The Alfredo Recipe That Sold Over ONE MILLION TIMES!!

[@firetom911]

I'm a retired chef myself, cooked around the globe but still love to watch your channel 👍 you are cooking the same way, how I learned my profession in Vienna back in the early seventies. Thank you for doing that!

[@ChefJeanPierre]

Thank you Tom 🙏

[@راعيغنم-ع3ط]

Cooking is an art, Evry one can cook. but only an artist is a Chef. Thank you

[@ordelian7795]

Cooked around the globe? Couldn't keep a steady job?

[@firetom911]

@@ordelian7795 relax son, relax....

[@ForbiddenChocolate]

@@راعيغنم-ع3ط well said, and JP is a wonderful chef!

[@nexustapio]

Finally a chef who says it like it should be in terms of ingredients: Whatever makes you happy! - Vids like these are what actually get people to their kitchen to experiment with new things! Love it

[@docschweyer]

The Bob Ross of the Chefs

[@donwald3436]

I also like how he explains it's not "authentic" because fake authentic recipes wind me up, good food is still good food.

[@mariemcallister688]

You told us before not to buy the stuff in the green bottle ,I listened . My dishes taste like real food now. Not plastic . It makes me look like a hero in the kitchen now .❤

[@Frosty-dk8yo]

what stuff ? I’m curious

[@reddhouse3702]

Pre grated cheese...only buy whole cheese you grate yoursel. Expensive, yes....spend the money!!

[@Fleschtube]

Chef jean-Pierre is the best Chef on youtube. No frills, doesnt make it seem harder than it is, doesnt try to complicate things.. Kudos! Ive been making it like this for years for my kids. Now my kids are spoiled and could never eat the white stuff from a jar. We do it the same way, except we add butter.. (and alot more noodles lol) and sometimes I throw a few bacon bits into the sauce (before the cheese) and we serve it with grilled chicken and over pasta, etc.. this is ALSO how you make Mac and Cheese, except you use different cheeses and serve it over elbow pasta.. etc.

[@nikkijones9536]

Yeah! That store bought jar is terrible! Plus, it’s so easy to make!

[@Clasiqueguitarist]

I cant get over how much I love the person first, THEN the recipes. Chef your enthusiasm is contagious.

[@Nicole-zv7ee]

I agree. I can't get enough of this guy. I could binge watch his videos all day!

[@g3everex]

My wife and I watch then try and cook along with chef JP. Everything he cooks looks amazing. Best thing is I’m retired now and my wife and I are having fun learning together.

[@danguimont6790]

What I love about chef Jean-Pierre is that he is the antithesis of a pretentious chef ... Ultimately he says there is no wrong or right away to make a dish, as long as you love it, and that you have fun making it.... He makes it so much more watchable

[@ChefJeanPierre]

Thank you so much! It's all about the joy of cooking! 👍❤️

[@danguimont6790]

@ChefJeanPierre i appreciate you more than any chef I've ever watched JP!

[@santiagodraco]

Unless you exclude the butta! Then watch out. :)

[@louislandi938]

Chef, you are a real joy to watch and study. Unlike a certain other chef who is on an ego trip and yells at everyone around him. We can tell that you’re having fun and enjoy teaching us! Thank you!

[@daryl6627]

M

[@daryl6627]

. M.

[@daryl6627]

M

[@emmajohnson2500]

This looks fabulous, thank you Chef! 😘 I wanted to share with you; last night my Family wanted Grandma's pork chops in mushroom soup. Instead of just putting the pork chops in the pot and pouring the mixed soup and milk over it like I normally would, I used your steps to build the layers of flavour. In one pot, I caramelized the onion and removed it. Then I caramelized the protein on my seasoned chops and removed them. The recipe calls for 2 cans of soup and 2 cans of milk mixed together. Instead, I used 1 can of cream and used my chicken stock to deglaze the pot. I added my sliced garlic and as soon as I smelled it, I added the soup mixture, stirred in my onions and then the pork chops and slow cooked them for 2 hours. They were out of this world! 🤩 My Family ate every bit of it and couldn't believe it was the same recipe, just cooked properly. I'm sorry this reply is so long, I wanted to let you know your lessons are loved and appreciated, thank you so much 🙏💖 PS Next time I'll skip the canned soup and just make my own mushroom sauce 😅

[@curtgroen2712]

I don't know about selling a million servings but I know my AlFredo was a very popular dish and almost as easy as yours! Mine got the addition of beginning with butter and garlic then a good white wine reduced before adding the heavy cream to reduce. I also agree with nothing but Parmesano Regiano for the cheese! I would garnish with either green onion tops or chives. Just a few more additions but my customers really loved it and it was simple to make!

