The Best Fettuccine Alfredo You’ll Ever Make (Restaurant-Quality) | Epicurious 101

[@TheRiceAShrimpFried]

I see Chef Frank I click!

[@sahilahmed7476]

We*

[@christopherclare6920]

Yeah dawg!

[@williamleaplaza2927]

Thank you..!! Chef

[@DavidiVideos]

Most definitely

[@isagoldfield7393]

💖💖💖

[@perryprincess1]

one of my fav chefs to watch-minimum of chatting, clear & concise instructions & all less than 10 mins. Love him

[@aravindvissamsetty]

2:56 First time I've seen a chef say "A little bit of salt" and actually add only a little bit to the pot

[@78625amginE]

Yeah. Only because Parmesan is very salty. Otherwise you need to salt the water a lot more.

[@vittoriostoraro]

What don't you understand about the large amount of cheese being salty?

[@EastSider48215]

Particularly Chef Frank.

[@Drader68]

But he also said 'add a little more cheese' while tossing in a generous fistful.

[@rhinox3474]

Spot on. Black pepper is the only thing i add

[@generalnawaki]

Everything, literally every single dish gets buried in black pepper.

[@daanyd13]

Doesn't that turn it into a cacio pepe?

[@thaisstone5192]

@@daanyd13 No. Different technique.

[@ew2555]

@@daanyd13and different cheese!

[@loveforeignaccents]

Garlic & parsley here!

[@chrisfreemesser5707]

I have a recipe for this that's pretty similar to the way Frank made it...when he says to use *real* Italian parmigiano reggiano, he's not joking. Made the mistake of using a different parmesan cheese once, it was definitely NOT the same. Also, as soon as you finish eating, wash your plates and bowls immediately...if the sauce dries you literally have to use a scraper to get it off

[@Ectharias]

Yeah, the anti-clumping stuff will stick to your dishes really badly

[@EastSider48215]

Word.

[@saudigold50]

Use white vinegar; comes off immediately.

[@edwintomkg5935]

​@@EcthariasCaking agents

[@arturo707]

What is your recipe then?

[@wehcd]

"add a little bit of cheese" *proceeds to add two big fistfuls of parmesan

[@vittoriostoraro]

Obviously, you didn't listen to what he said, moron.

[@user-ho1yn6ms7y]

Is there ever too much cheese? No, no, no 😂

[@borzica]

One of the biggest fallacies is thinking they use fresh pasta in Italy. Fresh pasta definitely has its applications, but majority of nonnas are using dried pasta to feed their families.

[@78625amginE]

That and thinking they put garlic in everything haha

[@Sharp.Penguin00]

And eating pasta with a spoon

[@shac9131]

I ate a very expensive Italian restaurant in Chicago and they used fresh pasta. Major difference. I believe fresh pasta is more important for lasagna than spaghetti, but yes, glad to have experienced it

[@seanno9744]

Yup. If you go to a restaurant you’ll probably get fresh pasta, but the average Italian is just buying Barilla like everyone else

[@shac9131]

@seanno9744 I've only been to one that served fresh and it was $80 a plate

[@Lucy-yh1pm]

"You don't need a whole bowl of this" Au contraire Chef Frank...i need two 🙃

[@loveforeignaccents]

LOL! Me, too!

[@Czsesp]

I can be on the hunt for something specific on KZbin but the moment I see chef Frank….CLICK 🤩

[@tylerhodson7325]

Thank you! Thr only video I've seen that actually gives the ratio of the ingredients! FINALLY 😭❤️

[@FinalSparkLux]

There's a mistake in the video at 8:06. He says you don't need a big bowl of this, which I think everyone knows is factually false

[@crook47]

Facts, my bag back putting down the whole pot in one go lmao

[@transformezvotrestressenjo457]

I don't know you but I like you! Big bowl!!!

[@doughnutfingers]

06:55 ... Oh WOW! Guess I'm making fettuccine alfredo today.

