I've made many pastas where I tried to have a luscious sauce with pasta water and parm (mircoplane parm) but it never really emulsified. I've watched you use blender parm so I tried it and it changed my life forever. Glossy sauce for days!!
I’m so glad you redid this recipe, I tried the original years ago and everything was clumpy and weird 😢. You coming back and listening to the critiques and being humble enough to revaluate the recipe is very cool of you. I’m excited to retry this one 😎
omg! I used to make your BA version of alfredo but at a certain point I got too lazy for all the work and dishes so I ended up making it exactly like this! I thought I reinvented the wheel with how delicious and quick it was, I even called it my lazy girl pasta haha. Lovely video! ♥
carla, I will never skip a video when you pop up on my feed! you're always a pure joy to watch/learn from & every video just feels like I'm sitting with one of my besties & she's schooling me in the kitchen while giving me a huge hug haha! thank you for always sharing your incredible witt & knowledge in the art of cuisine! nothing but the best vibes here queen!! 🥰
i LOVE the idea of optimizing a recipe to make it faster, easier, vegan, cheaper, fewer/basic ingredients, kosher, etc. i just love perfecting something in every way and would love to see you do more of these types of videos. i love that you offer specific spin its to make your recipes more accesible xoxo
@@lovingthelessloved3679 because it’s the most nutrient dense food that humans can digest. Because herbivores are usually equipped with a complex digestive system in order to properly digest plants and absorb the nutrients, which humans don’t have. Also most vegan food is highly processed and seasoned to taste like meat, because deep down humans are meat eaters no matter how much they try to avoid it.
I had the clumpy cheese problem, and honestly I found the problem was adding the cheese when the heat was still on, or even when the pan had not cooled enough.
Here in Argentina we call this "fideos con queso" and it's considered the staple food of poor/low income college students without job (or poorly paid) 😅 it's interesting to me how you can view it as a simplified version of a complicated recipe, and it's SO simple that a person without cooking experience can make it, but also being so sooo delicious and filling! I'll definitely be making "mommy pasta" for dinner soon (even though I graduated years ago and have a full time job now 😁) Thanks for bringing back memories, Carla!! Much love from the south 💙
Once Carla taught me how to alfredo, I never went back. I’m a college student and make this whenever I don’t have other groceries or it’s a special occasion.
My hubby and I couldn’t figure out what to do for dinner then we watched this video. Omg it’s so good. We only had shells tho, and we toasted some panko and sprinkled that on top, turned out amazing Edit to add: it’s a different kind of amazing the next day 😍
Hi Carla! I’ve always loved your videos and often watched them while my 4 year old daughter is around playing or colouring. This week she came home from school and instead of the usual cartoons said ‘let’s watch Carla cooking!’ She’s part of the Carla Fan Club now! Much love from Gurgaon, India
idk what the "official" term for alfredo is with cream in it. White sauce? Idk. But I prefer the richness of the white sauce with the cream in it. Do I care if it's traditional italian? No. I guess it's basically an italian-american fusion food at this point with how long it's been around? And it's delicious, so I will continue to make it that way because its one of my favorite foods
OMG. This is my midnight pasta. I'll get to wanting something salty but not too salty and creamy but not too creamy, so at 12 am I'll be standing in the kitchen with a pot of noodles. Sometimes I'll use a block of ramen for the noodles, broken up, and use the chicken packet for seasoning.
Thank you for this one! I've had bad experiences with hard cheese emulsification sauces before and have been turned off from trying them recently. But I feel like the simplicity of this makes it very approachable and something that I can make to get my confidence back up.
so funny that i have always called this “butter noodles”!!! this was the first thing my mom ever let me cook when my parents deemed me trustworthy with the stove around 11. my mom used to let me make dinner once a week for the family & i always chose this meal. i still make it as an adult! yours looks much better than mine ever has because mine would get stringy bits and always gives me a hard time! can’t wait to try blender parm✨
Could you add like broccoli, or spinach, or some kind of meat? It looks great! Anytime I cook I always try to add some kind of veggie into the main dish or something to bulk it up a bit to last longer during the week. What do you think?
when i was in college, I would cut green beans into 1/2 inch pieces and drop them into the pasta water when the pasta had about 2 mins left, and then did everything the same. delicious... not traditional but totally works. or have a salad after!
