Tasting the OG Fettuccine Alfredo 

Very true

Really depends on the cheese

If you have Parmigiano Reggiano I'd hardly say you're struggling lol

It's 20 bucks for the alfredo. Not cheap but not as insane as 45

@@Random-ed2xf I happen to think $20/lb is really expensive for cheese. That dollar tree+ cheese is struggle cheese.

Parmesan, which is a big part of this dish, is not that cheap lol

@@romanrecto In fact, the good stuff starts at around $20 a pound and only goes up from there.

Yes, Rich people do this shit everytime

Wow, you're attention span is so bad you didn't see the expensive Parmesan cheese worth thousands which is added to this to elevate the flavour. It tastes very different to buttered noodles which, I've tried and deduced, is inedible.

@@romanrecto its not expensive either, i can get a decent sized wedge of it for around 20 bucks and that'll last me 2 or 3 months, i thats expensive for you, you might be living in poverty 😂😂

Where the noodles at?

This made me spit my Kit Kat out 😂

Wtf 😂😂😂 Noodles???

"Noodling"😂

Adam Ragusea has entered the chat

😂😂😂

Tbh it was the least french accent Ive ever heard living in france. That "schmear" is very unfrench?? Weird thing is Ive watched this guys channel back in the day and his accent was not nearly as bad

Truly, a fr*nch moment

​@@cornercarton a frenchman getting snobby about being french... Never saw that coming lmao.

@@cornercartonhe fakes his accent if you sort his channel by oldest you’ll see his accent being pretty mild. when he says second he’ll say “suckand” its very weird

I thought it's Fettucine al burro?? Also a look at wikipedia implies that it used to be popular in Rome but fell out of favor as time went by.

My comment as an Italian: pasta in bianco (or white pasta) would be pasta without seasoning, with only oil and grated cheese. While in my opinion Fettuccine Alfredo is an American horror, which however resembles cacio e pepe (cheese and pepper) which is practically pasta in parmesan cream cheese (NO BUTTER) and pepper. Try it, much healthier than that disgusting butter.

@@agos5856butter is only disgusting if it's not real good grass fed shit up your butter game bro

@@verbherbaceous As an Italian I agree with my co-italian over there

@@agos5856 'that disgusting butter' Bro, take a seat and think about what you said.

È un cuoco 🙄

Alfredo isn't Italian though, so why would you know lol

Niente è la pasta burro e parmigiano e sto Alfredo bho non lo so

@@cristophervu3969what do you mean?

@@divx1001memate un po’😂

Hahaha I find it pretty hilarious, "Shemeer it."

😅

Doesn't it just fill you with happiness?

French accent is the worst. Plus I can't stand this wannabe chef.

​@@hewasaskaterboyshesaidseey5927I'm french and I can second this statement

More like Goldmember.

Smeagol from lord of the rings?

@@logikgrdeadass 😭😭

You’re wrong for this 😂

His ancestor.

Shhhhhhh you've figured out French cooking

@@ziltoidtheomniscient2398always a reason to hate on french I see. This isn’t a french cuisine so what do you have to say now? Fettuccine Alfredo really sound french to you?

Less is more

@@SoLuna137 Cope.

@@lollllllII Seethe.

Respect the shmear

Thats the delight I think, where the food is on the edge of a reaction. Perfectly cooked is a real thing❤✌

Ah, but a thick, preheated plate (you can see the butter start to melt at the beginning of the process) can extend the time before the sauce goes stodgy significantly.

@@robertstewart6099 Just as - in the ramen series - one chef notes that ramen is *meant* to be eaten quickly for the proper experience, while still bordering on scalding hot. Except most ramen isn't going to go grainy and solidify on you.