[@cdtaylor1]

Hey Chef Frank, thank you. Made this tonight with Kerrygold butter. Added a bunch of warmed leftover shredded chicken into that stir. My wife, who hates “Alfredo”, finished her plate and got more.

[@bennettkwapong]

Is kerrygold butter the Irish brand?

[@evayu2]

I’m obsessed with this pasta. Cant wait to use this recipe!

[@nedracrouse8125]

Never knew it was so easy. Fabulous.

[@ArielK1987]

It was hilarious when Chef Frank gave Emily a whole cheese wheel. When they made eachothers Fettuccine Alfredo.

[@Emptybee]

I was sooooo disappointed Frank didn't pull out a cheese wheel. XD

[@wehcd]

it's 1am over here and Chef Frank is making me HUNGRY

[@lorimartin3724]

As a Wisconsinite, I am a cheese lover (all types) that does not use preshredded cheese because of the anti-caking powder. I have a wide variety of shredders, a great slicer, and a cheese drawer with several blocks of tasty cheese to use them with.

[@yakzivz1104]

wisconsin has an excellent variety of cheese!!!

[@katiem9644]

I can not wait to try this. How easy this looks. Wow.

[@sigridcrowel9794]

A long time butter and Parm pasta lover here. Just tried this technique and it changed my whole life. Thank you Chef 💕

[@secretadmirer109]

Personally, I think I'd like the American version more. I think it's more versatile. I love the simplicity of the original one though. Super quick, and delicious.

[@christinalucas5540]

Chef Frank, you’re my hero. This is what I’m have for supper tonight! Thanks for a great video!

[@jamescolbert1]

"Buy the best pasta you can afford." Yeah because your dish calls for a hundred dollars worth of cheese...

[@maryschiff9580]

Such a great technique, thank you!

[@BigBoyJay_69]

2:08 "Doesn't take a lot of cheese" *shows an entire mound of grated cheese* I'm scared to know what "a lot" of cheese is for Frank Edit: I apparently misheard Frank. My point still stands.

[@gabejessgaming6108]

He says "it does look like a lot of cheese" and yes, I agree with him lol

[@JohnDoe-xr5is]

While holding a $40 hunk of cheese.

[@ghostgirl6970]

I learned some things - like not using a metal bowl/pan to do the mixing. No wonder my pans always have concrete cheese lol.

[@renato2354]

[Cheese factory] -Sir! SIR! -What is it boy? -It's Chef Frank, he is... MAKING A FETTUCCINE ALFREDO VIDEO! -Mamma mia... Gentlemen this is not a drill! We need full power on those cheese machines!

[@ryanslauderdale]

Manager walks in… Manager: Relax, boys. I just talked to Frank. He only needed one cheese wheel. (Workers collapse in sweat and exhaustion)

[@cvideo9]

Chef Frank is such an inspiration. These videos are packed with great content and do entertaining. I know what Im making for dinner tomorrow night.

[@shaunepstein8937]

These videos are great!

[@mallorybooker3021]

This coming out the same night I’m making Alfredo 🙏🏽🙏🏽 bless up

[@audreyrollen9800]

TELL ME HOW IT GOES!!

[@cemeow]

update!

[@deniseheins2133]

"If you need more cheese...." I do 😄

[@CarolJoyable]

I am so excited about making this! Thank you

[@microchrist6122]

My wife is going to lose her mind when I make this later 👍

[@heizeemazecave6901]

i used to cook pasta like this in college because i was lazy, who knew it was the better way to cook pasta all along!

[@partyrocket859]

"Serve to your guests" Yes, I definitely wasn't going to eat it all myself directly out of the pot while standing in my kitchen.

[@Devilsfannumber30]

didnt know it was that simple, will try!

[@CeraisianAlchemist]

Only thing I'd add is minced garlic. I also don't salt my pasta because I grew up without salting it.

[@80smusicfan317]

🙌🏻👨‍🍳Chef Proto👨‍🍳🙌🏻. Love every video you have and I’ve leaned so much. Keep them coming! 🤗

[@AOCITYBOY]

Thank you for this, so most Americans here with cooking channels could stop using, milk, heavy cream and cheese and calling it "Alfredo Sauce". I create many different dishes using my own techniques and ingredients but will never call it a name of something just because it looks like it..

