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

T M
T M

That looks so bland

Pred 4 hodinami
94LOL4Lyfe
94LOL4Lyfe

Gotta make this! Have always used cream. No longer 🙌🏽

Pred 4 hodinami
Richard Sorel
Richard Sorel

A girl that knows how to cook! I'm in love!!😚

Pred 10 hodinami
Brenda Garcia
Brenda Garcia

She just made watery butter pasta & added cheese and called that Alfredo ??!

Pred 10 hodinami
hauptberg
hauptberg

After watching this I went out and got the ingredients and made some. I loved it!

Pred 11 hodinami
Shhh I’m smurfing
Shhh I’m smurfing

Hi Carla fettuccine

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Louella.y
Louella.y

damn I never put that much salt in the boiling water :o interesting !

Pred 4 dňami
Emmy Arellano
Emmy Arellano

I'm sick w the flu right now so I'm watching a bunch of BA vids and dreaming of when I can actually eat something and keep it down. The second I feel better I'm making this simple recipe!

Pred 5 dňami
Nichole Perry
Nichole Perry

Great, fast dish. Looks yummy, I'll give it a try. But I was so distracted by the the girl with pink hair and the girl with the afro prepping food!! All I could think about was pink and curly hair falling into the food. I was legit stressing out during the video lol. Like I get the hipster style is back in or whatever, but put your hair up!!! I thought Bon Appetit's standards would be much higher!!! :/

Pred 7 dňami
Bruce W.
Bruce W.

is the pasta egg or just flour pasta?

Pred 7 dňami
Kevin Joric Apolonio
Kevin Joric Apolonio

So I'm not insane and she really had her name changed, right?

Pred 7 dňami
Isabella Ruiz
Isabella Ruiz

Wow this looks delicious!

Pred 8 dňami
Totem Sirius
Totem Sirius

No spices?

Pred 10 dňami
John Reim
John Reim

Two recently licked, thumbs up! This is an easy, tasty dish.

Pred 10 dňami
Ivonne Garcia-Meitin
Ivonne Garcia-Meitin

This is excellent, no cream , who knew, thank you Carla..I will try it....

Pred 10 dňami
Vivek U
Vivek U

You got yourself a subscriber

Pred 11 dňami
abadi sameer
abadi sameer

for the love of god, dont put that much salt PLEASE !

Pred 12 dňami
Dennis Hunt
Dennis Hunt

Looks simple and yummy!

Pred 12 dňami
BaconBaby75
BaconBaby75

Why the hell not put cream, i like that type of stuff

Pred 13 dňami
andrewjb20
andrewjb20

cArLa i put a quarter cup of salt in my pasta water LiKe YoU sAiD and my pasta doesn't even taste like cheese anymore all i taste is salt why did you do this to me

Pred 13 dňami
Alessandro Pietro Stangoni
Alessandro Pietro Stangoni

Oh, my. It’s the fourth or fifth time I see an amazing Italian dish prepared surprisingly well, just to ruin everything at the end adding salt to the cooked pasta. An Italian grandma dies everything you do this. You should feel guilty about it.

Pred 13 dňami
skye
skye

I love this woman

Pred 14 dňami
Jake Bae
Jake Bae

This recipe is so stupid! I wasted so much food! The cheese just stuck together! HORRIBLE! DO NOT TRY THIS! Ruined my evening😡

Pred 15 dňami
Ephemeral Dancer
Ephemeral Dancer

My cheese always clumps after putting it in... Am I just not getting it fine enough??

Pred 16 dňami
Benedetta
Benedetta

jeez, do you really need a recipe to be making pasta with a little bit of cheese on top? like seriously? Also, Alfredo sauce is NOT Italian.

Pred 17 dňami
andrew plasencia
andrew plasencia

Looks like noodles dipped in cheesy butter water... No thanks fam. Issa gottu hav e de creamy sosss 4 me uh. Ciao bella..

