How I Make Way Better Alfredo

[@SipandFeast]

Two things. 1. Real alfredo (pasta al burro) is just pasta water, young Parmigiano Reggiano, butter, and salt. That's it. To make it you want to use really starchy pasta water to hold an emulsion. The way I'm showing you here with cream is easier and imo way better tasting. But that's just my opinion. 2. Cajun and blackened seasoning are indeed two different things - Cajun is spicier - but really either one will work well for this dish. I hope you all enjoy it and thanks for watching my videos!

[@ry.the.stunner]

@@dr.disaster6235 he literally says that in the comment you're responding to.

[@ray7419]

@@dr.disaster6235 he repeatedly says in the video that this is not traditional

[@draysmusicalshtposts6340]

@@ray7419 Unfortunately no matter what, even if lack of tradition is explicitly acknowledged some people just *NEED* to pipe up about it for some reason lmao.

[@daniellevarnell6909]

I love watching your channel! And trying out your recipes- question can you do a video on other types of white sauces? Or maybe chicken limone? Not sure if I spelled it right.

[@ChrisS310]

3rd thing: Save that parm rind for soups or sauces

[@GrotrianSeiler]

The best part about Jim is that you can tell he cares. He cares about the food and he cares about his viewers, his “students “. That makes him a really great teacher. He has the best kind of cooking channel. And the food tastes amazing.

[@SipandFeast]

I very much appreciate it🙏

[@VivKittie32]

He’s a good teacher.

[@soreja1445]

Cringe

[@leilanilogan40]

He also referred to us as "you people"

[@Nxrreshh_]

💯💯💯

[@Ch-wc7ev]

I just made this tonight for my lady. She said it tasted just like it came from a restaurant. The garlicky butter sauce is amazing. Great recipe. Thanks.

[@SipandFeast]

Great to hear!

[@ziggy33399]

I think it’s better than any restaurant, myself! (That said, I’m in Florida, not NYC or California. )

[@hope2029]

Isn't she blessed.

[@ceooflonelinessinc.267]

quality man

[@bobbobbo5278]

Aw I like how you call her your lady 🥺

[@J10Wilshere]

Watching his son eat the food at the end was so wholesome. Pure joy in the dads face. Great video bud

[@SipandFeast]

Thank you very much!

[@MrSando75]

I was going to comment this exact same thing. I love waiting to get a thumbs up from my Daughter when I cook. It's the best thing in the world.

[@bombyo3634]

Yeah that was awesome. That made me subb.

[@kathleenscheidt7339]

Also noticed that. The love shows through

[@investor.z]

I wish I was a white kid from a stable family in North America :-(.

[@carlosvids7473]

My favorite part was the look on this gentleman’s face when watching his son eat. I don’t have a son but I feel the same joy whenever I’m around my nephew.

[@luckgrip252]

Same. I do have brother and sisters that I get some snacks for. Love to make their day more enjoyable, to bring happiness even if it's nothing that big.

[@itchykami]

One thing I've noticed, most pasta boxes suggest several times more water than is really needed. It just adds heating time. As long as the noodles can dance around in the water, you have enough. Some recipes use the noodle water to make sauces. Less water overall makes better noodle water. Pasta is a weird dish. At restaurants it's $15 per person, at home it's $3 for 5 people.

[@ayyubjackson]

3 dollars without a meat or protein maybe

[@WTCClover108]

I followed your advice on how to heat up the pan before adding the oil and chicken and it literally changed my life. I've never not burned chicken on the stovetop until today. Thank you so much!

[@heatherjefferies3159]

My dad’s favorite food is chicken Alfredo, I’ve tried upwards of 10 recipes and this is by far his winner! The Cajun seasoning adds a great break from how thick and creamy the sauce is, I’m never going back to anything else! Thank you!

[@kaicole2306]

Thank black folks heatherr this white boi did not come up with that 😂

[@twoshady518]

I worked in Italian restaurants for years, so a lot of this is second nature to me. but I love the way you explain your decision making for your dishes and the passion that you have for each one. Also...Go Jets!

[@vkiperman]

I love your avatar.

[@monermccarthy7198]

That's exactly how I feel too! I really like how he goes about it. I also worked in an Italian restaurant and learned so much! He's so relatable.

