How to Make Simple Fettuccine with Butter and Cheese
Test cook Ashley Moore makes host Bridget Lancaster an updated version of a classic dish, Fettuccine with Butter and Cheese.
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I bought a hand held, hand crank rotary cheese grater like some restaurants use to add Parmesan cheese to Italian dishes when served. It grinds the Parmesan very fine like a rasp grater in half the time and disassembles for easy cleaning. I find it easier to control the grated output so less mess. It was around $20. I still use the tradition rasp grater for citrus zest.
Love this ..”where science meets creativity”. Keep up the Yummy Work. ATK 👩🏻🍳
She says use 4 oz or 2 cups of cheese. 4 oz is 1/2 cup of cheese. 2 cups of cheese is 16 oz. Makes no sense.
Could a quick black pepper grind hurt?? and yum!
I’m glad no pepper was grinded over- the cheese and butter speak to their self.
no heavy cream? No parsley
I never knew parmesan cheese rind can be added to stews and soups! A beautiful recipe and so simple. Thank you.
Pretty sure ALL
women/men LOVE a good recipe with ONLY 5 ingredients needed. 👍
Odds are, it'll be less expensive, as well as NO tension headache, etc.
Thanks so much y'all! 😃
Fettuccine Alfredo: reactions of the Alfredo alla Scrofa restaurant ==https://www.youtube.com/watch?v=kvXz36RFphU&t=669s
It's always great hearing Italian professionals giving their insights, explaining the Italians point of view on their food can really help the people who are interested in the true Italian cuisine, instead of being forced to rely on chefs (amateur or professionals) from other countries that sometimes just don't get it and bastardize the recipes (maybe thinking it would be too hard or time consuming for their fellow countrymen to do it the Italian way).
Loved the simplicity:)
@7:57,[. "I can't believe there's no dairy in this." What is butter and cheese but dairy?
"Luscious & loose" 🤣😂🤣😂
looks dry
I like the technique that starts in a pan with some reserved pasta water and all the butter, then cheese is added slowly and the pasta goes in only after the cheese has broken down become part of the sauce
THAT is Fetuccini Al Alfredo – it is an actual Italian dish. Fetuccini Alfredo IS NOT an Italian dish. Do your research.
The way they talk is like everybody is an idiot
I'm having a hard time with getting the cheese to not clump in this recipe…I followed the directions but I still end up with big gobs of cheese! Any way to troubleshoot?
ATK also has an older video where they do use cream. As I recall butter and cream are reduced down and then a splash of fresh cream is added at the very end. It's superb and what I make, plus I add some fresh garlic along with the parmesan. I wish they would add that video but it's back in the days when Chris Kimball was there so maybe that's never going to happen.
6:06 the dish is loaded with butter and cheese and the woman actually says she can't believe there is no dairy 😂
Made this first a few weeks ago with 16-oz fettuccine and it worked just fine. Tried it again tonight with 10-oz FRESH-PASTA SPINACH RAVIOLI, and it was a hot, wet, gooey mess.
BUT … I figured that the sub-4-minute cooking time and the fresh pasta in a smaller amount did not add enough STARCH to the cooking water, so I added approx 2 T CORNSTARCH (mixed in pasta water before adding to pot) and it was DELICIOUS MAGIC!
Now some may not like a THICK ALFRED SAUCE, but this sauce reminded me of the delectable Alfredo served up at any one of the ROSEBUD ITALIAN RESTAURANTS in greater CHICAGOLAND (and I've been searching for that cheater recipe for DECADES. I suggest you try this way it if you're a ROSEBUD FAN (and add some Pecorino-Romano!) ❤️
Funny, I grew up on this pasta, and it is still a go-to comfort food. I have never liked restaurant Alfredo or béchamel sauce.
Delicious 😋
Do you salt the pasta water?
I would add some red pepper flakes and a little lemon zest.
There's "no dairy" in this sauce… except the butter and cheese. It's got lots of butter and cheese.
Hey ladies, I haven't seen you two in a few years, you were a little younger then but you look fantastic, and so does the recipe. I looked it up and ran across you guys it was a joy to see you again. When I saw you cooking show it was on pbs and called cooks country kitchen I believe.
I have made this numerous times and it was simple and delicious 👍🏻👍🏻👍🏻
I made this today.. with spaghetti instead of fetuccini.. delicious, and so easy. I sauted some mushrooms and red pepper with garlic and oregano to top the pasta.
Not authentic and don’t ever go to Italy.
I have been telling people for 25 years how to make real alfredo sauce and I was always just brushed off! Now I can tell people to go look at America's test kitchen pasta with butter and cheese.
Black pepper is an original ingredient as well. Thankfully hopefully many Americans will learn what Alfredo really is from watching this! 🙂
Real alfredo sauce is made from nothing but butter and parmesan cheese cooked until it becomes amalgamated and a little bit of starchy water. There is no cream there is no milk there is no nothing of what Americans made it into. It's a very simple thing. I lived in Italy and I saw it made many times I came back to America and I couldn't eat what passes for alfredo in America and I still can't it makes me feel sick to my stomach.
I would add butter first and then over the butter the hot watter, and in the end the cheese