Carla Makes BA's Best Fettuccine Alfredo | From the Test Kitchen | Bon Appétit

Dipsydoodled
Dipsydoodled

Carla just got fired from Bon Appétit because she doesn't know what the hell she's doing.

Pred 3 hodinami
Fuo Tube
Fuo Tube

I just made this and I’m not the biggest fan but I’m sure I must have screwed it up

Pred 19 hodinami
S. J.
S. J.

A few shakes of pink Himalayan salt should equal a full cup of salt

Pred 2 dňami
Ilya Termini
Ilya Termini

Why nobody tells the fettucine alfredo history? And when Italians eat them?

Pred 4 dňami
yusuf banna
yusuf banna

I don't want to compare , but, If I do, then Carla is my second favourite person to watch ba videos. First is obviously claire.Then Carla then Molly. Am just ranking the ladies keeping Brad out of it.I don't like the other guy, seems very pretencious to me wearing an old torn white t-shirt which makes me confused of what the style statement is, apart from the food he makes...if I don't like the person , ain't it onvious not to like what that person cooks?

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Bryson Caldwell
Bryson Caldwell

Can never get this crap right. Cheese clumps up every time

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Mariah Jaramillo
Mariah Jaramillo

I dont usually give bad reviews or comments but this was a complete disappointment for me it looked good but it was effing gross

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Scarlett Star
Scarlett Star

I don’t know if it’s just my family (British) when I boil pasta I add a chicken/veg stock cube with a bit of salt to my boiling water

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L W
L W

I am pretty sure the 'continental' way to boil simple pasta is to use plain, more or less well salted water.

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Martina Corio
Martina Corio

Looks great! But we don’t have it in Italy

Pred 7 dňami
Harrison Jendrusch
Harrison Jendrusch

i made this and it was awful

Pred 9 dňami
Cindy French
Cindy  French

OMG!

Pred 10 dňami
Autumn Gilbreath
Autumn Gilbreath

Can any average joe who’s made a cream based sauce testify that this is equally delicious? I can’t risk a disappointed husband who loves my Alfredo sauce that calls for heavy cream. 😬

Pred 10 dňami
18matts
18matts

How am I supposed to turn that chunk of cheese into grinds in the time it Cooks the noodles.

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Sara Anuseva
Sara Anuseva

carla i am so devastated. I have tried this recipe twice and both times created absolute garbage. I genuinely don't understand what I'm doing wrong

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Preston
Preston

She is the perfect blend of snobbish, condescending and narcissistic. I hope I never meet this woman

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kelsey kovaciny
kelsey kovaciny

Looks simple and delicious

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James Field
James Field

eww touch your face and then handle cheese yuck!

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Divya
Divya

i will say don't use the pasta water cause I just made this and it was super duper salty. way too much. also the cheese does tend to stick to the pan but once I reduced it down a bit it was a little better.

Pred 14 dňami
Wayne Landry
Wayne Landry

Wow Carla your husband must be one lucky man coming home to a great Chef like you! I’m jealous!!

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artistsf1
artistsf1

i love Carla's videos !

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rainmayercoffee
rainmayercoffee

Same method as cacio e pepe....except they use butter and different type of cheese...

Pred 15 dňami
Robert Kochis
Robert Kochis

wow. real alfredo. wasnt expecting this

Pred 15 dňami
Tristan La Fontaine
Tristan La Fontaine

For the love of god, will you please tell me what that pepper grinder is you use and where I can get one???!!! I've always used the Peugeot grinders, which rock but yours looks like it grinds so much better. Help a brother out. Peace :P

Pred 16 dňami
kiwhito90
kiwhito90

In Italy we don't have the fettuccine Alfredo, it is an Italo-American recepy, seems good though. A bit heavy on the salt, and we usually use olive oil instead of butter. In northen Italy people use a lot more butter compared to the southern. The clostest things in mind is the cacio e pepe: a lot of pepper, salt, half parmigiano and half pecorino(a lot of them), water from the boiling pot and that's all. Hello from Italy

Pred 17 dňami
Bianca Johnson
Bianca Johnson

It looks yum, but I like a thick creamy sauce. May try this one day though

Pred 17 dňami
Frog Fur
Frog Fur

make some biscoffs

Pred 18 dňami
ImSpartacus
ImSpartacus

I love how energized she was about this dish. There's some passion there.

