I've made this same recipe many times and always struggled with the parmesan clumping....... the whole reducing made all the difference in the world. I also used balsamic instead vermouth. Excellent video Sam and crew.
always wanted a good basic alfredo recipe my daughter's favorite that's all she ever wants thank you this is going to be great and easy to make garlic bread too is a must and a good bottle of wine for Mom and Dad
This is perfect! I love mushrooms when no one else does, by not incorporating it into the sauce like most do everyone can be happy, thanks for all your quick and simple recipes!
Sam try 1 stick of butter 2-3 cloves of garlic 1 8 oz package of cream cheese Lots of pepper 1/2 to 3/4 cup fresh grated Parmesan Melt butter add fresh minced garlic and cream cheese melt down cream cheese constantly stirring add pepper when melted and parm at end you might need a very small amount of milk to adjust thickness I finish with a little more butter and a pinch of nutmeg
Generally, I don't argue with you. However, white pepper is a necessity for those who suffer from Kidney stones who refuse to give up pepper.... That said, I agree, one pepper in the kitchen is sufficient.
You mention how some people use too much sauce. For me, the amount of sauce I use depends upon the kind of sauce and the viscosity. To me, your alfredo looked extremely thin still (I would have doubled the amount of cheese to give a cheesier flavor and thicken it up some more). With a nice thick alfredo, I do indeed like a lot of sauce with the pasta as it's just more flavor. Pretty much the same with any thick sauce, as thick sauces are very manageable since they largely stick to whatever they're mixed into and generally stay in their area during plating. With runny sauces, however, if you use too much, they tend to get everywhere, so it's better to use less so as to make it easier to manage.
The peas & bacon sound extra fantastic! I already do my own Alfredo & almost the same way but damn, the peas and bacon are something new to me and a must have. Great video as usual! Love your style~
Missing out on that one egg yolk. Beat the yolk and add it last and stir till well incorporated. Sim on medium low heat for 3 to 5 min. The yolk is traditional, it adds a certain sought for creaminess and adds a hint of color. A small pinch of nutmeg too is traditional as is adding Romano cheese with the parmesan. Definitely grate these up do not buy pre-grated as it's just not as fresh and will sure be an easy step but rob you of the beautiful homemade taste. Still thumbs up and I know this is basic but the addition of what I said isn't too much harder and truly completes the traditional flavor. Some folks add the vodka but I don't think this is a good idea, as it's not traditional and I've tried it and there's a funny taste on the back of the pallet I've even flambe the vodka and it's just not right lol, Italy meets Russia or Sweden or who ever claims to have invented vodka first. If you can find it, but the best butter for this or a Roux is the Irish unsalted Butter, its just a wonderful butter to work with and is of such a good quality I only cook with it when butter is called for. Okay enough of me ranting lol always cook the more you do the better you get. Learn from your mistakes and listen to complaints as this will help you improve. As I tell my family I'm of course open to compliments, but it's the complaints I want to hear most otherwise I'll keep cooking it the same way. Don't wear your heart on your sleeve. Yes cooking is truly and thankless job and I understand it can hurt your feelings to have stood on your feet and cooked all day and then someone complains about something, and you want to throw the plate of food at them and yell through the tears WELL FINE YOU COOK IT THEN!!! LOL, but you can't do that. Everyone has a different tongue and you want to cook and enjoy the art and feeding the family but unless you hear what's wrong, too salty not enough salt for example, OH YES, reminder, do not add salt to the Alfredo sauce until it is done, parmesan and Romano cheeses have a ton of salt after all this is basic someone might not know just trying to look out for you, taste, taste, taste, taste throughout the cooking process it's vital, so if you salt before or during the cheese process or steps when making this Alfredo sauce, when it's completed you may find it's too salty, if this happens the best way to fix it is to wash and peel one or two russet or Yukon potatoes pretty thick slices put those in let them sit in the sauce for about 5 to 8 minutes they will act as sponges and suck up the salt. Remove the potatoes before they get too soft and become part of the sauce once they're removed give it a taste if it's still too salty you're doomed and you have to start over again. Some do say you can add pasta water to it but that'll probably cause the Alfredo sauce to be too thin. So if you have extra ingredients just start over it doesn't take long. Also do not add oil to the water for the pasta I'm not sure how this got started but all that's going to do is cook the noodles and cause the sauce to not stick to the pasta by adding salt to the water and I know this sounds absurd but put enough salt in that water to where it's a salty as the ocean it revitalizes your pasta and does not transfer when you drain the pasta. Okay now I'm off my soapbox just trying to help thanks for reading. PS that thick slices of potato to fix a salty mess works for anything sauces soups or stews, also for gravies. Just remember to cut them thick so you can get them out and they don't fall apart and cook into the whatever it is you're making potatoes are like sponges. And for God sakes don't eat the potatoes after you've used them for removing salt that's just gross give them a toss into the trash bin.
