Thank you, Joshua and team. I made the fettuccini al burro today, May 1, 2023, because today is the day TH-cam recommended it to me. It was delicious and my wife and mother-in-law loved it. I’m not sure what technique you are referring to, but apparently I acquired it somewhere along the way, and I’m simply an old, blue collar guy with no formal culinary training. Thanks again, this recipe will be in our rotation of dishes going forward.
he means the technique of being able to make a cohesive sauce without cream through emulsion with pasta water, which you did so good job, it's the basis of every single italian pasta sauce, like carbonara etc.
Close enough at least. The "e" in italian is pronounced differently, more like mhhm the sound of the second "a" in pancAke? So it's like fettuccinE al burro, while for me Josh sounds like he is saying FettuccinI al burro.
@@robertamarino9723 I'm from the north, Milano area, and my E's tend to be quite closed, so I heard a quite correct "fettuccinE" every time he pronounced it in Italian - so I guess it's also a matter of perspective from your regional Italian. I'm a language teacher specialised in phonology and phonetics (that is, pronunciation), and he often does a great job at pronouncing Italian words, in my opinion :)
You respected the OG version you, respected the American version and gave us a healthy version. You covered all bases and for that you deserve all the things in the world
As an Italian, the moment I saw how you made the first Fettuccine, I’m like “YESH! That’s how you make it!” The Americanized version is what the Italian immigrants used, using the ingredients from America. It may not be authentic, but it is as authentic as it’s gonna get.
@@johnhuber3921 fettuccine is Italian and fettuccine Alfredo was invented by Alfredo Di Lelio in Rome, based on a dish that has been made in Italy for hundreds of years
Fun fact: Fettuccini al triplo burro - or fettuccini Alfredo - was actually a dish created by Alfredo de Lelio in Rome in the early-20th century and brought to the States by Mary Pickford and Douglas Fairbanks after discovering it on their honeymoon. So, in 1930s Hollywood, fettuccini Alfredo was *the* dish to serve at your dinner party (which is probably where the cream version came in as a way to cheat when the sauce didn't emulsify).
Heavy Cream can save your sauce, if it breaks. I can see people struggling with getting their sauce to emulsify, and putting it back on the heat to get the cheese to melt, only to break their sauce by getting it too hot, and denaturing the proteins in the cheese and causing the milk fats to separate. Adding cream adds more proteins and fats, and cools the sauce down, to where you can maybe bring it back together. Quite possibly the Americanized recipe includes cream from the get-go, to make it more fool-proof.
I need to tell the people. I have cooked multiple dishes that josh has cooked for us on video. I’ve followed it to the T comes out amazing EVERY. SINGLE. TIME. I am beyond words how thankful I am. I love cooking and I’m so happy that he shares his secrets and recipes. Thank you josh!!!
I'm all for the first way!! I made this on tiktok and it definitely sparked a massive outburst from the Americans telling me it wasn't Alfredo at all when it was the original recipe from Rome.
Lol! Dude, I absolutely _LOVE_ cauliflower, but not to make fettuccine Alfredo with! If you aren’t a fan of cauliflower in general, then I challenge you to try it in this dish, because it was the most fantastic thing I’ve ever made with cauliflower. I don’t know if we can leave links on this channel (I will try to leave the link in a post after this, but if it doesn’t show up, then you will know why)... Just do a TH-cam search for the video with the title “Cheesy Cauliflower Bake | Delish” - it is on the “Delish“ channel, yet for some reason the listing isn’t at the top of the return list when I look it up (it was the seventh listing for me). I made one alteration to this recipe: I added breadcrumbs to the top of my dish when putting it in the oven, and it was awesome. Try it! :)
P.S. Here is a version of this dish where I altered it slightly and it was fabulous (and I also will list another way to prepare cauliflower which is the bomb if you wanted to try another way to make it): Boil the cuts of cauliflower for 5-8 mins, then put in a baking dish or oven-safe saucepan with a bit of heavy cream (not much - like a 1/2 cup per head of cauliflower), then in this order, sprinkle with 3 cloves minced garlic, pats of butter (6 tbsp), 1 tbsp thyme, salt and pepper, 2 cups of cheddar or Colby Jack cheese (I used the latter which was awesome af, but the recipe called for the former) as well as 1 cup of grated Parmesan, topping with Panko breadcrumbs last (the breadcrumbs were my addition to their recipe and I found it to be a crucial addition). Bake it at 400° F until the top is slightly browned. Also, I combined the way I usually prepare cauliflower with this recipe a bit, by dripping a bit of lemon juice concentrate on some of my bites of the cheese bake. Yum!! The way I had always been preparing cauliflower before (as well as broccoli) is to steam the cuts of it, then douse ’em in butter that melts on them, along with some sea salt, and finally adding tons of lemon juice concentrate last after the butter is melted, tossing it all well. If you haven’t tried either of these preparation methods, I can’t recommend them highly enough!!! Just off the wall delicious, and anyone who hates these vegetables at all would absolutely love them like this!!