Love Boat and Fantasy Island lol; I haven't thought about those programs for years. Also, the 'optimized Alfredo' looked amazing! Hello from Ontario, Canada.
Not gonna lie -- when the opening bump for Cypress Grove was playing my brain heard "Cypress Hill". Still enjoying the mental image of Carla dancing around the kitchen cooking to 'Insane in the Brain' ....
I like alfredo somewhat because it has like 3 things in it and you can call it al burro which just sounds fancy. Sometimes I omit salt altogether and use pecorini romano. Either way this is one of my favorite "fancy" pastas to make.
I was just about to comment and ask if microplaning works for pasta, and she answered it for me! That explains why it always sticks and clumps to the pan
I failed this the first time and made a clumpy one as well. But I quickly understood that everything I was working with was too hot. The second time I waited a couple of minutes while the butter was melting, then added the pasta water and stirred to emulsify. The pasta and pot got a little cooler while that was happening and the cheese didn't stick this time. It was a happy alfredo day!
I could not find the bathtub emoji, which is a tragedy, but I did find wine🍷so that makes it better. Thank you for the parm tip, it should help with my inconsistent emulsions!
Gahhhh this was so so helpful. In recipes that call for grated parm, I would just use my microplane or small holes on a box grater. It never felt like the right consistency. The blender is an a-ha. Plus seeing how easy this is, instantly added to my "what the f*ck am I going to eat tonight oh wait I guess pasta" list.
is 'Pasta Mommy' my next tattoo? I hope this isn't a dumb question but whats the difference between this and cacio e pepe? Is it just percarino romano and the technique? I always thought Alfredo was an American originated pasta because of the cream and everything! (but obiviously not!)
This is something I've experienced a handful of times and it is such a bummer when it happens. And yeah, I've been using the micro plane, and most recently some dry parm! Excited to try this out again with your advice.
I would love to see a video with three recipes for sauce to go with ravioli. One could be to pair with seafood ravioli the second could be for a mushroom ravioli and the third could be for a chicken ravioli?
sort of, yeah! cacio e pepe is usually olive oil + cheese, and this is butter + cheese, so it's basically the buttery, parm flipside of cacio e pepe (but sometimes cacio e pepe is made with parm, or a blend of parm and pecorino, so there's a lot of crossover even though alfredo is not one of the traditional roman pastas)
@@CarlaLalliMusic123 Thanks for your response Carla. I never use olive oil in my Cacio e Pepe - just pasta water, pepper and cheese. I suppose it would make the emulsion easier, but after many attempts, I have found for me the biggest issues were grating consistency and temperature control to create a smooth cheese slurry / paste - mostly off the heat. True, Pecorino is classic, but I have a tendency to do a blend with parm. I always have both on hand, both block as well as fresh grated from my local Italian deli. They have a machine that looks ancient!
You forgot CHIPS at 8pm. It was CHIPS, Love Boat and Fantasy Island. Best ever was when the same actor appeared in both LB and FI. Like Maureen McCormick.
so funny. within the last week I made alfredo with old parm grated on a microplane and the cheese clumped up! I used sodium citrate to get it emulsified and it was great.
Tip: if you don't have enough cheese to make the blender work (let's face it, that shit's expensive!), you can microplane the cheese onto a cutting board and mince the shreds up with a knife. It's not as foolproof, but it works way better than using the microplane alone. I can't recommend a box grater in good faith, because it's just impossible to clean, and 3/4 of your cheese will wind up forming a paste on the rough side of the grater.
The part where the parm is in the blender makes me salivate hbu
I've made many pastas where I tried to have a luscious sauce with pasta water and parm (mircoplane parm) but it never really emulsified. I've watched you use blender parm so I tried it and it changed my life forever. Glossy sauce for days!!
Grinding black pepper into a cheese sauce is what got me.
Gayyy I love it yasss
Is that a new tattoo on your left arm or am I oblivious ?
I’ll eat a wedge of parm like an apple btw
Okay, I've thought about this for a while but this video solidifies it - I need a Carla and Matteo Lane collab!!!