Pred 18 dňami
hfkgctduhxipzt ibjlaen
hfkgctduhxipzt ibjlaen

omfg... Thanks Carla xD

Pred 19 dňami
Blanca Rodríguez
Blanca Rodríguez

What's with the obssesion with being Italian, as if the hability to cook sauce ran in through blood.

Pred 20 dňami
alvaro garcia
alvaro garcia

Greated truffle in that sauce would have been AMAZING !!!

Pred 20 dňami
DAVAD M DAVAD
DAVAD M DAVAD

No garlic?

Pred 21 dňom
antonio sasso
antonio sasso

Ma va a fanculo cialtrona , ma che schifezza hai fatto?

Pred 21 dňom
Sergio Rodriguez
Sergio Rodriguez

She cheated she didn't make her own pasta

Pred 21 dňom
viceb7
viceb7

I've made this so many times thank you Carla! I can't handle cream so Alfredo ways was a no no but this is delicious!

Pred 24 dňami
BlackHippe
BlackHippe

It looks...dry???in the thimbnail.

Pred 25 dňami
JL Culpo
JL Culpo

She's awesome!

Pred 27 dňami
Mike Wise
Mike Wise

Made this tonight. Added too much salt to the water and well it was salty. Delicious once you got past the salt. Only tip is to use lots of water.... That was my mistake. I probably had half of that water......

Pred 28 dňami
Janis Hart
Janis Hart

*Bon Appétit:* Why do you not put any garlic in the sauce? Garlic and cheese go so well together. I imagine the noodles to be very bland without garlic.

Pred 29 dňami
Sarah
Sarah

Nice try lady

Pred 29 dňami
David Fuller
David Fuller

Yeah, I've tried this. Good luck getting the cheese to emulsify into the sauce, cause it doesn't.

Pred 29 dňami
Robin Zlotnik
Robin Zlotnik

I say this with all the respect in the world but I disagree with this theory! I make scratch Alfredo and I love love love the addition of milk and cream in my version!!! And another thing... Umm where's the garlic???? This is why I'm always disappointed when I order an Alfredo dish from a restaurant and everybody prefers my home made version. Lots of garlic!!!!! And yes, cream!! And one other thing really bothered me about this is that she made it seem as if you can ONLY make an Alfredo sauce if you have THE one and only Parmesano Regiano! And that anything less is unacceptable or won't work. That isn't true and what a very narrow minded one dimensional statement to make to your viewers. Not everyone can afford that! Some people literally can barely afford the good old shelf stable Kraft stuff, and guess what... I am one of those people! I have made many delicious meals using that stuff and nobody's ever turned their nose up at it saying, "I just simply can't!"... You sure can! It may not be exactly identical in flavor profile but most people have only ever had the Kraft stuff! And would never be able to tell the difference anyway! So go ahead my fellow food enthusiasts!! Make your Alfredo with whatever you got! We all have to live within our means and if all you can afford is the cheap stuff then let me assure you, it will work in this dish! We can't ALL afford bougie Alfredo!

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Bradley Zerafa
Bradley Zerafa

fettuccine alfredo made with pappardelle... what a joke!!!!!!!

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suziscool
suziscool

All of the personalities at ba are so awesome, thanks Carla!

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Corinn Heathers
Corinn Heathers

makes "fettucine" alfredo with pappardelle

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Daniel Cruz
Daniel Cruz

Well... that's an attempt to Alfredo sauce.... Good luck next time ....

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The GingerBeard Man
The GingerBeard Man

I'm known for my dislike of Alfredo sauces. Carla just made want some, and now I can't wait to make this recipe. I'm even making for birthday.

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Mike Earls
Mike Earls

i made this tonight - really good...but i bought papardele (sp?) egg pasta like egg noodles...is this right?

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Aris1956
Aris1956

This dish in Italy, we call it "Cacio e Pepe” and NOT “Alfredo”.

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Leo Joey
Leo Joey

where's the meat tho

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chris319
chris319

I have followed this recipe TO THE LETTER. If the heat is too low the cheese doesn't melt and magically turn into into this creamy emulsion. If the heat is too high the cheese turns into a rubbery clump like chewing gum, every stinkin' time. There is no happy temperature. I have tried to make Alfredo many times and it always breaks and fails with a watery, buttery liquid and Parmesan chewing gum, or with particles of unmelted cheese, and into the garbage can it all goes. This is with $23-per-pound reggiano, not Kraft canned Parmesan. Get yourself a glass jar of "Alfredo sauce" at the supermarket, slice a clove or two of garlic lengthwise and drop it in. Heat, pour over your "noo-noos" and it will be a far more delicious creamy garlic sauce with much less fuss and bother. You won't throw away $23-per-pound reggiano when this crapola breaks and fails.