Pred 18 dňami
Grace Jorgensen
Grace Jorgensen

this aint it

Pred 18 dňami
Astaraya
Astaraya

this is the kind of alfredo i'd eat. I can't stand the cream sauce that most alfredo is.

Pred 18 dňami
Dave McBroom
Dave McBroom

lost me at packaged noodles. However I do use pre-made noodles for spaghetti and other dishes like ziti, it's the thought that fettuccine (and lasagna) noodles should be held to a higher standard. I know, I'm weird right.? Love yer channel.

Pred 18 dňami
Jenni Valentine
Jenni Valentine

you wouldn't use fresh pasta for a roman pasta dish you jackass

Pred 16 dňami
Jay Kennedy
Jay Kennedy

I’m just obsessed with Carla

Pred 20 dňami
X V
X V

"Noodles." Ha! I was raised in an Italian American family (grandma born on Mulberry St.) and once made the mistake of referring to pasta as "noodles" during a Sunday dinner and was harangued by an uncle for years afterwards, "It's pasta, stunade!"

Pred 20 dňami
Sophia Marsh
Sophia Marsh

Yeah, that's no replacement for a cream based sauce. Look good though.

Pred 22 dňami
lilylandproblems
lilylandproblems

Just made this and it's good but my lord mine was salty. I think where I went wrong was using regular butter (didn't have any unsalted on hand) and I think I used too much cheese. While I would normally say there's no such thing, when it comes to a cheese with such a strong flavour like parm you can definitely overdo it. I would definitely recommend using unsalted butter as the recipe says and also measuring out out 3/4 of grated parm and then blending it instead of taking a massive amount of parm and blending it down to 3/4 cup like I did haha. Happy cooking everyone!

Pred 24 dňami
Michaela Bushey
Michaela Bushey

You guys, even if you make it and the cheese clumps a little bit... ITS STILL SO FRICKIN GOOD!!! Took me 15 minutes, it was so easy and delicious to make. My cheese clumped up a bit but it was incredible and creamy and just... ughhhhh just make it guys

Pred 24 dňami
Varsha Patibandla
Varsha Patibandla

I hate the really thick alfredo sauce

Pred 24 dňami
Rose Moe
Rose Moe

Just made this at home for the first time! I love your videos, and thanks for teaching me how to be a better cook!

Pred 25 dňami
Tony F
Tony F

I made it. Good texture but too salty. Diluted it by adding unsalted chicken scraps from the fridge

Pred 25 dňami
Ben
Ben

Whenever I make this recipe I always just end up with a watery skillet with clumps of cheese in it. Advice?

Pred 26 dňami
GivenPaladin809
GivenPaladin809

PLEASE STOP EATING ALFREDO SAUCE!!!!!!!! IT DOESN' T EXISTS REALLY, IT' S NOT AN ITALIAN DISH SUCH AS SPAGHETTI WITH MEATBALLS. WHY ARE YUO ROWNING PASTA, THAT CAN BE MUCH BETTER THAN THAT. PLEASE COME TO ITALY AND TASTE WHAT REAL PASTA IS.

Pred 26 dňami
Jenni Valentine
Jenni Valentine

+GivenPaladin809 What's pasta in bianco then?

Pred 16 dňami
GivenPaladin809
GivenPaladin809

IT'S REAL NAME IS "PASTA BURRO E PARMIGIANO". It's basically only parmesan and butter.

Pred 26 dňami
AS4
AS4

Thank you, it seems similar to cacio e pepe except without the pepe?

Pred 29 dňami
AS4
AS4

+Jenni Valentine thank you for you r reply!!

Pred 16 dňami
Jenni Valentine
Jenni Valentine

pretty much. And you'd use pecorino romano for cacio e pepe obviously.

Pred 16 dňami
Maci Sordi
Maci Sordi

Pasta al burro col grana, we use to eat it, when we are sick, in Italy!