Exactly 💯💯💯💯
YES
💯 💯 💯
I got served a Matteo video right after this ended. All signs point to YES
1000%
I’m so glad you redid this recipe, I tried the original years ago and everything was clumpy and weird 😢. You coming back and listening to the critiques and being humble enough to revaluate the recipe is very cool of you. I’m excited to retry this one 😎
omg! I used to make your BA version of alfredo but at a certain point I got too lazy for all the work and dishes so I ended up making it exactly like this! I thought I reinvented the wheel with how delicious and quick it was, I even called it my lazy girl pasta haha. Lovely video! ♥
carla, I will never skip a video when you pop up on my feed! you're always a pure joy to watch/learn from & every video just feels like I'm sitting with one of my besties & she's schooling me in the kitchen while giving me a huge hug haha! thank you for always sharing your incredible witt & knowledge in the art of cuisine! nothing but the best vibes here queen!! 🥰
i LOVE the idea of optimizing a recipe to make it faster, easier, vegan, cheaper, fewer/basic ingredients, kosher, etc. i just love perfecting something in every way and would love to see you do more of these types of videos. i love that you offer specific spin its to make your recipes more accesible xoxo
Why vegan? Why?
@@Madisonisnotmynamedummy-tx8xk why meat?
@@lovingthelessloved3679 because it’s the most nutrient dense food that humans can digest. Because herbivores are usually equipped with a complex digestive system in order to properly digest plants and absorb the nutrients, which humans don’t have. Also most vegan food is highly processed and seasoned to taste like meat, because deep down humans are meat eaters no matter how much they try to avoid it.
I had the clumpy cheese problem, and honestly I found the problem was adding the cheese when the heat was still on, or even when the pan had not cooled enough.
Here in Argentina we call this "fideos con queso" and it's considered the staple food of poor/low income college students without job (or poorly paid) 😅 it's interesting to me how you can view it as a simplified version of a complicated recipe, and it's SO simple that a person without cooking experience can make it, but also being so sooo delicious and filling! I'll definitely be making "mommy pasta" for dinner soon (even though I graduated years ago and have a full time job now 😁) Thanks for bringing back memories, Carla!! Much love from the south 💙
I tried the BA recipe years ago and for me it worked perfectly every time. It’s one of my favorite easy recipes.
Forget butter boards, we need parm parties! Thanks for all the delicious inspiration Carla!
👏🏾👏🏾👏🏾
Once Carla taught me how to alfredo, I never went back. I’m a college student and make this whenever I don’t have other groceries or it’s a special occasion.
My hubby and I couldn’t figure out what to do for dinner then we watched this video. Omg it’s so good. We only had shells tho, and we toasted some panko and sprinkled that on top, turned out amazing
Edit to add: it’s a different kind of amazing the next day 😍
Hi Carla! I’ve always loved your videos and often watched them while my 4 year old daughter is around playing or colouring. This week she came home from school and instead of the usual cartoons said ‘let’s watch Carla cooking!’ She’s part of the Carla Fan Club now! Much love from Gurgaon, India
Pasta Daddy here :) Love it, keep making vids please, you are a National Treasure. Be blessed ALL. 🙏🙏🙏🙏
Everything about this looks delicious! You taught me how to make Alfredo a few years back and I still make it just the way you showed back then!
Great job..and it s beautiful that even once we grow up, changing our lives and so forth,there are still some memories abiding in our hearts!
I’ve been using the 7 year old BA recipe Carla did for the last year and it makes me so excited to try a refreshed version!
idk what the "official" term for alfredo is with cream in it. White sauce? Idk. But I prefer the richness of the white sauce with the cream in it. Do I care if it's traditional italian? No. I guess it's basically an italian-american fusion food at this point with how long it's been around? And it's delicious, so I will continue to make it that way because its one of my favorite foods
5:35 OMG the bombastic side-eye for the cream-in-alfredo-sauce people 😆
OMG. This is my midnight pasta. I'll get to wanting something salty but not too salty and creamy but not too creamy, so at 12 am I'll be standing in the kitchen with a pot of noodles. Sometimes I'll use a block of ramen for the noodles, broken up, and use the chicken packet for seasoning.
Thank you for this one! I've had bad experiences with hard cheese emulsification sauces before and have been turned off from trying them recently. But I feel like the simplicity of this makes it very approachable and something that I can make to get my confidence back up.
Making this soon… and then forever, ever after!
