FETTUCCINE ALFREDO UPGRADE (Creamy 2-Ingredient Alfredo)

[@SipandFeast]

Just perfect, Brian! Thanks for the shoutout.

[@esrevinu.]

Yessss! I got excited when I saw he mentioned you haha, love your vids as well!

[@crackpiipe]

@@esrevinu. SAME, these guys should really collab on something!

[@zencomeseasy602]

The second he mentioned pappardelle I thought of your short rib ragu video. You're easily the two best KZbin cooking channels.

[@ReadFitzgerald]

Ohhh a new cooking channel 🙌🏼

[@danielshults5243]

Sip and Feast has just recently entered my pantheon of great cooking shows. Pumped to see some cross promotion happening here.

[@wolfingitdown2047]

Something about black pepper brings so many of these pasta dishes to a different level. So much so that it's my excuse for making them to begin with lol

[@BrianLagerstrom]

BP is mucho good

[@TheLobstersoup]

In Europe, the more expensive the Italian restaurant is, the larger the pepper mill. And the Patrone will personally come and grind just the right amount of pepper onto your plate. And if you disagree he'll use the mill as an oversized club.

[@drzlecuti]

I recall James Beard saying that his favorite quick dish before getting to work was freshly cooked pasta with a splash of butter or oil, a bit of cheese, and "a good grind of pepper." We go through a lot of peppercorns here in Dupa County!

[@sekory88]

little tip.:roast the fresh grinded black pepper in a pan, it enhances the flavor .

[@jprevatt]

That & garlic! Can't forget the garlic

[@ReadFitzgerald]

Thanks!

[@yannsaint-germain4527]

Sip and Feast + Brian Lagerstrom = two great channels. Great minds think alike!

[@juliebeans5000]

This is the only alfredo I make, now. Occasionally I'll throw maybe half a clove of grated garlic into the butter, if I want to get schmancy. (Or slice it super-thin and toast it with a little olive oil as you're warming up the pan; leave it in for sweet, toasty garlic chips, or pluck it out before starting the butter melt if you just want the flavor.) My grandma was from Calabria, so she'd throw in a pinch of pepper flakes to change it up. Basically the same dish, but an entirely different flavor!

[@Napster2000]

Love your videos man. Sometimes I get overwhelmed watching KZbin cooking videos, just because it sometimes seems like a daunting amount of steps, so I really appreciate how you simplify things and make it a lot easier for me to actually see myself making this stuff. I'm gonna make this this week!

[@karendobbs8153]

Exactly. I love simple recipes with few ingredients, the fewer the better.

[@internziko]

That feeling when you're already subbed to the channel the Bri man recommends.

[@djr7271]

I blew my wife's mind tonight. Thank You Brian. The best.

[@linker94]

Hey nice Sip and Feast shoutout! I love his channel, so wholesome!

[@Ando2k10]

I made, almost, this exact dish, a while ago, after watching a video on Vincenzo's Plate. He said that a true Italian Alfredo sauce was two ingredients...butter and cheese, and, like you, recommended using quality products...a tasty, high fat butter (grass fed) and Parmigiana Reggiano, or Pecorino Romano, that you grated. When I used it, I used the fettucine cutter that came with my hand-crank pasta machine. It was absolutely delicious. Your video has made me crave it, again, and want to try it with a wider, hand cut noodle.

[@markluetkemeyer2756]

Made this tonight. My wife and I loved it. Great tutorial and advice. Keep up that great content!!

[@donalddroszcz5258]

Hey Brian I just found your channel and love what and how you put your recipes out. I’m also from Chicago but now living in Tennessee. So your recipes for deep dish and bar pizza are a god sent! Thank you so much!!

[@liamtahaney713]

AFAIK this is how it’s done in the OG restaurant in Italy. It’s truly a beautiful dish. Way too delicious for how little work it is, even considering the making of the pasta

[@BrianLagerstrom]

So dang delish. Thanks for watching

[@BrianLagerstrom]

i know! It seems crazy that butter and parm can make this.

[@michaeld.4521]

I used to make this table side many years ago. Just needed an egg yolk an some heavy cream and of course black pepper. But this is simple and almost as good.

