Carla Makes BA's Best Fettuccine Alfredo | From the Test Kitchen | Bon Appétit

Publicado em 24 Mar 2018
Real alfredo should never (never!) include cream; the silky sauce is the result of an emulsion between the grated cheese, melted butter, and starchy pasta water. This is part of BA's Best, a collection of our essential recipes.

Check out the recipe here: bit.ly/2udd25N
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Carla Makes BA's Best Fettuccine Alfredo | From the Test Kitchen | Bon Appétit

Comentários

  • Makes Fettuccine, uses Pappardelle

  • Don’t salt the water too much I tried this and I messed it up so badly because the water messed me up so badly😫😫😫

  • Who is that blonde guy

  • okay, great side dish with chicken...will do

  • In Italy we never had a "pasta alla Afredo" but we prepare many different pasta dishes like "Pasta alla Alfredo" (that american "feduscini alfregiu" actually wouldn't mean a thing here in Italy) and they are ABSOLUTELY done the way this lady it's explaining: NO CREAM at all. You don't need cream. In Italy we don't usually put cream in our pasta dishes, it is something that british people originally mistook from starchy water being emulsified wuth the dressing and they thought "Oh my, this must be cream!"

  • Love this sauce!!! And I love that is has no cream....I always have butter and parmigiano reggiano on hand but hardly ever have heavy cream

  • I would love to have a fewCarlas all around me to make life awsoooooome!!!

  • what do they do with all the food after hahah

  • we do not have it in Italy

  • One of my top 3 fav channels on BR-tv.

  • I love it. She has so much personality.

  • I made this last night for Valentine's day! It was deceptively difficult, Carla makes it look so easy to keep the emulsion.

  • I wonder what is that kitchen cooks for actually

  • Making this tonight for the person I've been seeing. I've never made alfredo sauce, only bechamel, so this should be interesting to try. Always love your videos, Carla. You're like one of my Sicilian aunts.

  • So I followed the recipe exactly and ended up with a huge slab of cheese, like one giant cheese monster with butter water on top and around it. Help!

  • Real Alfredo sauce does not need cream, finally a truthful recipe.

  • We just call it Pasta al Burro... and we do it when nothing's in the fridge. I mean... reselling a dish like this for haute cuisine is pretty sad

  • Looks amazing! I will try it that way next time I make it. I will, however, have to indulge my own personal tastes and add some chopped parsley and some chopped green onion.

  • Incoming: THisS IsA NotA AuthENTIC ITalAN BABIDABOOPY

  • Hey Carla I was wondering if the stove was on and what setting it was at when you were stirring the pasta into the cream less sauce? Looks great and this recipe can help me get a husband. Thank y’all. Side note: I’m a black and Jewish woman living in LA. Long story but I have this challah & cornbread stuffing recipe that’s to die for amongst other fusion recipes. Let me be your secret weapon!

  • This recipe did not work for me 😢

  • Metodo di preparazione competamente errato. La cucina italiana é un arte

  • Not fettuccinI but fettuccinE

  • I really tried to make this and my cheese did not want to incorporate into the sauce. It just clumped up help

  • I love Carla's big sexy arms, I wanna pinch them:):)

  • so... Cacio e Pepe... but instead of using the starch in the water to emulsify the fats in the cheese, you add butter in between. So the starch in the water emulsifies the fats in the butter and the fats in the butter helps the cheese melt and mix evenly once its in an already slightly fatty environment. I like it. And it fits the bill for the original recipe which IIRC just called for butter and cheese for the sauce. Bonus points to Bon Appetit for historical and regional accuracy.

  • Isn't that just pasta al burro? Roman authentic recipes call for heavy cream...

    • +Gilbert Beaudry I'm referring to the recipe created in Rome by Alfredo, not the Italian American recipe! The former doesn't have cream, the latter does, apparently

    • +gnamorfra Again, that's pasta (fet, spag, etc) al burro. That's not Alfredo. If you can't distinguish the difference between this and pasta al burro, then it's not Alfredo. It's not rocket science lol. It's Italian cuisine. If it doesn't have cream, it's not Alfredo.