Man, we get angry about the people one village over, who dare to do something we've not grown up with. Declaring people insane, if they just added a little pepper in a dish that SHOULD NOT have it. One could say we are close minded...on the other hand this type of thinking has kept myriads of regional specialities alive in Italy. We should calm down a bit, though.
@@giacomo8891 There is a Parmesan sole recipe that obviously requires Parmesan. So, if she did that, she's pardoned. But barely. If she put it on any other fish, she must be institutionalised and everyone who tasted it and liked it, needs to lose their passport and move to (insert cliché culinary hell country. We don't discriminate. Any other country will do). We shall not tolerate deviation from established cuisine. We are Italians, damnit. My grandfather said things like that with no sarcasm whatsoever.
@@offroadskater it also halts all culinary development .... not saying italian food is not good (it's godlike) but I don't really feel I am exploring anything new when I visit Italy, whereas in let's say Japan and China (other countries I have frequently visited) there is always something completely new and experimental to try out in addition to as deep and cultrually significant traditional dishes I can try out
@@doc8125 You are right. Although if you move out of the main cities, I am certain you will still find stuff you've never even heard of in Italy aswell. I'm not even close to knowing all hidden gems of Italian cuisine and I'm a curious eater. So, anything new? Bring it on.
What I LOVE about this is that I CAN SAFELY EAT IT!!! I can't have garlic, onion, or milk/cream thanks to a digestive disorder I've been diagnosed with. But fettucine alfredo is literally my favorite food. That first version is totally safe for me to eat! I'm not kidding when I say I'm about to go make this THIS weekend.
Watching the Weissman journey is like watching a man fall deeper and deeper into insanity as he tries to turn himself into a fully fledged meme. I like it.
Enjoy the Easter weekend and refocus on Monday! Just don't go crazy and you'll be fine. I believe in you to find the balance and still enjoy the small pleasures that food brings!
Cooking is an art, all the chef have their own versions of a particular dish. So let's be real, as long as it tastes good then everything else does not matter 👍 Nice job Joshua 🔥
I wouldn't say 95%, but over 50% for sure. Also, depending on the region, there are many pastries and food in Italy that haven't been popular in America. A real shame.
@@jackbits6397 Wouldn't surprise me much since Sicilian culture is pretty different from Neapolitan. Lasagne has been around in Naples since the middle ages. Wide, flat ribbon pasta layered with sausage, ragu, ricotta, and mozzarella and then the whole thing is baked. Fettucine Alfredo is just one popular take on the traditional pasta al burro e parmigiano, which is just pasta, typically fettuccini, tossed with butter and parmigiano-reggiano. It's only named Alfredo because of Alfredo di Lelio, a chef that popularized the flair of tossing the pasta, butter, and cheese tableside in front of the guests. Fettuccini al burro is the exact same thing but without the restaurant flair. Tossing fettuccini with butter and cheese has been a staple in Italy since the 1500s. Spaghetti and meatballs is 100% an Italian American thing started in NYC in the late 1800s because meat was cheaper and more plentiful in the US.
@@octavius8562 right! Watching American cooking videos I actually found that americans use WAY more garlic than we do! Joshua always adds double or triple the garlic cloves that I'm used to lol
I was feeling super hungry for some fettuccine so i followed the second recipe and man its delicious! Thank you so much for this man. My parents tried it and they completely loved it. Thank you.
I’ve come back to this video 3 times now. It’s so good and it’s easy to make, simple basic ingredients. I love it. Eventually I’ll remember it and not need to come back to watch lol. Thanks for the recipe!!!
Says the dude with the family guy pfp. You'd Probably die if you had to read a book. "WoWoW fAsT eDiT AnD mEmE gOoD" the production crew probably laughs at all the stupid shit they add that gets more views from the dumb western viewers
Made the Al burro version, added cauliflower (cooked) and raw spinach after was nice and simple and quick! (I also added red pepper flakes and a tiny bit of lemon juice after hehe)
Cashew cream would have been a good vegan option, but the cashews themselves are relatively high in calories (from good fats), so wouldn't have been that much "healthier"
@@jonathantuovinen2181 The only reason cashews aren't healthy is because the carb to fat ratio is too high. There's too many carbohydrates for cashews to be healthy even with the good fats. All of the benefits from those fats just get shot to hell with the high carbohydrate amount. The healthy version would have contained zucchini noodles, shirataki noodles or any other low carb noodle.
Josh cries about how he’s making a healthy version and then makes the healthy version and then tastes the healthy version and then loves the healthy version 😌
What???? You posted an actual recipe???? Thank you, thank you, thank you! ❣️ Edit: Holy cow, someone’s been very busy adding recipes to your website. I am totally impressed. 💋Gramma luv u
I appreciate how you explained to make the authentic version. Every other recipe I have come across has you just adding the cheese to the pasta water and it never comes out right for me. Might try doing it your way to see if it works for me.