[@ned711]

I agree, sip and feast is really worthwhile.

[@BrianLagerstrom]

🤙🏻🤙🏻🤙🏻

[@catiedunne699]

Hi Brian, love your style guy! Fun, conversational, and educational without being gimmicky or stuffy! Love it! What a humble guy giving a shout out to a fellow KZbinr. Great community of foodies and chefs. Thank you.

[@TheLombardProject]

So much good. I've been making pasta for awhile with the same attachment and i have been rolling the sheets too thin and the pasta while delicious tends to over cook very easily ... Doh! My daughter made a version of Alfredo very similar to the one depicted and it opened my eyes to such deliciousness. You are right about the basic restaurant glop. We make a rosé sauce that is to die for. Love your vids. You are so good at making a tight 10-12 minutes. I made your bagels yesterday and the day before 'Biga' and all. I burnt the toppings to a crisp 'everything seasoning' ... I need to make the boards and and. The bagels themselves were smash and after I knocked off the charred bits of seasoning ... Let's just say the lox didn't know the difference. The bagels were chewy and delicious. My brother is a chef and lives in St Charles county. I told him about Bagel Union and he is going to go check them out. Cheers Howard

[@maddiewangrow]

Every single time Bri mentions “mall pasta” i just know he’s talking about the Houlihan’s at chesterfield RIP

[@kickartist1]

The best example of fresh pasta I have seen. I use the same KitchenAid roller, so it was awesome to watch you do it the way I should. (P.S. I agree that Sip&Feast has a great alfredo video.) Thank you again.

[@paulbonge6617]

Italians usually only eat something like this when they are sick, however that is the EXACT way it is made at the original restaurant. Butter, fresh pasta and Parmigiano! Bravo

[@PADADDIE]

This is so old school, since the eggs went into the pasta you don't want to make a gooey sauce with egg and cream. Plus, in the old country, folks back then couldn't afford to have such luxuries. You almost made a milder cacio pepe recipe, but the key here is less crack black pepper. Bravo! Perfetto!!

[@77bubba00]

Almost the way I make it. Looks great! I use the whole eggs. I also use 00 and semolina flower at about 50/50 ratio. I like the wide pasta, too. It holds on to the sauce so much better.

[@juliabishop1408]

This is perfect Alfredo! Absolutely delicious and amazing my dude. Thank you for showing how to do a truly beautiful Alfredo!

[@BrianLagerstrom]

Thank you Julia

[@lucylamolina5899]

I follow a thousand KZbin cooking channels but I tend to make your recipes , they work and are always delicious 😋✨✨

[@ChrisBakerDrummer]

Love the Sip and Feast shout out... the dude knows Italian food for sure

[@frankfurter7260]

His dishes are 100% Long Island Italian American and bare almost no relationship to traditional Italian cooking. Both are good but different.

[@Andinus3000]

This is the actual Italian way of making this not really Italian dish. And I actually prefer it this way. You've got some mad technique though, I've gotten it right a few times but half the time I end up with clumps of cheese or strings of cheese. Pretty sure my problem is having to use an electric stove, and just not being all that great of a cook, lol. Nice video!

[@denniscrider3776]

Nice. Too many recipes utilize heavy cream. I generally use butter and flour to make a loose roux, then add the parmegiano reggiano. Which you can also roast some garlic or onion prior in the same skillet, to reduce the amount of dishes. My next endeavor will be homemade egg noodles, but I'll be doing it by hand.

[@floridalifestyleapparel5477]

Can't help myself, had to watch the Alfredo video for a third time. Danke.

[@MyWillbot]

If you add your hot pasta water to your cheese while in the plastic container, stir, or blend even better, you have more of an emulsion which blends better into the hot pasta and water in the pan. Give it a try

[@mikeybeeee07]

Sip and Feast is great! Definitely like to see different KZbin channels sharing ideas.

[@JohnHausser]

Fettuccine and pappardelle : underrated long pasta Cheers from San Diego California

[@BrianLagerstrom]

Agreed. Cheers back at you, John.

