FETTUCCINE ALFREDO UPGRADE (Creamy 2-Ingredient Alfredo)

Get Surfshark VPN at Surfshark.deals/lagerstrom - Enter promo code LAGERSTROM for 83% off and 3 extra months for free! Fettuccine alfredo is one of the most beloved Italian American pastas, but the heavy, gluey version that many of us have come to know can be so much better. Today I'll show you a luxurious upgraded 2-ingredient alfredo (specifically pappardelle alfredo) that's just as craveable as the gluey gut-bomb you've come to know and love.
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RECIPE (makes 4 portions of pasta dough. Note: sauce recipe below is only for 2 portions)
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FRESH PASTA (Or if using dried, I recommend a dried bronze die cut pasta)
▪280g or 2 1/4cAP flour
▪2 large eggs + 4 yolks
▪25-30g or 1 3/4Tbsp water
Thanks to @SipandFeast for the idea to use pappardelle for this recipe.
Create a well with the flour. Combine whites, yolks, and water and stir to combine. Dump into the flour well. Use a fork to slowly incorporate a small amount of flour in with the egg/water mixture. The idea is to not break the well…but i always do so don’t worry about it if the dam breaks. Just work it by hand for about 8-15 min or until dough becomes glossy and smooth. Add a little water along the way if needed to achieve texture shown in video.
Wrap dough, refrigerate, and allow to rest and hydrate for about 20min.
Cut dough into 2 even pieces. Wrap 1 piece in a damp paper towel while you work with piece 1. See video @2:40 for instructions on how to roll and cut pasta.
Boil pasta for about 3.5 min or until al dente in well salted water. Toss to be sure it doesn’t stick together.
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SAUCE (recipe below makes 2 portions. Double amounts shown is using 4 portions of pasta)
▪125-175g or ½-3/4c + pasta water
▪75g or 5-6Tbsp nice tasting unsalted butter (i’m using kerrygold)
▪75g or 1/2c grated parmesan (good quality, be sure the only ingredient is parmesan)
Heat saute pan over low heat. Once pasta is cooked, transfer from water into saute pan (along with any pasta water that comes with it). Add in 125g/1/2c pasta water. Toss. Add 75g/5Tbsp butter. Swirl to emulsified. Add in most of the 75g/1/2c of grated parm. Stir to combine. Remove from heat. If needed, add another 1/4c pasta water, stir. Add the rest of the parm and another pad of butter. What you’re doing here is trying to achieve a nice creamy, opaque sauce that’s not too thin, not too thick. That will require some adjusting depending on what you’re working with.
To serve, top with additional grated parm and fresh cracked black pepper.
🎧MUSIC:
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CHAPTERS
0:00 Intro
:20 Mixing fresh pasta
2:26: Rolling, cutting, & boiling the pasta
6:36 Setting up to make alfredo pan sauce
6:52 Surfing the web with Surfshark
8:03 Making the sauce and plating up
10:47 Let's eat this thing
#alfredo #fettuccenialfredo #alfredosauce
**DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support!

[@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.

[@Vonjinn]

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

[@yannsaint-germain4527]

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

[@ned711]

I agree, sip and feast is really worthwhile.

[@BrianLagerstrom]

🤙🏻🤙🏻🤙🏻

[@markluetkemeyer2756]

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

[@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.

[@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!!

[@linker94]

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

[@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!

[@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.

[@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.

[@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.

[@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

[@tashatopalakis2035]

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

[@samuelmahoney6878]

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

[@michaelshiferaww]

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

[@lucylamolina5899]

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

[@r.schmalzried7315]

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

[@Vonjinn]

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. 👍🏻

[@jasonsardie8085]

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

[@internziko]

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

[@thomasmurphy2786]

Love the Kerry gold usage BRAVO Chef

[@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.

