Top 3 Mistakes to Avoid when Making Fettuccine Alfredo – American VS Original Fettuccine Alfredo

This video will show you how to avoid these top 3 mistakes when making Fettuccine Alfredo. In addition, Papa P will prepare two versions of this rich Italian pasta dish. He will be making the original Fettuccine Alfredo recipe and the American style.

The original Fettuccine Alfredo recipe consists of only three ingredients, Fettuccine, Butter and Parmesan Cheese. The American version has all the same three ingredients, plus heavy whipping cream and black pepper. You will find that both recipes are easy to prepare and taste wonderful.

Avoiding these 3 mistakes will help you prepare the best Fettuccine Alfredo around.
1) do not add the butter while the cream is on the heat, as this can cause the butter and the cream to separate.
2) Cheese is usually added at the end and off the heat. If your sauce goes past 170 degrees F, then the proteins in the cheese coagulate, which makes it grainy.
3) Not enough sauce to accommodate the pasta

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[joshww]

These are the best videos man! The real deal

[medicmike]

I used your recipe here last night and it was delicious! My wife loved it.

[conradkappel]

Papa P...very nice and informative video. I've made the Italian version for many years. Then tried the American version with cream. Some even add diced onion, garlic and nutmeg. I have to admit that I too prefer the American version (without the onion, garlic and nutmeg).

[MaryLin-pdps]

That looks easy enough. Tomorrow's meal

[rustychrome]

I gotta get out to Jimmy's soon. That place is amazing! This looks amazing!

[juliashehata]

I like both versions, but I like fresh cracked pepper and a dash of nutmeg. Like my grandma used to do.

[serge.crispino]

Cream ruined the Roman empire and only belongs in Birthday cakes - as once it was introduced into the diets of ancient Romans became fat and useless and the rest is history - LOL - great video + looking forward to watch more of yours.

[nextlvlroy]

Been trying to get the authentic version, but I just cannot. I'm using all of the correct ingredients, except my pasta is not fresh. I'm using the actual Parmigiano Reggiano because it has the stamp on it on the rind. My cheese clumps up and becomes stringy. I do add pasta water to try and soften it up, but I get more liquid than anything else, and the cheese is still clumpy and stringy. I feel maybe my cast iron isn't as soft/smooth, but idk that's just me talking.

What could be my issue?

[J_Fine]

No garlic??😢 Why does that sadden me??