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

dempo pragola
dempo pragola

Half a cup of salt! That's aggressive, how much water in that pot anyway?

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Bear McBear MC
Bear McBear MC

For all others who do not live in a Whole Foods this still tastes good with pre-grated parmesan I checked :)

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Tabitha S.
Tabitha S.

Well, the cream makes the dish. It's like mac without cheese.

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Beachdudeca
Beachdudeca

k about the Pasta Water , I tend to use a Generous Tablespoon of Salt but then Again I use a 3 Qt sauce pan that is about 2/3 full. Also u can use and should use the Pasta Water not just for this dish but also for your Red Sauces , and u can actually save it (Freeze) it for things like Soups and Stews , or basic Sauces

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Nixi S
Nixi S

DUDE I ACTUALLY HAVE A WHITE CAT NAMED ALFREDO!!!!!!

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Eben VanEpps
Eben VanEpps

I made it with a few tiny modifications just because I wanted to add garlic, but I followed the directions and made the sauce and the cheese didn’t incorporate into the sauce. Could someone with more cooking knowledge than me tell me why that happened?

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kywie
kywie

i just want to cook with carla. just make a bunch of funky cool dishes all day i love her

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Tony Marselle
Tony Marselle

How much butter? Three quarter stick pats?

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Sylvia Tomlinson
Sylvia Tomlinson

How did youtube know i have been craving fettuccine alfredo :(((

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maya sanderson
maya sanderson

I put a 1/4 cup of salt in this when I made it and it was ridiculously salty to the point where we couldn’t eat it at all. Has anyone else had this problem because oh man it was horrid

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AC
AC

This is glorified water and butter on plain pasta.

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David Ezzell
David Ezzell

Am I horrible if I crumble bacon over the top?

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Nourhan Berjawi
Nourhan Berjawi

David Ezzell no

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Elke Wheeler
Elke Wheeler

Could you recommend the brand / source of noodles? They look much wider (and more delicious) than what I normally buy.

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Nourhan Berjawi
Nourhan Berjawi

Elke Wheeler barilla alfredo is great

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Aba Log
Aba Log

Always make sure it's seasoned properly. nomnomnom. Like cookies. :)

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Tresfres
Tresfres

I would say these are lasagnette rather fettuccine! :-)

Pred 9 dňami
Makennah Elizabeth
Makennah Elizabeth

Carla is the mom I never knew I needed.

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Meghan
Meghan

More Carla!!!

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alluring1one
alluring1one

No garlic, no onions, no egg?!? 😮

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Michael Schilling
Michael Schilling

What would be the difference between this sauce and a Cacio e Pepe?

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Marcelino Dreams
Marcelino Dreams

I tried this and failed. I’ve tried a lot of her recipes but this is the one that went wrong.

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Michelle Yang
Michelle Yang

I've tried this three times with little tweaks here and there. All three times the cheese separated from the water and butter and clumped up and become rubbery. What am I doing wrong??? 😭

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Michelle Yang
Michelle Yang

Nourhan Berjawi but the thing is it clumps up and gets rubbery and the sauce isn't creamy anymore :/

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Nourhan Berjawi
Nourhan Berjawi

Ohhh if it clumping after the emulsion its totally fine. All cheeses do that. But again when you go buy ur cheese ask for reggiano that isnt very aged. It'll be softer and less clumpy.

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Michelle Yang
Michelle Yang

Nourhan Berjawi erm it is Parmigiano reggiano and the cheese has been through the processor and sitting outside a little bit after removing it from the fridge. Is that not warm enough then? Should I just let it sit outside longer and grate/process it earlier? It melts first and becomes creamy but then it clumps up ><

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Nourhan Berjawi
Nourhan Berjawi

Michelle Yang make sure you're using parmegiano reggiano cheese and adding it from room temperature and not from the fridge

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Joshua French
Joshua French

I love the humanity of all the BA videos. Thank you.