[@thomasmurphy2786]

Love the Kerry gold usage BRAVO Chef

[@2Wheels_NYC]

The sauce looks great Bri! Love the shout out to James! Great dude, lives only a half hour from me!

[@EarnestBunbury]

The supermarket brand you show, de cecco, is the overall best dry pasta! High recommendation

[@dimilton3166]

That comment about Paul Rudd was great and Brian’s humor is fantastic. Poor Lorn, “Awwww.”

[@tashatopalakis2035]

Way More Delicious!! Cannot wait to try! Thanks for sharing butter & cheese tips Brian.😊

[@2HH2516]

Been loving your content lately. So many great recipes do-able for 2 people at home. All with great flavors like you went out to eat!

[@FrictionBurn75]

Dude your killing it! Keep it up!

[@BrianLagerstrom]

Thanks!

[@SmuttyNLP]

I’ve been making this for my daughter for years with different types of pasta. It’s her favourite and even takes it to school on a thermos on “pasta Fridays”! It’s amazing how great it can taste.

[@JonasMondrup]

really starchy pasta water donsent hold well is a dish called Casio pepe and is meant to be served right after its cooked cause when the starch gets gold it will clump up with the parm cheese. I doubt you would make this home and bring to school.

[@glennmayton]

@@JonasMondrup I've made CACIO E PEPE and kept the leftovers in the fridge. Took them out the next day, reheated, and they were delicious...if kept warm in a thermos, as she said, it would work fine...just shake vigorously and everything would mix right back to where it needs to be...also, if the sauce is emulsified properly, I have found that it doesn't tend to clump as much as settle...

[@taylortay7554]

Yes! Papardelle is one of my all time favorite pastas.

[@soundbwoikilla764]

Fresh pasta is the best! I too hand cut it thick like papparadelle but seriously the squaring it up, folding and measuring thing is unnecessary added work, nobody gonna notice. Just roll it out a couple of times at each # and eyeball the width and length cuts. I put down a sheet of parchment paper on the counter before mixing, saves on clean-up. A long time ago when I first learned to make homemade pasta, a neighbor happened to stop by, stopped me from mixing by hand and had me mix it in a food processor. Said this is the way her Italian father taught her to save time, having mixed his share by hand. I did it this way for years until one time I didn't have a food processor handy and found out it mixing it by hand was easier overall. Lol.

[@metalgamer9647]

Another excellent video! Love that you shouted out James, I've seen ALL his videos 🤣

[@BrianLagerstrom]

He’s great

[@michaelshiferaww]

I love the transition while you were kneading the pasta dough, real smooth🤌🏻

[@kevinmansfield9413]

Been binge watching your channel. Great stuff! Please keep it up.

[@adonaki]

I think my favorite part of your videos is the little dance at the end. We should all dance while we eat.

[@rhondamcloughlin3773]

Tool is the bomb! Just finished making hand cut ravioli with 3 cheese filling. Yes, you guessed it, we like cheese. With leftover dough I’m making a nice Friday night date night dinner with fettuccine Alfredo.

[@r.schmalzried7315]

Thanks Bri. Looks easy and delicious. I watched sip and feast right before this vid. Again, nice job and thank you.

[@DrAlexisM]

Hey I just came across your videos and I love them! Please acknowledge that this is the _traditional_ Italian (Roman) Alfredo recipe! Thanks 🙏

[@mattybhoy6522]

Sip and feast is an epic channel !

[@hesido]

Hahah the dancing is surreal. Will have to buy myself a hand-cranked pasta maker.

[@scientia5709]

Great vid and love the nod to Sip and Feast - also a very good cook and channel 👌

[@corrado53]

Bravo! Finalmente un americano che sa cucinare la pasta come la cucinano gli italiani.

[@notesfromleisa-land]

You are one of the few professionals that break up eggs prior to integrating into "whatever". I never understood why eggs were added whole to anything. Rather, it always seemed so much more sensible to break them down first then add. I recently purchased this attachment (save $ by getting remanufactured), and it works beautifully. Fresh pasta is really a game changer....like the difference between homemade biscuits and canned ones. (well, maybe not quite that dramatic) Terrific modification to omit cream without sacrificing end result.