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Britt Sterio
Britt Sterio

Wheres the garlic tho

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Michela Frediani
Michela Frediani

So I love this channel and all the great content but.. Alfredo pasta is not Italian 😅 and those aren't fettuccine, those right there are pappardelle...but still i love you

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Gamefreak8112
Gamefreak8112

I've been told when your boiling pasta the water should taste like the ocean. I LOVE ALFREDO SAUCE. Thank you for this.

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Kh MMMZ
Kh MMMZ

I don’t know if I did this wrong but when I did it . It turned out bad !

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GamersAlmanac
GamersAlmanac

Honestly this looks bland as hell. Use the cream it taste 10Xs better. As long as you're not eating this meal every day you'll be fine. Sick of everyone trying to be healthy. Live your life to the fattest!

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Schnookism
Schnookism

I don't understand any of this. How is lots of butter and cheese being healthy and how do you make something with parmigiano reggiano bland?

Pred 24 dňami
crazyTommytourettes
crazyTommytourettes

I prefer cream in my alfredo, or at least whole milk. The way she made it keeps it runny and it tastes more like pepper, less like cream. I love my alfredo very thick and cheesy with a lot of garlic. It’s my favorite food. The Old Italian style just doesn’t taste as rich to me. It’s kind of like American pizza versus Italian pizza, the Italian was made first and is healthier- but the American is richer and tastes better. I’ve been to Italy, and I work in an Italian restaurant, so I know the difference. Though authentic Italian food is fabulous! But I prefer American style pizza and alfredo for sure lol and plus today’s Italians don’t do alfredo- they simply do “cheese” sauces if they are going that direction

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Kevin Coughenour
Kevin Coughenour

sorry, thats pappardelle isn't it? :)

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P. L.
P. L.

Some tips on temperature control would be nice...

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Pino. pie
Pino. pie

Fettuccine Alfredo is not a real recipe,It doesnt exist

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Rain Crow
Rain Crow

i live less than 2h away from northern italy, meaning we all eat a lot of italian food round here. my mom used to work as a cook in a restaurant in italy and i've never had anyone make or even mention pasta alfredo until i've stumbled upon a recipe on the internet years ago. the most similar thing to this that i've had we call pasta in bianco.

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YouTube junkie
YouTube junkie

I'm gonna try it your way tonight. It does look good

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mstsant
mstsant

I would still use a bechamel to create sauce and some garlic.

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BrunchStore
BrunchStore

Made this today and added a touch of basil on top. So great. Going to be a regular lunch for me.

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Gloria Brunelli
Gloria Brunelli

Ma è pasta in bianco hahahaha

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Gloria Brunelli
Gloria Brunelli

Ma se le sono inventate le fettuccine Alfredo? Mai sentite prima...

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Joe Cooksey
Joe Cooksey

THUMBS DOWN with the no cream. Give me a break.

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Kassel Danger
Kassel Danger

Tried this, failed miserably, 100% confident that it’s not your fault 😂 will try again next week

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Nick Bodi
Nick Bodi

im hungry

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Martha
Martha

It is good that she teach how to make these "Fettuccine Alfero" for all the Americans out there, because in Italy there is nothing like that, if you ask in an Italian restaurant in Italy to eat this thing, the answer would be, Whaaaat!!!

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Peter G McDermott
Peter G McDermott

After watching this video and the shrimp scampi video, I decided to tackle the recipe tonight, running to the store to grab all of the mentioned ingredients with the addition of some sauteed shrimp. It all turned out fantastic but there was a little "gathering of cheese" once I left the sauce unattended to drain the pasta. After constant stirring over medium low heat I was able to get it to emulsify into the sauce and coat the noodles without looking like globs of string cheese. The end result was delicious, but not very exciting. Perhaps some garlic and fresh parsley would bring a couple more interesting elements? Back to the test kitchen to find out...

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Robert Pruitt
Robert Pruitt

*Carla* Anything in a can you're not going to use for this. *America* Hold my beer.