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Quinn Murphy-DeYoung
Quinn Murphy-DeYoung

i’m jealous of her children, i want her to adopt me

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SunshineRays Again
SunshineRays Again

Carlaaaa

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Julian Lopez
Julian Lopez

Okay guys as someone who just tried this. Please make sure you have A LARGE pot of water if it's smaller or average and the exact amount of pasta. Isn't the same. The salt content will kill you I almost just died. And when she says don't buy grated Parmesan. Literally don't! Even if it looks like real cheese! It WILL NOT MELT. IT WILL CLUMP. IT WILL BURN, IT WILL NOT MELT. I will try this again. But right now I'm just gonna drink and eat leftover Banana bread because i don't have wonderful Fettuccine.

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Nomadic813
Nomadic813

sub the cheese for any sharp aged hard cheese. Parmigiano reggiano is idioticly expensive and not particularly worth it. All the folks hewing and hawing about how PR is the best and nothing else compares probably couldn't pick it out of a line up compared to other similar cheese (which cost half as much). Hell most chefs (and I am one) can't tell the difference, and particularly after being cooked through the flavours change anyway. If you've got tons of extra income by all means get the PR, but any other sharp aged hard cheese will make a dish just as good that 99% of people won't even notice isn't real parm. Just stay away from the pre-grated stuff. That stuff actually is pretty nasty.

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Nourhan Berjawi
Nourhan Berjawi

Nomadic813 what is a good hard sharp cheese besides pr

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B M
B M

You need the cream

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femzeeification
femzeeification

I wouldnt mind being adopted by Carla. The entire BA kitchen and BRAD has some sort of charm about it.

Pred 14 dňami
Soth Arioch
Soth Arioch

Very well done. That's Burro e Parmiggiano. Alfredo is noone. In Italy noone call this kind of sauce as Alfredo. And its right: NO MILK-CREAM!

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elumink
elumink

My partner keeps talking about the serving plate used in this video! Anyone know where it is from?

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sylvia29
sylvia29

Just got my Parmesan, I’m looking forward to making this dish.

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Lebannen Schwucker
Lebannen Schwucker

OH MY GOD I WANT TO EAT THIS

Pred 17 dňami
Mike L
Mike L

Isn’t that cacio de Pepe without the pepper?

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Ly Yang
Ly Yang

Holy frick!!! I just made this today and it was frickin amaze balls!!!!! My new favorite way to eat alfredo..😍😍😍😍😍

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Rigo Valdez
Rigo Valdez

How does one go about becoming an intern in BA’s kitchens ??

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Anthony Brown
Anthony Brown

A plate of plain pasta is such an unhealthy meal...

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Nourhan Berjawi
Nourhan Berjawi

Anthony Brown *we like pasta and butts*

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Mary Dell'Isola
Mary Dell'Isola

Tried and couldn't get the Parm to emulsify into the sauce.. yuck

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Adline Writes
Adline Writes

I love you Carla!

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Afoot 234
Afoot 234

"Great name for a cat". That's just mean. Haha.

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childeharold
childeharold

Does she think this looks good? It looks tasteless and watery.

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Rocco 123
Rocco 123

childeharold it’s better than the butter and cream you put on your pasta

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lilgift11
lilgift11

I just made it and I don’t understand how u put so much salt in the water but then u use the pasta water. It made my pasta sauce and pasta too salty. So my question is how do u keep the pasta too salty but still salt the pasta water enough.

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Snarky
Snarky

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Janie Davis
Janie Davis

Yummy yummy yum

Pred 22 dňami
Patavinity
Patavinity

Using cream isn't 'wrong', that's the original dish.

Pred 23 dňami
Daniel Uchanski
Daniel Uchanski

Alfredo is Alfredo di Lelio according to Google.

Pred 23 dňami
Sidney Mathious
Sidney Mathious

That looks great and only need some shrimp in it to make it totally perfect for me.

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Sophie Bird
Sophie Bird

Could you say what temperature you cook on?

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Lord Lefan
Lord Lefan

My parm hasn't emulsfy into the butter/starch water mixture but instead clumped up together. :( Any idea why?

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Elke Wheeler
Elke Wheeler

Perfect!

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clip012
clip012

So Parmigiano reggiano is a type of parmesan?