[@ivanboskovic1260]

Does cream go to Alfredo? I saw such recipes

[@notesfromleisa-land]

@@ivanboskovic1260 Yes, there is typically cream. His modification was brilliant.

[@daniellee4263]

love that you gave Sip and Feast a shout out great channel

[@BrianLagerstrom]

He’s great

[@exinon5092]

looks amazing, might have to make this

[@joelongstaff7601]

Sir thankyou for a great recipe. I need to replace my pasta roller and I have one of those ,seldom used, mixers in the cantina in the basement . I make my own wine and beer so I put in the cantina with a walkin cooler it helps when making sausage or cured meat like summer sausage and corned beef. My question is will the kitchen aid roller cut the pasta? My old pasta roller has 4 different width cutters and is 12inches wide. I have not found another like it but it's 30 years old. I just subscribed to your channel and look forward to learning much more. God bless.

[@christophe1800]

Never give up on those dance moves at the end of each video, love that 🙂

[@Draymorden]

Looks delicious but I bet a small hit of freshly grated nutmeg would be amazing in this!

[@samuelmahoney6878]

I’ve been looking forward to a recipe like this! This is awesome!

[@maratusa]

This was fantastic! So was the anchovy pasty. Aside from the food, HOW do you keep your skin so fanatic?

[@sweetshae4788]

I Love Pasta with White Sauce and Cheese Yummy

[@shagnikguha540]

As always, love the dance at the end!😄

[@scholtzy4061]

This dude is like a cross between Alton Brown and Bill Nye. Every post is on point and I've learned some really neat tricks in my own kitchen. 😊

[@BrianLagerstrom]

👻👻🤙🏻🤙🏻🤙🏻

[@sDeezyeazy]

Lol you should check out Ethan Chlebowski

[@secondchancecookies]

Don’t insult Brian by comparing him to that hack Bill Nye.

[@scholtzy4061]

@@secondchancecookies did you not grow up The Nye guy!? Man, whoever deprived you of Saturday morning cartoons and some goofy science should be ashamed of themselves. 🤣😳

[@secondchancecookies]

@@scholtzy4061 Bill Nye is a hack. He doesn’t even deserve the title of scientist. Mr Wizard was way better than Bill Nye.

[@corme33]

Visiting Chicago and had a relative but us too much food at Lou Malnati's... really makes me want to try your Chicago deep dish when I get home! I know this has nothing to do with Alfredo but yeah... you needed to know, Bri.

[@elaishane8886]

This is the original recipe, which by the way is called fettuccine alburro. It doesn't contain black pepper though, but it looks really nice! Well done!

[@percyfeander883]

Thanks great recipe really enjoyed it

[@curtishawkins4188]

You've made a delightful pappardelle al burro. It looks amazing

[@ReadFitzgerald]

Love the dry pasta explanation Bri, you answered the question I thought about dropping in the comments. Alex just did a series on dry pasta. 👍🏻

[@sofialilisafieddine]

Hey Brian - thank you for all the amazing recipes and your unique way of sharing them. Just a quick one - when you say "RECIPE (makes 4 portions of pasta dough. Note: sauce recipe below is only for 2 portions)": How many grams of pasta is one portion?

[@sofialilisafieddine]

(in the case where we use ready made pasta)

[@jesseandersen4055]

I hate that cliche saying that "the simpler the ingredients, the better the food" but damn its true sometimes. Excellent video and recipe as always.

[@KissFromTheWorld]

Fettuccine Alfredo is macaroni and cheese for adults :-) Happy hungry! Cheers, Domenico.

[@brettmoore6781]

dude, you're a machine!! Looks amazing. I need to get a pasta roller for my kitchenaid.

[@LiveFreeRV]

Finally made this tonight. I never liked making it the other way and always felt like it was off. This was... AMAZING. Beyond simple. Rich, yet we didn't feel disgusting after eating it. 10/10 will be making this on the regular. (I made chicken to go with it to feel like a complete meal.) *Chef's kiss

[@PaoloCiarrocca]

This is pretty much the OG Alfredo as done in Da Alfredo, the restaurant in Rome from which the dish originally comes from. Nicely done

[@jasonsardie8085]

Beautiful. Simple is so often the Best. Especially with pastas!! Yummmmnnm

[@kattykakes8135]

I betcha the difference is in that fresh-made pasta. I wouldn’t expect anything less from you 😉 Love this!

