@Joshua Weissman You're presenting misinformation. Fettuccine Alfredo was invented in Rome in 1908 in by Alfredo Di Lelio at his osteria in Piazza Rosa near II Corso. He made it for his wife when she who was just getting over the birth of their 1st child and she wasn't eating, she liked it so much that he put it on the menu. It caught on in popularity and in 1914 he opened a bigger, fancy restaurant at Via della Scrofa. His restaurant and pasta becomes a hit with famous Americans in Rome in the 1930s such as Mary Pickford, Douglas Fairbanks, Hemmingway, William Powell, Greta Garbo and many others.
In 1943 he sold his restaurant to his business partner Giuseppe Mozzetti. With the war over Di Lelio opens up a an even bigger, fancier place in 1948 at Piazza Augusto Imperatore and calls it I'Originale Alfredo. Both restaurants are still there and are still popular. Most Italians and even many Romans are unfamiliar with the dish as named.
Thanks dude, I'll try that first method you mentioned when I get the pasta, I have a ton of parmesan so I should try sometime when I can get some pasta.
This was a terrible recipe that did not include all the steps to make proper pasta al burro. Following your instructions, you end up with watery pasta and half melted parmesan. Cooks like you that are misleading and leave out key steps in their dishes will most surely have kep steps missing in their own lives because that's how Karma rolls
As an Italian, the moment I saw how you made the first Fettuccine, I’m like “YESH! That’s how you make it!” The Americanized version is what the Italian immigrants used, using the ingredients from America. It may not be authentic, but it is as authentic as it’s gonna get.
When tossing the cheese I can’t ever get the Alfredo sauce creamy. Mines all clumpy and I’m scared if I I add too much water it will be a goopy mess. Any tips?
Italians are boring and rarely bring anything new and great into the world lol. Jk But seriously, it's good to switch it up! I have made both and they both satisfy different desires I have for food.
Stop doing that stop doing that stop doing that stop doing that the diarrhea sound up in the microphone when you stir up the Doodles after you've made them. I really like your channel but stop doing that stop doing that stop doing that stop doing that. Nobody wants to hear diarrhea when they watch a video
I'd rather have the real (well American) sauce but over cauliflower vs the cauliflower sauce with noodles. Depending on the diet/eating style, that could be a better choice!
Thank you so much for the recipes, I am french and I really want to try this Alfredo sauce, I will try your recipe, I am sure I will have a great meal 🤤! Thank you so much 😁
I just tried this recipe, and I think I did something wrong? I was doing the first pasta dish, the one with water, butter, and cheese. When I put them all together to start tossing it, the cheese wasn't really… melting? It was clumping up together. I got a block of cheese, shredded it myself, and I don't know what the issue is. Can someone help?
I really love alfredo and this was sort of my last hope to being able to have it more than once every year or so.
News Flash: fettuccine alfredo is Italian specific to Rome!! but not known in many other areas as being authentically part of an Italian recipe yes you have to travel to Rome. It is Fettuccine al' Alfredo
You may be a cook but you r also a jerk
I cooked my pasta too early and when it was time to add it to the sauce it was cold 🥲
@Joshua Weissman
You're presenting misinformation.
Fettuccine Alfredo was invented in Rome in 1908 in by Alfredo Di Lelio at his osteria in Piazza Rosa near II Corso. He made it for his wife when she who was just getting over the birth of their 1st child and she wasn't eating, she liked it so much that he put it on the menu. It caught on in popularity and in 1914 he opened a bigger, fancy restaurant at Via della Scrofa. His restaurant and pasta becomes a hit with famous Americans in Rome in the 1930s such as Mary Pickford, Douglas Fairbanks, Hemmingway, William Powell, Greta Garbo and many others.
In 1943 he sold his restaurant to his business partner Giuseppe Mozzetti. With the war over Di Lelio opens up a an even bigger, fancier place in 1948 at Piazza Augusto Imperatore and calls it I'Originale Alfredo. Both restaurants are still there and are still popular. Most Italians and even many Romans are unfamiliar with the dish as named.
Nomatter what Others say, I still appreciate Alfredo sauce, especially with brocolli! BTW thank you for the 3rd version!
Me: stops watching at healthier version and begins to cook. 🤌🏼
When I saw that butter I knew this was an American recipe my blood started moving and my mind knew I needed these noodles
Omg number 2 is to die for 😛😛🙃
Thanks dude, I'll try that first method you mentioned when I get the pasta, I have a ton of parmesan so I should try sometime when I can get some pasta.
So if you throw red hot on these they’ll be perfect? 😂
Has your Samsung fridge ice maker failed yet?
made the american version last night, my partner loved it so much that they ate too much and ended up puking it up
This was a terrible recipe that did not include all the steps to make proper pasta al burro. Following your instructions, you end up with watery pasta and half melted parmesan. Cooks like you that are misleading and leave out key steps in their dishes will most surely have kep steps missing in their own lives because that's how Karma rolls
As an Italian, the moment I saw how you made the first Fettuccine, I’m like “YESH! That’s how you make it!” The Americanized version is what the Italian immigrants used, using the ingredients from America. It may not be authentic, but it is as authentic as it’s gonna get.
Is it ok to double ingredients for the American style?
👎🏻 for all the sex jokes. Subscribed for rest.
When tossing the cheese I can’t ever get the Alfredo sauce creamy. Mines all clumpy and I’m scared if I I add too much water it will be a goopy mess. Any tips?
Italians are boring and rarely bring anything new and great into the world lol. Jk
But seriously, it's good to switch it up! I have made both and they both satisfy different desires I have for food.
Just made this for the family and it's perfect! (The American version)
Thank you!
Is parmigiana reggiano and Parmesan the same thing
NOT TRUE, Fettuccine Alfredo IS Italian. Enough with your appropriation!
Stop doing that stop doing that stop doing that stop doing that the diarrhea sound up in the microphone when you stir up the Doodles after you've made them. I really like your channel but stop doing that stop doing that stop doing that stop doing that. Nobody wants to hear diarrhea when they watch a video
I'd rather have the real (well American) sauce but over cauliflower vs the cauliflower sauce with noodles. Depending on the diet/eating style, that could be a better choice!
Did the first way for my dad's birthday. I needed something simple since I cant cook to save my life and he loved it!
pepper or black pepper
French Canadian here.. package is "emballage" in french 😉 in case, you huh.. couldn't sleep since that video came out?!
i thought Alfredo is a human
Thank you so much for the recipes, I am french and I really want to try this Alfredo sauce, I will try your recipe, I am sure I will have a great meal 🤤!
Thank you so much 😁
Italians don’t seem to like all that cream in their pasta and prefer real cheese. Americans prefer
rich cream and less real cheese.
Bold move putting black and crack in the same line
I just tried this recipe, and I think I did something wrong? I was doing the first pasta dish, the one with water, butter, and cheese. When I put them all together to start tossing it, the cheese wasn't really… melting? It was clumping up together. I got a block of cheese, shredded it myself, and I don't know what the issue is. Can someone help?
I really love alfredo and this was sort of my last hope to being able to have it more than once every year or so.
Thank you 🙏 it was amazing the 2nd one
why no nutmeg
2:50
News Flash: fettuccine alfredo is Italian specific to Rome!!
but not known in many other areas as being authentically part of an Italian recipe yes you have to travel to Rome.
It is Fettuccine al' Alfredo
Every time I try the first way the cheese balls up into a big blob
The last one , the healthy one. Why didn't you put the garlic in with the cauliflower and the milk ? Why put it in the blender and not let it simmer ?