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Alan Franzini
Alan Franzini

Man, in Italy we just call it "pasta in bianco" that means pasta in white, and I usually eat it when I am lazy or I don't have anything in the fridge and on thing is sure: it is delicious (even though I put way more chess than that)

Pred 27 dňami
MrJman0903
MrJman0903

Man oh man did that look horrible. I've had that version NEEDS the cream.

Pred 28 dňami
Nic Chauvin
Nic Chauvin

I'd rather see her make it the wrong way.

Pred 29 dňami
John Amidon
John Amidon

A conundrum: if I salt the pasta water like I'm supposed to, it makes a sauce that's far too salty. Solution? Half-strength chicken broth w/ a little cornstarch. Don't hate me, pasta police! :)

Pred 29 dňami
Damian Rhea
Damian Rhea

"Alfredo" was the name of the chef who invented the dish -- as I read somewhere years ago. (Likewise, "Caesar" of "Caesar Salad" was the name of the proprietor who owned the restaurant which invented it in Tijuana, Mexico approximately 1 century ago.)

Pred 29 dňami
metallicarocks911
metallicarocks911

This video has the title wrong... That is NOT Alfredo... It is 'Cacio e Pepe', but with Parmesan, instead of Pecorino cheese... However, it is still delicious. :) Carla is awesome!

Pred 29 dňami
Blue roses 54
Blue roses 54

I want to go to her house for dinner😭

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NTH THN
NTH THN

👍👍👍😮😮😮

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Elena Pana
Elena Pana

YUM

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Anna Adams
Anna Adams

Worst pasta ever. I followed to the T the recipe it was WAY too salty from the pasta to the Parmesan i used the Parmesano reggiano and it was so salty. Do not recommend thing

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Ana T
Ana T

Today I learned authentic Alfredo does not contain cream! But even so, authentic doesn't always mean it's better tasting. So, bring on the cream!!!

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Andy T
Andy T

Carla, I followed your recipe, but I couldn’t get the sauce to be creamy or stick to the pasta.. any tips?

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Cesar Flores
Cesar Flores

that fettuccine pasta looks amazing although it was packaged it looks great

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Tim
Tim

I almost named my puppy Fettuccine

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John Beard
John Beard

You can’t even tell there’s sauce. I don’t care if it’s the Italian way to do it or not, I’m adding at least half and half and a little pasta water. When I eat Alfredo, I want it to be “dry up my tears and sorrow” comforting. I don’t care if I have to make thinner béchamel to do it.

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John Beard
John Beard

You can’t even tell there’s sauce. I don’t care if it’s the Italian way to do it or not, I’m adding at least half and half and a little pasta water. When I eat Alfredo, I want it to be “dry up my tears and sorrow” comforting. I don’t care if I have to make thinner béchamel to do it.

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Malcom E Rogers
Malcom E Rogers

Hate this, time to go to bed but now I am starving.

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soonchita chakraborty
soonchita chakraborty

Is this buzz feed?

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Valerio Gigante
Valerio Gigante

Fettuccine Alfredo is not italian...

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Gustavo Silveira
Gustavo Silveira

The cream version is really better to my taste.

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Dead Sarcasm
Dead Sarcasm

I've been watching this channel for a while ,but I just now subscribed for Carla. My god,she's savage 😂

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Michael Foster
Michael Foster

Fettuccine Alfredo isn’t actually Italian. It’s American. You can only usually find it in bigger Italian cities where American tourists go.

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Kevin Hagler
Kevin Hagler

Why doesnt Carla comment on her videos like the other presenters? The answer is that she's evil.

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Emily Vera
Emily Vera

I love fettuccine Alfredo but It makes me sick sometimes bc all the cream :( instead I use the half and half for the “cream”

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Leo Guthrie
Leo Guthrie

Carla !!! I speak for the many, and all of our cheese is clumping ! Help !!!!!!!

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AnonimusNauta
AnonimusNauta

ok, excellent work, but once and for all, please understand that the fettuccine are a type of pasta, those are pappardelle (another type of pasta), on the envelope is written, if you say to prepare the fettuccine alfredo you have to use the fettuccine not the pappardelle.