Thank you for the tips, Carla!
so funny that i have always called this “butter noodles”!!! this was the first thing my mom ever let me cook when my parents deemed me trustworthy with the stove around 11. my mom used to let me make dinner once a week for the family & i always chose this meal. i still make it as an adult! yours looks much better than mine ever has because mine would get stringy bits and always gives me a hard time! can’t wait to try blender parm✨
100% back to back, Love Boat and Fantasy Island. I wish I had this pasta to precede them, though. I'm a mommy and I will be trying this out.
I’ve never had problems with the old version, but I’ll definitely be trying this method. thanks carla ❤
How much pasta water and how much parm is used in this version?
the recipe is linked
Wait, what are the notes on the blender?! 2:08
The abrasive side of the box grater will also do the trick 😊
Mary Tyler Moore, Bob Newhart, and then Carol Burnett... that was my favorite TV line-up. (Shout out to father-in-law on the Rhoda MTM spin-off too!)
Could you add like broccoli, or spinach, or some kind of meat? It looks great! Anytime I cook I always try to add some kind of veggie into the main dish or something to bulk it up a bit to last longer during the week. What do you think?
when i was in college, I would cut green beans into 1/2 inch pieces and drop them into the pasta water when the pasta had about 2 mins left, and then did everything the same. delicious... not traditional but totally works. or have a salad after!
@@CarlaLalliMusic123 hahah got it!! Thanks!!!
Drop peas in the pasta water. Add sauteed mushrooms, yum. Diced ham or bacon, double yum.
@@virginiaf.5764 that sounds like a good idea too!!! Thanks!!
Love Boat and Fantasy Island lol; I haven't thought about those programs for years. Also, the 'optimized Alfredo' looked amazing! Hello from Ontario, Canada.
OK seriously Carla, I hadn’t thought about watching love boat and fantasy Island back to back in so many years but I sure as hell did it
Not gonna lie -- when the opening bump for Cypress Grove was playing my brain heard "Cypress Hill". Still enjoying the mental image of Carla dancing around the kitchen cooking to 'Insane in the Brain' ....
I’m so glad that you made the point, that there is NO cream
The mother of all mommy pastas ❤
I like alfredo somewhat because it has like 3 things in it and you can call it al burro which just sounds fancy. Sometimes I omit salt altogether and use pecorini romano. Either way this is one of my favorite "fancy" pastas to make.
Real question, how do you feel about adding fresh lemon at the end? Inauthentic, yes but, damn good
I was just about to comment and ask if microplaning works for pasta, and she answered it for me! That explains why it always sticks and clumps to the pan
What’s the diff between this and cacio e pepe
I failed this the first time and made a clumpy one as well. But I quickly understood that everything I was working with was too hot. The second time I waited a couple of minutes while the butter was melting, then added the pasta water and stirred to emulsify. The pasta and pot got a little cooler while that was happening and the cheese didn't stick this time. It was a happy alfredo day!
I could not find the bathtub emoji, which is a tragedy, but I did find wine🍷so that makes it better. Thank you for the parm tip, it should help with my inconsistent emulsions!
Gahhhh this was so so helpful. In recipes that call for grated parm, I would just use my microplane or small holes on a box grater. It never felt like the right consistency. The blender is an a-ha. Plus seeing how easy this is, instantly added to my "what the f*ck am I going to eat tonight oh wait I guess pasta" list.
is 'Pasta Mommy' my next tattoo?
I hope this isn't a dumb question but whats the difference between this and cacio e pepe? Is it just percarino romano and the technique?
I always thought Alfredo was an American originated pasta because of the cream and everything! (but obiviously not!)
🛀 👩 my go-to when I want a quick easy meal since I was around 12. So good and so simple.
This is something I've experienced a handful of times and it is such a bummer when it happens. And yeah, I've been using the micro plane, and most recently some dry parm! Excited to try this out again with your advice.
Always a joy! Ty from our fam :)
I finally tried the Humboldt Fog from Cypress Grove. You were NOT kidding with how good it it's!!!!
This pasta auntie makes it with pre-grated pecorino all the time and it always turns out great. I don’t digest cow’s milk well.
I would love to see a video with three recipes for sauce to go with ravioli. One could be to pair with seafood ravioli the second could be for a mushroom ravioli and the third could be for a chicken ravioli?
I love daddy pasta. Can’t wait to make mommy pasta.
How to make blender parm:
1) Put parm into blender
2) Blend
It took Chris Morocco 20 minutes to explain this.