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HISIAM888RUHIS888
HISIAM888RUHIS888

Looks Yummylicious!!☺️😋What kind of Noodles or what kind of Pasta were you using!! They looked very Broad!! Thsnk You for letting us know & for your wonderful demonstration! 🙌🙌🙌❤️❤️❤️😋☺️🍽

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Vinny133
Vinny133

I know a person who likes cats named Alfredo

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Charlotte Mason
Charlotte Mason

Carla Thanks .

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Harris Bambang
Harris Bambang

I love Carla 😍❤

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MariposAngélique
MariposAngélique

♥️♥️♥️

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Rabascan
Rabascan

I think this would work really well with a touch of nutmeg...

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Resilient Jackal
Resilient Jackal

I tried it. I got buttered noodles with melted cheese curds. Gdi I'm going to live off postmates until I dieeeeee

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Ocean Girl
Ocean Girl

Love ya Carla. What type of noodles? What book? Thanks. BYW made your Smash Burgers. OMG.

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ADF MO2
ADF MO2

Alfreda sauce without cream seems... wrong. But I will trust Carla because she’s actually Italian so... she would know.

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Carlo Anardu
Carlo Anardu

The fun thing is that in Italy we eat pasta with butter and parmigiano when we are sick.

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Wesley Nash
Wesley Nash

Italian American= Native Italian. The dish comes from Italian immigrants that moved too America, so yeah, it’s Italian enough

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Lindsay Aluquin
Lindsay Aluquin

I think I did this recipe wrong because this not good... maybe I just really creamy rich sauces but this was not tasty at all. I love bon appetit! But I don’t think this recipe was that great

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Xquisitaz
Xquisitaz

She’s right about the ingredients and it’s funny because that’s what real Italians call cacio e pepe without the pepper. Alfredo is a Roman dish. And amen girl on the parmigiano reggiano. It’s the only way to go. Good Job but that pasta looks more like Parpadelle.

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Carlo Anardu
Carlo Anardu

@Xquisitaz man, I'm from Rome, Lazio, Italy. You know the place where cacio e pepe came from. If you say "cacio e pepe" in Italy they understand you are talking about the traditional cacio e pepe from Rome with pecorino. If you say burro e parmigiano they understand what this video called "Alfredo". About the parmigiano reggiano you have different grade of aging, so you can buy less expensive but dop (protect origins) parmigiano and still use it for everyday cooking. A 36month age parmigiano is about 12eur for 500grams but a 12 mont old is about 10 eur for 500grams. Not that expensive. 12 month old pecorino romano dop is about 12,50 for 500grams. So now, what's the difference between parmigiano reggiano and parmigiano padano? Parmigiano padano doesn't even exist, the word parmigiano refers to Parma, a city in the region of Emilia Romagna. Also in Emilia Romagna you have the city of Reggio, so here you have the name of Parmigiano (from Parma) Reggiano (from Reggio). But Padania is a valley in the region of Lombardia. So what's the correct name? The type of cheese we are talking about is called Grana, so the correct name is Grana Padano. And yes it's almost half the price of a 36month old Parmigiano Reggiano. So if you call the pasta "burro e parmigiano" and not "burro e grana" you have to put parmigiano in it. Now, did I eat cacio e pepe? Here in Rome we toss the pasta directly in a entire pecorino digged to become a pot, the pasta is sorraunded by the cheese, the pasta is in the cheese, it's amazing, so if you never tried it like this I reccomend to. If can find a video of it I will link it to you.

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Xquisitaz
Xquisitaz

Carlo Anardu well I’m a trained Italian chef and these things are subjective to history, agriculture, and technique. No one in Italy or America would be using reggiano for an authentic burro/Alfredo unless it’s in their budget to afford the best option which is reggiano by far. Padano is the poor mans reggiano and pecorino Romano is a whole different thing. I’ve used Locateli my whole life and since i switched to nothing more than reggiano, I’d never use that salty mess again. If you haven’t made an authentic pull and reduce, pull and reduce Cacio Pepe with toasted pepper and reggiano, you’re missing out in a big way. Don’t disagree, just try it. I grew up in my families Italian cuisines, am classically trained, and have worked this business my whole life and I’m still learning new things all the time.

