Milk Street's Fettucine Alfredo (Feat. Chris Kimball) | Kenji's Cooking Show 1M Subscriber Special!
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- Опубліковано 21 сер 2024
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Here’s the Milk Street Fettucine Alfredo by Diane Unger recipe, which you can also find at this link (free until 9/20/2021): www.177milkstr...
FETTUCINE ALFREDO
TIP:
Don’t use more than 2 quarts water to cook the pasta. It’s a small amount by intention, as the starchy liquid is used as an ingredient in the sauce. Also, don’t drain the pasta in a colander. Use tongs to lift the noodles out of the water and drop them, with ample water clinging to them, into the bowl lined with the butter slices. You may need some pasta cooking water to adjust the consistency of the sauce just before serving, so don’t prematurely discard it.
- 8 tablespoons (1 stick) salted European-style butter, sliced about ½-inch thick
- 6 ounces Parmigiano Reggiano cheese (without rind), cut into rough ½-inch chunks
- 2 (9-ounce) packages fresh fettuccine
Kosher salt
PROCEDURE:
Line a large bowl with the butter slices, placing them in a single layer along the bottom and up the sides of the bowl; let stand at room temperature until the butter is softened.
Meanwhile, in a food processor, process the cheese until very finely ground, about 40 seconds; transfer to a medium bowl (you should have about 1½ cups).
In a large pot, bring 2 quarts water to a boil. Add the pasta and 1½ teaspoons salt, then cook, stirring often, until the pasta is al dente, about 2 minutes.
Remove the pot from the heat. Using tongs, transfer the pasta from the pot, with ample water clinging to it, to the butter-lined bowl. Using the tongs, quickly stir and toss the pasta, incorporating the butter, until the butter is fully melted. Add ½ cup pasta water and toss until the water has been absorbed.
Add 1 cup of the cheese, ⅓ cup at a time, tossing and adding the next addition only after the previous one has been incorporated. Next, toss in ½ to 1 cup more pasta water, adding about ¼ cup at a time, until the sauce clings to the pasta and only a small amount pools at the bottom of the bowl.
Let stand for 2 minutes to allow the sauce to thicken slightly. If needed, toss in additional pasta water a little at a time until the sauce once again clings to the pasta and only a small amount pools at the bottom of the bowl. Taste and season with salt. Divide among warmed serving bowls and serve immediately with the remaining cheese on the side for sprinkling at the table.
Read the full story by J. M. Hirsch here (paywall): www.177milkstr...
Here's my article on using less water to cook your pasta (despite what the site currently says, the article is from 2009): www.seriouseat...
Here is my article on using a torch to get wok hei (NYT paywall): www.nytimes.co...
Here is Tim Chin's article with a similar technique on Serious Eats: www.seriouseat...
My shirt is from Flying Lion brewery: flyinglionbrew...
You can order my existing books or pre-order my upcoming book from my website here, or go buy them at your local bookstore, take them out from your library, or wherever you buy books: www.kenjilopez...
“Maybe some Italians will chime in.”
If there’s 1 thing Italians will always do, it’s chime in.
On my screen at this moment the very next comment starts “Italian here, chiming in”
From an Italian, Chris made excellent points all the way, he is clearly someone who did his homework properly and dedicated sometime to learning a different food culture, for example literally everyone on UA-cam use that hand grater to grate Parmesan, that makes thin threads which hinders the flavor of the cheese, in Italy is unseen from trattorias to 3 Michelin stars, the proper way is with either a punch-hole grater or a blender because it makes tiny speckles of cheese that carry so much more flavor and taste, “not your usual cooking show” channel has a great video about this
@@EGOCOGITOSUM here he is ( italian chiming in lol)
Kenji getting kinda spicy with those embedded subtitles.
Edit:also congrats, well deserved!
yeah i hope it didnt hurt bowties feelings
🎯 🔥 🙌🏼
Kenji you have no idea how much you influenced me and my culinary dreams. A few years ago I was only wishing while I would watch your videos. Now I'm a line cook at a fine dining restaurant near my place. Thank you for the wisdom and the inspiration Kenji. Forever grateful.
Hell yeah. Keep going
Congratulations!
@@JKenjiLopezAlt Thank you, chef! Also I really wish you would make a reaction video to dishes that your fans/subscribers cook, chef!
@@JKenjiLopezAlt I have the intuition that the reason why European butter emulsifies best is due to its content in stearin acid.
This fatty acid is a big factor in french cheese quality. The more stearin acid in proportion to the palmitic acid, the bigger the fatty globules, that’s why some European butters feel creamier and some domestic butters a bit grainy.
