Ditto. I’m Italian-Canadian so this is just a standard, everyday, “I’m too lazy to make anything fancy” pasta dish in our household. ;) The only thing I do differently is use dried pasta (because...
Ditto. I’m Italian-Canadian so this is just a standard, everyday, “I’m too lazy to make anything fancy” pasta dish in our household. ;) The only thing I do differently is use dried pasta (because lazy), and add a bunch of freshly cracked black pepper to mine.
He talks about that in the video. It's basically just a hyped up fettuccine al burro (fettuccine with butter) which has been cooked in Italy for centuries now. But the history of Alfredo di Lelio...
He talks about that in the video. It's basically just a hyped up fettuccine al burro (fettuccine with butter) which has been cooked in Italy for centuries now. But the history of Alfredo di Lelio (the chef), his restaurants, and his namesake fettuccine alfredo dish is still really interesting, IMO.
I’m going to try and make this anyways. I think all that parm could have some charm over relying on cream sauce. I’ve had a lot of bad Alfredo that seems to overemphasize the “cream” without...
I’m going to try and make this anyways. I think all that parm could have some charm over relying on cream sauce. I’ve had a lot of bad Alfredo that seems to overemphasize the “cream” without having that tang the cheese gives.
Oh, if you have never had it before you should definitely make it and give it a try. We cook something very very similar at least once every few weeks in my house, and I have been eating it since...
Oh, if you have never had it before you should definitely make it and give it a try. We cook something very very similar at least once every few weeks in my house, and I have been eating it since I was a kid. It's one of our go-to "lazy" meals though, so we don't use freshly made pasta, we use dried pasta instead. It still turns out great, but the dried past just takes a bit longer to cook is all.
I was under the assumption that this sauce was supposed to be merely butter and Parmesan. TIL it is traditional but usually a cream sauce. Butter and cheese is how I always made it…
I was under the assumption that this sauce was supposed to be merely butter and Parmesan. TIL it is traditional but usually a cream sauce.
How the recipe is made at the restaurant founded by the modern creator
See also https://youtu.be/bOQurydi0xs
And
https://youtu.be/st7c0jQD0Lk
I can attest to this recipe being delicious, on top of being dead simple.
Ditto. I’m Italian-Canadian so this is just a standard, everyday, “I’m too lazy to make anything fancy” pasta dish in our household. ;) The only thing I do differently is use dried pasta (because lazy), and add a bunch of freshly cracked black pepper to mine.
The recipe really isn’t that different from buttered noodles, just really crank up the butter and parmesano reggiano and add some of the pasta water.
He talks about that in the video. It's basically just a hyped up fettuccine al burro (fettuccine with butter) which has been cooked in Italy for centuries now. But the history of Alfredo di Lelio (the chef), his restaurants, and his namesake fettuccine alfredo dish is still really interesting, IMO.
I’m going to try and make this anyways. I think all that parm could have some charm over relying on cream sauce. I’ve had a lot of bad Alfredo that seems to overemphasize the “cream” without having that tang the cheese gives.
Oh, if you have never had it before you should definitely make it and give it a try. We cook something very very similar at least once every few weeks in my house, and I have been eating it since I was a kid. It's one of our go-to "lazy" meals though, so we don't use freshly made pasta, we use dried pasta instead. It still turns out great, but the dried past just takes a bit longer to cook is all.
I was under the assumption that this sauce was supposed to be merely butter and Parmesan. TIL it is traditional but usually a cream sauce.
Butter and cheese is how I always made it…
Mmmmmmmmmm!