No one really knows how easy it is to make Alfredo sauce. I am glad you showed people the basics. Now, they can take it to the next level instead of buy jar Alfredo. ✌
been watching you forever man, i like these new cameras, but we are missing alot of good shots now, just bad timing whoever is switching what camera is showing now. fav so cal chef sam, ok enjoy your day, love all the food and randomness.
one more thing, i miss the taco shop food of san diego :( i am about a 100 miles north of there now, and the food is garbage just in that small distance you made great carne asada fries
Thats good food and its probably delicious, but to call it alfredo, its not really correct. At least not italian alfredo, which is simply pasta cooking water and parmesan cheese. Cheers.
You are so much better than Ramsey. I just find you funny and relaxing and Ramsey looks like its nervous breakdown time. His restaurant review shows are fairly off putting and his screaming is an bvious clckbait. Anyway, thank you.,
+diane “lillady58” fleischman use lagostina or if you go to costco there are sometimes these really great deep italian pans start with a t i bought a few through out the years and they both are fantastic
Sam I’m a big fan. Your recipes always inspire me to try different things. I’ve been working on building up my cooking channel and So far it’s been really fun and rewarding. Thanks for all the delicious ideas. I know you’ve already made it and have become successful but if you ever get a free moment could you stop by my channel and maybe give a tip or two? Of course you are real busy but That would mean the world to me! Anyway keep up the good work!
“Fettuccine alfredo are not a thing in Italy,” But in the US it has become a staple in many restaurants that brand themselves Italian. In Italy, the dish is most similar to what Italians call pasta burro e parmiggiano (pasta with butter and parmesan cheese). How to Make Fettuccine Alfredo-ua-cam.com/video/d1yzcwCb0rI/v-deo.html. SAM THE COOKING GUY In Italy, this way of making pasta is often referred to as pasta del cornuto - which translates as “cuckold’s pasta”, because making it betrays an absence of time or care put into the simple meal, The even more popular way of serving pasta alfredo in the US - with chicken - is beyond imaginable. It is not just poultry and pasta that are not allowed to mix - meat and pasta very rarely make it on to the same plate. Pasta is one course (primo) and meat is another, fully separate course (secondo).
honeytgb Are you kidding me water?? You really don't know what your talking about do you you should look up the recipe before you criticize others and make a fool out of yourself buddy..
Thanks so much before I watched this I was struggling with confidence issues and such. But after watching this ghetto Mickey Mouse microwave club. I am supremely confident that I can fake it
Terrible production quality ! We see more of the camera guys shooting you, than YOU COOKING! It would be great if you could get your old crew back from "" Discovery health channel " they were awesome !
No mutmeg in the sauce, and threw a bunch of shitty dry pasta into an unsalted pot of water that was way too small. This is a complete rubbish dish. And very creepy camera guys... why do they even have to be in the frame while you cook? So damn weird.
wait a fuckin second....did you really just say "threw a bunch of shitty DRY pasta into a pot of water"? Please Dr. Fucking Genius, explain to us how you cook pasta if it's not putting it in water. 2nd, just because it's a pot of water doesn't mean he didn't season it before they started. 3rd, No nutmeg? Just Google Alfredo Sauce and click on like 10 of the links, NOT A SINGLE ONE ADDS NUTMEG!!!! You are quite the asshat, hopefully everyone else gets a big kick out of your stupid fucking comment.
Fresh pasta as opposed to DRY. Both go into water... Maybe try learning how to use google, first 5 recipes that are actual alfredo had a pinch of nutmeg. Either way, shit video and also shit recipe. Have a nice day dweeb.
Chantilyn Bo .. I love when random people expect these (successful) you tubers to cater to what they want. Lol. If he wants to curse that’s up to him. It’s his channel not yours
You can really see Max starting to build on his craft with this video, pretty cool.