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vacationboyvideos
vacationboyvideos

I make vegan version of this

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Clara Erso
Clara Erso

I'm moving into my own place in a few weeks & I'm excited to have an oven I understand, so I'm binge watching all this in the hopes that I might learn enough to cook something half decent for myself!

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Wesley Lunsford
Wesley Lunsford

Just made it for my lunch. Soooo delicious! That was a very rich sauce without the cream. My parm globbed up a little, but I should have incorporated it more slowly. I was starving and got carried away. Still it was better than what I've had in most restaurants.

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reem alfarhan
reem alfarhan

Doesn’t the sauce get too salty cause of the sea pasta water?

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Chris Brown
Chris Brown

'Hey!', was fine. I liked better.

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y
y

Can I just say Carla’s a literal blessing

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chris319
chris319

You're pronouncing it wrong. The word "fettuccine" ends in a short "e" as in "Ed", not a long "e" as in "knee" as you're pronouncing it. The correct pronunciation is "fet-oo-CHEE-neh". Italian words ending in "i" are pronounced as a long "e" e.g. "ravioli".

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Martha Amador
Martha Amador

I thought cooking the cheese will break down the fat and flavor? Instead of tossing the cheese at the end for a richer flavor. Unless it's done with cream only. Are there different methods to making fettuccine Alfredo?

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Aimée O'Sullivan
Aimée O'Sullivan

Noodles and sauce going to a party together.

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Lillian Tolliver
Lillian Tolliver

Let's say I wanted to add shrimp. How, Carla?

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ThisIsARubbishName
ThisIsARubbishName

This was one of the first recipes I made off BA, after watching Carla making it. I think it turned out okay, thank you!

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Kirby Weldon
Kirby Weldon

Cacio e Pepe with thicc noodles.

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Melinda Sterling
Melinda Sterling

Oh. My. God. I just made this for dinner. I have no words. Best ever quickest tastiest pasta recipe I’ve ever made. What? How? I’m so happy.

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human or machine?
human or machine?

The lack of cream I get, but what kind of surprised me was the lack of garlic in this recipe. Hey, I guess the Italians are masters at making a few simple ingredients shine in the most delicious, magical way.

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Direct Reply
Direct Reply

Alright I made this tonight, would recommend cutting the salt level in half, I didn’t add the extra salt at the end and still found it way to salty. Sauce was great though!

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A KA
A KA

This woman's voice makes my ears bleed.

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Direct Reply
Direct Reply

This was a great video, easy peasy gourmet cooking perfect for a weeknight. Carla is a great host, lots of fun!

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David Priscak
David Priscak

AWESOME.... thanks for the recipe

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Amber Hoskins
Amber Hoskins

When traditions come before taste and enjoyment, I'm out. That was begging for a splash of cream..

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Krota
Krota

tried making this but for some reason i couldnt get the cheese to melt right, it would either be still in little bits throughout or would clump into big balls of cheese, not sure maybe i didnt use the correct type of parm or something :(.

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Laura
Laura

If it doesn't melt, heat isn't high enough, if it clumps, means the heat was too high. Stirring almost constantly (I use a whisk) will help out a lot on that, as it helps dissipate heat if you're too hot. Another thing that causes clumping is using pre-grated cheese, as they tend to add fillers (cellulose or corn starch are most common) to pre-grated cheese, and that will cause it to clump no matter what you do.

Pred 18 dňami
hans
hans

Is it really better than cream?

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Patrick Worley
Patrick Worley

Does anyone know who the author of the book at the beginning is?

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Zoe Johnson
Zoe Johnson

I just cant figure out the cheese part, i put it in but its still clumpy. then when I turn off the flame it melts like mozz.

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Taylor James
Taylor James

Words can not express how much I hate this video. I have tried to follow your recipe four times, FOUR. Every single time the cheese has not dissolved properly into the sauce despite "the butter giving it something to cling to". Each time it has just clumped together and been horrible. I have ruined a pot, dirtied my entire kitchen, shattered my confidence, and pissed off my spouse by shouting. Needless to say I won't be watching your videos anymore, Carla.

