Ciao a tutti! This is one I never thought I’d do. As an Italian chef, my biggest pet peeve is when people mess with classic Italian recipes. But today, I’m reacting to one of my favorite chefs, the legendary @ChefJeanPierre as he takes on the one and only Fettuccine Alfredo.
Will this French master get it right? Or will my Italian blood boil? You’ll have to watch to find out!
In this video, I break down Jean Pierre’s Fettuccine Alfredo recipe step-by-step, sharing my honest thoughts and insights. You’ll see my real-time reaction to his cooking techniques, ingredient choices, and final dish. This isn’t just a reaction; it’s a conversation between an Italian chef and a French chef about one of the world’s most famous and controversial pasta dishes.
💯 Follow this link to watch my Ultimate Fettuccine Alfredo Sauce: https://youtu.be/RjpxvBF4ySU
#reaction #alfredo #vincenzosplate
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29 Comments
Vincenzo I have a question: What about people that have allergies or have medical conditions that prevent them from having dairy or can't eat gluten. How would you cook your dishes for those people?
Chef Jean-Pierre is like the Chuck Norris of the culinary world. Such as:
Chef Jean-Pierre didn't do it wrong, he just showed the ENTIRE WORLD how they have been doing it wrong all these centuries! 😎
If it isn't Italian I look at his channel first to find what I am trying to make.
I can understand Jean Pierre wanting to take a break, after working nonstop for many years. Thankfully he has lots of videos for us to enjoy, including this French fettuccine Alfredo👍😊
This guy is amazing! He is taking a well deserved break. Thanks for covering him!
I miss him a lot. He is such an amazing teacher, everything is in real time. All his mistakes, hes funny and he does such a great job. I hope he comes back. He's not bullcrap either. If he think's the recipe is better by adding non authentic ingredients, he will do it and make it known and i respect that. Of course i like authentic recipes which is why i follow you. But i also appreciate different opinions and styles which is what cooking is all about.
i absolutely don’t like pasta with cream i don’t think cream belongs in pasta
I love his demeanour, I hope he can recharge.
Veliki pozdrav 🙋🏽♀️
You can never separate a French chef from his cream 😝
che roba fa
I miss Jean Pierre too!!!❤
I love chef Jean Pierre for his energy, but his recipes are often a bit too much on the heavy and creamy side.
I did them a couple of times and we felt a bit bloated afterwards.
He's good show, but I do really prefer your recipes. So far I had full approval by the family on 4 of them, wich is a hit!
6:25 actually Vincenzo I was thinking
If a container that has pre grated cheese is labeled as parmigiano reggiano (not Parmesan), has the parmigiano reggiano logo.
Is that still okay? Is that still the real parmigiano reggiano?
pasta water is free cream is expensive
Love Chef JP’s energy and his passion for food. Thanks for covering him, Vincenzo!
I have only ever made it with butter. No cream. I really like the simplicity of just dropping the hot pasta right out of the pot and onto the butter, and emulsifying it to perfection.
However, I am open to trying new things, like this French-Italian fusion. Vincenzo, I watched your updated recipe a few days ago, and it blew my mind, so I will try that, too!
I always enjoyed Chef JP's videos – such a friendly and encouraging guy. He deserves a well earned break and I hope that he is relaxing. He makes a VERY good point about salt control – all the Italian nonnas know this (I was briefly in Piacenza, but also visited Roma and Milano). You make a good point about varying pasta cooking times – and we all know, the best way to know if your pasta is coming to al dente… it to taste it.
It's really sad that a great chef is taken a break. Not only given how charismatic he is. But knows how to cook a dish properly from different plarts of the world.
You didn't kill him to much for using cream
When you reduce cream with cheese it's called "sauce fromagère" here in France, not Alfredo. Maybe it's called Alfredo to sell it to clients. Understandable… It was a good "Tagliatelle à la sauce fromagère" recipe chef. Bravo !
Vincenzo, I haven't used cream in Alfredo since you shared your recipe! My all time favorite! Thanks!!!!!
I like Jean too! He’s entertaining and passionate. I don’t know about that creamy pasta as an app though, Chef Vincenzo that’s a bit heavy as a starter in my opinion.
3:00 I appreciate the notes on the reason us chefs will use cream in many restaurants although it's not tradition; when the pasta is prepared at the table as originally done, it's not needed, but many restaurants cannot do that. Your example happens all the time where perhaps the server got stuck explaining the menu to another table for 5 minutes, which isn't their fault, and maybe the customers don't even start eating their food until ten minutes after it's made it to the table. By then it might be a sticky mess, and they think the chef did it wrong and complain 🤷 cream is one of the cheats in restaurants because we want people to be happy at the end of the day. Almost every chef I know will tell you they would want to do it authentic the way nonna did, if we could for everyone. Bravo on an informative video as always!
Basically all of jean pierres food is his version not somebody else version. I made it and liked it. I made it other ways and not so much. Maybe make it how you like it.
Chef Jean-Pierre is one of my favorite chefs… (with or without cream) 😃
"Parmesan" in the green box is real cheese, literally made from milk and salt and such, but it's not parmigiano reggiano, because parmigiano reggiano is legally protected in most jurisdictions. It's got a small amount by mass of additives that keep it from going moldy (there's lots of surface area for mold to colonize, after all) and anti-caking agents (usually cellulose), and the latter is the real problem when you're talking about cooking with it, because it really doesn't want to melt. It's nowhere near as flavorful as real parmigiano reggiano, but I use it (have a jar right in front of me, in fact, as I type this) as a topping or to add flavor and salt to certain sauces. It is not an adequate substitute for parmigiano reggiano, but a better quality block (not grated, solid block) of parmesan from, say, Wisconsin, one that's been aged a decent amount, is about on par with the average grana padano you can get here in the States, and it's significantly cheaper.
I keep real parmigiano reggiano and pecorino romano in my fridge now, but I also have a jar of the cheap parmesan around. Sometimes it's just what I want, a quich tomato and meat sauce that I don't pretend is authentic, served with spaghetti or penne, and topped with a mound of that stuff. It's what I grew up with, after all.
Surprised the cream as heated and then adds the cheese😊 doesn’t get stringy in the hot cream
He is half Italian…
This IS amazing. A butter based sauce and chef Jean Pierre doesn't use butter!