8 years ago??? Great recipe. You guys have come a long way. Max telling you to get out of way now!!! Definitely making this.
I've made this same recipe many times and always struggled with the parmesan clumping....... the whole reducing made all the difference in the world. I also used balsamic instead vermouth. Excellent video Sam and crew.
always wanted a good basic alfredo recipe my daughter's favorite that's all she ever wants thank you this is going to be great and easy to make garlic bread too is a must and a good bottle of wine for Mom and Dad
This is perfect! I love mushrooms when no one else does, by not incorporating it into the sauce like most do everyone can be happy, thanks for all your quick and simple recipes!
Sam...amazing..great work ...simple basic Italian grub ...boom goes the dynamite..
Outstanding video. It reminded me of how simple , tasty and versatile a good Alfredo sauce can be. Thanks Sam.
Sam try
1 stick of butter
2-3 cloves of garlic
1 8 oz package of cream cheese
Lots of pepper
1/2 to 3/4 cup fresh grated Parmesan
Melt butter add fresh minced garlic and cream cheese melt down cream cheese constantly stirring add pepper when melted and parm at end you might need a very small amount of milk to adjust thickness I finish with a little more butter and a pinch of nutmeg
Loving your humor and channel. Very different from the rest. Good job.
hey and since it is back to basics, you should say what setting your stovetop flames are on everytime you adjust them
Tried this recipe tonight and it was an A+. Easy to make but I used heavy cream instead since whipping cream is hard to find in the supermarket.
Heavy cream and whipping cream is the same thing.
Generally, I don't argue with you. However, white pepper is a necessity for those who suffer from Kidney stones who refuse to give up pepper.... That said, I agree, one pepper in the kitchen is sufficient.
Just made these and the mushroom one is my favorite! Thank you for this video
How much of everything should i use?
You mention how some people use too much sauce. For me, the amount of sauce I use depends upon the kind of sauce and the viscosity. To me, your alfredo looked extremely thin still (I would have doubled the amount of cheese to give a cheesier flavor and thicken it up some more). With a nice thick alfredo, I do indeed like a lot of sauce with the pasta as it's just more flavor. Pretty much the same with any thick sauce, as thick sauces are very manageable since they largely stick to whatever they're mixed into and generally stay in their area during plating. With runny sauces, however, if you use too much, they tend to get everywhere, so it's better to use less so as to make it easier to manage.
The peas & bacon sound extra fantastic! I already do my own Alfredo & almost the same way but damn, the peas and bacon are something new to me and a must have. Great video as usual! Love your style~
Missing out on that one egg yolk. Beat the yolk and add it last and stir till well incorporated. Sim on medium low heat for 3 to 5 min. The yolk is traditional, it adds a certain sought for creaminess and adds a hint of color. A small pinch of nutmeg too is traditional as is adding Romano cheese with the parmesan. Definitely grate these up do not buy pre-grated as it's just not as fresh and will sure be an easy step but rob you of the beautiful homemade taste. Still thumbs up and I know this is basic but the addition of what I said isn't too much harder and truly completes the traditional flavor. Some folks add the vodka but I don't think this is a good idea, as it's not traditional and I've tried it and there's a funny taste on the back of the pallet I've even flambe the vodka and it's just not right lol, Italy meets Russia or Sweden or who ever claims to have invented vodka first.
If you can find it, but the best butter for this or a Roux is the Irish unsalted Butter, its just a wonderful butter to work with and is of such a good quality I only cook with it when butter is called for. Okay enough of me ranting lol always cook the more you do the better you get. Learn from your mistakes and listen to complaints as this will help you improve. As I tell my family I'm of course open to compliments, but it's the complaints I want to hear most otherwise I'll keep cooking it the same way. Don't wear your heart on your sleeve. Yes cooking is truly and thankless job and I understand it can hurt your feelings to have stood on your feet and cooked all day and then someone complains about something, and you want to throw the plate of food at them and yell through the tears WELL FINE YOU COOK IT THEN!!! LOL, but you can't do that. Everyone has a different tongue and you want to cook and enjoy the art and feeding the family but unless you hear what's wrong, too salty not enough salt for example, OH YES, reminder, do not add salt to the Alfredo sauce until it is done, parmesan and Romano cheeses have a ton of salt after all this is basic someone might not know just trying to look out for you, taste, taste, taste, taste throughout the cooking process it's vital, so if you salt before or during the cheese process or steps when making this Alfredo sauce, when it's completed you may find it's too salty, if this happens the best way to fix it is to wash and peel one or two russet or Yukon potatoes pretty thick slices put those in let them sit in the sauce for about 5 to 8 minutes they will act as sponges and suck up the salt. Remove the potatoes before they get too soft and become part of the sauce once they're removed give it a taste if it's still too salty you're doomed and you have to start over again. Some do say you can add pasta water to it but that'll probably cause the Alfredo sauce to be too thin. So if you have extra ingredients just start over it doesn't take long. Also do not add oil to the water for the pasta I'm not sure how this got started but all that's going to do is cook the noodles and cause the sauce to not stick to the pasta by adding salt to the water and I know this sounds absurd but put enough salt in that water to where it's a salty as the ocean it revitalizes your pasta and does not transfer when you drain the pasta. Okay now I'm off my soapbox just trying to help thanks for reading.