A quarter teaspoon of sodium citrate per serving works wonders for cheese sauces such as this, it keeps the fat and protein of the cheese from separating

@@Tanador680 Absolutely, but the issue isn't separation so much as it is the cooling of the mass causing a congealing effect due to the cheese content. The sodium citrate will help, but it's no fix any more than American cheese is a fix for cold burger cheese. (For what it's worth, I make my own sodium citrate for my harder-cheese-incorporating mornays, which are often passed through a fine sieve to separate out protein crystals.)

sounds so yummy!!

WITH free range eggs - you can hardly fail ❤✌

Keep us posted. I wanna see lol

​@@robertstewart6099Eggs? In Alfredo? I believe you are speaking carbonara

@@yoholmes273maybe in the pasta dough mate?

douglas fairbanks and mary pickford did post ww2

The American Alfredo sauce uses cream as well since high quality butter was too expensive back then

Thanks for the replies guys, it is always useful to add more context to story and anedoctes that people tells.

​​@@YodaSwarovski-qu2ls cream is faster and easier thats why.....using butter and cheese takes too long for restaurants. Its called being lazy.

No way lolz 😂😂

American chose it have to add the "Alfredo" name. As it have a fancy name they'll eat a brick and call it high cuside with related price

​@alessandroseverino8222 you're not wrong. Main difference is Alferdo sauce is made with cream or milk. So yes, ver murican

Naa you get boxes everything and those diced carrots that taste like nothing. Been there done that. Hyguard cheese burgers taste better then what you get in prison.

Prison has better then these water fat and dough

Lol fresh pasta in prison, not happening.. Why people don't add veg to foods is disturbing me.. I always get the kosha meals in jail and being arrested for suspended license for 3 months in key west, block island, on a delivery from Lauderdale as a chef pastry chef an chocolatier I cooked for the deputy's who brought in fish and ribs an bacon and I made them my ......😮 Anyways 😂

100%😂😂😂😂😂

​@@solomonsalsberg5961 stop lying.

Nobody likes biryani anyway.

@@jamesyu5212 Billions like it, from afganistan to Bangladesh.. It's the pasta that makes everybody sick 🤢.

@@rickghosh9278 you mean the billions of poor people living in South Asian and African states? Nah, I'll stick with pasta thanks.

@@jamesyu5212 ugh 🤢. Those tasteless things are best tested by people who never heard about spices. Anyways poor Asians total wealth surpasses poor soon to be 🥶 Europe .. Faking Pasta, 🤮🤮🤮.

@@jamesyu5212 Your entire Pasta and cheese and olive oil budget spent on just spices... To cook Indian food your Italian grandma needs to be born 14 times before her this life ..

I didn't think Italians actually ate this! I thought the closest thing to Alfredo that's authentic was Carbonara. I guess this is just a quick easy meal for you guys!

@@AmarilloMusicAB all the "italian" recipies you see are actually italians. Also the weird breadsticks of olive garden. Surely they are eaten somewhere in Italy. But this is the thing: Italy is a melting pot of cultures... And we love food! So during thousands of years we built an enormous and complex cousine, with thousands or typical recipies! There are food eaten daily in some areas of the country, that other italians may not even ever heard of. But abroad people don't get it and when they come here they order very weird things like this one, that might be famous in US, but absolutely ridiculous here... As I said where I live we don't even give this recipe a name! Btw, talking about similarities with carbonara, a more similar recepy is "gricia": like carbonara but without the egg (just roman pecorino, black pepper and guanciale). And even more basic (similar to the alfredo) there is the "cacio e pepe". But again, we are still talking about very common recipies! Even in my small village there are delicious traditional recipies that you can find only here. So if you will ever come to Italy I would suggest you to don't order carbonara (unless you are in Lazio in a place famous for doing it right), but some traditional recipie from the region (or even the city) that you are visiting!

My wife and I honeymooned in Italy 6 years ago, and this is 100% true. We actually ate here, and it was at the bottom of both of our food experiences in Italy.

I love how Americans pay every cent for it

True man

Elevating a simple dish with quality ingredients is one of the simple pleasures of cooking, for sure.