Congrats Kenji! Few deserve the accolades more than you. Hope this continues to be fun for you, because we enjoy your videos so much!
I love how respectful you are with other chefs in the cooking community! It's clear you tip your hat very low to your predecessors, and it shows in how you present food and cooking to the viewers.
Kenji's purposefully respectful attitude and obvious dislike for toxic restaurant environments is one of the big reasons he's the only chef I've ever actually followed.
I agree. I've watched other UA-camrs try to impress famous chefs with how much they know. I remember one with Jaques Pepin where the guy kep second guessing Jaques.
facts
@@TheOneTrueAnthemis Chef John from Food Wishes is another one who I feel would be very pleasant to work with/for (I think Kenji is a fan of his as well!).
@@JB-xl2jc We need a Chef John x Kenji collab
The dynamic between Chris and Kenji is really interesting here. Chris is the grouchy former boss and Kenji is extremely gracious. Thank goodness for the subtitles.
Chris has strong "grumpy asshole" vibes. He comes off as so unlikable here.
The editing totally makes this! Hahaha, I was cracking up :) How awesome to see two of my faves in one video!
Him: make it nice and fine!
Kenji in his mind: “like how many microns are we talking?”
I've seen this recipe before. I knew it was going to be pasta, water, cheese and butter. But my guy turned this into 20 minutes of pure wholesome goodness. Love to see it!
The running test commentary was hilarious. I was watching this with my kid and I convened just before the first paragraph popped up that if that was fresh pasta, it's overcooked by now, and BAM "we overcooked this pasta while we were talking" and than I always stress at home mise en place, so we were both getting itchy about the untouched cheese till Kenji asked about it and we gasped in unison that it was about time. Great piece, much love to both of you gents.
Congrats Kenji!
And what a way to celebrate. Great recipe & wonderful to see you & Chris together again. I've learned so much from the two of you over the years. Thank you. (My family & friends thank you too.)
The sick food question that Kenji raised is a very important one. As a South Indian the main option is a canjee(like a Chinese congee but with millets) which is plain and flavourless or a rasam(which is a very watery soup with tomatoes, garlic, tamrind, chillies, pepper, cumin, etc, that is just poured wholesale onto rice). Which is wildly different from the other option.
Basically the canjee was for fevers while the rasam was for stomach aches and colds etc. And trust me. Having a spicy hot soup with pepper and garlic is the best way fix your clogged up nose
Yessssss I'm South Indian too (Hyderabadi born and raised, mother is Hebbar Iyengar, and father is half Konkan half Telugu lol) and I love both kanji (we used to call it ganji in our family, and it's the slightly more Telugu style of having rice porridge instead of millets) and rasam (the various styles extending from the tart Hyderabadi/Telangana rasam to Kurnool rasam which barely tastes of anything but brilliant tomatoes and spices, to typical saaru style rasam with a bit of dal in there for good measure... And not to mention the joy of a well-made Mizhagathanni for the winters and morkozhambu for the summer nights :D so good!
Edit: the rice ganji might actually be more a northern-central thing than a Telugu thing, come to think of it. Must be because of the Army influence, but I can't pin it down lol
theres something so wholesome watching Kenji's old boss ask him stuff about cooking in a wok idk it made me smile
The annotations/kenji comments in the videos are my favorite part of this video. Congrats on 1 million, I was here when you were at 10k, keep on chugging.
Agreed! I need more of those. They were so funny !
Congrats Kenji! Thank you for everything I have learned from this channel, and for the confidence I have gained in the kitchen. I’ve made some really special memories while making your recipes. My family and friends thank you for the delicious food too :) can’t wait for your new book!
Italian here, chiming in. Correct on the fact that forthe meat sauce, at least in the Emilia Romana region from which my Italian granny comes from, one doesn't add cream....though when I was feeling sick the food she would make for me was mostacciolli or some other macaroni and meat sauce re-heated over a double boiler with a bit of milk added. Our pantry had a block of parmesan cheese perpetually resting on a shoe-box sized grater made by by grandfather. You'd give it a few seconds of grating, then simply pulled out the drawer beneath the grater box; always ready.
You gesticulate not enough for an Italian 'person'
I like the idea of having a designated parmesan grater. Parmesan is sacred.
Kenji, your curiosity and eagerness to share your wealth of knowledge never fail to shine through. Thank you for being you.