[@justaidynYT]

A dash of nutmeg my friend and it’s truly perfecto 🔥

[@ccyesornocc7989]

Can u pls share what brand of cream do u use ?

[@tatianagutierrez6536]

Chef , are your videos getting too short? PLEASE don't let anyone tell you your videos are too long OR that you talk too much. YOU are a fabulous teacher and we LOVE every word you use to teach us with. Your Ukrainian friend, Tatiana

[@randalltom9750]

I’ve gotten in the habit of pressing a ‘Thumbs Up’ even prior to watching the video… I know, already, I’ll love the video. I learn, I laugh, I watch again…. I only wish I could sit there, at the counter, and smell it, taste it, eat it all, and ask for seconds! Thanks Chef!

[@RipVDub]

4oz? Chef, I'm a big man! At least 8-12ozs. Add garlic and prosciutto, a side salad, and a bottle of vino. For dessert, cheery cheese cake, coffee with Kahlua and a recliner. Smile! Always appreciated!

[@theoneinthemiddle5553]

Being a big man changes nothing. Unless you're 6 foot 7 and weigh 350 pounds, 4 oz is a serving for you. I'm a grown man at 5'10 and weigh 240. 4 oz is just fine. That's called a serving. Maybe the reason you're a "big man" is because you eat enough for 3 people in every meal.

[@edfrees]

Chef Jean-Pierre's cooking power is over a million.

[@ChefJeanPierre]

Thank you 🙏

[@daphnepearce9411]

Pretty soon he'll serve more than McDonalds :-)

[@terrywilder9]

@@ChefJeanPierre What would give a coconut type flavor to it?

[@siegfriedmorse3129]

@@terrywilder9 Coconut.

[@terrywilder9]

@@siegfriedmorse3129 Yes! The best alfredo sauce that I have had coconut butter as an ingredient.

[@williamstolley2165]

I've got my heavy cream (organic); purchased a large wedge of real parmesan from Italy; and need to buy fresh fettuccini noodles for this weekend. I can't wait! Thanks for coming out of retirement, chef. I've learned so much... me... who also came out of retirement to help... as I'm a nurse; living alone; and loving your videos.

[@Bob-M]

Chef, I don’t know how you make something so simple, look so elegant, but you certainly do.

[@jodybruch829]

He used a ladle. JP has the best tricks up his sleeve!!

[@henrymichal8522]

I just read your reply, I almost repeated the same in my post above. Chef JP rocks.

[@kellybindewald8381]

That's what happens when you combine that much experience with a real love for what you are doing. It's a beautiful thing to see.

[@smiley9872]

oh and the taste, it is wonderful!

[@gershhayes796]

Chef, I have to say thank you. You have gotten my son interested in cooking. Your videos are of a chef that LOVES to cook. Thank you again and may you have many more years to inspire.

[@hugolopeznegrete2374]

I’m a retired surgeon and your presence and demeanor in your videos is so pleasant . I have been the cook at home with my wife of 50 years thanks to you and the pandemia I’m a much better cook.

[@hugolopeznegrete2374]

@smacktard i believe a chef like Jean Pierre is just as important

[@89Gent]

"Do whatewer you want. It's your plate. It's your food." This, my friends the core of cooking I think. The joy of making something delicious. God bless you, Chef!

[@biggianthead17]

Now it's officially Thursday, the best day of the week. Fettuccine Alfredo made over a million times and it will keep in your freezer for 17 years. Yet another elegant dish made simple, as only chef JP can can do it. I like the idea of adding roasted garlic and very finely chopped parsley on top when it's served. Thank you again chef for having the best cooking channel on youtube and for teaching us how to be better cooks.