[@percyfeander883]

Thanks great recipe really enjoyed it

[@mikeybeeee07]

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

[@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

[@exinon5092]

looks amazing, might have to make this

[@curtishawkins4188]

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

[@taylortay7554]

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

[@scientia5709]

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

[@shagnikguha540]

As always, love the dance at the end!😄

[@thomaskeene5183]

I’m definitely going to try this! Thanks for the awesome videos

[@floridalifestyleapparel5477]

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

[@mary-claredeane7665]

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

[@hesido]

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

[@leemack4562]

another awesome recipe, thanks brian

[@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

[@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.

[@kevinmansfield9413]

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

[@sweetshae4788]

I Love Pasta with White Sauce and Cheese Yummy

[@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!

[@loucinci3922]

Looks yummy. Thanks for sharing.

[@Curaetion]

Awesome. I’m trying this one.

[@dimilton3166]

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

[@saraatppkdotpt8140]

Loved watching this video 😊

[@FlowersInHisHair]

This looks SO GOOD

[@brettmoore6781]

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

[@kimberlycooper6321]

Another winner - that looks so delish

[@christophe1800]

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

[@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!

[@Brandon_Balentine]

You have a nice vocabulary for describing food!

[@djr7271]

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

[@JohnHausser]

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

[@BrianLagerstrom]

Agreed. Cheers back at you, John.

[@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

[@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!!

[@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.

[@EarnestBunbury]

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

[@mattybhoy6522]

Sip and feast is an epic channel !

[@neilgh]

Looks delicious. Another great vid.

[@BrianLagerstrom]

Thanks, Neil!

[@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

[@gilgrimes]

Thanks!

[@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.

[@M_Ladd]

Aged ParmReggie is so good. You made my mouth water.

[@metalgamer9647]

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

[@BrianLagerstrom]

He’s great

[@FrictionBurn75]

Dude your killing it! Keep it up!

[@BrianLagerstrom]

Thanks!

[@willbrown6615]

Looks great! 💙

[@2Wheels_NYC]

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

[@lucanos6]

I'll be doing this on the weekend. Greetings from Bolivia!!!

[@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...

[@davidrosenlieb3051]

+1 for good use of caldera!

[@jeffslater3708]

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

[@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.

[@daniellee4263]

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

[@BrianLagerstrom]

He’s great

[@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.

[@maratusa]

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

[@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.

[@adonaki]

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

[@jenniferkern5650]

I love Sip and Feast!

[@elvisneedsboats3714]

A touch of freshly grated nutmeg is also delicious!

[@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.

[@KSGomez88]

I love Sip and Feast!!!!

[@leahr.2620]

Looks yummy.

[@jazzy_taste]

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

[@kattykakes8135]

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

[@weirdhousewivesclub]

I've made this before, I learned it as "Roman Alfredo" and I quite like it, though I also like the super heavy Americanized dish as well. Thanks for reminding me of this one, I'll have to bring it back into rotation!

[@gabak1292]

It's an American dish only!!! There is NO such dish In italien cuisine!

[@vivanasperen3339]

Test kitchen makes a wow pasta mixing the water and butter then the cheese then the pasta. I make it often and it my favourite

[@scriptrixdeo]

I have a Marcato pasta roller, it’s really cool and high quality. Got it before I got a stand mixer otherwise I’d have gotten the kitchenaid one lol. Homemade pasta really is better-I just wish I could get my hands on some 00 flour!!

[@maddiewangrow]

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

[@aris1956]

0:10 You may have forgotten to mention that these are the original Fettuccine Alfredo and NOT an “upgrade”. This is how the Fettuccine Alfredo were born in the “Alfredo Restaurant” in Rome (known by us in Italy with the name “Fettuccine, Burro e Parmigiano”). In America then unfortunately (as often happened with other Italian specialties) they have completely changed them making it a very heavy dish.

[@KissFromTheWorld]

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

[@corrado53]

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

[@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!

[@Draymorden]

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

[@DrAlexisM]

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

[@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.

[@bennyboost]

Wow your last few recipes have been on point!!! Absolutely love your channel and your style ! Would love to see some indian/curry recipes soon ;-)

[@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!

[@notesfromleisa-land7893]

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-land7893]

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

[@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