Traditional Fettuccine Alfredo : Cooking Italian Style

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Traditional fettuccine Alfredo is the perfect meal to make that will surely please the entire family. Prepare your own traditional fettuccine Alfredo with help from a chef in this free video clip.

Expert: Gary Langevin
Bio: Chef Gary Langevin specializes in cooking genuine Italian dishes from fresh ingredients. He grew up working in his mother's restaurant in Naples, Italy.
Filmmaker: Melissa Mccormick

Series Description: You don't have to go out of the night if you want to enjoy nice, Italian-style cooking - you can bring the Italian restaurant right to your door. Find out about cooking Italian style with help from a chef in this free video series.

[ChrisTopheRaz]

If you're Italian you would know that "traditionally" in Italy, Alfredo is not made with heavy cream. That's an American rendition. Secondly, any chef should know that you don't rinse or ice down your pasta because the starches are not only added flavor but aide in binding the sauce with the noodle.

[melyn.]

The authentic fettuccini Alfredo consist of fettuccini noodles tossed in butter and parmesan cheese. That's it. The recipe with the heavy cream is Italian-american

[MrJusmobile]

Butter and 24 month aged Parmigiana Reggiano, stir in the serving plate, boom! Finito!

[ferret]

It is my traditional type.butter, garlic, wine, parmesano, cream, fettucinipasta. Delicious thank you

[onngroovecdboomboxtransfor]

my new years resolution is to learn how to cook everything on youtube.

[luvhandles]

Dare I say it's not the "traditional" Alfredo but it's the better Alfredo
Awesome simple recipe that's delicioso

[wanderer]

Should be titled: Traditional American Fettuccine Alfredo. This is not traditional Italian.

[francinemhaas]

Fettuccine with butter and Parmesan cheese was first mentioned in the 15th-century cookbook, Libro de arte coquinaria, written by Martino da Como, a northern Italian cook active in Rome, under the name maccaroni romaneschi 'Roman macaroni'. For those who insist that it's not an Italian dish. The recipe was revised when it came to America...adding the heavy cream and pepper.

[musikfreek]

Esto está delicioso. Muy fácil. Lo hice para cenar esta noche. Y estoy en la gloria comiendo este plato. Acompañado de con un pedazo de baguette con ajo que cocine en aceite de oliva. Es una maravilla.

[aurorasss]

OKAY GUYS STOP INSULTING PEOPLE. I’M ITALIAN AND THE ONLY DIFFERENCE BETWEEN FETTUCCINE ALFREDO AND PASTA AL PARMIGIANO IS THE NAME! THE INGREDIENTS AND THE RECIPES ARE THE SAME.
IT’S NORMAL THAT PEOPLE OF ANOTHER COUNTRY CHANGE THE ORIGINAL RECIPE BECAUSE THEY USE ANOTHER DISHES AND FOOD, SO DON’T BE ANGRY.
Sorry for the caps lock❣️

[rayrguez]

I've done this recipe before, Delicious 🍴! I add less than half of a stick of butter as well as Olive oil THANK YOU FOR SHARING !!!

[QueVainaEsta]

The guy with the black hat, does NOT look like he's enjoying this...

[davidsimpson]

traditional or not, and all the below idiocy not withstanding, I love alfredo. I will try your recipe as it seems simpler than mine and see what I think. thanks for taking the time to put it up here.

[cristinadealmeida]

Traditional italian recipe for Fettuccine Alfredo (if you're not american, you might as well just learn how it's really called or what it comes down to - Fettuccine all' burro e parmiggiano)


For ingredients, you'll need:
- dried fettuccine (egg fettuccine if you can find them)

- butter

- Parmiggiano Reggiano (parmesan; you can also substitute this for pecorino romano, which is insanely good but also insanely expensive and hard to find - so maybe just stick to the cheaper and traditional ahah
I should also note that the grated parmesan you find in packets is not authentic, so if you're looking for the real experience, don't use that. However, if like me, you can't afford a piece of real Parmiggiano Reggiano, use it from the packets like I do - unless i'm wanting something special)

- freshly ground pepper (i don't think salt will be necessary because you're already salting the water and the butter you're gonna add is already salty so.. But if you wanna add it, by all means, do)

- ground nutmeg (now this is not part of the original recipe, but it makes a HUGE diference when it comes to taste)

- if you want some kind of herb to with it (even though it's not part of the recipe, again) i'd recommend either tarragon, thyme or sage


Now for the cooking:
- cook your fettuccine in salted (coarse salt is the best option) boiling water until they're cooked 'al dente' (it should take around 7-8 minutes if they're dried; if they're egg based, it'll take more along the lines of 4-5 minutes).

- in a large bowl, place the butter (you don't need to melt it, as it will start to melt once you add the pasta to it).

- once you have your fettuccine, add them to the butter. Toss.

- next, add in the freshly ground pepper, the nutmeg and the herb of your choice. Toss.

- last, but certainly not least, add your parmesan (or pecorino). Toss one more time.

Ecco fatto, you have a fantastic REAL italian dish in under 10 minutes and without having to go to a shitty restaurant to try it!
Enjoy the dish and the smell of your not badly-spent money in your wallet.

[xzseng]

just curious what pans do these chefs use? what material isit?

[Krimson]

I love that your using nicely seasoned pots, not brand new like other posts.

[melanieambrocio]

I just made it and let me tell you it was super super delicious 10/10 recomend 100% thank you for sharing your recipe no more alfredo sauce from aldis for me lol

[iwinyoulose]

I have been making this recipe since high school 10 years ago. I still make it to this day, no other recipe compares

[bmaiceman]

What kind of white wine do you recommend?? Anything specific or just a Wal-Mart shelf white wine???

[sunshinejanice]

Just made this! Perfect and delicious! Thank you so much. I appreciate it.