Having had the original in Rome at the restaurant, there is no cream or garlic in their version. Just butter, pasta, pasta water and grated parm. They make it at your table and it's pretty delicious.
The real secret is that super starchy pasta water which gets better towards the end of the service, since they keep cooking all the pastas in it through the day, its like half the magic of the sauce :)
I can confirm this. Just pasta, butter, cheese, and the water. We went to Alfredo's twice on our most recent trip. We also watched the kitchen through the window for a while and caught them sprinkling some extra flour in the cooking water to make it more starchy.
@@rickmiley8600 Yes they add flour sometimes if the pasta water isn't super starchy yet, that can take a few hours of cooking dried pasta in it till it gets there.
The real Alfredo sauce does not use cream. The creamy consistency comes from from the starchy pasta water and the finely grated parmigiano reggiano, forming an emulsion.
@@ohplzkelli If you're teaching someone how to cook you can't really assume they know x, y and z. This is his version of the dish which would have been a better way to call it, I think it's a nice recipe but it's not Fettucine Alfredo.
You accidentally added a shortener to your video file when editing it- so when you Rendered it- it only rendered part of the video. My key for this is set to X, you can either delete this shortener or drag the line to the end of your video and re-render for a correct end result! Hope this helps!
Il video lo ha fermato Alfredo dall' aldilà. E ha fatto bene! Chiamare questa cosa fetuccine Alfredo è un delitto, a cominciare dall' acqua salata a freddo, dall' aglio, dal burro che frigge, dal parmigiano grattuggiato che pare un roesti di patate.....
This video really unlocked my deep homosexuality for men. Watching a simple cooking video might seem like a mundane activity to some, but for me, it became a profound catalyst for self-discovery and acceptance. As I scrolled through various recipes one evening, a particular video caught my eye-an expert chef demonstrating how to prepare a classic French dessert. As I followed along, something about the chef's passion and confidence resonated deeply with me. It wasn't just about the ingredients or the technique; it was the sense of authenticity and freedom that exuded from the screen. In that moment, I realized that the courage to be oneself, unapologetically and wholeheartedly, was the most important ingredient in any recipe for happiness. Inspired by the chef's unwavering authenticity, I began to reflect on my own journey and the truth I had been hesitant to confront: I am gay. With each stir of the whisk and sprinkle of sugar, I found myself stirring up the courage to embrace my identity fully. The kitchen, once a place of mere culinary experimentation, transformed into a sanctuary where I could explore and celebrate every aspect of who I am. And so, with the warmth of the oven as my witness, I made the decision to come out-to myself, to my loved ones, and to the world. That cooking video became not just a tutorial on making dessert but a guiding light on my path to self-acceptance and authenticity.
but I thought alfredo, the traditional kind, had no milk or butter in it, i thought the "creaminess" came from an emulsion of mixing the cheese and the pasta water together with the pasta, and that was it.
@@clare8871 He said "This pasta dish gets its classic flavor from 3 main ingredients- butter, heavy, cream, and parmesan cheese" which is not how the "classic" flavor is created.
But there's no cream or milk in true Alfredo. There's no onion or garlic in true Alfredo. It's butter, cheese, and salty pasta water. One of the hallmark's of some of the great Itlaian pastas, like aglio e olio, carbonara, cacio e pepe, etc., is the use of few ingredients -- but of excellent quality, carefully chosen, and well prepared.
All things go eventually bad but if it was sealed and put in the refrigeration the whole time, you can usually use it still up to 2 months past the expiration date. Never the less, never forget to use your senses, despite it's past or not the expiration date: smell, color, texture and lastly taste.
Yall I tried it anyways and it’s still really good!! Nothing really missing I don’t think I tried anyways knowing the vid cut off and everything is perfect only things I added was already shredded Parmesan onion season salt pepper Italian seasoning. Hope that helped for all yall!!
Thank you John its weird i was looking for your this recipes on your site a few days ago and did not find it , now you put it,i am so happy i am going to make today!!!! Thank you again!!!!!
Damn… I already need to make the French Onion Soup, Lemon Meringue Pie, French Apple Cake, ALL of the MERINGUE frostings… and now this! Although my own regular Alfredo Recipe is out of this world.. I’m always ready to try something new.
No need, take your pasta and mix it with a little cheese and water from the boiling (that contains starch). Don't use that water if it's not a normal flour pasta. (you know the weird chickenpea pasta or wholegrain)
Alfredos restaurant doesn't include cream, garlic, or anything other than noodles, noodle water, butter, and parmesan. There is a video on youtube showing a chef at Alfredos preparing the dish. The chef makes it look easy, but it's not. So I'll try this recipe.
i just keep the fire a little lower because i hate it when the butter splatters all over the stove, countertop, and floor! also, if you simply whisk the butter while it's heating, the whisk will break the water into much tinier bubbles so it won't cause such huge splatters.
