The Alfredo Recipe That Sold Over ONE MILLION TIMES!!

Hello There Friends, Today I'm going to show you how I perfected the Alfredo Recipe and sold Over ONE MILLION of these dishes! A super simple and delicious recipe, although it is not exactly an Italian recipe it did not entirely come from Italy! Let me know how you did in the comments below friends!
RECIPE LINK:
chefjeanpierre.com/recipes/ap...
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PRODUCTS USED BY CHEF:
Viking Pasta Cooker:
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Viking Sauté Pan:
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Signed copy of Chef Jean-Pierre's Cookbook:
chefjp-com.3dcartstores.com/C...
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✴️CHICKEN RECIPES: • Chicken Recipes | Chef...
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✴️BREAKFAST RECIPES: • Breakfast Recipes | Ch...
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[@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 🙏

[@hugabee2580]

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]

@@hugabee2580 well said, and JP is a wonderful chef!

[@100BIPBIPBIP]

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.

[@bonvivant3953]

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

[@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 .❤

[@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!

[@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 😅

[@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

[@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!

[@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!

[@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 ?

[@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 :)

[@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

[@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

[@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

[@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!

[@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.

[@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

[@karenpruitt9845]

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

[@thegodofpez]

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

[@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.

[@Bobster986]

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

[@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.

[@patriotu.s.elections7879]

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

[@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. ❤️🙏

[@RipVW68]

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!

[@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.

[@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!

[@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.

[@esqsusan]

My grandmother and I used to watch Julia Childs. She would have loved watching you cook. I watch them all.

[@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.

[@willw1375]

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

[@marciacoe4610]

He’s delightful

[@laurieadams3170]

Same here.

[@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.

[@c.odubhlaoich2948]

"put parsley in if you want" "put garlic in if you want". Loved hearing this because I put both, and sometimes I will even make garlic-parsley fettuccine noodles for it haha

[@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.

[@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.

[@stevewarwick2103]

One million thanks for this wonderful recipe!

[@ChefJeanPierre]

🙏🙏🙏

[@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.

[@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.

[@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!

[@mikeblaze3456]

After some quick calculations, that means in the 50 years, you made it 55 times a day, 365 days a years. Truly Amazing!!!!!

[@aragmarverilian8238]

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

[@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.

[@bryanmathison1754]

Every Single Time I watch your videos, I start smiling, genuinely enjoy learning from you & look forward to trying your recipes. Thank you. You are such a pleasure.

[@arcovanzanten6006]

Magnificent recipe it will go on my recipe book

[@paulhextall6670]

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

[@massimochiappina5833]

I know Americans love cream... Fettuccine all'Alfredo is an original recipe from Italy from 1914. I don't mind if some others want to get credit for this. Fact is that the cream is just the product of Parmesan cheese, butter and the cooking water of the fettuccine. There is a video from the Scrofa Restaurant in Rome that explains the preparation very good. Don't get angry and keep doing your fabulous recipes as usual, I'm one of your fans. This particular recipe works just fine with cream as you show which makes it easier to prepare

[@ChefJeanPierre]

👍👍👍😊

[@matthewcunningham8691]

Chef Jean-Pierre, you are a legend 👍

[@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.

[@justingray303]

I made this for family and friends and everyone was amazed how delicious this recipe is. So simple yet so wonderful. Thank you Chef Jean Pierre. I love your channel and miss going to your cooking school.

[@sarathurston3318]

I agree about the Parm-Reg. Nothing like it!

[@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!

[@janmac218]

It's like magic to have a delicious Alfredo made in record time. It's always been one of my favorites. Now I know how to make it like a Pro! Thank you so very much. You are the best teacher ever!

[@dean828]

Now I know why Chef Jean-Pierre always says, "Mama Mia!" French & Italian... what a beautiful combination!

[@karenlusby6230]

It is 10 in the morning and I am sitting here with mouth watering! So simple!

[@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!

[@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

[@runnerwatch2280]

Do a cooking pans and cooking supplies video!! What are your essentials and what do you use for certain styles (eg. Stainless or non stick, etc.)

[@andrearoyd2942]

Fantastic to watch, I've sort of been making this for years and didn't realise it had a name.

[@HollywoodMuffler]

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

[@billcermele8771]

Looks simple and delicious chef. I cant wait to try

[@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!

[@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.

[@marilynpefianco5863]

Always fun watching you cooking.

[@jeffthalrose7330]

Another excellent video Chef! Thanks!!

[@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!

[@eddymursalim6570]

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

[@annenelson9270]

Scrumptious, easy to cook with few ingredients, I’ll be trying this special Alfredo recipe Looks so yummy 😊 Thank You Chef Jean Pierre 👌

[@mariecarlton5768]

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

[@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.

[@godferbidd6262]

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

[@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!!! 👍😊

[@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! 😀👍

[@loisjohnson7272]

this man never fails to amaze us. talented and so much fun to watch. thank you chef ,

[@lkc121]

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

[@svenholmgren5015]

So simple, thank you!

[@rhondaroberts5604]

I was waiting for your next video 😜

[@rolands4363]

King of the kitchen, chef Jean Pierre.😊

[@paldenoffice254]

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

[@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.

[@thisguyyourmom2291]

I made this tonight ,with roasted garlic. It was awesome chef! Thanks from this home cook, that you are teaching!

[@ChefJeanPierre]

👏👏👏❤️

[@irvinglopez4630]

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

[@madrabbit9007]

That is the perfect dish to cook when you are having a dinner party and want to entertain as you cook because it just goes so quick with next to zero prep time!

[@robhub6420]

EXCELLENT! So simple and quick. Thanks Chef Jean-Pierre.

[@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.

[@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.

[@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!

[@henrymichal8522]

Maestro JP, I absolutely love your recipes. Even the seemingly simple recipes look elegant with your treatment. I really appreciate you sharing your experience with all of us. You surely must be the best teacher of cookery going around. Thank you once again sir.

[@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.

[@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?

[@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. 🙏

[@StephaneDroletGolf]

You probably got a million of smiles from the customers. This is so simple and so good. Thank you!

[@albundy5228]

Thank you Chef and crew for the great content! Really enjoy the video's, they're entertaining and educational! Please don't listen to the whiners who complain the video's are too long. Your stories, lessons, and little mistakes make these video's genuine and entertaining to watch.

[@lisapop5219]

I love adding a pinch of cayenne in mine

[@ChefJeanPierre]

Nice!!!👍

[@taralee4277]

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

[@kathleenpovey333]

So, start with some cheese, then add some extra cheese, then put on more cheese at the end. Sounds like Heaven!

[@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!

[@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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[@therocinante3443]

a MILLION?! Sweet jesus, I've been cooking my entire life.. No way i've come CLOSE to cooking that many time, period! I guess that's the difference between an amateur and a true professional such as yourself. Always a huge pleasure to watch, Chef!

[@drtmvoss]

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