[@salmashaikh5726]

Every day is a chef frank day 😊

[@doreenlane2370]

I love European butter. It adds so much flavor

[@tonykuriger573]

"You want the best pasta you can afford." * uses Barilla.

[@dwhamm0]

After buying the nice cheese and butter I can kinda understand.

[@brandorobot]

Using fresh pasta would be the best

[@duncanmacleod6274]

@@brandorobot Sure but... it's Barilla. "Not fresh" is not the bar that isn't being cleared here.

[@michaelwu7678]

This guy knows nothing about Italian cuisine lol, only Italian-American

[@hoilst265]

It's not even bronzato. If you want more starch, and have a fairly liquid sauce...you definitely want the rough stuff.

[@laxur1312]

Absolutely brilliant. Thanks chef!

[@insightful1695]

I needed this !!! Thank you

[@914Rocky]

Thoughts on adding cracked pepper? I’m a fan.

[@victorcohen5188]

Try white pepper

[@AnotherTaco.YesPlease]

Yummy! Reminds me of true Carbonara Sauce. It coats the pasta without leaving sauce pooling into a moat at the bottom of the bowl. It leaves just enough sauce to mop up with some warm, crusty bread!

[@dougefresh133]

Dish up a plate for me! That's looks so delicious.

[@kodos23]

As always, you are the best!

[@donkemp8151]

Thank you. I’ve passed this video several times because I detest restaurant Al freedo sauce. Looks great.

[@manwiththeplan67]

Might offend the italians here, but I love some black pepper mixed in.😊

[@johnrodriguez1716]

How many tbsp of butter is used?

[@RobArnoldWorld]

I'm wondering that too. He said a pound, but that was clearly a half pound package.

[@Scootermagoo]

*waits for vinchenzo and james to walk by*

[@ealexeenko]

Woooah, o really thought it has cream in it! But that's just a technique 😮😮😮 Thank you, Chef!

[@azilbean]

The American style Alfredo, like you get at Olive Garden, does have cream in it. But this recipe is similar to the one invented by Alfredo himself in italy.

[@vegasnative6394]

He makes it look so easy! ❤️

[@jgg02]

I am hungry now!

[@DjFattybatty]

I'm in love 💕

[@drecion1]

2:10 Yes! that does look like a lot of cheese and I’m in love with that 🤤

[@dave1102]

I love these videos. Thanks!

[@wgiles51]

"Because I like it" is reason enough for me.

[@kdkulhanek]

Chef Frank is the OG!!!!

[@brichcode]

Pasta stirring ASMR

[@Pooja_Dubey]

Frank 👏

[@IELTSix]

7:21 It DID make me smile!

[@DavidJacksonphunman1]

I'm down w/ alfredo!

[@chrissnyder4439]

That jump at 2:09 felt straight out of Napolean Dynamite

[@Excuseurose]

Can I do this with a different noodle?

[@loveforeignaccents]

Of course, silly goose!

[@francesw.6774]

You can do whatever you want!

[@ohger1]

Perfect. BTW, if anyone is thinking he's just posturing about the quality of cheese, he's not. You MUST get the real deal - the sawdust in the green Kraft can should be illegal. Personally, I mix Reggiano with Pecorino in a 1-1 ratio. Also, this dish is worth better pasta than Barilla - see if your super has DeCecco or Rummo (my favorite).

[@鄧運霖]

做這道麵食，筷子是最好的工具!

[@jimmychafins]

How about the Alfredo sauce for dipping the bread

[@patrickbambrick]

Where did you get that plate? I like the raised edge

[@sandidizel8553]

Making me hungry. I’ve always added cream. Anxious to try your recipe. Doesn’t it cool off fast. Anyway to keep it hot?

