I Try To Recreate The Original Fettuccine Alfredo (🙏 Italians don't watch)

this video is sponsored by Squarespace from websites and online stores marketing tools and analytics Squarespace is the all-in-one platform for building a brand and growing your business online more on this later [Music] [Music] thank you [Music] what's up guys Sally this is Alex the plan for the day is super simple I want to recreate the fettuccine alfredo that I had in Rome Italy this pasta dish is the epitome of comfort and creaminess but it has no cream so even though I had plenty time at the table I couldn't spend enough time in the kitchen to really witness what they were doing so it seems like a very simple dish it's not an easy dish there's loads of technique loads of challenges and pitfalls so I'm going to keep my fingers crossed okay there's a little bonus today I'm not gonna be filming in my studio because I don't have access to it anymore but I'm lucky enough to be filming here all right that's a beautiful house salilu by the way Lou is my camera operator and can you tell us where we are at my mom's house and you said she she had like a pretty decent kitchen you said yeah yeah don't worry about it okay have it [Music] that's not a decent kitchen no the professional kitchen man I've never seen a stove like this yeah it's actually a gift from her father with her name on it okay she's Next Level I definitely got way more than I need but I also feel like a fraud because my kitchen is a joke compared to this okay let's start so I've got some eggs I've got some Tipo zero zero flour and I've got some butter and obviously I've got some parmigiano right a few things about fettuccine alfredo first of all it's a fresh egg pasta dish so this pasta is delicate and silky it doesn't have the Al Dente factor of dried pasta trust me I've been there when I had the dish in Rome the pasta was super super thin so it melts in the mouth secondly because of this evil pasta only needs to be cooked very briefly that's probably 20 to 30 seconds at most finally the sauce is an immersion made from butter cheese and pasta water done properly it's very very creamy First Step the pasta homemade obviously [Music] [Applause] it's really hard to be sad when you're making pasta foreign [Music] okay so the dough has had plenty time to rest so I've been making pasta quite a few times in my life however this one is is a bit more challenging than the others because I need to get it as thin as possible like I said before my memories of this past Edition Rome were that the pasta was super thin delicate and silky he gave the dish a melting the mouth quality [Music] foreign [Music] that's probably as thin as I can go when you can blow and lift it up very easily that's when you know the pasta is thin enough [Music] it's one of the most rewarding thing that you can do in the kitchen why I tried to find a plate that is very close to what they use at the restaurant big and oval dish I think this is gonna work [Music] okay guys this is the leap of faith I've got my pasta I've got my butter smear dish I've got the parmesan cheese grated I need to cook these and slide them into the dish and then I need to use some of that pasta water to emulsify maximum 30 seconds [Music] that's good all right so you should go like this no later stuff [Music] I don't know why but something feels really wrong with this I'm trying to be as gentle as possible the moment the dish feels very watery I'm gonna keep stirring it's almost there but if I wait too long then the pasta are going to be cold taking me way longer than it took to the waiter at the table now is the time for a little tastings session sounds about them [Music] the pasta might be a little less flavorful than the one I had at the restaurant they might be a little thicker than the original one I don't dislike it I kind of like it in fact but it's not close enough to the original fettuccine I had in Rome sauce flavors on point the main thing that's missing over here it's the cream is La Monte Couture I need to work on the flavor of this pasta and the creaminess of that sauce I was at the restaurant I had a chance to see the cooking process but it was very brief luckily for us there's another video online that was made by Italian cuisita the same guys who connected me with the restaurant they have way more details in their videos so that's why I thought my pastor lacked a touch of flavor I use 100 flour but I use half flour and half simola semola wow for the immersion they go with like twice the amount of parmigiano compared to the amount of butter yeah I know this is the complicated part when you're emulsifying the sauce water and oil don't mix and in the kitchen the only way to have the mix is to have some sort of agent that facilitate that connection between those two enemies in this case it's the pasta water [Music] all right here we go again round two foreign it reminds me of the dry pasta series yeah that's better videos [Music] [Applause] okay right now I'm trying to address the pasta water situation I feel like the one I'm using is not opaque enough and the one I saw at the restaurant was super cloudy you see in a restaurant they usually cook all the pasta in the same water portion after portion after a while this leads to a very starch dense liquid so their starchy liquid is then what they use to thicken the sauces because it's the starch in that water that acts as an emulsifier between the water and the fat in the dish you know butter and cheese in this case and that is exactly the problem if you've only been cooking one batch of pasta in your pasta water then it's never gonna be starchy enough never so instead I'm gonna create the cloudiness that I need so in this bowl I've got a bit of water and to this I'm gonna add a bit of flour that 100 is going to help with the emulsion round two same player shoot again [Music] they're extremely concentrated instead let's go all right so this time I need to be more generous and filled with the parmesan cheese okay it's thickening way too rapidly now hopefully this is not going to create too many lumps [Music] all right tasting session round two hmm more flavorful very creamy sauce extremely creamy sauce [Music] works I was trying to find some defects maybe the fact might pass out slightly thicker than the one I had at the restaurant but the dishworks the sauce is super creamy it's like smooth and velvety and anxious now I'm getting the memory that I had at the restaurant 99.99 like the one I had at the restaurant I just gave them 0.01 percent just because they're Italian and I'm French okay but this is as close as I can get right so we got as close as possible to the original fettuccine alfredo but now I just want to go beyond this this aromatic herbs like this fresh thyme outside is required I know it's not fettuccine alfredo anymore but I'm just talking about my version now because I feel like it this is cooling for just a touch of freshness and then I don't want to turn this into catch a Pepe but just [Music] now is the time for you Italians to comment with anger and frustration well I did it my way and I invite you guys to first try to master it and then tweak it make it yours I can't say it's better than fettuccino okay I can't say it Alex up peace bye bye okay let's talk about today's sponsor Squarespace something I've noticed and I love to point out is that Squarespace makes it easy for ships and creative to monetize content and expertise in a way that fit their brand it has powerful blogging tools to share recipes photos videos and recommendations you can categorize share and schedule your post to make your content work for you I mean for me for you same Squarespace also has the tools you need to get your business off the ground including e-commerce template Inventory management a simple checkout process and secure payments whatever you sell Squarespace has merchandising features to make your products look their best online with member areas you can unlock a new Revenue 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Channel: Alex

Views: 272,986

Keywords: fettuccine Alfredo, recipe, challenge, Italian food, pasta

Id: st7c0jQD0Lk

Length: 15min 1sec (901 seconds)

Published: Sat Jul 01 2023