[@colekter5940]

Yeah... this recipe is going to survive 17 years in the freezer. Chef has a talk-through on the freezer game and it's summarized as this: anything submerged in liquid is good for long term in the freezer. :D best channel there is. roasted garlic is on my agenda

[@robbiet8583]

I made this tonight. I added grilled shrimp. I used to make this butter, flour, cheese mixture. Yours is so good! Few ingredients and it is straight forward. Thank you!❤

[@shahram72]

It really is. Best recipe I have found. Making it for my family with chicken scallopini in cajun and Italian herbs.

[@bill16126]

Ooooohhhh grilled shrimp. . . great call! That's going on the menu soon.

[@Jayme09]

My daughter loves Fettuccine Alfredo. We’ve always got it from a restaurant. Can’t wait to try this easy recipe, maybe adding cooked shrimp. Thank you Chef!!

[@24kachina]

My 13 year old daughter also craves this all the time. We cook Chef's recipes together all the time and this one is next. My daughter likes a squeeze of fresh lemon juice on top as a finishing garnish. Yum!

[@ForbiddenChocolate]

Must be a girl thing, both of my daughters are fiends for Alfredo sauce! I'm going to try this wonderfully simple recipe, too. 😋

[@sammyjo8109]

Another twist is bite size pieces of sautéed chicken thighs for a main course. Sometimes I season the thighs before I sauté them with a bit of Creole seasoning.

[@ForbiddenChocolate]

@@sammyjo8109 I love it with sautéed chicken and steamed broccoli or shrimp and scallops. I'm getting hungry!

[@unclebrat]

@Ace Nothing It is not a girl thing. Both my father and I preferred an Alfredo sauce over any tomato sauce for well above 50 years.

[@Dggb2345]

Chef Jean-Pierre, I just wanted to thank you for your incredible fettuccine Alfredo recipe. I added sautéed, seasoned chicken breast slices to it, and it was absolutely outstanding. The simplicity and elegance of the dish really stood out to me. After looking at other recipes, many of which are overloaded with garlic and unnecessary extras, I can confidently say that your approach-clean and straightforward-is hard to beat. The combination of Parmesan cheese and perfectly reduced heavy cream is pure perfection. I can see why you’ve sold millions of these dishes. It was truly a joy to make and even more delightful to eat. Thank you for sharing such a masterpiece!

[@boogieboo5085]

Chef, this video brought back a lot of fond memories of my early years when I worked fine dinning. Your ingredients list was the very subject of a heated debate, which half the cook's line said it was an alfredo sauce and the other half said it was a parmesan cream sauce. Even the management and wait staff got involved. Love your energy and dedication to making food preparation fun, entertaining, and simple.

[@z0nx]

Thanks for this insight, that's actually hilarious. Debating the name of something that is just cream+cheese, really?? It's similar to software developers moaning about tabs vs spaces, formatting of code, where to put the opening/closing braces etc. But the hardest (and one of the most important) thing is always naming things!

[@jeffreyellis1416]

Thanks!

[@ChefJeanPierre]

Thank you very much, have an awesome Christmas 🙏❤️

[@stevewarwick2103]

One million thanks for this wonderful recipe!

[@ChefJeanPierre]

🙏🙏🙏

[@lucacolonnesi]

Even this is not a typical italian recipe, sometimes i like to make it just because kids like it. I put in the end an "idea" of ground lemon zest, it gives it some kind of freshness. Love your channel Chef.

[@aragmarverilian8238]

Watching your videos and listening to your voice always puts a happy smile on my face. Thank you chef!

[@paulhextall6670]

I'm an at home cook, I love the fact that you keep accentuating the fact make it how you like it.

[@Batvolle]

Love it Chef! My girfriend tried your Creamy Pasta Dish the other day, she thinks she can't cook but managed it! I knew she got it! Thanks for teaching everybody!

