I Tasted The OG Fettuccine Alfredo in Rome And it Actually Blew My Mind 🤯 (Alfredo Alla Scrofa)
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American Alfredo always has cream in it, which it shouldn't. Same with carbonara. It's hard to find a restaurant in the US that doesn't make these dishes without all that gloppy cream.
I'm italian and I had never heard of Alfredo as an italian dish, I guess it's only famous for americans/tourists like you mentioned… We don't call this [his] or [her] fettuccine cause it's just pasta, burro e parmigiano. Still, you pointed out the keys of the recipe, as always 😉👏🏻
To me the funniest thing is that for decades all of my Italian friends insist that Alfredo is NOT and Italian dish. I'm also cracking up that you don't know who Mary Pickford and Douglas Fairbanks is.
The more you know…
How in the literal f has my man, my idol, who has changed the way I cook, never had fettuccine Alfredo, this is literally blowing my mind, how?!?!
Nice taste in music. Loved the ravel string quartet in the background
The cheeky joy and adventurous glint in your eyes as you eat it off the spoon after saying your probably not supposed to 😅 😎🙏😊
Sorry Alex – I did not see that real euphoric look on your face!!
Anyone else pained by the fact his fork never met his spoon? Just twirling away right on the plate
Alex: No pepper.
Me: No pepper? 😐 No eat.
i never knew how it became so popular here in America but not so much in Italy…thanks for sharing that.
Day 6 of asking for a baguette series
the "french amount of butter" nice
grande Alex!
pasta al burro per quando si è malati… poi mangiata col cuchiaio. bah. gringada
I gotta say as Alfredo lover for my whole life the best pasta for this sauce is actually cheese ravioli rather then fettuccine. Personally i prefer a cheese ravioli stuffed with spinach and lemon. A restaurant in Napa, California does it the best! Also, Chicken in fettuccine Alfredo ruins the dish and rather I suggest if you want to add a meat go with a gamey meat because the Alfredo sauce can really work well with meats that are gamey since the Alfredo sauce takes away the gameness of the meats very splendidly!
Its weird to hear you of all people havent had this.
As an American. Its kinda as ubiquitous as Spaghetti. I much prefer to have Shrimp Fettuccini Alfredo than Spaghetti though.
And yes, We add protein, thicker fettuccini noodles, and often garlic. because we're having it as a main course, not some gourmet taster. So its a workhorse dish. Its still very simple, In the case of shrimp, the flavor of the shrimp itself marries verry well with the creamy cheesy funk.
So how is this different from Fettucine Al Burro? If I remember correctly isn't Al Burro an emulsification between butter, pasta water, and parmesan as well? Is the only difference that this recipe used fresh pasta while with al burro you'd use dry pasta and want al dente or am I missing something? LMK.
I gained 5#'s just watching this…lol
Alex ai rovinato il video mangiando la pasta col cucchiaio…..
You are too easily impressed.