PS that thick slices of potato to fix a salty mess works for anything sauces soups or stews, also for gravies. Just remember to cut them thick so you can get them out and they don't fall apart and cook into the whatever it is you're making potatoes are like sponges. And for God sakes don't eat the potatoes after you've used them for removing salt that's just gross give them a toss into the trash bin.
Picked some wild mushrooms in my back yard today Sam here in Northern Ontario...this recipe worked awesome!..Eh!
No one really knows how easy it is to make Alfredo sauce. I am glad you showed people the basics. Now, they can take it to the next level instead of buy jar Alfredo. ✌
This is really not the basics....you don't put cream in Alfredo sause
Just made this for dinner. It rocked...
I mean, if you have to eat peas, they should be cooked with bacon.
Max your camera action is awesome. And your affirmations to pops.
been watching you forever man, i like these new cameras, but we are missing alot of good shots now, just bad timing whoever is switching what camera is showing now. fav so cal chef sam, ok enjoy your day, love all the food and randomness.
LOOKS SO GOOD.CAN'T WAIT TO TRY IT.
Damn that looks good, and super simple!
Would Green beans yield a similar result if you're dealing with a pea allergy?
Sam, I love what you teach me. Don't eat shitty food. Thank you Sam.
THANK YOU!!!
A man, a can, and awesomeness!
The new one you made was way better
How long on over and what temperature?
I luv this channel subbed, i like the way u end the show "don't eat shitty food"......
My parm sinks and sits. I struggle with that. Maybe letting it reach room temp and then add. I stir. It just rests to bottom.
Another great video.
Sam, Thank You Is all I can say awesome food ......
one more thing, i miss the taco shop food of san diego :( i am about a 100 miles north of there now, and the food is garbage just in that small distance you made great carne asada fries
Not enough sauce for me but damn that does look sooo good
I’m going to make this
for those of you who cook, what is a good healthy alternative to heavy cream?
Greek yoghurt... goaty even better🙏
Have you made orange chicken before
Thats good food and its probably delicious, but to call it alfredo, its not really correct. At least not italian alfredo, which is simply pasta cooking water and parmesan cheese. Cheers.
AND BUTTER..
Here in Iowa we get our morrels straight from the forest for free.
Witness! They are great on bruises because they mold to your bone.
Coughing is from black pepper! Black lung?
Ya don't put peas in Alfredo! Ya put broccol!
Fix the production to many camera changes
I feel ashamed now, thanks a lot! I screwed up the basics/back to basics alfredo sauce. Mine came out gritty and lumpy....I think I overheated it
woah, max can count to 3?
Ne fair to the ‘pepper lobby’. Ehite pepper is much hotter than black pepper.
Alfredo with cream is an heresy...
tasty
You are so much better than Ramsey. I just find you funny and relaxing and Ramsey looks like its nervous breakdown time. His restaurant review shows are fairly off putting and his screaming is an bvious clckbait. Anyway, thank you.,
What kind of pans do you use? just can't find good fry pans they all say their the best but still stick..
+diane “lillady58” fleischman use lagostina or if you go to costco there are sometimes these really great deep italian pans start with a t i bought a few through out the years and they both are fantastic
turn the heat down!
Get a GreenPan from Amazon, they are amazing...