This kenji just has a very positive and comforting vibe to it. Very affirmative
Great to see the BIG GUY! He was my inspiration a score ago. Of course, now I am converting every recipe that I am able to low/no carb. Of course, this sauce is _DREAMY_ in the world of low insulin! So, very cool! Glad to see you guys doing a video together!
I recently joined the type-2 club and am missing pasta so much; since the pasta starch is so important here, the sauce wouldn’t work on, say, zucchini “noodles,” but maybe if they were tossed with a bit of corn starch?
Onwards to 2 Million! Keep it up Kenji!!
OH SNAP he's at 1 mill already!?!😆
Some conversation are more important than al dente pasta kenji :P congratulations on the very well deserved 1mil subs!!
Fucken awesome seeing you with Chris, my childhood and adult cooking heroes in one place
no one deserves all the subscribers more than you kenji, thank you for your content.
Love both you and Chris!
I am Italian-American and grew up eating this dish when sick. I must say, no one would ever fuss this much to make it but it does have a technique. Also, pastina in brodo was another meal if ill. Thanks for the video. Congrats!🎉
I really love this style of videos with the deeper discussions into techniques! Incredibly insightful.
I don't wanna sound to cheesy, but you literally changed my perspective on food and subsequently have an effect on my life. I am grateful that you would share a lot of the content of the book that you worked on so hard for months or years on the internet. I realized that you are a writer first, chef second, and youtuber third, but I guessed it is kind of justified to call you a UA-camr. Congrats on hitting 1 million subscriber, just saying this regardless of you care or not just the way you like it. Little tip is don't be too hard on yourself it's the internet. Shout out to Andrew Rea who introduced me to you.
I'm coming back to this 2 years later because I love it so much. It's pretty clear that between Chris Kimball and Jack Bishop's crew, identifying the sincere folk by applying the simple rule of judging people by the company they keep or, in this instance, the company which keeps them.
Have we ever seen an occasion in which former alumni who rose to culinary star status like J. Kenji Lopez-Alt graced America's Test Kitchen or Cooks Country with his presence and contributions? Or have we ever seen an occasion in which Kenji invited Bishop or, say, Julia Colin Davison or Bridget Lancaster to participate in his work?
I have enormous respect for these two gentlemen. Thank you, both. Cooking is all about people and being social, and you guys never lose sight of that.
Great video Kenji and
Chris. Thank you so much. Best wishes from the San Francisco Bay Area.
“You’re ready to cook the pasta now? We don’t have to do anything else?” … Kenji knew.
AND YET... he rolled with it. :-)
@Taylor McRae lol yes. He is truely a beautiful, gentle spirit. He would be worth following even if he couldn't boil water.
This was awesome! Not just the dynamic between you two, but getting to listen to two very respectable professional chefs exchanging ideas and learning from each other. I definitely hope you do more of these style videos in the future. Greatly appreciated, Kenji!
Congrats, Kenji! I found your videos during quarantine when we all needed some comfort and distraction, and your videos were that and much more. Not many could just sling a camera on their head and hit record, and have it be so seemingly unplanned but still so well thought out and seamless, and always so entertaining and informative too. ❤
It's fun to see Kenji have a casual conversation with someone he respects so much. This was fun, I hope to see you two work together again.
As kids we were served Campbell's chicken noodle soup and I believe noodles and butter were involved. No fancy cooking for us. Straight from the can! I hadn’t eaten fettuccine Alfredo for decades until recently I discovered shows talking about not making it with cream. I love the cream but it doesn’t love me. Thanks for the tips!
Congratulations on 1M subscribers Kenji! Keep up the great work.
Congrats on 1M Kenji! Thank you for all of the recipes, but more for the techniques. Global techniques that I would need to read 50 cookbooks to get, have been ingrained in my mind because you constantly reference them from video to video and recipe to recipe. This video was such chaotic stories and questions that you couldn't keep yourself from saying (and then overcooking the pasta as a result), I just want to say that is what makes you so great. This isn't a fettucine alfredo recipe, its you and your fellow professional chef trading secrets and letting us listen. Thank you
Kenji roasting himself in the captions lol
He's very afraid to offend the Italians. Rightfully so.
It’s more that I don’t want people to get a false impression of the recipe or technique, as we didn’t really follow it.
@@JKenjiLopezAlt Wow, from the man himself. I'll clarify; it just seems that there's always complaints in every UA-cam video featuring an Italian recipe, not that this one was in any way bad. The end result looks delicious despite the supposed mistakes.
@@JKenjiLopezAlt My favorite part was your seemingly nervous captions explaining why you're keeping this man you obviously respect from making his perfect pasta.