I legit just made the fettuccine al burro at 3 o'clock in the morning and brother let me tell you, I am making it this way FOREVER from now on. So good.
Good substitute for heavy cream is cashew cream. You’re switching saturated fats for unsaturated (which isn’t as bad for your heart) & its so simple to make. Just throw in a blender 1 part cashews (after letting them soak in hot water for ab an hour) to a little less than 1 part water & blend till smooth. Then you have a super creamy substitute :) just made this last night it was delicious !
I made the second dish, it was delicious. Adjusted it to one-person portion. 1/2c cream, 3 tbsp butter, 1/2c parmesan, thyme, 1/2 tbsp garlic, 1/4c pasta water. very yummy.
Hey Josh, around 1990 I was watching a cooking show on TV. I can't remember the show because that was so long ago. They went to what they claimed was the restaurant that created Fettuccine Alfredo in Rome. They used heavy cream, butter and parmesan. I made it, and even purchased a pasta roller to make the pasta from scratch. It was incredible. So now, I'm totally confused as to which is the original. Love your channel and your food.
Lmao y’all get so triggered over people getting even one ingredient wrong with your food while the entire world bastardizes Asian, African, and other cuisines of food and everyone expects us to stfu 💀💀🙃
@@rajvinder89 well, would you rather eat burnt bacon or perfectly cooked bacon instead? By your logic its just food that goes out one way so it shouldn't matter right?
Video idea: Someone (could be a family member, someone on the production team, etc) has to try to recreate one of Josh's recipes using only the audio from the videos as instructions
I do Fettuccine the first way all the time at home. I use to think that the first way was just me being lazy( and being out of some ingredients,) but now, now I know I was doing it right all along.
I would love to see a mini series of Josh doing calorie low meals, not like weird replacement stuff like this but just options that are great and already low calories.
3:30 Do you return the sauce to the heat after adding the garlic? I've tried to copy this recipe but I find that the garlic is far too overpowering and spicy and i'm usually a big fan of garlic. I'm wondering if there is something missing here about the garlic needing more time to simmer to mellow it out or am I chopping it too fine?
YOOOO i made this and it was sooo easyyyy! and delicious! Took only 30 mins, prep took like 5. some tips/tricks i did to enhance it a bit: 1. I added parsley 2. I added chicken breast (tysons rotisserie frozen grilled from costco - one with lemon and rosemary in the airfryer while pasta cooked) 3. I added the cheese (fresh shredded makes a HUGE difference) and let it sit on the chicken a bit before combining everything results BOMB A$$ DISH! THANK YOU
Fun fact, you can actually get fettuccine alfredo in Italy. But it's at the touristy restaurants who are just trying to cater to American travelers lol
I'm so glad you included the original Alfredo from Italy! This was an excellent video and I may try the cauliflower one because... (never mind. I can't even lie. If I'm having alfredo, I want the real deal! 🤣🤗)
I followed this recipe to a tea and I did my own seasonings for shrimp to go with it. One of the best Alfredo sauces I have made to date because of you sir. So thank you Papa joshua
I was trying to find Vincenzo's Plate, but you came up first. Yup! I'm headed to the kitchen now (10pm) and pre-making the (illegal Americanized version) sauce for tomorrow's dinner! Oh YUM! (I hope I can hold off until tomorrow! 😬)
Made the American version for my 16 year old and he loved it. Can’t wait to make the Italian authentic no cream version for myself this weekend, your recipes are always on point! Thx for sharing all
The third version is what I would like to make for my children when they exist as a way to sneak in their vegetables. And for me, because its been a week since I've seen a vegetable.
Girl what! I will cook some fire healthies for u. Come over and watch scary movies with me and pig out 😭😭😭😭 I want someone to cook for that ISN'T my kids.. They always yell at me that they are hungry and even though I got some pretty good bars in the kitchen they don't ever wanna eat...just complain (mainly my oldest, my daughter). I don't allow pickiness but I also make things they like. 😔
God damn it Weissman I was literally starting to film an alfredo episode as you posted this.
Alfredo
Bamboozled
The TH-cam culinary hivemind strikes again.
You better still do it 🤨
Make a "Joshua Weissman Alfredo But Better"
Let’s give him a standing ovation because of how many times he came out of no where
HELP!!! Everybody at my school cyberbullies me because they say my videos are extremely BAD!!! Please help me, dear quen
@@AxxLAfriku that's because maybe they ARE
GIGGITY!
@@AxxLAfriku Because they are bad. Now you’re gonna get cyberbullied on TH-cam.
No.
Thank you, Joshua and team. I made the fettuccini al burro today, May 1, 2023, because today is the day TH-cam recommended it to me. It was delicious and my wife and mother-in-law loved it. I’m not sure what technique you are referring to, but apparently I acquired it somewhere along the way, and I’m simply an old, blue collar guy with no formal culinary training. Thanks again, this recipe will be in our rotation of dishes going forward.
he means the technique of being able to make a cohesive sauce without cream through emulsion with pasta water, which you did so good job, it's the basis of every single italian pasta sauce, like carbonara etc.