[@mary-claredeane7665]

Ahh I had this at Alfredo’s in Roma. Amazing. Your version is fab.

[@neilgh]

Looks delicious. Another great vid.

[@BrianLagerstrom]

Thanks, Neil!

[@Brandon_Balentine]

You have a nice vocabulary for describing food!

[@darcio90]

I appreciate seeing what too much water would look like. This recipe is more authentic to italy I'm sure.

[@cindilouwho8681]

I can’t eat my Alfredo any other way since I tried it this way. I have never done the fresh pasta, though, definitely need to look into that.

[@Curaetion]

Awesome. I’m trying this one.

[@leemack4562]

another awesome recipe, thanks brian

[@adriangonzalez3600]

Fantastic recipe, and you're really right to go for a homemade/boutique fettucine that is ready within minutes. Out of all the noodle types, fettucine is got to be the most underwhelming when it's in the 10 minute hard dried style.

[@branaden]

Would adding garlic change the dish too much?

[@amigurumifriend4014]

ironically, I just made fettucine from sip and feast's recipe the other day 😂. Now I gotta try this

[@chriskatz3190]

Hey Briiiiii. So, this Alfredo. I tried it a couple of times, but the cheese came together in clumps. There was a silkiness to the sauce, but some of the cheese regrouped, so to speak, into blobs. Perhaps that's because the pan was too hot(?) -- not sure. What do you think would cause that problem? Oh, and I don't think it's a cheese quality issue because I followed your advice on that. Thanks, and I really appreciate your show -- the videos flow very well, they're packed with advice, and you're personality is entertaining. =)

[@tobarstep]

Looks awesome. But I'd need to add some garlic in there. And by "some", I mean like "vampire repellent" levels.

[@saraatppkdotpt8140]

Loved watching this video 😊

[@rurii1i]

Looks so good, I have tried my hand at homemade pasta but for some reason the pasta is always off but this looks promising can’t wait to try later this week

[@Bootmahoy88]

Fettuccine Alfredo is a delicious over-the-top-guilty-pleasure that I feast upon rarely, like maybe twice a year, if that, but when I make it I go all out, ha! This recipe looks very good. I'm going to give it a go next week.

[@FrankPerkins]

My old crank pasta roller broke and I bought the stand mixer attachment. So much better and easier! The best part is not having to juggle holding the pasta machine, cranking the pasta and feeding it all at the same time.

[@toddcrosby2783]

Grew up calling this butter noodles-it was the kids recipe when mom wasn’t around to make Alfredo

[@spicemasterii6775]

How do you make the olive garden version?

[@FlowersInHisHair]

This looks SO GOOD

[@PreciseShoryuken]

The sauce is something I can really, really get behind. Sauces like that are somethng I make a couple of times a month when I make Cacio e Pepe but I'm not a huge fan of a really creamy sauce of homemade fresh egg pasta, I find it too rich.

[@jazzy_taste]

I'm just making Lasagna with homemade pasta. We are obviously in a pasta mood! Your Fettuccine look amazing!

[@ln1051]

I was just about to comment something completely different, but then you gave sip and feast a shoutout, which made me really happy. Yours and his (and steven cusatos) videos are the ones that I enjoy the most by far on KZbin, its nice to see you feel similar about his videos! My question though is how do you pre grate your Parm? do you do it by hand and put it into a container or do you use the machine that works similarly to a blender but i forgot the english word for it? That would be interesting to know, thank you!

[@jeffslater3708]

Wow, and thx for the defining factors that make the dish what it was intended. Dance brother!

[@kim-lusteenkamp4866]

Bri, we miss the "let eat this thing " this year. BUT grateful for the no-heavy cream mod 😊

[@trublgrl]

A thousand Italian Grandma's cried when you threw away those extra bits of pasta.