[@jknowstheway1462]

Aaron Rogers owns you ;)

[@fredgarv79]

well, maybe they will be better since they fired their coach and maybe they'll get a new super coach,but don't they do that about every year? I'm an old time jets fan, I wish they had not changed their uniforms away from the classic ones they had previously changed back to. with the jets, it's always wait till next year

[@billmarchuck6035]

HE EXPLAINS EVERYTHING IN DETAIL . HE'S THE BEST .

[@sheep2826]

I love the way you approach your instructions. You give clear and specific directions for people who need them, but you make it clear that cooking isn’t an exact science and lots of things can work. Love to see it.

[@harveyhagar]

The BEST cooking channel on YT...BY FAR....and I have said it before, this man NEEDS his own TV show....

[@loveforeignaccents]

Or to open a restaurant, I'm thinking.

[@SipandFeast]

You are too kind.

[@adriennetravis8480]

I love how you love watching your son eat. My mother used to love watching us all eat. It made her feel good.

[@ElectricSpaceKoala]

I still remember when this channel didn't have a lot of subscribers. It's great to see how big it's becoming. The food is great, as usual. Thanks for the content man, keep it up!

[@SipandFeast]

Thank you! I wasn't sure if it would ever take off, but I am very grateful for you and everyone else who watches.

[@ElectricSpaceKoala]

@@SipandFeast That's exactly why it's taken off!

[@catherineoneal1030]

His content IS top notch I hope to see him with a million subscribers soon. He is THE best around. Chef John WAS my favorite till now Jim is the "bomb." I look forward to every new video. Until then I catch up with the older ones.😁😁😁

[@a2ndopynyn]

@@catherineoneal1030 Chef John's pretty hard to beat, but Sip and Feast is definitely a top tier cooking channel.

[@ryan4327]

I made this and it was fantastic, and my daughter loved it. It's now my go-to Alfredo recipe for a variety of things, including bakes and sauces.

[@25centsworth]

You are a phenom. Thank you for explaining everything so clearly. You're an excellent teacher. I'm so glad I found your channel. This looks sooooo good -- will be making it very soon. Thanks again.

[@SipandFeast]

I very much appreciate it.

[@irishmedic]

I live in Ireland but maybe because I lived my first 30 years in North Jersey, I think the way you explain the dish in a direct and no-nonsense way was brillant! So good to have a chef also explain the small science aspects of cooking, (why use heavy cream instead of 1/2 n 1/2)! Great video bro!

[@SipandFeast]

I really appreciate it.

[@wallabumba]

I happen to like my pasta a bit dry and with a thick, stiff sauce. DELISH! Your son has got to be the luckiest kid around to get to eat so much yumminess!

[@victoriastephens6244]

I love the new ideas. I am Korean and My Boyfriend loves all dishes but was getting tired of all Korean meals lol. This is a great balance for us. It helps me learn and try new recipes!

[@grimlylit]

Unsure if anyone else has recommended it, but I like to add nutmeg to alfredo sauce! I feel like it really rounds out the flavor!

[@damonm.]

Yes!!

[@Lp.goes.gym.]

@@damonm. NO

[@Lp.goes.gym.]

Its not bloody alfredo if you are using more than the three main ingrediants: Pasta water, Parmigiano Reggiano, and Butter. NO HEAVY CREAM!!

[@charliedavis8894]

@@Lp.goes.gym. Calm down, he explained in the video that his recipe isn't true Alfredo but that he likes it better with the cream and garlic. He also explained exactly what ingredients ARE in true Alfredo.

[@FrostyTheCookie]

@@Lp.goes.gym. Yeah it's not alfredo, it's "better alfredo." Alfredo is this things less talented older brother.

[@gi-jojo4658]

Made this tonight and it is the best I have had in years. For anyone looking for a solid place to start, this is it. I've made tons of overcomplicated recipes over the years and wish I had found this one sooner. Thank you!