Pronouncing 'fettuccine al burro' perfectly is an example of why I love you.
Close enough at least. The "e" in italian is pronounced differently, more like mhhm the sound of the second "a" in pancAke? So it's like fettuccinE al burro, while for me Josh sounds like he is saying FettuccinI al burro.
So much far from perfectly
@@robertamarino9723 Fascinating! Thank you for clarifying!
Çongrats on 500 likes. 500th like
@@robertamarino9723 I'm from the north, Milano area, and my E's tend to be quite closed, so I heard a quite correct "fettuccinE" every time he pronounced it in Italian - so I guess it's also a matter of perspective from your regional Italian. I'm a language teacher specialised in phonology and phonetics (that is, pronunciation), and he often does a great job at pronouncing Italian words, in my opinion :)
You respected the OG version you, respected the American version and gave us a healthy version. You covered all bases and for that you deserve all the things in the world
I agree
As an Italian, the moment I saw how you made the first Fettuccine, I’m like “YESH! That’s how you make it!” The Americanized version is what the Italian immigrants used, using the ingredients from America. It may not be authentic, but it is as authentic as it’s gonna get.
Fettuccine is literally an American dish invented by an Italian American. There is nothing Italian about fettuccine.
@@johnhuber3921 who cares!! Food is food and its goodm im mexican and love taco bell. So what?
@@johnhuber3921 fettuccine is Italian and fettuccine Alfredo was invented by Alfredo Di Lelio in Rome, based on a dish that has been made in Italy for hundreds of years
That’s because america is better at everything. Even I-Tallian food
Actually it was imported by celebrities and modified
Fun fact: Fettuccini al triplo burro - or fettuccini Alfredo - was actually a dish created by Alfredo de Lelio in Rome in the early-20th century and brought to the States by Mary Pickford and Douglas Fairbanks after discovering it on their honeymoon. So, in 1930s Hollywood, fettuccini Alfredo was *the* dish to serve at your dinner party (which is probably where the cream version came in as a way to cheat when the sauce didn't emulsify).
The restaurant is still there; Alfredo alla Scrofa in Rome.
you sir, are correct
And also Il Vero Alfredo in piazza Augusto Imperatore in Rome
Heavy Cream can save your sauce, if it breaks.
I can see people struggling with getting their sauce to emulsify, and putting it back on the heat to get the cheese to melt, only to break their sauce by getting it too hot, and denaturing the proteins in the cheese and causing the milk fats to separate.
Adding cream adds more proteins and fats, and cools the sauce down, to where you can maybe bring it back together. Quite possibly the Americanized recipe includes cream from the get-go, to make it more fool-proof.
Exactly, Alfredo alla Scrofa is the restaurant
Ya bois just dropping these simple dishes on us because he knows we can handle them 😭 thank you Josh
One of the most impressive dishes that's actually EASY
Learning stuff like this makes the complicated stuff so much easier.
Lol you guys think this is easy xD
Did the first way for my dad's birthday. I needed something simple since I cant cook to save my life and he loved it!
I need to tell the people. I have cooked multiple dishes that josh has cooked for us on video. I’ve followed it to the T comes out amazing EVERY. SINGLE. TIME. I am beyond words how thankful I am. I love cooking and I’m so happy that he shares his secrets and recipes. Thank you josh!!!
Can also confirm, made 4 of his recipes so far and every single one comes out incredible!
I'm all for the first way!! I made this on tiktok and it definitely sparked a massive outburst from the Americans telling me it wasn't Alfredo at all when it was the original recipe from Rome.
Hey it's fridge abuser
Uh oh.... I can hear the cries of his fridge over my headphones
Why doesnt Sgt Pepper have his own channel?
hey fridge abuser
Crazy to see you on TH-cam. Had a lot of difficulty with the og recipe. Sounds like I need to learn technique!,
“First you’ll need a head of cauliflower”
I’m out 😂
Fr lol
Lol! Dude, I absolutely _LOVE_ cauliflower, but not to make fettuccine Alfredo with! If you aren’t a fan of cauliflower in general, then I challenge you to try it in this dish, because it was the most fantastic thing I’ve ever made with cauliflower. I don’t know if we can leave links on this channel (I will try to leave the link in a post after this, but if it doesn’t show up, then you will know why)...
Just do a TH-cam search for the video with the title “Cheesy Cauliflower Bake | Delish” - it is on the “Delish“ channel, yet for some reason the listing isn’t at the top of the return list when I look it up (it was the seventh listing for me).