This is literally me cooking at 4am for drunk and high friends 😭😭😭😭😭... except my mascara is running
Congrats Kenji!
I know you’re already successful in other worlds but you deserve the success on this platform so much too.
Congrats on 1M subscribers man. You've made a huge impact on my ability as a home cook. Great video.
Edit: The production quality on this episode is great btw
Congrats on one millions subs! Also thank you for this video. I had tried cacio e pepe before and failed horribly at it. However you made making this look so easy. I gave it a try for dinner tonight and it turned out great. Seeing the technique to slowly alternate cheese and starchy water to build the emulsion really helped.
Lesson learnt. Never click on “most recent” in the comment section. You’ll just get upset 😅 i’ve been learning to ignore the negativity on my own videos, now I just have to learn to not get angry when people attack my favourite creators. Anyway, Kenji, I can’t imagine someone who deserves 1M more than you. You’ve led many, many people to the kitchen - including myself. Thanks for that and see you at 2M. There’s loads more pasta to overcook and i’ll be here every step of the way 🙏
"We chose conversation over al dente pasta" LOL
"Why does that sounds SO KENJI,... you havent changed at all! lol" haha loved that. Always the knowledge chaser, science seeker, and gentlemen. Keep up the great work, sir!
Congrats Kenji. I've acquired so much knowledge from you over the years but most importantly you've given me a way to think about food that I think is irreplaceable. Thanks so much for what you do
I listened while cooking dinner, and thoroughly enjoyed my rewatch seeing the edited commentary
Congrats Kenji 🙌🏽!!
Congratulations on 1M Kenji, looking forward to learning more from you.
Kenji your videos are great! You took my home cooking to the next level. You set a great example of a father and husband, and just overall good person. Congrats on the subscribers! It’s a lot of people who are about to have days made better because of you!
Nice to see two of the greats working together. Love ya both! 🙂
I love the laser-targeted hardcore dunks on Kimball here. It's murderous. I love it.
Love your pop-up comments! You are an artist that can produce works from fingerpaintings on the quick end to the weeks long Brine, rub, smoke of the world’s greatest pastrami! I mixed metaphors but give me a break; it’s 2am and I can’t sleep, having a midnight snack, and my intentions are solidly complimentary.
Thank you for the education! I am a facts/details junkie, so your projects are much appreciated!
Thank you!
Congrats Kenji! Your channel and especially your book changed my life. I’ve also been a Milk Street subscriber from day one so this really is a cool video to see.
I love both of you and also hearing both of you discuss all things but my pain through this process was off the charts. 😂 Thank you for the sub text to confirm.
Thank you Kenji! I've really enjoyed your videos. Congratulations on 1 million Subscribers.
Lmao Kenji. You are certainly a talker. Always analyzing recipes in great depth. That's exactly why I am a long time subscriber 😜. That pasta still looks amazing 🤩
Congratulations Kenji great work you deserve all the love in the world keep the videos pumping
Love Chris Kimball - the ATK shows aren’t the same without him. So glad he’s doing Milk Street and excited to see him here with you.
The way you describe your chili recipe and how to use it is exactly how I use it. It changed how I cook chili and it's different each time depending on how much effort and what ingredients I have available but it's always amazing.
Kenji jumped on the chance to mention the pasta to water ratio. A valuable trademark to have established, my man.
Congrats on the 1 mil Kenji. Your videos are extremely informative and I always avidly look forward to the next one. I’ve learned so much over the past year from watching your videos. Keep up the great work and I look forward to your next book!
I read this as milk steak
Self-deprecating Kenji is the best Kenji.
it's the only Kenji :(
1 million well deserved! Finding your recipes, techniques, and breakdowns of why things are done the way they are literally changed my culinary life, and I can't wait to see what's next.
Kenji's elaboration is always the best!
Loving your videos my dude! You’ve inspired me with your book and videos to start cooking and any time you put out a video I’m there to watch!
Finally the one (million) episode ✅✅✅I was waiting on 🍾🎊🎉 not deceiving at all…🙏🏽🙏🏽🙏🏽🙏🏽🙏🏽
I love this Special with Chris and Kenji! :)
Congratulations on 1m kenji, you deserve it! :)
5:15 grilled cheese sandwich with tomato soup was my sick food
Chris Kimball's mother did not have a microwave when he was a kid...
Yeah that's a good catch, they weren't really around until his late 20s or 30s
My two favorite gentlemen chefs together to cook!