Yall I tried it anyways and it's still really good!! Nothing really missing I don't think I tried anyways knowing the vid cut off and everything is perfect only things I added was already shredded Parmesan onion season salt pepper Italian seasoning. Hope that helped for all yall!!
Yall I tried it anyways and it's still really good!! Nothing really missing I don't think I tried anyways knowing the vid cut off and everything is perfect only things I added was already shredded Parmesan onion season salt pepper Italian seasoning. Hope that helped for all yall!!
Please post the rest of the video!! Yum
Hmmm, I think the video is cut off… but it looked amazing!
I'm glad I wasn't the only one that noticed
@@feliciabourque honestly, I had to double check because I thought I had accidentally clicked on the next video lol
Both his uploads of this are “Shorts.”
Great recipe and video. What i liked nost about the video is
🤣😆👍👍
🥴🥴🥴😁
Too funny 😂
LMAO!!!!! Best comment ev........
😂😂😂😂
the video isnt complete...im dying
He seems a little off in this video compared to others
Me too
Omg me too!!! So amazing snd I want to the end result😄
Me too!
The video was cut off toward the end. Did no complete.
"Meassuring cheese and garlic with your heart"
I 100% support this motto ❤😂
I love cliffhangers 😊
(Almost as much as Fettuccine Alfredo)
Made me chuckle. Tx.
Yes, please post rest of video 🙂
A smidge of freshly grated nutmeg makes it divine.
I always wondered how it tasted it's illegal where I live
@@the-red-ghostFor real? Why?
@@gloriajackson2021 idk they said it has intoxicating substances or something 🙂
@@the-red-ghost people will snort it as a drug I believe?? Maybe they just eat a bunch of it idk, but they use it as a drug.
Where was this video 5 years ago? Now is better than never!
he actually has a few variations on this channel
Seems like the video isn't complete. Cut off mid-sentence.
I’m just chiming in with the others! Please post the rest of the video! Happy Palm Sunday! Thank you for all that you do ❤
Having had the original in Rome at the restaurant, there is no cream or garlic in their version. Just butter, pasta, pasta water and grated parm. They make it at your table and it's pretty delicious.
The real secret is that super starchy pasta water which gets better towards the end of the service, since they keep cooking all the pastas in it through the day, its like half the magic of the sauce :)
I need to make it the original way. I can't wait to try.
I can confirm this. Just pasta, butter, cheese, and the water. We went to Alfredo's twice on our most recent trip. We also watched the kitchen through the window for a while and caught them sprinkling some extra flour in the cooking water to make it more starchy.
@@rickmiley8600 Yes they add flour sometimes if the pasta water isn't super starchy yet, that can take a few hours of cooking dried pasta in it till it gets there.
@@emmel4fun There are some great videos here on YT about that, from the original restaurant that invented the dish.
John you're absolutely amazing. We've started a successful cake business using several of your cooking tips and tricks!
The video ended abruptly 😢
I need to see the end of the video! Love your recipes and your presentation style.
Why did the video end at 4:39? It was not done yet.
It's DLC lmao
Yes why
@@robertlambert5588 John probably made a mistake.
The real Alfredo sauce does not use cream. The creamy consistency comes from from the starchy pasta water and the finely grated parmigiano reggiano, forming an emulsion.
Butter actually.
The original recipe does not have garlic in it. He should really say it’s his personal take on the recipe for Alfredo.
@@ohplzkelli If you're teaching someone how to cook you can't really assume they know x, y and z. This is his version of the dish which would have been a better way to call it, I think it's a nice recipe but it's not Fettucine Alfredo.
You forgot to mention the garlic ! Never seen garlic in real Fettuccine Alfredo (not to mention the quantity he put in !).
So make it that way if you want. He never claimed this was authentic.
My absolute favorite comfort food!!! Thank you for making this ❤
Hope you're having a wonderful day! Love from Ohio ❤❤
... Hope you're having a great day, love from Jamaica 🇯🇲🇯🇲❤️❤️
@jasonjohnson4803 Wow, it's crazy to see how far John's videos reach
Yes, I am watching from Vienna, Austria and know some other people who watch from Europe 😊🥰👋
No ending to the video???? Please we need the ending 😢
I was just thinking about making alfredo tonight. Your new post is a sign!
Hi John,
Just a heads-up, this video cuts off while you're in mid-sentence at the end. I'll come back later for the rest of it though!
I'm addicted to this but if you are addicted to it or not that's ok
😍😍😍 waiting for rest of recipe.