I made one alteration to this recipe: I added breadcrumbs to the top of my dish when putting it in the oven, and it was awesome. Try it! :)
P.S. Here is a version of this dish where I altered it slightly and it was fabulous (and I also will list another way to prepare cauliflower which is the bomb if you wanted to try another way to make it):
Boil the cuts of cauliflower for 5-8 mins, then put in a baking dish or oven-safe saucepan with a bit of heavy cream (not much - like a 1/2 cup per head of cauliflower), then in this order, sprinkle with 3 cloves minced garlic, pats of butter (6 tbsp), 1 tbsp thyme, salt and pepper, 2 cups of cheddar or Colby Jack cheese (I used the latter which was awesome af, but the recipe called for the former) as well as 1 cup of grated Parmesan, topping with Panko breadcrumbs last (the breadcrumbs were my addition to their recipe and I found it to be a crucial addition).
Bake it at 400° F until the top is slightly browned.
Also, I combined the way I usually prepare cauliflower with this recipe a bit, by dripping a bit of lemon juice concentrate on some of my bites of the cheese bake. Yum!!
The way I had always been preparing cauliflower before (as well as broccoli) is to steam the cuts of it, then douse ’em in butter that melts on them, along with some sea salt, and finally adding tons of lemon juice concentrate last after the butter is melted, tossing it all well.
If you haven’t tried either of these preparation methods, I can’t recommend them highly enough!!! Just off the wall delicious, and anyone who hates these vegetables at all would absolutely love them like this!!
@@tanyahamblin7823 "haha yeah vegetables BAD" I bet I can guess what country you're from on my first try. Barf
@@bakaraymoo7389 god forbid someone not enjoy a eating a food
I'm Italian and I must say your reaction impression was absolutely spot on.
I’m genuinely happy that you always mention how mad we get about supposedly “Italian” dishes lmao
Man, we get angry about the people one village over, who dare to do something we've not grown up with. Declaring people insane, if they just added a little pepper in a dish that SHOULD NOT have it. One could say we are close minded...on the other hand this type of thinking has kept myriads of regional specialities alive in Italy. We should calm down a bit, though.
@@offroadskater My sister once added parmesan to fish, i don't see her since that day
@@giacomo8891 There is a Parmesan sole recipe that obviously requires Parmesan. So, if she did that, she's pardoned. But barely. If she put it on any other fish, she must be institutionalised and everyone who tasted it and liked it, needs to lose their passport and move to (insert cliché culinary hell country. We don't discriminate. Any other country will do). We shall not tolerate deviation from established cuisine. We are Italians, damnit.
My grandfather said things like that with no sarcasm whatsoever.
@@offroadskater it also halts all culinary development .... not saying italian food is not good (it's godlike) but I don't really feel I am exploring anything new when I visit Italy, whereas in let's say Japan and China (other countries I have frequently visited) there is always something completely new and experimental to try out in addition to as deep and cultrually significant traditional dishes I can try out
@@doc8125 You are right. Although if you move out of the main cities, I am certain you will still find stuff you've never even heard of in Italy aswell. I'm not even close to knowing all hidden gems of Italian cuisine and I'm a curious eater. So, anything new? Bring it on.
Totally agree that doing Pasta Dishes the way they are done in Italy, with technique and simple ingredients makes such a massive difference.
I love how Josh always tells those stupid jokes to prevent teens of making them. Also thanks for another amazing video. Much love from Czech Republic.
How many fellow countryman have found Josh after his Prasátko v županu vid? :D
🇨🇿 Papa likes Czech Republic 😊
@@jankubat2694 co takhle Soup of the day: Prdelačka 🤣😃
@@roman_birdie_songwriter A příště... Uhlířské špagety! ♥️
@@klaratichakova 🤣 😆
Not only is this art with food, it’s art with cinematography! Dang...I need to learn your ways!!
Check YFL’ s (your food lab) videos for the best food cinematography! ❤️
vicram da goat for that 🐐🐐🐐
@@khushithakkar8212 a jpli
Jamones Pollos Limones Iguana
You seem like the perfect demographic for Skillshare lmao
What I LOVE about this is that I CAN SAFELY EAT IT!!! I can't have garlic, onion, or milk/cream thanks to a digestive disorder I've been diagnosed with. But fettucine alfredo is literally my favorite food. That first version is totally safe for me to eat! I'm not kidding when I say I'm about to go make this THIS weekend.
2:26 that's what good pu$$y sounds like.
Weissman and Babish really out here trying to give me heart attacks and I love it
Nah that's McDonald's. Make some wholesome shit at home and your good
@@traviousandrews1015 unhealthy ingredients are just as unhealthy at home, bro
The chaotic energy is on another level in this one 😂😂😂😂
Borderline BrutalMoose level of chaos and I’m not complaining 😂
The fettuccine tossed with butter, cheese and water made my mouth fall open! It looked just as great as the heavy cream version. 😉
Alfredo is one of my all time favorites, never clicked on anything so fast in my life
I WAS LITERALLY PLANNING ON MAKING FETTUCCINE ALFREDO TONIGHT HOW IS THE TIMING SO PERFECT!!??!?