[@dr.d.vincent549]

Your son coming in to rate your food is great. He loves what you do very much. Thanks for sharing

[@robertrobb5545]

I can tell u and ur son have a great relationship When my son was younger he was always my taste tester what a great bond and spend time with ur children

[@OdessaMan77]

Sip and Feast, I normally am not a KZbin commenter, but I have made 3 of your dishes (short rib ragu, blackened chicken w/home made Alfredo sauce, and chicken parm) and they are some of the best dishes I have ever made. Your directions are easy to follow, and the results are simply amazing. I never thought I would be able to make food that tasted this good. My next step is to order cento plum tomato’s and crushed tomatoes to get closer to your recipes, I have been using Red Gold, because that is what my grocery store has. Please keep up the good work, and if you ever wonder if your videos are helping people, let me personally tell you that you have empowered me to create meals that I never would thought possible to taste as good as they do. I don’t want to eat out anymore, because your dishes are better than anything I could find at a restaurant in my part of the country (Odessa, Tx). In closing, you have literally changed my life, you are helping me save money, and you are teaching me how to feed myself and my family meals that are nothing short of amazing.

[@SipandFeast]

Thanks for the amazing compliment! I truly appreciate hearing comments like this. It lets me know to keep going with the formula I've been refining through all of these videos.

[@SisterShirley]

Excellent comment coming from someone who rarely comments. You packed it all in and the result was good. Nice words of thanks and encouragement for Jim.

[@rustygaming7881]

I've been eating to your recipes for a while and you are without a doubt one of if not the best home cook chef on youtube. All the explaining and tips you do is spot on

[@jeweliedee4299]

Oh, man, you cook the kind of food I love.

[@ahegaomemnon2059]

Thank you, love the way you emphasise the creative aspect of cooking. Not everything needs to be traditional.

[@trublgrl]

I think this is the process most restaurants use, to get that really white, creamy, beautiful Alfredo sauce, but I always do my sauce in the pan I cooked the chicken in. It turns the sauce golden or brownish, but I have to use that fond from the chicken, I can't wash that flavor down the drain. Great recipe, though!

[@dorih3558]

I really almost passed up on this video because i was about done with my KZbin recipe search, but now I’ve decided this is the one I want to make and a channel I’ll definitely be visiting again. Thank you for your patience with the audience to explain your reasonings for doing things. It’s knowledge a lot of us need! Cheers xo

[@richardbv1]

Made this tonight and it was fabulous! We added some shallots and they really added a nice flavor complimenting the garlic flavor. We served with a combo of sweet and hot Italian sausage. Yum Yum! 👏🏽👏🏽

[@traveln4life864]

You and your son in the kitchen- Priceless. Those are memories that will stay with your son forever! Awesome.

[@gabriellabennett5588]

The ultimate food taste testers Children !! no filters and totally honest - very nice using the pappardelle

[@Seahorse0418]

I’ve been making fettuccine Alfredo with chicken for years. Followed your instructions tonight and my husband of 26 years said it was the best I’ve ever made. Just thought I’d let you know!

[@angelh1608]

I like the explanation about waiting to add the butter. You always see others add it together with the olive oil and then your protein (chicken) steams instead of searing. Like you said, the butter also burns quickly. Great tip and dish looks amazing!!

[@angelamedwid]

Great Video with enough explanation yet not heavy-handed. Perfect balance. Love that you are teaching your son to be open to learning how to cook. He will be an excellent partner to someone someday and thanks to his dad. The world needs more role models like you Jim.

[@mandycuteie]

I have searched for years trying to find the perfect Alfredo recipe and this, right here, is it. The combination of the blackened chicken with the Parmigiano-Reggiano and egg pasta is just top notch. Best pasta I've made to date!

[@SipandFeast]

Glad you enjoyed it!

[@geriann4755]

Love your channel and as a former NY resident, listening to you makes me smile and miss NY...

[@SipandFeast]

Thanks so much!

[@couver73]

Fettucine Alfredo is my favorite pasta dish when done correctly. If I had the space, money and time to do so, I'd definitely give this a try. This is my first time seeing this channel and I can tell you know your stuff. You got yourself a new subscriber. :)

[@SipandFeast]

Thanks very much and welcome to the channel!

[@RambofromWarzone]

One of the easiest meals to make for under $40 bro definitely give it a shot

[@couver73]

@@anti-ethniccleansing465 Exactly as I said. My kitchen is primarily a big room with a lot of open space and what little room I have is either taken up by other things like a coffee machine, toaster, etc, or any open spaces just aren't big enough to prep things, let alone have them ready for later.