[@galaxya40s95]

Like the Cheff says, its not rocket science, its just cooking. Everyone can do it. Just plan ahead a bit, prepare stuff first, so you are not searching for an ingredient or utensil while something on a stove is burning. Cheers

[@andrewjurgens7446]

Chef, as a long time cook and former sous chef myself, I want to thank you for sharing all of your knowledge and enthusiasm with us! You sir, are a national treasure :)

[@patriotu.s.elections7879]

I just Freaking LOVE this Guy ! How could not ? Forever ! Chef Jean-Pierre

[@Danceslikeelaine]

Your videos are so comforting to me. You’re like a friend whose voice feels like home

[@rustyshackleford3278]

Two posts from Chef JP in the same week? Its like Christmas 🎄 🎁

[@48956l]

and I'm dreaming of a white christmas

[@48956l]

white with cream and parmesan lol

[@lkc121]

many thanks Chef. Hope another 50 years of cooking and sharing with us. I wish you well

[@thegodofpez]

Made over 1 million times, and this video deserves 1 million views!

[@tbwatch88]

you're great, chef. we love you.

[@faybayers3750]

And here I thought Alfredo was more of a complicated recipe! It looks simply delicious and on my menu for Sunday! Merci!!

[@lwilton]

The "real" stuff is a bit more complicated and more work and tighter timing to get it right. But this way works just fine.

[@CincinnatusPublish]

He says it's not Italian, which is true, but since this is more of an Italian-American dish, Italians here claim the dish as their own... Rightfully so. That being said... As an Italian in America, I can say most of our dishes are very simple to make, but if no one taught you how to make it, then it seems complicated, because it's also even easier to screw up.

[@gizmo7877]

So I followed your method but used melted butter and your great idea of puréed garlic first, then added the cream and let it boil then added the cheese for taste and thickness. You are so right about using the best cheeses to enhance the flavor. I coupled that with my home made fettuccini and was in heaven. Such an easy meal to make in such a short time that’s fit for a king! I am so glad I found your videos for all the tricks up your sleeve but the puréed garlic is out of the park. So handy to just open the jar and not have to chop all the time. And I swear it has a different flavor this way. So easy to toast bread and smear it on with salt for garlic bread, thank you, thank you!

[@jacquesneethling7525]

Sometimes i just watch your video's to cheer me up when im feeling down. Love your recipes, thanks for spreading goodness.

[@laurieadams3170]

Me too! Precisely doing that now, because I’m “in a mood” as well today. Feeling much better now. 🤗

[@Richmond_Hill]

He has much more than culinary talent. He is a beautiful human being and is soothing to the soul. God bless him always. ❤️🙏

[@frankallen8440]

Another dish added to my list. Twisting in the ladle for the presentation. Never would have thought of it. Thank you sir.

[@arcovanzanten6006]

Magnificent recipe it will go on my recipe book

[@bradleyakulov3618]

This is quite the contrast to Chef Ramsay who tells us that there is only one way to make scrambled eggs, or you're doing it wrong. Put garlic if you want! Put parsley if it makes you happy!

[@elmar001]

Of course, with "Chefs" like Ramsay its all about creating drama. With Chefs like Jean-Pierre its all about creating FOOD.

[@n00bspanker]

All Gordon does is add butter to all of his recipes. Literally any possible recipe made by Gordon always involves huge knobs of butter.

[@elmar001]

@@n00bspanker That's because he is a knob.

[@jjson775]

Ramsay is not in this guy's league

[@highsnburgers4862]

@@elmar001 Uptight Ramsay rakes it in!

[@DonPandemoniac]

I used to make pasta with sauce that included the full content of a vegetable garden and an array of herbs and spices. Over time I have learned that to appreciate individual ingredients, less is more, just like this recipe . Now I would have this with a side of vegetables and something like veal, chicken or shrimp, but with everything simple yet balanced.

[@avidcarsons6412]

i did this yesterday and it was easy and awesome .. I had to watch you do it tens times .. hahaha but it was good..

[@mturukanyidambuza3725]

Chef Jean-Pierrie till today I rate you as the best and most informed Chef in the world. I'm a Culinary Student all the way from South Africa. Your Channel is really helpful, and like how you always mention Mise en plus on every recipe.