Omg how did it turn out bestie
Did you end up making it? I tried the second recipe, literally IMMACULATE!! The best alfredo I've ever had!
I don’t want to admit how many times I’ve come back to this video for the first two recipes
The first recipe is literally butter and Parmesan..
LOOOL SAME. Finally made the second one today-no regrets!
Josh is so much taller than everyone else, he’s like a giant with a bunch of dwarves working for him
And has a long hair and a beard So basicly a chef santa
@@mohammadsamara8313 Are you blind because he doesn’t have a beard and never has
@@gumpygumpy he has a goatee, which by definition is considered a beard. So I don’t see the problem.
He wears stilts to be the tallest
Yeah, but he’s the giant and the dwarves.
I feel like this doesn't get said enough: the random hip-hop instrumentals you guys throw in always slap.
My favorite part is that he acts like he hates cooking "healthy," but has a cookbook dedicated to healthy eating... lol
Watching the Weissman journey is like watching a man fall deeper and deeper into insanity as he tries to turn himself into a fully fledged meme.
I like it.
Now you’re just giving me too many options to break my diet lol
break your diet on Sunday then do the healthy version on Monday
Enjoy the Easter weekend and refocus on Monday! Just don't go crazy and you'll be fine. I believe in you to find the balance and still enjoy the small pleasures that food brings!
@@TheSwauzz oh shit Easter is this Sunday. That Explains why my family invited me to a family beach trip for Sunday haha
@@TheSwauzz You're so right! And honestly, I think I will!
@@OldManJenkins69 Deal. Thanks for helping me with meal prep ideas :D
Thank you for not restricting your recipes with a pay wall! You’re the GOAT!
Cooking is an art, all the chef have their own versions of a particular dish. So let's be real, as long as it tastes good then everything else does not matter 👍 Nice job Joshua 🔥
95% of the food we identify as "Italian" won't be found in Italy.
I wouldn't say 95%, but over 50% for sure. Also, depending on the region, there are many pastries and food in Italy that haven't been popular in America. A real shame.
Because they're really Italian-American. Italian recipes modified by Italian immigrants to the US using what was more widely available here.
Things my Sicilian Nona never heard of alfredo, lasagna and spaghetti with meatballs.
@@jackbits6397 Wouldn't surprise me much since Sicilian culture is pretty different from Neapolitan.
Lasagne has been around in Naples since the middle ages. Wide, flat ribbon pasta layered with sausage, ragu, ricotta, and mozzarella and then the whole thing is baked.
Fettucine Alfredo is just one popular take on the traditional pasta al burro e parmigiano, which is just pasta, typically fettuccini, tossed with butter and parmigiano-reggiano. It's only named Alfredo because of Alfredo di Lelio, a chef that popularized the flair of tossing the pasta, butter, and cheese tableside in front of the guests. Fettuccini al burro is the exact same thing but without the restaurant flair. Tossing fettuccini with butter and cheese has been a staple in Italy since the 1500s.
Spaghetti and meatballs is 100% an Italian American thing started in NYC in the late 1800s because meat was cheaper and more plentiful in the US.
@@octavius8562 right! Watching American cooking videos I actually found that americans use WAY more garlic than we do! Joshua always adds double or triple the garlic cloves that I'm used to lol
I was feeling super hungry for some fettuccine so i followed the second recipe and man its delicious! Thank you so much for this man. My parents tried it and they completely loved it. Thank you.
YESSS!! MY FAVORITE “Italian” DISH, THANK YOU JOSH!
Mine too :D
@@impulsiveisa I have an addiction to anything alfredo 😂
@@jackhopkins2846 OML SAME
Why the ""? It is very much Italian dish served in Ristorante Alfredo alla Scrofa in Rome.
@@jankubat2694 josh described that it’s not completely italian more of an american adaptation so that’s why
“Now let’s do the healthy version”
Me: *closes video*
lmfao fr
god comment
Papa no kiss
same
Fucking watch it damn it
Yes! The trifecta is complete!
Babish, YSAC and now Weissman are
sharing their love for pasta dishes ❤️
“First you’ll need a head of cauliflower” alright stop right there chief.
Ok. I'm Italian and I LOVED this. Good job!
I’ve come back to this video 3 times now. It’s so good and it’s easy to make, simple basic ingredients. I love it. Eventually I’ll remember it and not need to come back to watch lol. Thanks for the recipe!!!
as an italian, hearing pasta called noodle... raises my inner "ma cosa stai dicendo"
Pasta is just the Italian family of noodles. Just not all noodles are pasta.
idem fra
Noodle........esci dalla mia cucina
As an Australian, I agree, pasta is very different from noodles. Completely different texture and taste.
noodle just means boiled dough it does not specifically mean ”asian” noodles or something.
Its actually insane how the editing for the videos keeps increasing! Love to see this, keep it up!!