[@RambofromWarzone]

@@anti-ethniccleansing465 $15 a lb a chicken basically, $9 for a decent white sauce premade or even about $9 if you want to make it with essentially a whole pack of butter and some heavy cream, $3 for the pasta, maybe another $10 for the spices and what not (if you don’t already have em in your kitchen) plus I got a wife and 3 kids so $40 is about right there lmao

[@couver73]

Well yeah. It's just the fact that I don't have much space to chop vegetables and such or have my essentials on hand.

[@mikekenney8362]

On a rainy nite in Rome, back in the 80’s, I ordered parmigiana at Alfredos with a good Barolo. Of all people, Alfredo himself, son of the founder came tableside to prepare it. The place wasn’t crowded so he lingered at talked me through the prep. He asked about my travels. We shared some wine. He sat with me as I dined, responding to my raves, saying that they had their own exclusive vendor in Parma, and that Italian butter was far richer than pasteurized American dairy. Oh what a night! The dish and Alfredo himself are classics. Your dish, sans chicken, was the mirror image. Think you have the same passion

[@mikebaker4190]

Love it when your family shows up to eat your wonderful creations. Your son is probably thinking, Dad don't go anywhere with that pasta. Ex military cook of 20 yrs. I love your video's. Keep them coming.

[@Laura-938]

i really appreciate that you explain things as you go for beginners, it's helping me learn. Also appreciate how you treat it in an easy-going way instead of treating it like there's only one right way

[@roeshambo]

One tip would be to wait to add the parm to the cream/butter mixture. Problem with white cheeses is if they are gradually heated up, they tend to remain chunky or have a somewhat chalky texture. Only add the cheese once the base is screaming hot so it melts as fast as possible.

[@PaulTheTruthPierce34]

It’s sketchy to get cream “screaming hot” and super easy to burn and ruin your sauce , that’s probably why he did it the way he did

[@seangrover938]

@@PaulTheTruthPierce34 I agree with this. But I also subscribe to the idea that cheese (and cheese sauce) should not be boiled or even simmered, including the cream. Any cheese sauce, when prepared like fondue will always turn out silky. The problem with the low and slow method (usually involving a double boiler) is that the cheese tends to clump, it turns stringy, and will not properly melt if made in large batches. The solution to that is to add the cheese in small batches and to use an immersion blender if necessary. But I agree - scorching hot cream should not be part of any cooking process IMO.

[@Nalianna]

My favorite part of your videos is seeing your kids smiles when they eat.

[@anitadunphy7837]

Looks fantastic, I love pappardelle. Left Jersey 4 years ago, Costco was 20 min. away and went every week. Now we're in Pa. and Costco is about 1 hour away, needless to say, my husband doesn't want to drive that far so we only go a few times a year. Thanks for sharing your recipe, love it. Stay well and safe.

[@SipandFeast]

Thanks very much!

[@patriciamcintosh8799]

Every morning I have my coffee with you, watching what I am making for supper that night 😉🇨🇦

[@tonestar00]

Bro - I am eating this dish right now for dinner. Wife and I both luv it. Subscribed and looking forward to watching your old content and new content. Keep up the great work sir!

[@hannzen9215]

Just wanted to add a bit here as i was reminded by the end, into my childhood. In my younger days, my parents always tried to get me finishing my meals. Words like: If you finish, the sun will come out by tomorrow.. and all kinds of things. They definitely meant it in a good way. They experienced times, when there were not enough food, so finishing it, seemed important. But in my case, to me this always felt like a forced way and the result was, i never had a real clean enjoyable experience with a meal. It felt as a job todo for a long time. I learned allot in the days and seeing your child, asking you, if he could finish the meal, is in my opinion, the biggest achievement you can have as a cook and father. Just wanted to share! Cheers to all of you out there!

[@tylershurley4720]

A beautiful blend of my daughter’s favorite sauce and my favorite pasta, and we all enjoy a well spiced chicken! 🤌🤤🤤

[@andreanundal6109]

I'm very impressed, so cool

[@Bakemer94]

Super laid back and easy to follow.