[@ChefJeanPierre]

Thank you for the kind words I am glad I can teach you a few things. And you’re right “Mise en place” in indeed one of the most important part of cooking!!! 👍😊

[@tonyg6158]

I made this today. So good. Creamy like nothing else. Thank you Chef Jean Pierre you are the best.

[@jkaryskycoo]

Thank you so much Chef. I've been watching cooking videos since the pandemic and you were the first one to make me believe in myself and really give me confidence in the kitchen.

[@halfinchholes88]

Holy Cow! I've made this sauce several times now, and it turns out beautiful every time. Started buying my parmigiano reggiano at the local restaurant supply. Good cheese makes all the difference. My only modification was the addition of 3/4 t. of sodium citrate (only for leftovers). This allows one to freeeze and thaw with a little milk to the original consistency. A wonderful recipe! My 'Go To' cooking channel.

[@DianeDi]

BRAVO Jean-Pierre. 👍👍 Just finished enjoying this Alfredo recipe as a main course followed by a romaine salad with cucumber, red onion and red, yellow and orange peppers, topped with multicoloured cherry tomatoes. This dish sure comes together quick and easy and it's definitely worth using 35% whipping cream. I've skipped that in the past using 10% or 18% , but NO MORE. I also agree with you about that parmigiana cheese in the green box, that stuff is nasty. Thanks for your great videos that inspire so many to just get cooking.

[@rwatts2155]

Fettuccine Alfredo is one of my favorite foods! I make mine with whole milk rather than heavy cream. I cook the milk until it's concentrated by about half and then add the Parmigiana Reggiano ( never...NEVER...the garbage in the green box! ) and then I add black pepper and sometimes a scratch of nutmeg but always a dash of Cayenne Pepper! Sometimes I'll add prawns or sometimes I'll add chicken breasts.

[@jeffthalrose7330]

Another excellent video Chef! Thanks!!

[@paldenoffice254]

So classic, so simple, so delicious, Thanks Jean Pierre!

[@SonPham-wl2fu]

I can’t say no to this man he makes cooking look so easy and pleasing to the eye. Your personality can light up the whole room.

[@punkyradman2339]

Tante grazie, Che Jean-Pierre. So simple and flavorful. Eccellente. We like to start the dish with a garlic saute in butter before adding the cream. The rest we do the same as you. Each to his own, I guess. Love the video.

[@alwolschleger7242]

Chef, I don't know how you do it, but you have an uncanny ability to post a video of something I've had on my mind. You've done it a number of times now, and I almost made an alfredo on Monday (would have but the chicken hadn't thawed yet). Keen to see your take on it!

[@PatrickRCEME]

what ever makes you happy ! love this

[@matthewcunningham8691]

Chef Jean-Pierre, you are a legend 👍

[@annemarieduffoux5391]

Hello chef from Paris, I did not what to cook for tonight dinner, so I took one of your video to get inspired and guess what, it’s the dish to do when you have not much in your fridge, no time to go the market, no wish to cook but still want to eat something good. 4 ingredients is great. Please give us more ideas for dishes that don’t need a lot of ingredients. It’s a great help towards humanity. 🙏

[@kennethdavis5077]

Buy far the best ,and most entertaining chef on the tube . Please give this man a tv show. The world will love him .

[@billkelly8222]

He doesn't need a "TV show." He has his own show right here on KZbin. Broadcast TV and cable TV are older technologies that are giving way to internet streaming. Internet streaming is more efficient -- strips away the"middle men" -- and gives the content creator more control. And remember, nowadays you can watch streaming such as KZbin on your classic TV set as well as your computer screen by using Chromecast or similar.

[@paullindsay3532]

Thank you Chef! My wife wanted it as a meal and so I added Scallops and Large Shrimp after making it. This was one the most delicious meals I have made. Again, Thank you Chef.

[@ChefJeanPierre]

You're welcome! I'm glad you enjoyed it! 🙏❤️

[@HollywoodMuffler]

I made this last night. Who knew Alfredo sauce could be so simple to make and so delicious! Thanks again Chef.

[@drtmvoss]

You bring a smile every time I open one of your videos. Thanks so much for sharing!