Says the dude with the family guy pfp. You'd Probably die if you had to read a book. "WoWoW fAsT eDiT AnD mEmE gOoD" the production crew probably laughs at all the stupid shit they add that gets more views from the dumb western viewers
I APPRECIATE YOU for talking fast and not drawing this out. Thank you sir. Straight to the point. 🎉
As a French I absolutely LOVE the French accent! Cracks me up every time.
Keep up "le good work"
I can't be mad at you papa even when you cook italian dishes, Ti voglio bene papa ❤️.
Made this and it was delectable. Thanks Josh! Never buying store bought sauce ever again
I really appreciate your videos Josh. Thank you!
Tried the “healthy” version. It’s damn good. All three are amazing in their own way.
Made the Al burro version, added cauliflower (cooked) and raw spinach after was nice and simple and quick! (I also added red pepper flakes and a tiny bit of lemon juice after hehe)
YEEESSSS I’ve been waiting for this!!!
I’m surprised you didn’t make a cashew cream sauce for the “healthy” version.
Cashew cream would have been a good vegan option, but the cashews themselves are relatively high in calories (from good fats), so wouldn't have been that much "healthier"
@@jonathantuovinen2181 The only reason cashews aren't healthy is because the carb to fat ratio is too high. There's too many carbohydrates for cashews to be healthy even with the good fats. All of the benefits from those fats just get shot to hell with the high carbohydrate amount.
The healthy version would have contained zucchini noodles, shirataki noodles or any other low carb noodle.
@@kyokoyumi Carbs are not unhealthy though???
@@jonathantuovinen2181 Calories also doesn’t automatically mean unhealthy
I wish I could like this multiple times. I watch it every time I make it.
Just got your cookbook as well.
Thank you, sir.
2:25 "That's what good.. pasta.. sounds like."
I understood that reference xD
I was gonna say that too
LAHMAR !!!?
Josh cries about how he’s making a healthy version and then makes the healthy version and then tastes the healthy version and then loves the healthy version 😌
I love someone who gives metric measurements ❤️
Perfect timing! I'm cooking this for a lovely lady tonight. Love ya man!
What do you call a magical pasta that grants you three wishes?
Fettu-genie alfredo :D
@@ramensales3967 falls a little bit under dad jokes, but couldn't stand ...
AAAAHH STOP WE'RE JUST A FEW MINUTES IN LMAO
@@catastrophic2069 If there are CATastrophies, are there DOGGOstrophies?!
@@TheSlavChef you speak fluent pun, I see, I see (DUH, obviously there are)
That was witty ngl
This is by far one of the best edited cooking videos I have ever seen!
You Know The Video Is Good When My Mans Talks From His Cupboard.
What???? You posted an actual recipe???? Thank you, thank you, thank you! ❣️
Edit: Holy cow, someone’s been very busy adding recipes to your website. I am totally impressed. 💋Gramma luv u
I appreciate how you explained to make the authentic version. Every other recipe I have come across has you just adding the cheese to the pasta water and it never comes out right for me.
Might try doing it your way to see if it works for me.
The editing on this one is too good 🤣
I’m not sure if anyone else noticed, but he finally used the right sized bowl to mix the pasta #mypapa
yeah
Very easy and good 👍👍
I legit just made the fettuccine al burro at 3 o'clock in the morning and brother let me tell you, I am making it this way FOREVER from now on. So good.
Good substitute for heavy cream is cashew cream. You’re switching saturated fats for unsaturated (which isn’t as bad for your heart) & its so simple to make. Just throw in a blender 1 part cashews (after letting them soak in hot water for ab an hour) to a little less than 1 part water & blend till smooth. Then you have a super creamy substitute :) just made this last night it was delicious !
Interesting 🤔
wyf is wrong with your generation?? wtf?!!!
Saturated fats are not bad for your heart.
If something can get me to pass trough this week it is THIS VIDEO!
Seriously? What a sad life you must have..
I made the second dish, it was delicious. Adjusted it to one-person portion. 1/2c cream, 3 tbsp butter, 1/2c parmesan, thyme, 1/2 tbsp garlic, 1/4c pasta water. very yummy.
this is my favorite pasta by far and one of my favorite foods! this looks amazing and i will definitely use these recipes!
Hey Josh, around 1990 I was watching a cooking show on TV. I can't remember the show because that was so long ago. They went to what they claimed was the restaurant that created Fettuccine Alfredo in Rome. They used heavy cream, butter and parmesan. I made it, and even purchased a pasta roller to make the pasta from scratch. It was incredible. So now, I'm totally confused as to which is the original. Love your channel and your food.
I made the American version last night and it was delicious! I just bought your cookbook. I’m excited to try your recipes!
2:26 that's what good pu$$y sounds like.