Yo I made it for dinner EASILY THE BEST fettuccine Alfredo EVER it was so goodddddd anyways thank you so much!!!
I just t’rew in some mild eye-tie snausage & peas & called it “norcina” tonight. The wife & I just found this channel-we’re lovin it! 🤟
Tried making it and it was awesome, cheers man
You accidentally added a shortener to your video file when editing it- so when you Rendered it- it only rendered part of the video. My key for this is set to X, you can either delete this shortener or drag the line to the end of your video and re-render for a correct end result!
Hope this helps!
Il video lo ha fermato Alfredo dall' aldilà. E ha fatto bene! Chiamare questa cosa fetuccine Alfredo è un delitto, a cominciare dall' acqua salata a freddo, dall' aglio, dal burro che frigge, dal parmigiano grattuggiato che pare un roesti di patate.....
How do you wash your wooden spoons?
Dawn dish soap and hot water!
The Virgo feels are gonna be feelin' with this edit
True that! It actually hurts😖
This is one of my favorite pastaand I love alfredo.🤤 😋 ❤❤
What is the best way to warm up the Alfredo and pasta with making the pasta to mushy
Great video John😊😊
So good tasty thanks for respie ♥️♥️😍
Loving the Mauviel pans!
Ohhhhhhh lala … this looks mouth watering 🤤
This video really unlocked my deep homosexuality for men. Watching a simple cooking video might seem like a mundane activity to some, but for me, it became a profound catalyst for self-discovery and acceptance. As I scrolled through various recipes one evening, a particular video caught my eye-an expert chef demonstrating how to prepare a classic French dessert. As I followed along, something about the chef's passion and confidence resonated deeply with me. It wasn't just about the ingredients or the technique; it was the sense of authenticity and freedom that exuded from the screen. In that moment, I realized that the courage to be oneself, unapologetically and wholeheartedly, was the most important ingredient in any recipe for happiness. Inspired by the chef's unwavering authenticity, I began to reflect on my own journey and the truth I had been hesitant to confront: I am gay. With each stir of the whisk and sprinkle of sugar, I found myself stirring up the courage to embrace my identity fully. The kitchen, once a place of mere culinary experimentation, transformed into a sanctuary where I could explore and celebrate every aspect of who I am. And so, with the warmth of the oven as my witness, I made the decision to come out-to myself, to my loved ones, and to the world. That cooking video became not just a tutorial on making dessert but a guiding light on my path to self-acceptance and authenticity.
😭😭😭😭😭😭😭😭😭
glay
weirdo
Recipe: Yes
Dating site: No
Poetic af dude
but I thought alfredo, the traditional kind, had no milk or butter in it, i thought the "creaminess" came from an emulsion of mixing the cheese and the pasta water together with the pasta, and that was it.
Correct!
Did he say this was an authentic recipe?
@@clare8871 He said "This pasta dish gets its classic flavor from 3 main ingredients- butter, heavy, cream, and parmesan cheese" which is not how the "classic" flavor is created.
@@kaiju_k5042And?
Sad the video isn't complete. This looks really good and like something I could make.
Made your recipe tonight and it was delicious. The only thing was I substituted Parmesan with Asiago and it came out great! Yum!😘❤🙏🏻✨
We’ve all sinned. Trust in Jesus alone and that he died for our sins on the cross. Our works can’t save us but Jesus can!
I need the end!!!
I think there was a problem uploading the video. Can you upload again. Only some is there. 😞☹️
I am ten and me and my family loved it
But there's no cream or milk in true Alfredo. There's no onion or garlic in true Alfredo. It's butter, cheese, and salty pasta water. One of the hallmark's of some of the great Itlaian pastas, like aglio e olio, carbonara, cacio e pepe, etc., is the use of few ingredients -- but of excellent quality, carefully chosen, and well prepared.
Thanks for sharing this with us...looks so good...Happy Thursday ❤❤❤❤❤❤❤❤❤❤
I love your recipe!
😮 noooooooo!!! Looks so good!!!! Nomnomnom!!!
2nd most best pasta I ever tried!
Waw that’s perfect!
Wow! That recipe looks absolutely…
That cut off pretty short
Yes, please post it. I was just looking on it. I was thinking of making that in two days please the whole video.
We’ve all sinned. Trust in Jesus alone for salvation. Our works can’t save us but Jesus can! Much love.
Does Parmesan cheese go bad if the plastic seal was never opened.
All things go eventually bad but if it was sealed and put in the refrigeration the whole time, you can usually use it still up to 2 months past the expiration date.
Never the less, never forget to use your senses, despite it's past or not the expiration date: smell, color, texture and lastly taste.