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Carlo Anardu
Carlo Anardu

+Xquisitaz I don't agree. But it's not that important. :)

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Xquisitaz
Xquisitaz

Carlo Anardu that highly depends on who you ask and where you are. Pecorino is cheaper that’s it. But it’s more salty and reggiano is definitely better in Cacio e Pepe. And sure there is a difference in what they call it but I was really trying to say that it’s the emulsion created by the starchy water, the butter and the cheese is the same exact thing as Cacio e Pepe, with out pepper and we emulsify differently with Cacio e Pepe.

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Sofia Polanco
Sofia Polanco

Carla is the best!!!

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andrea arriola
andrea arriola

Why Bon Appetit? Why not Provecho ?

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rosemaries69
rosemaries69

I gotta say I tried it and it tasted amazing. My mother kissed me saying that she was happy. Thanks for this video, really good. Somehow cream makes everything harder to digest but butter, even though it's fatter, it sits better.

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raffimicra
raffimicra

Finally someone who really knows how to cook pasta! Greetings from Italy, it’s a pleasure to watch you!! 🇮🇹

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Amber Jones
Amber Jones

I would like to try this version of alfredo sauce but have to admit that i love my cream based alfredo too. Its super yummy. And also thanks for the tip about adding plenty of salt to the pasta ive never known that and cant wait to make pasta again so i can do it right.

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Nick Lilium
Nick Lilium

Btw, Afredo Sauce dosn't exist here in italy.

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Dat Nguyen
Dat Nguyen

i'm glad to know alfredo doesn't need cream. I don't cook with cream much at home, but when i do i usually have too much leftover that goes bad within a week. Cheese and butter lasts for a while, so this dish is economical in many ways!

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Francesco Pacilio
Francesco Pacilio

Did she just make the fettuccine Alfredo using Pappardelle?? Those are 2 different types of pasta!

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Hans Kirkendoll
Hans Kirkendoll

It's helpful to note that the reason to only use block cheese is not snobbish – pre-grated cheeses have added cellulose that prevents clumping when dry but causes clumping when melted.

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Devbo Slice
Devbo Slice

Come to me now! I need you in my kitchen. Clothes are optional.

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Kitsune
Kitsune

"Noo noos" That is adorable

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Secret Zexyula Teloiv
Secret Zexyula Teloiv

Who was that boy who gave her the cheese?

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ArgentAbendAzure
ArgentAbendAzure

Tommy Werner, a video producer for Bon Appetit.He's often behind the camera.

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Indi Doodnauth
Indi Doodnauth

Fry chicken sandwich

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Crachitt
Crachitt

It's lighter than cream based sauce, but what about garlic, or a pinch of nutmeg (my personal preference). It just seems a lil flat without the spice

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Joe H
Joe H

I can't get the parm to melt properly in the sauce. Do I need more butter? I put .25 cup in it. I am using the guenuine thing as well. Managed to find it at a store near me. Any advice?

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Ricardo Vasquez
Ricardo Vasquez

Did anyone spot Claire in the background at the beginning of the video?

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Derpy Candy
Derpy Candy

When she was holding that bowl full of salt and talking abt how aggressive you really should be putting, I thought she was going to put the whole thing in lmfao

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David Robinson
David Robinson

God i love this channel

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Jason Alegria
Jason Alegria

I’m sorry but the correct way to cook Alfredo is to to ALWAYS ADD CREAM

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Kimberly Jaureguii
Kimberly Jaureguii

Now I want Alfredo 🤤

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LolDarrellLol
LolDarrellLol

That alfredo looks terrible.

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Jon Frank
Jon Frank

Where can I buy those fettuccine noodles?

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Anna Olsson
Anna Olsson

Wow! Finally an American that knows how to cook actually Italian! Thank You!

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b a
b a

Mate this was SO good for how easy it was. Just made it and it took me under 10 mins. Took me under 1 to demolish it.

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Rickie-NYC
Rickie-NYC

Add some cream

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Ďalej