Lol

Schmeare it

and "BPASTA"

The water is needed to heat and thin out othe butter-cheese sauce.

@@kdenver2424 You're thinking of the American version. When this dish was brought to the US cream was added since it allows the creation of a similar sauce without emulsifying cheese, butter and water together. Basically the cream was used to save time by making the dish less labor intensive. Both are good, but the American version is significantly heavier while this version is actually quite light.

Same for those prisoners back in american revolutionary era who see modern lobster dishes.

bc tourists pay for it. for italians it's a dish you make at home when you're sick or too lazy to cook.

Fetuccini Alfredo was made in the 50s by a professional chef

​@@eoinkelly7738no it was not. That guy gave it his name and sold it to tourists. My grandma is 91 and has been eating it since she was a kid. As the comment above yours said, in Italy it's a dish for sick or lazy days, or for gullible tourists I suppose.

​@@eoinkelly7738it was a poor man's dish that someone just put a name on. Before that it was eaten when you don't wanna cook anything and even before that, it was eaten because you nothing to afford but that.

A bachelor with a high budget that is. Unless you can afford high quality cheese then it's back to kraft dinners

Wrong yes its the recipes are simple but not easy. Anyone can follow instructions

I mean it kinda is peasant food.

@@aeoligarlic4024 pasta butter and cheese are not exactly expensive things?...

I spent 5€ for the cheese that lasted me through 4 daily meals for myself. Combined I spent maybe 2€ on my daily meal. That is so incredibly cheap. @@aeoligarlic4024

Ma anche no ahahha

Yes soggy with old pasta water 🤮

Yea certainly not everybodys thing

in what way is it like eating chicken noodle soup?

​@@schlomoshekelstein908 Mild, high calorie, yet easily digestible.

​@@schlomoshekelstein908eat when sick

@@schlomoshekelstein908 chicken noodle soop is not magically good for you nor will it really help your sickness its just easy food to get and provides liquid you might be struggling to consume otherwise. This pasta is also easy to eat and very calorically dense meaning even a few bites or a small plate will sustain you for awhile edit - plus it tastes amazing easy to eat something delicious especially when feeling down compared to something less appealing

@erickellar5867 I had morning sickness all through my pregnancies. One important requirement is that it is okay the second time.

You have spilled my macchiato! Lol I love Alex and his videos but you’re absolutely right lmao

lovin that

Praising someone's english as if its a some sort of achievement while you barely even speaks anything other than english.

Says someone who's never had high quality food before.

parmigiano reggiano is seasoning enough

strong high quality cheese? salted water?? BUTTER??

@@deadosaka1712 bro you call cheese, butter, salt as spices 🤭 Than I am sorry you haven't seen spices

@@TheGero95 i prefer some spices though

Salt and pepper isn't spice and also because of how flavourful the cheese is, not to mention salty asf, nothing else is needed. Obvs don't expect a highly seasoned dish but the high quality ingredients make up for that.

@@mariakhan7986I would love to try this. But pepper isn't a spice?

@@subhrodeepsaha9245 not if you're recommending someone to season their dish. It's technically a spice but definitely not the best one out there.

bruh,have you seen how much parmesan cheese was there? that thing Is Just fat and salt

butter, salt water and cheese with strong flavours?? is that not enough????

It's a completely different recipe

@@TheJasoncash83 I’m just saying, here in Italy, pasta with butter and grated Parmesan cheese is simply called “pasta in bianco”. In fact if you go to any restaurant in Italy and ask for Alfredo pasta, 9 times out of 10 they don't know what you are referring to, and 10 times out of 10 if you are not in a big Italian city. If you really want a plate of “Alfredo pasta” in a restaurant in Italy, just ask for "pasta in bianco" and they will know what to cook for you.

@@markdragon9395 oh I know. Chef Alfredo didn't invent it either. Been around for a loooooooooong time