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Laura
Laura

If it clumps, means the heat was too high. Stirring almost constantly (I use a whisk) will help out a lot on that, as it helps dissipate heat if you're too hot. Another thing that causes clumping is using pre-grated cheese, as they tend to add fillers (cellulose or corn starch are most common) to pre-grated cheese, and that will cause it to clump no matter what you do.

Pred 18 dňami
niniroxursox
niniroxursox

I love the cream based sauce and I love the way yours looked. Gonna try it. 😊

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Sabrina Baran
Sabrina Baran

So many people use alot of cream in their Alfredo and it makes me so mad I'm in love with all your Italian recipes!

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Matthew Anderson
Matthew Anderson

Adding salt to the water also lowers the boiling point. I heard this makes it easier to cook the pasta al dente?

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Jake
Jake

Decent video, but this is NOT Fettuccini Alfredo. At least have the decency to say that...

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dirarocks
dirarocks

Carla! What did I do wrong? I followed your directions but the water, butter and cheese did not mix and the cheese did the exact thing you said it would if there was too much water. Did I get punished because I did not use Reggiano cheese?

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Laura
Laura

Did you use pre-grated cheese or did you grate the cheese yourself? If it doesn't melt, heat isn't high enough, if it clumps, means the heat was too high. Stirring almost constantly (I use a whisk) will help out a lot on that, as it helps dissipate heat if you're too hot. One thing that causes clumping is using pre-grated cheese, as they tend to add fillers (cellulose or corn starch are most common) to pre-grated cheese, and that will cause it to clump no matter what you do.

Pred 18 dňami
Noah Terrill
Noah Terrill

FYI- I used pasta water for the sauce and it was wayy too salty, and I love salt. Just keep in mind if you eyeball the salt, it may end up being a bit over salted. I didn’t think about it

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Jessa Nae
Jessa Nae

*Just watched a Guy Tang video of him in Italy, and he was asking the "real" Italians about Alfredo. They stated that Alfredo is a name, and the sauce isn't a real Italian sauce?! Anyone know if this is true?*

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Leah Eich
Leah Eich

this is going to be perfect for the homemade pasta I just made! I'm excited to finally use one of your recipes!

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Sheeva Bernan
Sheeva Bernan

I already have a cat named carbonara so if i ever get another one I'll name it Alfredo

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lilli_ hnsly
lilli_ hnsly

I am definitely trying this recipe!

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Synne Bjørnstein
Synne Bjørnstein

Dear Carla/BA, If you use a different type of pasta like a ravioli, will the pasta water not have enough starch to make a successful emulsion? I tried making this with ravioli instead because that's what I had on hand and the cheese would not fully emulse with the butter and water.

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Ziggy Starfucker
Ziggy Starfucker

Carla I love you.

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Mohd Afiq Mat Razai
Mohd Afiq Mat Razai

I made this at like 2 am as I was hungry (and tired from marking my students' essays) and it was so so good. Thanks Carla for this simple recipe.

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UniquelyMade
UniquelyMade

Too watery looking, i like cream based sauce personally.

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rickydlp
rickydlp

Love the method but the pasta was way too salty!

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valeria licciardello
valeria licciardello

Ma il sale a crudo ma che fate ma perchéeeeeeeeeeeeeeeeeeeeeeeeeeeeee

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Malthe Stollesen
Malthe Stollesen

Parmesjano rechiano

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Sean Goetz
Sean Goetz

pawsta

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Victoria Racz
Victoria Racz

Looks so good!

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BrotherTy Page
BrotherTy Page

Just made this, using chicken broth works. So good

Pred 2 mesiacmi
Mark Dowdy
Mark Dowdy

And it's NOT EVEN HARD. yesssss

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Isaac Santos
Isaac Santos

Thanks Carla!

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Rebecca Joy
Rebecca Joy

I was so confused as to why she looked so different and then I realized... no bangs

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huttins90
huttins90

In Italy we don’t know what fettuccine alfredo’s are 🤷🏻‍♂️

Pred 2 mesiacmi
Isabel willoughby
Isabel willoughby

I thought she was going to tip all the salt in

Pred 2 mesiacmi
FMNsocial
FMNsocial

Tried this tonight - good flavour but mine was far too salty. Had to change proportions and since there was no recipe as a guide, I had to kinda guess. Am I just missing the recipe? It was mainly the butter I wasn't sure about.

Pred 2 mesiacmi

Ďalej