[@jason4261]

LOL I was waiting for "Don't use that (Quack) in a green box!" The block cheese is billions of times better. Same recipe I use and you are 100% right, simple, yet amazingly delicious! Especially with some black tiger shrimps! Mmmmm, so good.

[@drk321]

Yesssss. Someone who knows their shrimp. I am so tired of seeing the Mexican white shrimp as one of the only options out there. The black tigers are firm and flavorful while the white shrimp cook translucent and nearly flavorless. Argentine reds are pretty good but nothing like black tigers.

[@kingofsapi]

I'm not American, and I'm curious what this mythical 'green box' means. Is it a brand of commercial cheese?

[@butterybiscuit346]

@@kingofsapi Here in america there is alot of competition for products, and crippling poverty is a huge problem. So for any really good product like specific real cheese, there are off brands, knock offs, and then poverty level products. In this case the mythical green box (or jar) is labeled Parmesan "style" pasta topping. The new worst one I have come across is "cheesy pasta topping" and its main ingredient is just milk whey. Usually you can find these at dollar stores in this Mystical Geen can/jar/box. (I've only ever seen it in relatively big green plastic jars. It is close to tasteless and just a fine powder. In this case, you certainly get what you pay for.

[@kingofsapi]

@@butterybiscuit346 Mmm, I guessed it would be a cheap product from the way chef Jean talks about it. But is there a specific brand that rolls those out? Just so I know to avoid it at the supermarkets and malls, in case they do different packaging for exports.

[@butterybiscuit346]

@@kingofsapi just got to the gym. When I get back I will go ahead and get the brand names and providers. Your best bet though would just do as JP suggests and get some real parmigiano reggiano. At least one time. For my sauces I like to use the heavy cream, some cream cheese (the stuff we get here in america is a big solid block. The fluffy stuff rich people get for bagels is called schmear and it's the same thing just whipped and a lot less for alot more$) So block cream cheese, cream, onions, mushrooms, garlic clove/powder, shredded cheese of choice (i really enjoy a heavily smoked cheddar or smoked habanero/ghost pepper for kick). Not quite JP's recipe but pretty close.

[@MadMonk67]

I made this tonight for dinner and paired it with some grilled chicken breast. It was fantastic. I added some roasted garlic powder to the sauce and sprinkled a little chopped parsley on it when I served it. Thank you, chef, for all you do on this channel.

[@billcermele8771]

Looks simple and delicious chef. I cant wait to try

[@barryhaley7430]

Absolutely right about the green box Parmesan. One never goes back. A dash of nutmeg is outstanding.

[@mariecarlton5768]

I never knew this could be easily prepared, thank you, 😊

[@marchebert9813]

Your expression when you try it is exactly how the pasta looks on the plate. When you tried it I could taste it. Can't wait to try this one.

[@amommamust]

Now that one really is so easy a child could do it! And once again, Chef taught me something I thought I already knew... can't wait to try this!

[@AmelieScott]

You are so much fun! I love your teaching style, and I can see how you have had such a long and successful career.

[@comingtofull-ageinchrist6736]

I will definitely try this one. Some of the Alfredo I've had served to me, not so great! Thanks for another great recipe, and it literally took a few minutes to cook. I love your enthusiasm, Chef!

[@eddymursalim6570]

Your enthusiasm while explaining ingredients and cooking makes me eager to try. Thanks chef ti share your experience with me

[@ann.obrien5139]

I’m so glad I found your channel . I can’t believe I’ve not come across you before now as I’m always surfing food recipes. You are a fantastic tutor, not to mention your humour . I will be making tons of your recipes. Thankyou so much !😋😋

[@daryl6627]

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[@daryl6627]

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[@daryl6627]

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[@seabreezeof]

Made many of your recipes, and they were all fantastic. Our household have been making your Alfredo recipe for many years, with a couple extra ingredients, raw butter & cream, garlic, and bacon or prosciutto. Thanks for making us better chefs. and your humor, and personality.

[@irvinglopez4630]

And Another One Chef J. P. Your The GREATEST 👏 🍽️🥂👌

[@godferbidd6262]

Love the message in this video. Anyone can do it, and make what makes you happy.

