In this edition of Epicurious 101, professional chef and culinary instructor Frank Proto demonstrates how to make the best fettuccine alfredo at home.
00:00 Intro
00:40 Prepping the Cheese
02:27 Cooking Pasta
03:46 Making Alfredo Sauce
06:57 Plating
Start your free trial and access over 50,000 expertly-tested recipes from Epicurious, Bon Appétit and more on the Epicurious app. https://apps.apple.com/app/apple-store/id312101965?pt=45076&ct=EpiVideoDescriptionYT&mt=8
Still haven’t subscribed to Epicurious on YouTube? ►► http://bit.ly/epiyoutubesub
ABOUT EPICURIOUS
Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.
38 Comments
Where do you get real parm and I heard it’s expensive
wow, i had no idea, there's like 10 pounds of butter in this lol but…I want joy in my life 😃❤
Great recipe.
So easy to make, but tastes like a masterpiece.
Every time I see pasta video recipe without cream added, i click like
I am a terrible cook, I still dont know what aldente means. I followed the recipe came out perfect.
This is my new favorite dish
For those who don't know: It's so true to use real parmesan cheese, the difference is amazing. Also though, grating that much is going take a way long time.
This alfredo recipe was the first I tried where the cheese didn't turn lumpy and greasy. Unfortunately the parmesan flavour was too strong.
I love Chef frank, very entertaining guy!
@Epicurious thanks for all the ads; really appreciated getting 2 ads every 30 seconds…
Anyone know about how many minutes of boiling time for the pasta? I like it just like in the video, "a little past al dente" TIA
I love it
I toss a bit of crushed red pepper on my own serving. I love the accent it adds. Otherwise, this pretty much the recipe I've always used, but some great tips in this video. Excellent.
Love it!!!
This is precisely why US has become so unfit for armed forces service.
If you eat this stuff, and more meat, chicken, coke, sugar etc. u will simply be obese.
Overrated cooking! What a theater to cook some pasta. Give me a break.
No pepper no garlic nothing lol
i know that if i make this i'll eat the whole thing in the couse of the day so no thanks lol
I’m confused because when Frank made this dish for the 3 levels of fettuccine Alfredo, he made his own pasta but here he says he prefers dry?? Huh?
Yum!!!
It could be the best🎉🎉❤❤
what about pepper? Feels like it would add a little spice. maybe a white pepper?
Heart attack
How to make butter with fettuccine/cheese
American
We're all so accustomed to Americanized "add-ins" like cream, garlic, or pepper… this looks truly exquisite in its simplest form. Thanks, Frank!
I shredded my finger once using that grater so I get chills when I see so I’ll use your other technique
This looks excellent but I think I would add a little cracked black pepper!
I was surprised the original doesn't have cream! I am making this for my next pasta dish! ❤😊
Plus overheating will overcook the pasta. I was surprised you didn't go "aldente" instead of a little passed like you said. But you are the experienced chef so I see the end result is perfect. Thank you for your professional video. No Cream needed! Key, emulsification without misrepresentation! Aloha, Paul
Why are we all ok with all pastas being exposed to pesticides ? American made wheat pasta is poison.
A jar of Ragu alfredo sauce with spaghetti noodles and you have yourself the best Italian food in the world!
Is the weight of the pasta before or after cooking?
At least you could've used DeCecco Fettuccine. 😛
You had me at “a pound of butter”. 🤗
Great Version of the dish!!!
I still prefer it with cream instead of butter. It’s less greasy. Like Lambrusco, people may look down on my preference, but I know what I like. (I do add a tablespoon or two of butter to the cream for flavor.)