[@VBITS97]

Made this last night and repeated tonight using half the sauce from last night as the starting point. The DeCecco pappardelle is fabulous. We followed the recipe almost exactly. I used a carbon steel pan instead of stainless and the chicken came out exactly right. I use Cajun spicing a lot and that was a great choice. We skipped the parsley and garnished with a generous amount of baby arugula. Delicious and very satisfying. We will definitely make this dish again but not every day - it is pretty rich. Thanks for sharing.

[@Brandondrumkc]

Looks great. I have 5 kids so we usually have to double everything. One of the few dishes that my entire family enjoys. Thanks for sharing!

[@susannickell655]

Love this channel and thus family!

[@24kachina]

Outstanding. I will be making this with my daughter for dinner. One small suggestion: deglaze the chicken pan with white wine and make the sauce in the same pan.

[@SipandFeast]

Of course go for it if you like. Enjoy!

[@piadiadamo3164]

I love your kiddo… reminds me of my boy. Always ready to try anything I made. He’s my cheerleader and I’m sure you’re boy is yours too❤️ Sending thanks and smiles

[@SteveG123]

Wonderfully presented and looks delicious. I have no doubt it tastes delicious, as well. The beauty of the pasta water in so many applications when dialing in the perfect consistency and doneness cannot be overstated, IMO.

[@SipandFeast]

Thanks very much! Pasta water is always key. That's why I always have the pot right next to me and never dump it into a colander.

[@ArcheryWarlock]

​@@SipandFeast Small tip: you could mention that it's important to keep the salinity of the pasta water in mind when adding it. I could see a relatively new cook making their dish too salty because they thought they would just cook the water off. Another consideration you could mention, is that keeping the volume of water to pasta low, will increase the starch concentration in the pasta water-- making it easier to add the creaminess!

[@SipandFeast]

@Matthew vdM. Those are good tips. I always cook with the same ~1%ish salinity level except for dishes like cacio e pepe or real alfredo. If I was going to make real alfredo I would use less salt in the water, because I would need an extremely starchy water to hold the cheese emulsion.

[@Philostipher]

Really great video. Love that you don't put a ton of long winded anecdotes or extra fluff, a nice simple recipe that focuses only on the important stuff. Well done!

[@KimSiever]

“I probably grated more than a cup, but it’ll be fine.”

[@babci3861]

One of the all time best "tips" i ever stumbled across was to save your cereal and cracker bags and utilize them to pound your cutlets. They're sturdier than plastic wrap and are being "re-purposed". Use them and then toss them out! Perfect!

[@luwang6470]

great video! this is so real and natural just like how we're cooking at home, not like those cooking videos with fancy words and dramatically complicated steps...

[@anthonywarthold]

Hey Jim ! I made this last night for my Wife and she said it was absolutely amazing. So much flavour in this simple dish. Thank you mate 👍🏻

[@justinblake6073]

Yes! I knew I wasn’t the only one to throw garlic in my alfredo! Love your videos, excited to throw some of these tricks into mine!

[@SipandFeast]

Thanks very much!

[@mikedebois2566]

Watching your child eating and enjoying GOOD food, well now it is very very satisfying! Go Dads!!!

[@joetesta6483]

Looks delicious! I love the way you cook. Your chicken cacciatore recipe was the best version I've ever made /had

[@SipandFeast]

Thanks man! Glad you enjoyed the cacciatore.

[@rickzwolinski]

I love this channel. the host gets to the point, no stupid comments or not trying to be cutesy. I watch all the time.

[@Nails_By_Kimberlee]

My husband and 15 yo son absolutely love Alfredo - can't wait to try this recipe on them! Edit; the "Can I finish this?" from your son at the end made me smile so much! Definitely know that question lol

[@coffeegal63]

My husband and I made this for my birthday dinner. He found the instrumental music 🎵 on KZbin and we played it while we made the dish! Full disclosure we bought the chicken cutlet premade at our local Italian market but we did make the pasta ourselves and it was better than restaurants we've eaten in! We love this channel! So nice to see a father enjoy his young children as well.

[@rangerecho]

A single video and you got me to sub. Not only did the dish look absolutely stunning, it's clear that you have passion for what you do, and I'm looking to find more and more of that dame thing in the kitchen. Yours is absolutely amazing work, keep it up man.

