. Spaghetti and meatballs is 100% an Italian American thing started in NYC in the late 1800s because meat was cheaper and more plentiful in the US.

@@octavius8562 right! Watching American cooking videos I actually found that americans use WAY more garlic than we do! Joshua always adds double or triple the garlic cloves that I'm used to lol

Can also confirm, made 4 of his recipes so far and every single one comes out incredible!

break your diet on Sunday then do the healthy version on Monday

Enjoy the Easter weekend and refocus on Monday! Just don't go crazy and you'll be fine. I believe in you to find the balance and still enjoy the small pleasures that food brings!

@@TheSwauzz oh shit Easter is this Sunday. That Explains why my family invited me to a family beach trip for Sunday haha

@@TheSwauzz You're so right! And honestly, I think I will!

@@OldManJenkins69 Deal. Thanks for helping me with meal prep ideas :D

BYEEEEEE

I should call her

Sounds like making love without air conditioning

😭😂

Down badd, but i am too😔

Pasta is just the Italian family of noodles. Just not all noodles are pasta.

idem fra

Noodle........esci dalla mia cucina

As an Australian, I agree, pasta is very different from noodles. Completely different texture and taste.

noodle just means boiled dough it does not specifically mean ”asian” noodles or something.

2:26 that's what good pu$$y sounds like.

Cashew cream would have been a good vegan option, but the cashews themselves are relatively high in calories (from good fats), so wouldn't have been that much "healthier"

@@jonathantuovinen2181 The only reason cashews aren't healthy is because the carb to fat ratio is too high. There's too many carbohydrates for cashews to be healthy even with the good fats. All of the benefits from those fats just get shot to hell with the high carbohydrate amount. The healthy version would have contained zucchini noodles, shirataki noodles or any other low carb noodle.

@@kyokoyumi Carbs are not unhealthy though???

@@jonathantuovinen2181 Calories also doesn’t automatically mean unhealthy

I understood that reference xD

I was gonna say that too

LAHMAR !!!?

Omg how did it turn out bestie

Did you end up making it? I tried the second recipe, literally IMMACULATE!! The best alfredo I've ever had!

same bro I saw the vid and was like oh dammit another reason for me to order a pasta maker

I believe the noodles he used for the traditional fettuccine al burro used homemade noodles and he just didn’t show himself making them. They looked wider than box fettuccine noodles to me. The noodles he used for the American fettuccine Alfredo were out of a box. They were wide like our traditional fettuccine noodles but not as wide as the noodles he used for the fettuccine al burro which is why I’m assuming the al burro noodles were his homemade noodles. Just a guess though.

For Some recipes dry ones are sometimes better

Not every application calls for fresh noodles. Check out Italia Squisita for Italian chefs reacting to italian recipes by english speakers and showing the original/proper way of doing stuff, a lot of times they use dry “store bought” pasta.

Mine too :D

@@Isabelle-yq2zz I have an addiction to anything alfredo 😂

@@jackhopkins2846 OML SAME

Why the ""? It is very much Italian dish served in Ristorante Alfredo alla Scrofa in Rome.

@@jankubat2694 josh described that it’s not completely italian more of an american adaptation so that’s why

2:26 that's what good pu$$y sounds like.

yeah

Very easy and good 👍👍

Says the dude with the family guy pfp. You'd Probably die if you had to read a book. "WoWoW fAsT eDiT AnD mEmE gOoD" the production crew probably laughs at all the stupid shit they add that gets more views from the dumb western viewers

@@ramensales3967 falls a little bit under dad jokes, but couldn't stand ...

AAAAHH STOP WE'RE JUST A FEW MINUTES IN LMAO

@@catastrophic2069 If there are CATastrophies, are there DOGGOstrophies?!

@@TheSlavChef you speak fluent pun, I see, I see (DUH, obviously there are)

That was witty ngl

Which recipe did you use? :)

Mhm

Seriously? What a sad life you must have..