Me, an italian, opening this video *terror
Intensifies”
I see a Chef properly cooking pasta and knowing what he’s doing “breath out”
Lmao y’all get so triggered over people getting even one ingredient wrong with your food while the entire world bastardizes Asian, African, and other cuisines of food and everyone expects us to stfu 💀💀🙃
@@Shoofly000 right no cuisine in the world should be treated bad. But I guess it’s a
Small price for contamination and innovation 😁
I don't get why Italians get so worked up, it's just food. It all ends up in the same place after all.
@@rajvinder89 well, would you rather eat burnt bacon or perfectly cooked bacon instead? By your logic its just food that goes out one way so it shouldn't matter right?
@@Micchiellen You know full well that changing up a recipe isn't the same thing as burning/ruining food.
Video idea: Someone (could be a family member, someone on the production team, etc) has to try to recreate one of Josh's recipes using only the audio from the videos as instructions
As someone with high cholesterol I appreciate the “healthy” version
I do Fettuccine the first way all the time at home. I use to think that the first way was just me being lazy( and being out of some ingredients,) but now, now I know I was doing it right all along.
I would love to see a mini series of Josh doing calorie low meals, not like weird replacement stuff like this but just options that are great and already low calories.
As a group my friends and I just made it the al burro, and it's worth every bite, thank you....😊
Anybody else here that don't even really care about cooking but just love Josh's videos?
I care about cooking, i just like watching the recipe without attempting and failing to make it 😅
Not really, the guy is actually good at cooking.
Josh got more awesome points for doing the authentic fettuccine AL BURRO! Thank you, Josh 😎
And I just made that shit. So fire!
i tried making the second one today and it came out absolutely perfectly thanks for the tutorial its simple and easy to make
Damn I'm waaay too early for the comments to be good
That cauliflower version is actually delicious in its own right, just don’t expect actual Alfredo
3:30 Do you return the sauce to the heat after adding the garlic? I've tried to copy this recipe but I find that the garlic is far too overpowering and spicy and i'm usually a big fan of garlic. I'm wondering if there is something missing here about the garlic needing more time to simmer to mellow it out or am I chopping it too fine?
Papa went all the way with the edits and meme-worthy parts in this video.
Yeah, this was exactly what I needed. Not the calories from the Alfredo, but the video
YOOOO i made this and it was sooo easyyyy! and delicious! Took only 30 mins, prep took like 5.
some tips/tricks i did to enhance it a bit:
1. I added parsley
2. I added chicken breast (tysons rotisserie frozen grilled from costco - one with lemon and rosemary in the airfryer while pasta cooked)
3. I added the cheese (fresh shredded makes a HUGE difference) and let it sit on the chicken a bit before combining everything
results
BOMB A$$ DISH! THANK YOU
What version did you do
Fun fact, you can actually get fettuccine alfredo in Italy. But it's at the touristy restaurants who are just trying to cater to American travelers lol
I'm so glad you included the original Alfredo from Italy! This was an excellent video and I may try the cauliflower one because... (never mind. I can't even lie. If I'm having alfredo, I want the real deal! 🤣🤗)
I followed this recipe to a tea and I did my own seasonings for shrimp to go with it. One of the best Alfredo sauces I have made to date because of you sir. So thank you Papa joshua
Which one, there are 3 recipes in the video
@@surferman911 I’ve made Al burro before. Just made updated version of his Alfredo. Non healty
Was watching a workout video when this popped in notifications, safe to say im here now
Can you make a video / guide on how to organize your kitchen? It would be super helpful for me
I was trying to find Vincenzo's Plate, but you came up first. Yup! I'm headed to the kitchen now (10pm) and pre-making the (illegal Americanized version) sauce for tomorrow's dinner! Oh YUM! (I hope I can hold off until tomorrow! 😬)
I swear these are so relaxing to watch early mornings and late nights
Made the American version for my 16 year old and he loved it. Can’t wait to make the Italian authentic no cream version for myself this weekend, your recipes are always on point! Thx for sharing all
How was the authentic version? Better or worse?
I made this for Mother’s Day today thank you so much for the great recipes
Me: I didn’t come here to learn how to make a healthy version!
*makes it regardless*.
Here within 1 minute of the upload. Crazy timing
This was like the 7th video that popped up, and the relief I felt when I found it was ridiculous 😅💕. Okay time to watch
You probably will never even see this but let me ask you a question...
How such a young guy like you has this amazing knowledge about everything??
Everyone except Americans knows that Fettuccine Alfredo aren’t a thing in Italy
why is the soundtrack always so godly
I loveeeee the last one option thankssss🌸
The third version is what I would like to make for my children when they exist as a way to sneak in their vegetables.
And for me, because its been a week since I've seen a vegetable.
Same 😂
Same!!!!
Girl what! I will cook some fire healthies for u. Come over and watch scary movies with me and pig out 😭😭😭😭 I want someone to cook for that ISN'T my kids.. They always yell at me that they are hungry and even though I got some pretty good bars in the kitchen they don't ever wanna eat...just complain (mainly my oldest, my daughter). I don't allow pickiness but I also make things they like. 😔