    • No, the authentic recipe doesn't call for cream! It has in it just butter and parmigiano

  • Wheres claire

  • love that there's no heavy cream, but i do think i want garlic or shallots.

  • Bla.. bla...bla..jesus Cristo!!keep calm please !

  • I have heavy cream in the fridge. I throw it in my stand mixer with some salt. And guess what I get? Butter. Im confused at all the hate for using cream in this recipe, its uh, liquid butter.

    • Well cream and butter are not really the same thing...

  • this woman cant possibly be italian for one reason and only. calling pasta noodles.

  • Looks delicious although those are not fettuccine noodles

  • Alfredo is the name of the Italian restaurant where this pasta was created more than 100 years ago. You are doing it almost right, you just need some more butter and parmigiano 👍🏼 P.S.: NEVER PUT SALT ON PASTA AFTER IT GETS OUT OF THE WATER!!

  • Dio santo!

  • Would this recipe work in terms of consistency for vegan butter and cheese? Are there certain types/brands that might be better?

  • what else would you call a noodle

  • So it's buttery, bland carbonara. Got it.

    • Not at all, carbonara is quite different

  • I tried this recipe today. I’ve never ate pasta alfredo and honestly i thought it will be watery but let me tell you. IT’S THE BEST F* PASTA OF MY WHOLE DAMN LIFE!!!! Soo creamy and cheesy. Amazing! Thank you for this recipe! I love it! ❤️❤️❤️

  • At 5:32 I can see s piece of hair in the dish when she is stirring it. I would still definitely eat that deliciousness!!

  • Alfredo IS the name of my cat!

  • CARLA GIVES ZERO FUCKS

  • I saw this video the day after it came out and we had gotten a young male kitten. So I named him Alfredo.

  • This is the worst way to cook Fetuccini Alfredo ever!!!

  • Why does this come up after I watch another video that tells me to put cream in my sauce and it messed it up. I am upset I didn’t see this first cause it looks way better

  • To much talking that can be made a lot faster than that

  • "You don't need the cream". Adds butter which is essentially solidified cream.......................

    • +Jeffrey Osborn you said that butter is just the solidified version of cream, and implying that using butter but no cream is a contradiction...

    • +gnamorfra They definitely don't. I never said they did.

    • +Jeffrey Osborn I know but that doesn't mean that butter and cream have the same use or taste...

    • +gnamorfra You clearly don't know much about cooking, do you? The only difference is that cream is lower in fat and not solidified.

    • Butter and cream are not the same thing anyway

  • I have two cats one of them is fettuccini and the other one is alfredo

  • my mom cooks this and my mom calls it carbonara and its really tasty

    • Derryl WhyYouBully.mp3 carbonara is a much different pasta but both are really tasty :)

  • Oh my god this is genius. I've only ever seen it made with milk and cream which made it a dish that usually made me sick and I could never enjoy it. I am DEFINITELY going to make this tomorrow. Thank you so much!!

  • No garlic????

    • There's not garlic in the original recipe

  • I just made this and it’s soo good!! I also added some fresh sausage 👍

  • If you need that much salt, get your tongue checked.

  • So, I tried to make this the other night and it didn't matter what I did but the cheese clumped up and I had to add cream. It eventually became something similar to the sauce but it was nothing like this.

  • Fine, I’ll give it a try without the cream but if I don’t like it... I ADD THE DAMN CREAM AGAIN.

  • Calls it fettuccini Alfredo. Doesn't use fettuccini.

  • CARLA! New favorite in our house! Thank you!!!

  • The right way is to mix the butter and grated cheese together while the pasta still hot. Not to mix the sauce then add the pasta to it.

    • It's a different thing, as you say the cheese would get melted, but in the mantecatura you don't add the cheese to the pasta directly

  • hey babes. want u to know ily.

  • Correct ingredients but wrong technique... the dish is not finished over heat... You don't add salt to pasta except in the water as you said in the beginning... Also, more butter more cheese less water. Take the pasta out of the water with a fork or tongs directly onto a serving dish with room temp butter... Now add the cheese and gently mix and blend the pasta with the ingredients... Ciao!!