[@willw1375]

When I'm down, Chef always cheers me up!

[@Marciacoe4610]

He’s delightful

[@laurieadams3170]

Same here.

[@l.m.6561]

Love it! Thank you for sharing you personal recipe.

[@leeorndorff120]

Chef i believe you've made this a million times, looks wonderful. I'd love to see some video from your cooking school, or your old restaurant, somebody had to record some of it. I'd also love to see you teach with a person in the kitchen with you. Like someone who can barely run a microwave lol! A child could do it! Hope you never stop making these vids, we love them.

[@theart8039]

There are some on You Tube

[@leeorndorff120]

Oh i didnt know that, i have seen the old ones of chef chopping onyons and selcting knives, utensils etc. But nothing from the school or restaurant. Where ya find them at?

[@theart8039]

@@leeorndorff120 I can't remember now but I'm sure it was on You Tube..it was his Ft. Lauderdale place and he was teaching some ladies to flip pancakes..if I find it again I'll send a link

[@leeorndorff120]

Well thank you, id love to see it.

[@Davidmckenzie-u8k]

Chef, thank you for such great techniques, and insights to cooking. Thank you!

[@rhondaroberts5604]

I was waiting for your next video 😜

[@taralee4277]

I love this video. Elegant is the right word for serving this nice starter. Thank you.

[@recklesslyamerican375]

My girlfriend makes it like that but adds mozzarella and creme cheese and it's amazing. Really rich and clings to the pasta. We make it as a meal rather than an appetizer.

[@flormarthas.ferreira2984]

Sensacional! You are a great and happy teacher! I will do right now. I love to learn how to put the pasta in the plate. Thanks! My family will love it!

[@MrRKWRIGHT]

Looks hearty and delicious. One of my best recipes was handed down by my grandfather who was part of a traveling band of clowns which toured the country in the 1930s and 40s. Not only did he fully participate as a performer (juggling and spraying seltzer mostly) but he was also in charge of the Clown Chuckwagon, and over the years, came up with a nice selection of mostly campfire stews (or "or stewge" as Gramps used to call them),, soups and casseroles. One of my favorites, casseroles, which I still prepare frequently, consists of baked beans and wieners (for the KETO portion of the meal), macaroni and cheese. and a couple handfuls of those big orange circus peanuts - a sweet yet savory bake-up that's a hit with everyone who tries it. Gramps had one clown name for performing with his fellow troupers at carnivals, civic events, etc., throughout the central Midwest ""Antsy Pants" - but around the campfire at breakfast or suppertime, when most of these talented vagabond buffoons had removed their make-up and hung their giant shoes in their campers, (but oddly enough not all of them) Gramps was affectionately known among the boys as "Yummo." He told me how it wasn't unusual for farmers to donate a hen or two and maybe a couple of dozen eggs, in return for a brief barnyard slapstick performance by a couple of the boys for the farmer, his family and his hired hands.. He also told me as soon as he got back to camp with the chickens, the alcoholic Geek who traveled with them would inevitably beg permission to bite the heads of the pullets when Gramps was ready to get those birds cooking. Seemed that this particular Geek actually not only savored the taste of the live chickens he was required to eat (which were usually provided by the promoter of the event at which the troupe was performing) - but craved more when "off=the-clock" Talk about a Carnivore diet!! Wow!!! Reportedly, he was known to comment that "live chicken pairs well with a pint of Carstairs White Seal Blended." By the way, Grandma also traveled with Gramps. She was the seamstress - making a good number of the clown suits from her own design and repairing all them when required. So of course Gram and Gran rolled along from town- to -town with a big foot pump operated sewing machine in their trailer, - in addition to all the pots, pants, cutlery, stirrers, etc. My Dad was born in a campground in Posey County, Indiana, delivered by a local midwife and plopped into a casserole baking dish as soon as Gramps cut the umbilical cord with his second best onion chopping knife. As for me, I married young and did well for myself in doing so. My wife is the daughter of an oiutdoor parking lot magnate in a major city in Ohio. I was dowried with three downtown lots. I've had a comfortable life pretty much doing whatever I want all day while other people collect money on my behalf while sitting down in booths, watching TV, reading (or even snoozing between customers arriving and honking the horns to wake 'em up). Consequently, for awhile, I was able to open a couple of storefront business which specialized in selling "clown suits for the whole family," including custom made if somebody wanted them - and even clown suits for the family pets. The seamstresses I hired used Gram's patterns, of course. . The stores were called "Hem and Ha!" - and with every sale, I usually threw in a copy of one of Gramps' recipes for a clown casseroles, "silly stew," "buffoon bread, "Punchinello Porridge,," or what have you. Of course, they all pair well with seltzer water. Thank you for allowing me to share Bon apetit.

