How to Make FETTUCCINE ALFREDO Like an Italian

Alfredo Pasta is a recipe that invites a lot of discussion –in simple terms, it’s a silky egg pasta smothered with melted butter and parmigiano cheese but today, the authentic recipe has gotten a little lost. This is another episode in my series where I make my version of fake Italian food and even though this originated in Rome in the1890’s the Alfredo Pasta recipe dish is constantly recreated incorrectly outside of Italy – possibly even more than Carbonara!
Maybe one of the simplest dishes to recreate, its main attraction (when it was first invented) was actually the theatrical way it was served right at the table.
Join me to see how one of the most-watched Alfredo Pasta recipes on YouTube completely destroys the original and keep watching to see how the REAL DEAL is made (by me)! The trick? Pasta water and quality ingredients – so don’t change a thing.

#fettuccinealfredo #alfredopasta #alfredo

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⏱️⏱️TIMECODES⏱️⏱️
0:00 How to Make Fettuccine Alfredo
0:57 Introduction to Alfredo Pasta
2:05 Reacting to Most Popular Alfredo Pasta Video
4:37 Ingredients for Fettuccine Alfredo
5:20 How to Make Fresh Fettuccine Pasta
10:34 How to Grate Parmigiano Cheese
11:01 How to Cook Fettuccine
11:35 Combine Pasta with Butter and Cheese
15:08 How to Serve Fettuccine Alfredo
16:12 How to Eat Pasta, E ora si Mangia...Vincenzo's Plate!

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🎬 #VincenzosPlate is a YouTube channel with a focus on cooking, determined to teach the world, one video recipe at a time that you don’t need to be a professional chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own kitchen whilst having a laugh (and a glass of vino!).

[vincenzosplate]

Do you like to make this dish with cream or do you prefer to turn parmigiano reggiano into cream?

[edwardpal]

The single most reliable and accessible Italian cooking channel. Love your stuff Vincenzo!!

[rutgerhoutdijk]

Episode rating:
- Creamy ✅
- ingredients making love ❌
- Oh yeah ✅
- Cooked to perfection ✅

7.5/10

[hapsanaCovjece]

This channel showed me that the food can be a passion and Italians are such passionate people... Great content Vincenzo❤

[Brian]

For years my Alfredo was made with cream, garlic, cayenne pepper, broccoli, cheap parmesan cheese, and chicken AND the belief it was all Italian. I just made it your way and was completely blown away with the flavor, FAR better to leave all the other crap out and I'll never go back. I have been trying to make foods from different countries authentically but had no idea how badly far off my notion of Italian food was and how "Americanized" it is here without most of us, including myself, knowing it.

[amandalove]

Since watching your channel, my pasta game has definitely gone up a level! My children used to refuse the parmigiano reggiano every time. Ever since I've been making pasta this way, they absolutely love it now. Thank you very much.

[austinonaustin]

OMG, you just blew my mind with this dish Vincenzo! I made it today following your instructions. Your technique of putting the bowl on the pot creates a 'double boiler' like what people use to melt chocolate. It converts the butter, pasta water, and cheese almost instantly to cream. Marvelous!!!

[rebeccabo]

It's always nice to know the background story of every dish, nice Vincenzo keep it up!

[CJ-pyep]

Please don't ever stop what you're doing!! Love the content you're putting out.

[dreske]

I made quite some people happy already with your carbonara, panna cotta and spaghetti olio, aglio e peperoncino!
Please continue like this!

[wisemang]

This channel changed my life. It's been a couple years now but many thanks Vincenzo!

[hoverboy]

My local cheese source is pretty good, considering we're 2000km from Italy, here in far north of UK. But the store isn't comprehensive. I can get 36 month Parmesan, Grana Padano (12 month), and Peccorino Romano. I try to keep all 3 in my fridge. I decided I wanted to make this, and I've watched about a dozen YT chefs, and made this about 12 times now. My observations:

1. The bowl on the pot technique is pure gold. It's the difference between serving a hot meal and luke-warm, and makes the mixing process much easier. I tried taking the bowl off when Vincenzo does, but forgot a couple of times, and that makes the cheese melting easier, and I didn't notice any difference in taste. I guess he's taking it off to guard against the cheese curdling, and I suppose it would if it was too hot, but my gas hob kills the heat when I switch off, and I spend a long time tossing the pasta in butter because its straight from fridge. It's working for me to leave it on until the end.

2. 100% 36 month parmesan was too much for my taste buds. It worked better with a 50/50 mix of the strong parmesan and the milder grana padano. Your taste may be different

3. At the end, Vincenzo says you can make it with Peccorino Romano. I did. It works. But it's radically different. Peccorino is sharper... I'm not sure if that's the right word...

4. In writing this, I realised I'm preferring the Parmesan and Grana Padano because they produce a cows milk sauce that's closer to a British macaroni cheese made with our local cheddar, (as I grew up with). I guess that one's a similar story, with Brits having appropriated the dish at some point...

Just checked - Woah! There's a whole ancient history to explore of macaroni making it into the English speaking world. Back to the 14th Century. In that 14th C recipe, the ingredients were simply pasta, butter and cheese, (and some spices).

[DDD-qodx]

Never seen more authenticity in anyone else's dishes but yours! even an idiot can tell you are a professional in your field. Respect!

[ourichie]

Vincenzo, you inspired me to finally get a pasta machine and make fresh pasta for meals. I think this recipe will be my first attempt

[Hatersdetodo]

Omg… i just made it and ITS SO GOOD . Thank you!!! My family loved it as well and it’s so easy to make I’m definitely gonna make it again

[tanzanite]

Looking forward to your video! Tried to explain the history of fettuccini alla Alfredo to a friend once…. (She’s a chef), it was so funny when she told me I’m wrong! Ciao Czio Vincenzo! Challenge Czio Roger to make this without msg!

[elliebhoffman]

Already knew how to make fettuccine alfredo, couldn't bear not to watch the video tho. Such delicious looking pasta 🤤

[jeffgoodnough]

My wife requested "real Alfredo like Vincenzo was talking about."

I have to follow my own heart, though, and use Pecorino Romano. Thank you for these videos, and the window you give us to see the way Italian culture cherishes ingredients. Most of us in America only know Italian food from the dense, heavy, over-seasoned third-hand New York Italian hand-me-downs you get at restaurants that used canned marinara. I'm learning that real Italian food is an art in technique, minimal touch, and it's an art that I'm falling in love with.

[nikolasplares]

I made this for my wife and she said it was the best pasta she has ever had

[frederick]

Wow! It is Friday morning in CH and this video will be shown on Sunday afternoon.
There are already more than 100 thumbs up!
The Followers must love you r videos and you, Vincenzo!!