I went to the Alfredo all Scrofa restaurant in Rome recently. So they definitely made it with parmesan cheese and butter, not cream. They even mixed the pasta with the butter and cheese at the table, using a large fork and spoon. The fettucine, which are very thin, actually did break quite a lot, and I suppose that was on purpose; we were given a fork only to eat the dish, which only seems right if the pasta is broken enough. Really delicious, though, and definitely something I'll make at home in this manner.
Congrats on the big 1,000,000 !
Bout damn time folks! Found it tragic how others got more subscribers and views, youtubers that have less experience and educational flair than Kenji.
A part of me wants to say after those two minutes of tossing - serve that pasta on warm plates already! Put the pasta water on the plates to warm them, empty and serve up!
Amazing this is filmed that classic Kenji way!
I love listening to Milk Street. First time I have ever seen Chris Kimball before though. Neat!
I loved this video! It was like old school pop up video but on a cooking show featuring 2 of my favorite people. I grew up watching all of Kimballs shows on PBS. Loved this. Hope you guys colab again!
He sounded surprised and not surprised when Kenji mentioned the blow torch for stir fry haha love it.
Luciano Monosilio’s method for Cacio e Pepe applies perfectly here, it’s easier, and infallible. I understand tradition and all that, but cannot understand why not moving to better technique when there’s no drawback at all.
Congrats Kenji whoop whoop!!
Kenji: Goes to stir the pasta
Chris: *Yeah we're gonna let that sit for a couple minutes dontyoudaretouchmygoddamnpasta*
Congrats Kenji!!!
Hey Kenji, I know you probably won't see this but I just wanted to put it out into the world. My 19 year old son committed suicide two weeks ago 8/8 and though I have always loved your videos they are giving me extra comfort now. Your videos are calming to me and I love your cooking style. I like the science behind your recipes and the way you tell people to cook things their own way. Experiment and have fun. Your potato salad recipe has been my biggest hit. I'm requested to make it all of the time.
My son was part of the LGBT community and I always appreciated how you recognize them. In fact his memorial is set to go towards the Trevor Project. I hope to spread some good in the world in spite of this tragedy my family and I are going through.
Once again, thank you for being you. I hope you are all staying safe during the wild fires. And congratulations!
>
I am so sorry for your loss.
@@JKenjiLopezAlt thank you.
I normally am not one to fuss how people cook, and I know Kenji is a great cook from just his ambitions he shows towards it. But Jesus Christ. I have the worst anxiety from watching that pasta over cook ahaha.
Kenji getting SPICY with his captions
amazing conversation from two of my cooking heroes. thank you and congratulations!!!
lol @ cooking hero. Y’all fucking weird.
8:25 Helen Rennie made a shoutout and reference to this in her recent “how I really make poke at home” video
Congrats on 1,000,000 subscribers! Enjoyed the director's cut of my of two favorite "evidence-based" cooking gurus making my favorite pasta dish.
You mentioned that most American stoves have at most 10,000 Btu/hr. That is likely true of stoves older than 10 years, but I have been shopping multiple times for gas stoves in the last decade due to several moves. It seems there has been an arms race with most new stoves have a "power burner" of 13,000 to 20,000 Btu/hr . Even the lowest price GE gas range has one 13,000 Btu/hr burner. Pricey pro-style ranges now have at least one 20,000 to 25,000 Btu/hr power burner. All good news for woknuts.
😂😂😂 Right on, Kenji!! 🔥
that was a great question because I'm making fried rice tonight and I needed that! thanks guys!
Kenji is the man he saw the errors and edited text boxes to info us, what a guy
Absolutely amazing that two extremely accomplished cooks can absolutely botch a recipe, note that in the video throughout its entirety, and still have people amazed at how the dish came out.
Fuck me.
I could not have imagined A cooler special !!!
Congrats Kenji!
I didn't recongize Chris Kimball without his bowtie! Congrats on this achievement Kenji!
Awesome shirt Kenji! And fantastic vid as always.
I would get Curry Soup when I was sick... cook half an onion in 1 tbsp butter until tender, add 1 Tbsp of Flour to make a roux, add 1 Tbsp curry powder (or 1 tsp turmeric and 2 tsp garam masala), salt and pepper, thin with chicken stock (or broth, or bovril) to a gravy like consistency, finish with 1-3 Tbsp cream or milk.
Congrats brother and very much long over dude and well deserved. Keep up the great content you definitely inspire allot of cooks out here including me. Thanks for the inspo broham peace and blessings.💯👊🏾
I can confirm that butter pasta (my family calls it dry pasta) is basically the italian equivalent to chicken noodle soup.