[@SipandFeast]

Thanks so much!

[@alg8181]

You really are the best teacher of how to cook. I appreciate your attention to detail and your patience in explaining everything step by step. Amazing video as always.

[@joeduca8582]

Nice combo and great, common sense instruction as always. I was "blackening" food a lot, sometimes unintentionally, after I heard of Paul Prudhomme's redfish years ago. I liked blackened steak, had it a few times in restaurants, but it was either too salty or too spicy, just like the commercial seasonings. So I made my own seasoning minus the salt, like you did, as well as the excessive heat. Your Alfredo sounds great, this meal reminded me of the steak and that creamy chestnut side I told you about. Egg pasta is excellent in any sauce, good choice! I'll have to look for the longer cuts like you used. Thanks, the look on your face as your son ate says it all :o)

[@SipandFeast]

Thank you very much!

[@rhondaharmon724]

My go to fast dish. Ladies I won over my husband of over 30+ years with fettuccini Alfredo. He loves it and me to this day. I make it with shrimp or chicken, sometimes plain. Easy wonderful dish.

[@rneustel388]

This looks phenomenal-I can almost smell the garlic!

[@SipandFeast]

Thanks very much!

[@scottbjorkander4141]

i love the fact you include your family in your videos and your recipes are to die for

[@dreammfyre]

I always use shallots in my Alfredo. That with the butter gives it a real distinct taste IMO.

[@SipandFeast]

Sounds great!

[@TheBswan]

Thank you for spreading the good word on stainless steel. There's a reason that pros use stainless, carbon steel, and occasionally cast iron. Nonstick is for eggs and pancakes.

[@relly1632]

Made this the other night! So easy and so so delicious!!!

[@SipandFeast]

Glad you liked it!

[@monday3272]

I just tried it and its heavenly. The simplest recipes like yours usually tastes the best. I used lots of garlic and burnt it a bit which I think gave a complementry aroma.

[@SipandFeast]

Great to hear!

[@meganvinson6064]

Can't believe how long I used jar Alfredo sauce. Once I learned how easy it was to make from scratch, I never went back.

[@cassiegreene9528]

Good for you! You're saving money and it's better tasting. Also 'cleaner' ingredients.

[@staggerwing3767]

Hey Jim…. You’re a MARVELOUS realist CHEF and instructor!!! DON’T STOP!!!!

[@keilynsb]

I came across this video a couple of days ago and I couldn’t wait to make it. I made it tonight and it was delicious!! Definitely trying more recipes from your channel.

[@jc2091]

Ok so had to come back to say how much my Family LOVED this recipe. Definitely a do-Over. Was pressed for time and store by my home only had regular pasta (fettuccine but not the egg noodles). Even so it came out great. Put the pasta straight from pot to sauce as suggested. Also did NOT put oil in boiling pasta water. Served with a salad & garlic bread. Thanks so much, this channel rules 👍.

[@richardfabrizio8998]

Perfect recipe because it’s exactly how I make mine. Now I’m in the mood for it. Thanks

[@SipandFeast]

Thanks very much!

[@Millienfilm81]

This is my 2nd recipe inspired by this channel and chef. Guys out there he is the real deal, and my boyfriend from Iran loved this. Bravo man, you did it!

[@bigal_3000]

This was the best pasta I’ve ever had and was super easy to make as a beginner, cheers

[@2creativo11]

Nice to see the love you have for your son. The recipe is amazing as well.

[@idchance2699]

As usual, looks delicious. I bet your son could have finished the entire pan, he was enjoying it so much!

[@SipandFeast]

These simple dishes are his favorite foods. Thanks for liking the video.

[@monermccarthy7198]

I bet in a few years, his son will be eating the entire dish, he's still growing.

[@francacece585]

Jim I’m italian and watched ur vids a u are on the money with pasta dishes seeing your son eat is a joy kids will always speak honestly I subscribed.

[@shaun4298]

What is that little burner you're using?

[@pokiblue5870]

Anyone found it ? I rly need it.

[@queenbee3647]

​@@pokiblue5870I saw one on Amazon last year. A cannister of propane gets screwed into the rounded right side. If its the same burner.