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chicamexicana22
chicamexicana22

I wanted to make my boyfriend's dog Alfredo but they didn't want to!

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Andy Mesa
Andy Mesa

I can't not pay attention to Claire in the back.

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hooah9422
hooah9422

Made this at a friends get together and was a huge hit! Thanks so much!

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Kimberley Powell
Kimberley Powell

I

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nancy kopuz
nancy kopuz

the most beautiful thing

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L-A Crt
L-A Crt

Alfredo sauce still looks good tho

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L-A Crt
L-A Crt

I love how alfredo sauce is labeled as “the most italian sauce” in USA when italians don’t know it exists and if they do that’s cause they went to the USA

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Davide Pannone
Davide Pannone

Fun fact: real italians don't even know what fettuccine alfredo is. That's like the (in)famous spaghetti meatballs: here in italy, they do not exists (the closest thing we have, atleast in the campania region, is ziti con sugo). Those are recipes that italian immigrants came up with when they emigrated from italy (mostly south) to the usa in the first years of the 20th century. And to cook pasta "al dente" make sure you cook it for 1.5 to 2 minutes (it varies from the pasta maker and the kind of pasta you're using) LESS than what it says on the packet. If on the packet it says "10 minutes" cook it for 8/8 and an half minute. To make sure, just taste it at 8 minutes, if it's still too tough (al dente doesn't mean raw or undercooked, it shoudln't crunch/get stuck under your teeth) just let it go for another 30 seconds IN BOILING WATER. NEVER EVER start the count down until the boiling doesn't resume (once you throw pasta in, it should take 15/20 seconds before the boiling resume, it's only then that you put your timer on, not when you drop the pasta). ALWAYS make sure that the pasta is boiling.

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Bluefan
Bluefan

This in Italy is called "pasta al burro", i.e. pasta with butter, and indeed it does not have any cream in it. Still do not have a clue about Alfredo, though. I'm worried.

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bill4485
bill4485

Waaaaay too salty. Won't be using that much salt in my pasta water again. It ruined the pasta.

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Lindsay Leigh
Lindsay Leigh

this didn't work! I recommend a very old white sharp cheddar for easier melting and stronger taste. With the parmesan, it didn't melt as well, and tasted like butter, all our parmesan ended up in clumps on the cooking utensils and stuck to the bottom of the pan.

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David Supan
David Supan

She's lying, she's not Italian! She's Eatalian!

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Brad Graff
Brad Graff

Whats wrong with a little dash of Micro-greens like fine parsley n chive? Just for color and a little more flavor.

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John M
John M

Made this, but cheese curdled. Any suggestions?

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John M
John M

I remade it. This time i lowered the heat to it lowest setting before adding the parmesan, and as soon as it dissolved i turned the heat off and added the pasta. turned out great. Don't over cook the cheese, and use real parmesan.

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Bryson Caldwell
Bryson Caldwell

John M i had the same problem...my cheese clumped up into a cheese ball

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Julie Lai
Julie Lai

saucy glossy!!! i love you carla!

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rezza rafee
rezza rafee

No seasoning, no flavor whatsoever. Got to be the blandest pasta dish in history

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Katie Buckley
Katie Buckley

Running that 5k was the hardest thing I have ever done....

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Gelato Alcioccolato
Gelato Alcioccolato

Alfredo is not an Italian brand, it was invented in U S A. In Italy it does not exist

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Crystal Rowe
Crystal Rowe

Do your research, it was invented in Italy by a man named Alfredo, it was served in a few local places.

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odgfb35
odgfb35

Traditional alfredo has no cream? How have I lived 25 years without knowing this?

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Richard Nguyen
Richard Nguyen

This may be legit, but I prefer the richer, thicker recipes with cream.

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Vengeance Gale
Vengeance Gale

Claire!!!

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Fithrealmhuntsman
Fithrealmhuntsman

Why do I watch this channel so much as I sit starving in bed

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jack graham
jack graham

Pretty confident about the method, yet it tastes like kraft macaroni and cheese from the box

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Pushyhog
Pushyhog

They would all fall to their knees and cry with joy if Hillary walked in.

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