How do i do the bath emoji? Wink emoji.
THE BETRAYAL AT THE OPENING!! I AM SHOOKETH TO THE CORE
So, Cacio e Pepe + Butter?
sort of, yeah! cacio e pepe is usually olive oil + cheese, and this is butter + cheese, so it's basically the buttery, parm flipside of cacio e pepe (but sometimes cacio e pepe is made with parm, or a blend of parm and pecorino, so there's a lot of crossover even though alfredo is not one of the traditional roman pastas)
@@CarlaLalliMusic123
Thanks for your response Carla. I never use olive oil in my Cacio e Pepe - just pasta water, pepper and cheese. I suppose it would make the emulsion easier, but after many attempts, I have found for me the biggest issues were grating consistency and temperature control to create a smooth cheese slurry / paste - mostly off the heat. True, Pecorino is classic, but I have a tendency to do a blend with parm. I always have both on hand, both block as well as fresh grated from my local Italian deli. They have a machine that looks ancient!
As a New Mexican, I noticed your great turquoise bracelet-where did you get it!?
thank you! It's from Shiprock Santa Fe on family trip we took several years ago. I treasure it!
You forgot CHIPS at 8pm. It was CHIPS, Love Boat and Fantasy Island. Best ever was when the same actor appeared in both LB and FI. Like Maureen McCormick.
Anyone ever make Alfredo with egg yoke combined into the pasta when taken off the heat? Maybe that’s not Alfredo but something else?
Friday night ABC lineup, represent!
so funny. within the last week I made alfredo with old parm grated on a microplane and the cheese clumped up! I used sodium citrate to get it emulsified and it was great.
it’s true! there is absolutely no cream in alfredo sauce, this version tastes so much better.
I've made the original method Alfredo before, but I prefer it with cream. It just has a better texture and flavor. Please don't murder me.
I love you, Carla, but my dear mother Carmella always used cream in her Alfredo and while not authentic, its amazing
🛀👩👦 we’re here!
Tip: if you don't have enough cheese to make the blender work (let's face it, that shit's expensive!), you can microplane the cheese onto a cutting board and mince the shreds up with a knife. It's not as foolproof, but it works way better than using the microplane alone. I can't recommend a box grater in good faith, because it's just impossible to clean, and 3/4 of your cheese will wind up forming a paste on the rough side of the grater.
yes! mommy pasta, the gender representation we needed, with the right cheese consistency 😆
Man, Love Boat & Fantasy Island. True S-a-t-u-r-d-a-y night living. Alas, I lacked the mommy pasta at the time for the true trifecta.
🛀 pasta moms represent!!
thats at least $18 of parm there
For us it was Grilled Cheese and Popcorn on Love Boat/Fantasy Island night.
Pasta mommy right here 🎉
I'll go in with u on the wheel of parm ❤❤❤❤
Cara is the best steve
🛀🤣 I'll always be a pasta mommy!
🛀 👩🧀🍝 This is and forever will be the way I make Alfredo. And Sat night Love Boat/ Fantasy Island was "it"!
Alfredo is the way forward in life 🛀🏻👩👦
Carla is my pasta mommy🥹💛
Does this count as diet food because it doesn’t have cream? 😂😂😂
🍝
🛀🤰🏻that’s not a pregnant belly rather a food baby full of mama pasta!!!😂
Cosmo looks SO much like your mommy!
YES YES YES.
I like the American cream version. Just as I prefer whole milk over skim milk. I’m not a fan of using water.
👏🏽👏🏽👏🏽
🛁👩👦👦🧀
🛁💆♀🧀🍝
🛁🤱🍝 unite!
🍝🧓🏻❤️
What if we combined daddy with mommy pasta recipes into some sorry of Uber parent pasta recipe?
People using pregrated cheese is probably a significant portion of the complaints she received.
🍝🙋🏻♀️
Ok so as of today, I now identify as a nonbinary parm hunk
🛁👩👧Pasta Mama Here!
🛁 👩👦🍴😘 hiyooooo! Love from 🇨🇦
psdys daddy here; made alfredo last night
🍝 👨
I made instant ramen in college
👁️👄👁️
You need to convince Mateo lane to throw out his micro plain.
👩👦🛁🛁
My only critique is that you did not make enough.
Cream makes it bland AF.... it's such a mistake