[@ukgroucho]

I really like that you are straight to the point.. no huge time wasting intro on the history of blah blah. Also the callout on CostCo was cool cos they do SOME stuff (not everything) at amazing prices. The wee man! You gotta mic him up properly, can't hear his opinions and retributions. Obviously a foodie, let's get his angle!

[@tazariaaa7300]

I have been wanting to try your recipes for awhile now and I started with this as I’m not a big meat eater and this was wow! I love your explanations of everything, I am learning a lot of my culture through you. Can’t wait to make your blackened chicken Alfredo next weekend. Definitely a trust worthy chef guys!

[@ryanperrault8174]

Awesome video, definitely making this soon.

[@juliongan7404]

First time coming across your channel. The food looked really good and instructions were clear enough to make me wanna do it! definately giving this a try this week. Thank you!

[@meganc.t.8638]

Yes!! My husband, whose family is Jersey Italian, was devastated when he found out his mother’s recipe wasn’t “authentic” (i.e. just butter, cheese, pasta water emulsion). But it’s just like your recipe which is so vindicating! We did try the real thing at a restaurant recently and it was delicious, but different, and maybe even too rich to eat a lot of! I’m definitely taking some tips from this recipe. We also sometimes make it with chicken piccata on the side-it’s a perfect foil to the creamy pasta!! So glad to have found your channel so I can try all your recipes. Subscribed! :)

[@SipandFeast]

Thanks very much and welcome to the channel!

[@microondasradioativo]

He looks so happy while watching the boy eat. So wholesome

[@SMASH948]

I always add an egg yolk once it’s done and removed from heat. The egg yolk will bind the sauce to the pasta. No need to temper the egg yolk as long as you removed the pan from the heat and wait about 30 seconds to slightly cool. Mangiata!!

[@seansnyder7744]

Okay... this was amazing. My chicken turned out a little on the salty side (my own fault) but in combination with the pasta, each bite was perfect. Papperdelle has become my new favorite.

[@timmerrill]

Pay no attention to the authentic food police trolls. They choose to have no comprehension or desire to learn of why authentic recipes get changed or modified based on their migration to different geographic regions, cultures, and eras. Just because a food recipe starts out one way, doesn't mean that it remains that way forever. They morph over time due to necessity, modernization of cooking methods, and the quality of available ingredients. That's the case with Americanized Alfredo sauce. Back in the early 1900s, when the sauce was "invented" by Alfredo di Lelio, Americans just didn't have access to the same high quality butter and cheese that was available in Italy. Using heavy cream brings back in a lot of the dairy richness that was lacking in inferior American Parmesan cheese and butter. Italian Americans are pretty good at figuring out substitutions, and heavy cream worked good enough. Also, one believing that no true Italian in Italy ever made Alfredo sauce with garlic and/or parsley is a bit naive. I have Italian immigrant friends now living here that shave truffles into their Alfredo sauce. I'm not going to tell them that they're doing it wrong. Traditional, authentic paella is made with snails and rabbit. My grandfather was born in Spain in 1892 and immigrated to the U.S. to live out his days here. He never used snails or rabbit in his paella, and nobody ever said to him that his paella wasn't authentic. If they had, it may have been the last words they ever spoke. You don't bite the hand that feeds you.

[@Magicwithizz]

This is one of my absolute favorite dishes to make as a pretty lazy and medium broke college student. I add some canned tuna or chicken and boom I’ve got carbs fat and protein. This has basically become my comfort meal. Thank you for keeping us well fed!

[@dubcheeseburger]

Another great recipe. My family loved it. When I tried to reheat left overs the next day the sauce broke on me. Any advice on reheating the dish or is it something that should be eaten the day of?

[@SipandFeast]

To reheat a cream sauce you will need to do it on the stovetop and add a bit more cream to create another emulsion.

[@wojciechjurczyk9927]

just made it yesterday and allready made it Way Better version like You did. Wow it was so rich and flavorful. Good job S&F

[@redhousepress]

It warms the cockles of my heart to watch James slurp up all that deliciousness! My step son is home from college and requested chicken Alfredo....I'll be making this. Thanks so much and Merry Christmas to you and your beautiful family. ❤❤