Not every day in the kitchen has to be perfect and that’s why I decided to give Max’s Alfredo pasta idea a shot. If it works it’s potentially genius. If not…
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00:00 Intro
1:06 Melting Butter & Adding Cream
1:57 Adding Garlic
2:35 Seasoning
2:51 Adding Parmesan
3:20 Frying Red Pepper Flakes
3:45 Pimp My Product – Brami
5:24 Adding in Pasta to Oil
6:21 Adding Sauce
9:14 Serving
9:33 First Bite
10:13 Outro
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29 Comments
Need and emulsifier like sodium citrate. it comes in a a powder and it'll help that sauce hold up a bit better.
Shoukd have tasted before adding the additional sauce at end. Then add it if needed
I think the 2nd pan looked nicer anyway 😂
Didn’t work ..epic fail …
You can't call this Alfredo! The only ingredient you use from the original Alfredo sauce is the cheese! Real Alfredo has no butter, cream or garlic in the sauce! Epic fail! It probably would have worked had you made the sauce with pasta water & cheese like the original! At least the sauce wouldn't have broken! EPIC FAIL!
I's not my product, but I think Flatiron Pepper Co would be a great company to feature. Lots of potential inspiration from their unique pepper blends.
You guys should science this one a little more. I feel like you made it look shitty because it was Max's idea. lol
Strain it to remove extra butter
Your mouth will love you – Sam the cooking guy –
You should research how the Italians make Alfredo. Yours is shit.
That's a heart attack
6:45
The perfect sentence to say this month 😂
Serve it with a load of crusty bread
Don’t worry so much about how your food looks, just worry about how it tastes! Some of my best dishes are Butt Ugly! 😂😂😂
Seriously? Come on man.
Diarrhea city. Love the idea though!
Bro you needed a roux. Dafaq??? Cook lightly sautéed garlic and onion in olive oil. Not 20lbs of butter. No Italian does this ffs. Immersion blend thereafter with the additional cheese. And multiple cheeses (parm, pec Romano etc). Fkn raw squeeze garlic??? Like do better bro
Was it Vincenzo's Plate 😆🤌
MAX!!!!! tacos el alambre with pineapple. Do it!
Not talking to Chancy today?
Pimento cheese? Parmigiano reggiono cheese? Isn't that correct way to make Alfredo sauce? 😅🤣😂 I'm Italian lol
What a disaster. I saw the sauce break 10 minutes before it broke. SMH
Again with the squeeze garlic. Stop being lazy Sam! We miss the garlic press!!
can you add flour as a binder?
your editor will never make you not a boring old guy, no matter how many times you try
LOL, I've made some tasty ugly dishes.
<yawn>
It does look good! Perhaps by adding just some cream without all the butter might help it not break so much? No idea, just a thought.
As long as you’re experimenting, I recently made fried buffalo chicken “cordon bleu” eggs Benedict, with fried buffalo chicken, Vermont cheddar cheese sauce, ranch Hollandaise, seared ham and poached eggs on a toasted croissant. I’d love to see your version of that