[@ConcernedNetizen]

What a story, wow!

[@sonialola4329]

I love your way of teaching, God Bless you Chef❤️

[@kennethohmert3128]

I've made this a number of times now for friends; it's quick, easy and tastes great! Roasted garlic is a must. Thanks Jean. P.S. my son's a chef, and he watches you too.

[@alisonk_designs]

Yeah where's the garlic?

[@boblangford81]

You and Chef Gennaro are like my grandfathers who teach me how to cook amazing French and Italian dishes. I can’t wait to impress a lovely lady with all of my go-to recipes. Big Thx!

[@davidboudreau4054]

At my age, even that small amount you plated would be a meal for me. I would pair it with my home-made sourdough bread....and that would definitely fill me up all the way... This recipe looks really yummy (actually all your recipes do) and so therefore I am going to make it very soon!

[@bearpawz_]

Yum. That sounds great David!! 😋 Homemade sourdough and Alredro with pasta!... YummMMmmmm!

[@Ma77riK]

you certainly know the way to my heart Chef!

[@CDOBOW]

This was another fantastically presented recipe. I'm not surprised you had to cook it 1 million times ;-) I love cheese sauces and would be very happy if you show us how a "Bistecca al Gorgonzola" is cooked.

[@williamsjm100]

I have cooked this twice, first time was great, but the second was extraordinary. Very happy family dinner and my nine year old loved watching the video and then helping make it. Thank you so much 😊

[@bonvivant808]

I wish i could find somebody who is so enthusiastic over me as Chef is with his food 😂😂😂😂❤

[@jakemitchell1671]

WOW!! I've been making Alfredo for 20+ years and it has never occurred to me ONCE that it could be made without butter!! I always start with butter, then slowly cook some shaved garlic in the butter, followed by the cream, reduction, cheese. Now I can make it without the butter! Genius!

[@Bobster986]

I love the way he said, In America we love our cream. He’s a great chef and a great Patriot. 🙂

[@blissfulone5698]

Yum-yum! Chef: A great Italian restaurant near me (mom & pop operation) made excellent Alfredo like you. Beautiful memories of them (now passed). They would place a partial broccoli crown in a blender until fine-chopped with the heavy cream and cooked it much the way you do in this video. Mama-mia! It was delish! Thought I'd share, it was an addicting recipe for sure!

[@TeddyCavachon]

The second date with my wife was going over to her apartment and making her and her BFF dinner consisting of Chicken Breast Florentine and Fettuccini Alfredo from the NY Times cookbook (memorized) and Caesar Salad as I had witnessed it made table side on an after Prom date at Trader Vics in Chicago back in High School. Her BFF who was older and married must have told her she would regret not marrying me because she signed on for the lifetime meal plan I was offering and 25 years later I’m still cooking the same way for her. Candy is dandy, Liquor is quicker, but it was the Fettuccini Alfredo that sealed the deal for me. 😋 Thanks Chef for inspiring a new generation of husbands how to do the same thing…

[@ChefJeanPierre]

Great story! Thank you! 😀👍

[@ateshhastam]

What a delightful personality and what a simple recipe. Looks amazing.

[@susanmacko9303]

I love that he explains the “why” of his choice of cheese because pecorino Romano is a little salty to him and also that he says that you can use whatever pasta that makes you happy 😋

[@manxology]

I learn something new every day and will try this easy recipe soon. Thanks, Chef!