FETTUCCINE ALFREDO UPGRADE (Creamy 2-Ingredient Alfredo)
330,933
Published 2022-04-07
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RECIPE (makes 4 portions of pasta dough. Note: sauce recipe below is only for 2 portions)
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FRESH PASTA (Or if using dried, I recommend a dried bronze die cut pasta)
▪280g or 2 1/4cAP flour
▪2 large eggs + 4 yolks
▪25-30g or 1 3/4Tbsp water
Thanks to @SipandFeast for the idea to use pappardelle for this recipe.
Create a well with the flour. Combine whites, yolks, and water and stir to combine. Dump into the flour well. Use a fork to slowly incorporate a small amount of flour in with the egg/water mixture. The idea is to not break the well…but i always do so don’t worry about it if the dam breaks. Just work it by hand for about 8-15 min or until dough becomes glossy and smooth. Add a little water along the way if needed to achieve texture shown in video.
Wrap dough, refrigerate, and allow to rest and hydrate for about 20min.
Cut dough into 2 even pieces. Wrap 1 piece in a damp paper towel while you work with piece 1. See video @2:40 for instructions on how to roll and cut pasta.
Boil pasta for about 3.5 min or until al dente in well salted water. Toss to be sure it doesn’t stick together.
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SAUCE (recipe below makes 2 portions. Double amounts shown is using 4 portions of pasta)
▪125-175g or ½-3/4c + pasta water
▪75g or 5-6Tbsp nice tasting unsalted butter (i’m using kerrygold)
▪75g or 1/2c grated parmesan (good quality, be sure the only ingredient is parmesan)
Heat saute pan over low heat. Once pasta is cooked, transfer from water into saute pan (along with any pasta water that comes with it). Add in 125g/1/2c pasta water. Toss. Add 75g/5Tbsp butter. Swirl to emulsified. Add in most of the 75g/1/2c of grated parm. Stir to combine. Remove from heat. If needed, add another 1/4c pasta water, stir. Add the rest of the parm and another pad of butter. What you’re doing here is trying to achieve a nice creamy, opaque sauce that’s not too thin, not too thick. That will require some adjusting depending on what you’re working with.
To serve, top with additional grated parm and fresh cracked black pepper.
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CHAPTERS
0:00 Intro
:20 Mixing fresh pasta
2:26: Rolling, cutting, & boiling the pasta
6:36 Setting up to make alfredo pan sauce
6:52 Surfing the web with Surfshark
8:03 Making the sauce and plating up
10:47 Let's eat this thing
#alfredo #fettuccenialfredo #alfredosauce
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All Comments (21)
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Just perfect, Brian! Thanks for the shoutout.
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Something about black pepper brings so many of these pasta dishes to a different level. So much so that it's my excuse for making them to begin with lol
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Sip and Feast + Brian Lagerstrom = two great channels. Great minds think alike!
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That feeling when you're already subbed to the channel the Bri man recommends.
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Made this tonight. My wife and I loved it. Great tutorial and advice. Keep up that great content!!
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Hi Brian, love your style guy! Fun, conversational, and educational without being gimmicky or stuffy! Love it! What a humble guy giving a shout out to a fellow YouTuber. Great community of foodies and chefs. Thank you.
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This is the only alfredo I make, now. Occasionally I'll throw maybe half a clove of grated garlic into the butter, if I want to get schmancy. (Or slice it super-thin and toast it with a little olive oil as you're warming up the pan; leave it in for sweet, toasty garlic chips, or pluck it out before starting the butter melt if you just want the flavor.) My grandma was from Calabria, so she'd throw in a pinch of pepper flakes to change it up. Basically the same dish, but an entirely different flavor!
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I agree, sip and feast is really worthwhile.
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Been loving your content lately. So many great recipes do-able for 2 people at home. All with great flavors like you went out to eat!
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Love your videos man. Sometimes I get overwhelmed watching YouTube cooking videos, just because it sometimes seems like a daunting amount of steps, so I really appreciate how you simplify things and make it a lot easier for me to actually see myself making this stuff. I'm gonna make this this week!
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Hey Brian I just found your channel and love what and how you put your recipes out. I’m also from Chicago but now living in Tennessee. So your recipes for deep dish and bar pizza are a god sent! Thank you so much!!
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Love the dry pasta explanation Bri, you answered the question I thought about dropping in the comments. Alex just did a series on dry pasta. 👍🏻
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I follow a thousand YouTube cooking channels but I tend to make your recipes , they work and are always delicious 😋✨✨
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I love the transition while you were kneading the pasta dough, real smooth🤌🏻
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So much good. I've been making pasta for awhile with the same attachment and i have been rolling the sheets too thin and the pasta while delicious tends to over cook very easily ... Doh! My daughter made a version of Alfredo very similar to the one depicted and it opened my eyes to such deliciousness. You are right about the basic restaurant glop. We make a rosé sauce that is to die for. Love your vids. You are so good at making a tight 10-12 minutes. I made your bagels yesterday and the day before 'Biga' and all. I burnt the toppings to a crisp 'everything seasoning' ... I need to make the boards and and. The bagels themselves were smash and after I knocked off the charred bits of seasoning ... Let's just say the lox didn't know the difference. The bagels were chewy and delicious. My brother is a chef and lives in St Charles county. I told him about Bagel Union and he is going to go check them out. Cheers Howard
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Way More Delicious!! Cannot wait to try! Thanks for sharing butter & cheese tips Brian.😊
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I’ve been looking forward to a recipe like this! This is awesome!
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Thanks Bri. Looks easy and delicious. I watched sip and feast right before this vid. Again, nice job and thank you.
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Hey nice Sip and Feast shoutout! I love his channel, so wholesome!
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Beautiful. Simple is so often the Best. Especially with pastas!! Yummmmnnm