Made it, soososoooo good
You might want to re-edit the end of this video. Looks tasty though!
What do i do with my pasta and the quarter cup of this pasta water
Yall I tried it anyways and it’s still really good!! Nothing really missing I don’t think I tried anyways knowing the vid cut off and everything is perfect only things I added was already shredded Parmesan onion season salt pepper Italian seasoning. Hope that helped for all yall!!
Thank.you.for.this.one❤
Thanks.ypu.gor.this.❤👍
Have you tried pounding garlic with a mortar and a pestle? They work well, too.
Is that a DM0700 Shun Paring knife 🔪?
Ohhh i would die to try that rn
Cool recipe
Thank you John its weird i was looking for your this recipes on your site a few days ago and did not find it , now you put it,i am so happy i am going to make today!!!! Thank you again!!!!!
Damn… I already need to make the French Onion Soup, Lemon Meringue Pie, French Apple Cake, ALL of the MERINGUE frostings… and now this! Although my own regular Alfredo Recipe is out of this world.. I’m always ready to try something new.
which cream do you use?
I'm laughing that the end got chopped off. I've never seen J.K. make a mistake. OMG - you're human after all.
How do you stop cheese from turning into a big ball?
You sprinkle little amounts of it while stirring it in the bubbly mixture of the sauce
Thank you ❤️❤️❤️🌹🌹👍🏻👍🏻👍🏻
Is it overkill to add a little flour to the butter?
No need, take your pasta and mix it with a little cheese and water from the boiling (that contains starch). Don't use that water if it's not a normal flour pasta. (you know the weird chickenpea pasta or wholegrain)
Alfredos restaurant doesn't include cream, garlic, or anything other than noodles, noodle water, butter, and parmesan. There is a video on youtube showing a chef at Alfredos preparing the dish. The chef makes it look easy, but it's not. So I'll try this recipe.
Did you get a new Camera? Cause the picture quality is great!
hey john, could you make a vedic for your air fryer beignets? i would really love to make the recipe and visuals help!!
Production team at Channel Kanell.... review your work before posting, please!
Video ended in a cliffhanger 🤣that’s a first
Hey John, it seems that the video has cut off. Please post the remainder.
Seven garlic is perfect 😍🥰😍
dang that violent butter needs anger management classes
John Kannel always comes thru 💯
Actually, maybe about %75 on this one
I believe this video being cut off is a UA-cam issue. Mr Make It Happen had this exact thing happen on Sunday.
Yep, and it cut off around the same time, 4:40 or 4:30. UA-cam messed up and had to re-upload several times 😮
@@MrsPamB I noticed that as well
The video is not completed... what happened ???
A chunk of the video is missing for me also. Could you re-post it in full? Thank you!
Can you do a raspberry pie recipe and also a blackberry pie please i really love your pie recipes.
Delicious friend many thanks stay bless with yourfamily much appreciated what you do p
To prevent your pasta from sticking while cooking just add a couple of teaspoons of butter, or olive oil.
OMG…so simple. I’ll serve it with sliced breaded chicken breast. Also try seasoned jumbo shrimp!
Oh dear ! Did the kitchen blow up ? This is like a cardiac arrest in a pan......but so worth it
I want to make this recipe with shrimp yummy.
Would like to see the ending of this video 😂
I so wanna marry an italiano 🥰❤️❤️❤️❤️ This looks yummy. We pay a bundle to have this in Nigeria😢 Oh how I love Cheese ❤️❤️❤️
I don’t think I’ve ever had butter splatter like that.
That is NOT the 1914 recipe. The original recipe did not have things like cream and garlic.
I always melt my butter in a large sauce pan on medium high heat. That way, I don't get my butter crackling out of the pan!
I’ve made this often, so I don’t really need to see the full video. But I want to!
Yumma Mama! I have the need to feed!🎉
i just keep the fire a little lower because i hate it when the butter splatters all over the stove, countertop, and floor!
also, if you simply whisk the butter while it's heating, the whisk will break the water into much tinier bubbles so it won't cause such huge splatters.
Is there a part two of this video?
Yall I tried it anyways and it's still really good!! Nothing really missing I don't think I tried anyways knowing the vid cut off and everything is perfect only things I added was already shredded Parmesan onion season salt pepper Italian seasoning. Hope that helped for all yall!!
How many servings is this?
The video didnt finish... What happens next???
Quick trip to urgent care for butter burn
For those of you wondering where the rest of the video is I just posted my full recipe on my channel! And it's all there!
Yall I tried it anyways and it's still really good!! Nothing really missing I don't think I tried anyways knowing the vid cut off and everything is perfect only things I added was already shredded Parmesan onion season salt pepper Italian seasoning. Hope that helped for all yall!!