The Original Fettuccine Alfredo with No Cream

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Subtitles: Jose Mendoza | IG @worldagainstjose

PHOTO CREDITS

#tastinghistory #fettuccinealfredo

[BlueJayWaters]

My brother was a waiter at a high class restaurant in Indiana, and he would routinely bring home leftovers. One week I was staying with him, I asked him to bring home some fettuccine alfredo, and apparently the restaurant didn't serve that. But he came home with it, and it was absolutely the best I've ever had. When I asked how he got it, he said one of the chefs was from Italy and he cooked it as they did where he was from, which is the same way shown in the video. But there were two differences, he used some herbs on top and used just a small amount of lemon. To this day still the best fettuccine alfredo I've ever had, 9 years later.

[lhfirex]

You gotta respect a guy who makes a career out of being a pasta showman. I like how simple the recipe is, too, so it really is all about the craft and presentation.

[WaltzingAustralia]

I was just a kid when my dad, who was with the airlines, took the family to Italy. Along with art museums and historic sites, Alfredo's was on his list -- and so the first time I had fettuccine was actually at Alfredo's -- fed to me by Alfredo. I still have my signed menu, along with fond memories and a photo of me with Alfredo, even though that was more than half a century ago. It really is nothing like what most Americans know. Nice of you to set the record straight. Oh -- and for what it's worth -- the "man-handled" pasta in the photos was uncooked pasta that Alfredo kept around for photo opps. So not handling something anyone would eat.

[ohariana]

The only thing that makes me happier than Fettuccine Alfredo is Max Miller explaining the history of it 👌

[vartemisia]

I happen to know you bought your house from my brother, and I was delighted with this episode, because I made fettucine alfredo in that very kitchen about 25 years ago while I was babysitting my niece and nephew! It was always a home filled with love, joy, and peace. I wish you and Jose many happy years there... and much fettucine!

[TwitchingLights]

I’m half Italian. So a whole half of my family is Italian. And pasta with butter and cheese was a favorite (comfort food) for a lot of us. When I deployed in the Marines on a ship, I asked for no sauce on my pasta and just added a few wrapped butter pieces and cheese to it, a sailor ran up to me and asked, “ are you Italian?! I’ve only seen Italians do that!” 😂

[tankizard]

Max Miller's "Origianl Fettuccine Alfredo"= A masterclass on the *true* meaning of the very idea that the simplest dishes are often the highest/best quality

[CalculusIsFun]

Something about Alfredo’s smile was truly infectious. You can tell he’s having so much fun and it’s honestly pretty wholesome.

[patmanchester]

I never had store bought pasta till I moved away from home to go to college. My mother ( who was not Italian) made her own pasta. Her noodles were thick and hand rolled. They=re is a type of Japanese noodle that is made like that. When I eat it, I am reminded of my mom's noodles and how she had them draped all over the kitchen to dry.

[DalePoole]

"If you don't like cheese, then make something else." Max, you never fail to crack me up in some way.

[BCcitizen]

Oh my gracious, the history! I remember being a young wife with morning sickness. My mother in law (a pro at having kids, and cooking) saw that I wasn’t eating meat or anything solid, because I couldn’t hold it down.
She whipped up a plate of whole-wheat spaghetti topped with sautéed onions and tomatoes, and maybe just a little salt. No spices and hardly any oil. Comfort food indeed. It was the only thing I ate on that trip besides watermelon. Bless her. ❤

[derangedsynthesizer]

I remember being stuck in a remote location in Alaska, at a company bunkhouse with a friend of mine years ago who grew up on this recipe. After getting back from the boats and the bars, not having made time to go to the store to get provisions, we discovered very luckily that the previous folks of our profession left behind these simple ingredients. I remember her fixing this that night for us and then I made it for myself many times thereafter. It's so simple but it does bring back memories easily.

[catiecotton]

My half Italian mother used to make me this recipe a lot when I was a child. She added touch of dried parsley and it definitely improves the taste. I had no idea it was so close to the real thing. Miss you mom!

[notjustanother]

Doubling the butter and cheese is a known secret to most foods. It's basically impossible to mess up too much of either of those.

[Nyaneve]

I have my grandma's vintage kithchenAid mixer that she bought when I was 7. It is super heavy (made from cast iron i believe). I am 51 now and she willed it to me after she passed in 1995 along with all of her cookbooks and cake decorating utensils and cake pans. She was a professional cake maker when I was a little girl. It is still in tip top shape and works like a dream. It is my most cherished kitchen item and serves my family in many ways, from mixing cake batter, pasta making, meat grinding, and sausage stuffing.

[zippa]

I really appreciate the time that Max takes to actually taste and honestly describe the food. There are so many food edu/personalities that gloss over the experience of actually eating the food. That's a bonus on top of his being such a warm, honest, researched presenter.

[stacym]

When I was a kid, there was a Mandarin Chinese restaurant in town that surprised patrons every so often with a "Noodle Show." When a server came around to say it was time, everyone would pull their chairs to a central area to watch. Then the owner-Chef would roll out a cart with a little blob of dough and a big tray. Without saying a word, he'd pick up the dough, then start stretching and folding, stretching and folding, then stretching and folding some more, until that little blob of dough became hundreds of very long, thin noodles. One loud whack of a cleaver doubled the number of noodles, then someone would carry the tray of noodles back to the kitchen to be cooked for the next round of ordered dishes. Your description of Alfredo's showmanship brought the noodle show to mind, and it's a very sweet memory from my childhood. So thanks for that, just as much as for the recipe :) You're the best, Max!

[dizit.]

This is exactly how we make our regular pasta for a quick dinner. I had no idea it was the famous dish! To make a really tasty addition during the summer, try adding halved cherry sized tomatoes when tossing the hot noodles, too. The heat releases just enough of the tomato juices, and the sweetness of the tomatoes adds to the dish.

[Magmafrost]

Something important about the pasta water is that the original restaurants re-use the water repeatedly, so its much starchier than it gets from just boiling one serve. You can re-create this at home by just adding some starch slurry to the water to make it starchier.

[rivendoto]

Watching Alex French Guy Cooking do a homemade version of the fettucine alfredo he ate at the restaurant and you also doing a fettucine alfredo video feels like watching a history teacher explain something and then a mad scientist actually doing the practice. Really love this one.