[@biggs555666]

Barilla is common in Italy but it’s better quality. Saw it when I was there recently. But in the US gotta go dececco all day

[@violetrodriguez9910]

i want to try this for my grandson he likes white sauces. ❤❤❤❤ Thanks Chef!

[@kevinpfeiffer8034]

What is the best way to reheat while preserving the greatness of this dish?

[@buckeyestef8505]

Love Chef Frank :)

[@kryptoniteKJ]

I wish I could still eat food like this

[@constantinedimopoulos1110]

Excellent video chef!

[@rutentoot]

What an amazing video, so helpful! I'm gonna make this ASAP

[@kriswtls]

The best!

[@stephenwilder3525]

I’m salivating already :-)

[@Strait_fan]

Wow, I didn’t realize you could make Alfredo without heavy cream. I’m trying this next time.

[@ryanslauderdale]

Frank is correct about serving the pasta al burro immediately, or it will stick together. It is an emulsion sauce. One of the reasons Italians hate on cream being in pasta dishes, is that the cream makes a much more stable sauce that doesn’t stick together, which Italians view as cheating.

[@zach2992]

Can he please just make a cookbook?

[@m0t0b33]

this channel is better than a cook book, cause you have the recipes, but you also know when or if you screw up, because they show you what it's supposed to look like during and after you're done cooking. You don't really get that in a cook book. But You could copy it into your pc/phone, or write it in a notebook ( everybody has a recipe notebook).

[@explorediscoverenjoycooking]

It looks delicious. I like pasta and I cooked different pasta on the shore of the sea or in the mountains.

[@jjirehministries7656]

Nice! My child fav dish! Q: Where can I get parmesan like what you have in the video and do you sell the micro plane grader in the video?

[@catadelic]

Love Frank and his cooking! He didn't use a whole pound of butter though - it''s 8 oz, so half a pound. Phew.

[@thihal123]

Looks delicious though the technique is what we did when we wanted to throw something together in high school / dorm food. :)

[@Sierrabbyx]

My issue is the cheese always clumps but I’m going to try using a glass bowl next time!! Hands down the best fettuccine I’ve ever made - despite the clumps. I usually remove them and it still turns out super creamy and delicious!

[@thilomay3373]

cheese clumps as a reaction to too much heat, took me a while to figure out...

[@driverafranqui]

7:40 "there is much cheese in this this already, they probably won't need [to add more cheese to it]" WRONG! More cheese is already better! Loved the recipe. I've never made it without cream, so I will try that. I also love to add some shrimp (freshly cooked in butter, of course), and perhaps some red pepper and broccoli, to make it "healthier". 🙂

[@alexjoseph2814]

Barilla is the best pasta you can afford??????

[@loginnamejon]

Brilliant

[@misterscopey2309]

How about a video for the beginner vs amateur vs pro chef series where they make chicken and biscuits with gravy?

[@forteandblues]

I missed chef Frank.

[@svsguru2000]

"not a lot of cheese" uses half a kilo.

[@mackdog3270]

I like adding garlic powder to fettuccine Alfredo. LoL I'm not Italian so I feel completely comfortable with that.

[@AmazedandAmused-65]

KEY QUESTION!!!! I don’t think two of us can eat a pound of pasta Alfredo in one sitting. How does one reheat this without breaking the sauce? In a bowl over simmering water was the best way I could think of, but I’m open to ideas. Also, why no parsley for visual appeal, or a nice portion of freshly ground black pepper?

[@Thranduilien]

I think your best option would just be to make a smaller amount.

[@bennettkwapong]

Chef this is the fastest i have ever seen but my question is,if i need to add chicken when is the time to do it? Is it while mixing

[@KMaddox]

You know what makes me smile? Chef Frank saying, "deep cleansing breath." What also makes me smile is -- finally -- a perfect instruction on making true Alfredo. Watching this demonstration, NOW I get it!!!

[@mainlyfine]

That huge chunk of Parmesan cheese chef Frank is grating is worth more than my weekly wage

[@fairamir1]

Gotta finish it with fresh ground pepper !!!