  • This was a great video, but I'm sorry... this isn't, by any means Alfredo..... I would be so upset if I received this translucent watery butter at a restaurant.

  • Carla🥰

  • I made this today 1/9/19 the exact day I watched the video for the first time I see it has some potential but mine came out weird flavorful but weird my parm clumped together and looked more like I put in mozzarella but I sure u I used authentic Parmesan it had been in the fridge for a wk an maybe I needed to use fresher park if someone in the ba test kitchen point me in the right way

  • I’m making now! I couldn’t find the cheese but mine is kinda fresh. It isn’t on a can. Lol Edit: is there a written down version? Maybe one for “dummies”? ☺️

    • It's called parmigiano reggiano, which is the authentic version of parmesan cheese

  • As long as you're mentioning things that "Real alfredo should never (never!) include," you can also include pappardelle in that list. Otherwise, I suggest you call it "pappardelle alfredo," instead of fettuccine alfredo.

  • Way too thin...

  • One time I over salted my water so be careful

  • God, carla is the mom I wish I had

  • See, I like the cream sauce because I want a gallon of thick sauce on my pasta. If im not gonna have it d r o w n i n g in sauce then I’m just gonna eat pasta. I need a lake of creamy cheesy goodness. Just the entire Atlantic Ocean but it’s made out of Alfredo sauce

  • I'm naming my next cat Alfredo

  • I like my baby bellas, bay leaf and white wine in it though!!!

  • So basicly cacio e pepe....

    • Cacio e pepe doesn't have butter in it!

  • Perfectly simple! Thank you! Recipe now saved! 😊👍

  • I'm sure Carla tries to seem helpful and knowledgeable but she really comes off as condescending. I almost never watch the BA videos with her in it.

  • Just made this, it's exactly as she says - perfect (and no cream needed whatsoever)

  • i tried making this and it was bad bc i can’t do this correctly but i still lov u -xoxo gossip girl

  • Where can you buy that real parm cheese in the states? No grocery store around me seems to carry the real stuff.

  • Thank god! Keep your cream out of my alfredo!

  • It's first time I see someone cooking pasta Alfredo and actually considering it a good type of pasta. Thank Carla Americans, she just saved you from the range of us italians

  • She's cooking/teaching in a super pretentious tone, like....damn.

  • My sauce gets lumpy when I add the cheese damn lol

  • That’s what we make for kids but I wouldn’t call it Alfredo, cause most people will expect it to have cream

  • Damn girl gonna make me cry it’s perfection !

  • Carla

  • It's a crime in my family to not make a heavy cream based sauce with lots of cheese. Frankly i don't care as long as broccoli is in it lol.

  • salt on the pasta :\ ...and this pasta is pappardelle, not fettuccine

  • I tried this recipe, it came out good except that it was entirely too salty. I think the 1/4 cup in the water is TOO much salt. Did anyone else have this problem?

  • Why does my cheese clump?

  • My sauce started to come out cheesy like melted clumpy cheese...??

  • I wanna make something like this but Parmesan cheese isn't vegetarian can you use any other kind of cheese?

  • Papardelle Alfredo?

  • So my cheese didn't melt too well... tips besides turning the heat up?

  • Im sorry but that looks like something you would get from a dollar frozen dinner... like.. watered down Alfredo.. It looks gross :/

  • It looks good but still isn't close to the way I had it in Italy. One time it was made at my table the other time in the kitchen.

  • The cheese separated out, and the rest of the sauce tasted like buttered water. Would recommend against using this, regular recipes are much, much better

  • Made this sauce for some tortellini and it was amazing, all the creamy cheese flavor without the heaviness of cream is beautiful. I'll never buy alfredo sauce again.

  • What's the book she's holding at the beginning of the video?

  • If it works the way she does it awesome.But I love that heavy Cream tho."To each their own"

  • Where's the butter ?!

  • proper Italian or not, I'm willing to bet my recipe destroys this one in flavor.