Sam I’m a big fan. Your recipes always inspire me to try different things. I’ve been working on building up my cooking channel and So far it’s been really fun and rewarding. Thanks for all the delicious ideas. I know you’ve already made it and have become successful but if you ever get a free moment could you stop by my channel and maybe give a tip or two? Of course you are real busy but That would mean the world to me! Anyway keep up the good work!
how dare you put peas into chicken alfredo!!! lol
Jakub Mroz Im triggered as well
“Fettuccine alfredo are not a thing in Italy,”
But in the US it has become a staple in many restaurants that brand themselves Italian.
In Italy, the dish is most similar to what Italians call pasta burro e parmiggiano (pasta with butter and parmesan cheese).
How to Make Fettuccine Alfredo-ua-cam.com/video/d1yzcwCb0rI/v-deo.html.
SAM THE COOKING GUY
In Italy, this way of making pasta is often referred to as pasta del cornuto - which translates as “cuckold’s pasta”, because making it betrays an absence of time or care put into the simple meal,
The even more popular way of serving pasta alfredo in the US - with chicken - is beyond imaginable.
It is not just poultry and pasta that are not allowed to mix - meat and pasta very rarely make it on to the same plate. Pasta is one course (primo) and meat is another, fully separate course (secondo).
I thought Alfredo Sauce was made with cream cheese.
I believe that's how restaurants, like Olive Garden, make it (with cream cheese). But I could be wrong.
how could you waste the pasta water? thats a crime
Pepper scam. BWAHAHAHAHAHAHAHAHA!!!!!!!!!!!!!!
No such thing as too much sauce
That’s not Alfredo he didn’t even make a rue with butter and flour that Alfredo was thin as soup lol
There is no cream in alfredo sauce. Alfredo sauce is only pasta water, butter and cheese
honeytgb .... wrong . Try again
Water? Shame on you! Haha
When you grow up poor you use pasta water. Mom and dad couldn't afford the cream eh?
honeytgb Are you kidding me water?? You really don't know what your talking about do you you should look up the recipe before you criticize others and make a fool out of yourself buddy..
honeytgb no cream? If you go to the supermarket, look at an Alfredo sauce jar, you will see there is cream in the ingredients section.
Big daddy
Thanks so much before I watched this I was struggling with confidence issues and such. But after watching this ghetto Mickey Mouse microwave club. I am supremely confident that I can fake it
text
Once again - looks good, but this is not Alfredo. Also, there is no such thing as Alfredo sauce. Alfredo has NO CREAM. :) C'mon man!
Brooo that's not Alfredo in the slightest. Please look up the real recipes before making a video
It's not traditional.. but it is elevated and good
Too much !!!
Terrible production quality ! We see more of the camera guys shooting you, than YOU COOKING! It would be great if you could get your old crew back from "" Discovery health channel " they were awesome !
Video was shot 5-6 years ago. He’s in 4K now!
Does it make anyone else mad Trader Joe’s doesn’t ship.
The TJs to me is 1500 miles away
No mutmeg in the sauce, and threw a bunch of shitty dry pasta into an unsalted pot of water that was way too small. This is a complete rubbish dish. And very creepy camera guys... why do they even have to be in the frame while you cook? So damn weird.
wait a fuckin second....did you really just say "threw a bunch of shitty DRY pasta into a pot of water"? Please Dr. Fucking Genius, explain to us how you cook pasta if it's not putting it in water. 2nd, just because it's a pot of water doesn't mean he didn't season it before they started. 3rd, No nutmeg? Just Google Alfredo Sauce and click on like 10 of the links, NOT A SINGLE ONE ADDS NUTMEG!!!! You are quite the asshat, hopefully everyone else gets a big kick out of your stupid fucking comment.
Tristan Petricca .. that’s what I was thinking. Like nutmeg? Lol.. WTF
Fresh pasta as opposed to DRY. Both go into water... Maybe try learning how to use google, first 5 recipes that are actual alfredo had a pinch of nutmeg. Either way, shit video and also shit recipe. Have a nice day dweeb.
BUCATINI? You know what that is? Something I bought from the store because I don't know how to make fresh pasta.
Jesus christ. I missed the part where he used parmesan from a fucking plastic container. What a joke.
you cursing too much. que feio!
+Chantilyn Bo He needs to keep it authentic. This is him - love it and hope he doesn't change anything.
Chantilyn Bo .. I love when random people expect these (successful) you tubers to cater to what they want. Lol. If he wants to curse that’s up to him. It’s his channel not yours