The Alfredo Recipe That Sold Over ONE MILLION TIMES!!

well hello there friends one million i've made of those fettuccine alfredo i'm gonna show you how to make it remember thumbs up if you like the video subscribe to this channel and ring that bell stay tuned we're gonna make it together right now [Applause] well hello there friends let me share with you a recipe that i made over a million time wait until you're tested and wait until you see a sample of this friends fettuccine alfredo i made millions of those let me tell you millions i made over a million of it for sure in

my last 50 years as a chef it's an amazing and simple recipe like you're not going to believe it all it takes is two ingredients three ingredients pasta parmigiano reggiano and cream and black pepper that was full we got hot water going on over there we're gonna put salt i'm gonna tell you about it put a little salt in there the water look see oh yeah the pasta is not happy we're going to cook it very quick now let me tell you about something friends you know i'm half italian half french there is no italian

in this recipe okay i know he's got a alfredo he's an italian dude that had a restaurant in rome and uh he made a pasta similar to this but it was they didn't have any cream in it and and then the italian-american the italian then went to america made it for the american and in america we love cream so this is the way we used to make it and the way i'm sharing it with you is the way i want you to make it if you want to make it the same way then i made

it in my restaurant all those years my friends it's amazing i promise you you're going to love it and it's very simple heavy whipping cream then is reduced to the right consistency and thickened with parmigiano vagina it's really that simple parmigiano-reggiano you put it in the sauce in the cream you mix it up now we don't need to put any more salt in there friends because we got the salt and the cheese we got the salt in the pasta water that's all we need all we need to do now at this point is to bring

the consistency of this cream to where it stays on top of the pasta now you have a lot of people the italian especially didn't tell you you know this is not italian you're right it's not italian so it doesn't make you special to make because you're italian you could be chinese french japanese it doesn't matter what what really what religion of gold where do you come from you can make a pizza or flavor however you want some people put eggs some people put uh different cheese in it pecorino romano pecorino romano is wonderful but it's

a little too salty for me so parmigiano-reggiano is a perfect season you see look it's thickening it's thickening now what pasta can we use well fettuccine is more standard it's more standard to use fettuccine but you can use tagliatelle you can use papadely which is a last feducini whatever pasta you use friends it's up to you there's no right or wrong or what pasta or what pasta you use it's whatever makes you happy that's what's important when you have a fresh pasta friends um it's only gonna take about three minutes so if you start the

cream and the cream started to thicken you know that's all you really need friends you see right there look starting to thicken you see that's what we want that's all we want the cheese is melting beautifully okay remember now you have to use parmigiana regina don't go do me a favor please if you're buying that stuff in a green box do yourself a favor friends go and get yourself a pound or a half a pound of parmigiano-reggiano 24 months 36 months buy whichever one you can afford and i promise you you'll do it one time

you'll never go back to that green box i promise you thanks this is completely completely it doesn't even taste like the same thing in a green box okay friends look look you see look look you see the cream you see the cream prince now what the italian will do is they do like when they do for the carbonara where they put a little bit of pasta water in there we're gonna do that as well a little bit of pasta water but the sauce is made with a cream okay the sauce i make it that's the

way i make it that's the way i made it in my restaurant that's the way i made it in my school that's the way i made it my whole career okay and the pastas are done remember they only take a few minutes friends fresh pasta that is okay otherwise if you're using a dry pasta which is nothing wrong with it using a dry pasta but a dry pasta is going to take about 10 minutes to cook depends the brand you're using okay but the fresh pasta and right there friends i have about eight ounces of

pasta which is perfect for two servings right there okay well leave some of the pasta water don't not to worry leave some of the pasta water in there friends okay leave some of the pasta water right there yes siree right there right there you got a fettuccine or pudding friends yeah and then we're going to put some extra fat to cheat some extra cheese some extra cheese right there and then we're going to put a little more cheese at the end and this friends is amazing taking all the water out you can continue cooking it

just a little bit and this my friends i'm gonna put it in my in my bowl right there some people said oh this is just an appetizer well it's supposed to be an appetizer friends it's supposed to be just an appetizer we can take a ladle and take over the pasta in there put it in a ladle and twist it around and turn the heat off and twist it around twist it around twist it around twist it around and we go right in there my friends now you want to put more on it and you

go right ahead and you serve it more but this is really delicate right there friends you see right there let's turn this off take a little bit of uh parmigiano-reggiano right at the end just a little bit to make it more fancy i know some of you are saying that's not even to get me started i don't blame your friends and look at this you see that's all you do right there my friends i promise you i gotta have some of it i gotta have some of it this is the way i've been making it

for the last 50 years and i hope you try friends because i promise you this is elegant this is delicious and it's such a perfect starter for a beautiful dinner and you see how simple it was a little bit of cream the cheese quality is important and the pasta by all means try fresh pasta i hope you enjoyed it i hope you make oh by the way some people put garlic in it put garlic in it if you want but i rather you put roasted garlic much more mild of a flavor some people pop parsley

on it but personally if it makes you happy do whatever you want a chill plate it's your food i hope you enjoyed it remember thumbs up if you like the video subscribe to the channel and ring that bell we'll see you in the next couple of days with another fantastic video thanks for watching [Music]