I’m so sad! Sold out in the closest locations. Please add more shows and more cities. Per favore. I’m enjoying your TH-cam videos; who wouldn’t!?! You are funny, sassy, charming, and perceptive. And I just found your cooking ones…adding to my ‘recipe box’ collection. Thank you. Cheers!
Yes emulsify is the right word. By mixing the melted butter or melted parmeggiano into the pasta water you’re putting an “oily“ liquid into a “watery“ liquid which won’t mix. If you now whisk that you’re just splattering the oily phase into little droplets which are now floating in the watery phase. That’s called an emulsion. If they would truly mix it would be called a solution or homogeneous mixture.. This looks delicious and I‘ll show myself out 😅
Fun fact: Propofol the general anesthetic (and MJ permanent sleep aid) is an emulsion. The Propofol emulsion is a highly opaque white fluid due to the scattering of light from the tiny (about 150-nm) soybean oil droplets it contains: Tyndall Effect.
That's not true. What you're describing is a suspension, an emulsion is when fatty and polar solutions are bound together with an intermediate molecule called a binder.
I adore everything about you ! And I’m a little embarrassed the second your video started I said out loud to an empty room “ whose kitchen is he in ?!” 🤣
So was I. I can remember the last I was hit as well. I was about 13, and I did something that my mom thought I needed a slap. ( I was helping her with her Christmas baking). She hit me on the behind , and the spoon broke with a crack!!!! I started laughing! And so did she! After she and I got our wits together, she said that was her last one, and I had to go to the store and buy her a new one. She needed it for her ragout! ( stew). 😀😀😀 Stay safe, stay sane, stay Strong 🏳️🌈
Let´s be honest, a large wooden spoon is an internationally recognized tool. I am from central/ east Europe and my mother disciplined me with one of those too as I was growing up.
“People keeping asking me how much of my ingredients and… I don’t know. Like that much” 😂 was the most Italian thing I’ve ever seen in a cooking video 😂 I literally laughed out loud.
It’s a good day when Matteo uploads 😌 Also, I appreciate that you owned up to your mistake. Especially for people like me who would’ve been all snooty and telling ppl that Alfredo isn’t authentic Italian whenever it would come up in conversation. Thank you for keeping me from looking dumb 🤣🙏
I saw your Roma video ( loved it !) then i saw this one- you preparing it ... and today i cooked myself the Fettuccine Alfredo dish: i love the simpleness of the recipe and the great taste. I would love to see you make a fresh zabaglione , a fantastic Italian dessert. I am a restaurant manager' in Belgium- Europe and this dessert one needs to prepare in front of your co-students as part of your examination in the hotel management school. Let me see you can do it😊Bye the way, my Belgium - Italian friends where screaming when i told them Americans put mushrooms, chicken or scrimps in the ' Alfredo'...one said: ' this is how wars start'...Dire addio🥰
Thank you so much for these easy to follow recipes! I've been searching for this type of recipe for years. All other chefs complicate too much. This came out DELICIOUS. THANK YOU
Lmao "HGTV" where the "HG" stands for "Hella Gay" I love this dish, in every variety. Thank you for providing an authentic method of preparation for the fans.
The American version began with Elaine Kaufman at her eponymous restaurant on the upper east side (2nd Ave at 87th or 88th or something like that). It was a VERY well known hangout for extremely well known artsy types (think Truman Capote, Woody Allen, George Plimpton, etc.) She found Alfredo's restaurant in Rome and loved the "student" pasta dish, which the grandfather told her was first served to poor, starving students in the 1920's - it was and is cheap, nutritious and very filling. She adapted it in her upper east side eatery by popping it into a skillet for saucing, and used heated heavy cream instead of pasta water. At some point, generous amounts of ground black pepper became part of her version. Since the addition of a pint or more of cream per serving made the dish much more expensive, other (less hoity-toity) places substituted bechamel with plenty of black pepper, and it was (and is), more or less, Fettuccine Mornay (but without the white wine). MY VERSION is the classic pasta, parmesan, pasta water with added black pepper, butter and garlic. I then pop it in the oven and call it my Italian Mac & Cheese! (I make the pasta myself, as well - simple and quick and delish.)
My grandma, who grew up in Toledo, lived in Italy for a year in the 50s and she learned how to make it like this, and I was a *VERY MAD* child when I wanted this in my super white bread town and only my grandma, who was not Italian *at all*, knew how to make it.
I already thought of you as wonderful, but t hear you have your Nonna's wooden spoon, as I also have some of my amazing grandmother's cooking utensils more than 20 years since she passed away, is so endearing and says a lot about your heart. She started teaching me too cook as soon as I could walk and I always feel the love she gave and her spirit in my heart when I cook. I love you even more now. Matt. Sydney AUS.
Thank you - I love your videos and stand ups so much!! Good job on the kitchen, classy! Still hope for a Netflix series for you. We are in Italy in august again, finally. Best cuisine of the whole world. Hugs and kisses from Germany!
Thanks for the video! 😁 Did your version of carbonara the other night and was perfetto! I live in NY and would happily come watch and taste whenever you need me! 😉
We grew up eating this but we just called it pasta in Bianco. We also ate risotto in bianco. Delicious! This is my go-to comfort food for sure. And yes, a wooden spoon can be terrifying. We got hit with that and my Nonna’s wooden slippers! 🫶🏼love your videos.
OMG the wooden spoon! 😬 Second only to the spatula with holes cuz it whipped through the air faster and left smaller welts, according to my 2nd generation Italian mom. Allegedly. Keep up these lovely pasta vids, they're tremendous and I will be trying this one out asafp. Never liked American alfredo, but this is right up my alley. Thanks for another one! 💗
OR…. If from the south we had to go outside pick out our own ‘switch’ and take it back to our mom to switch our behinds. We were told if we brought back little tiny ‘ switches’ it would be worse punishment time! 😫😱
I've just found a new comfort food! I'm used to the American Alfredo sauce, as well but, also grew up with buttered pasta noodles as a comfort or upset stomach food. Thanks for the recipe!😘💖👏👏👏
And that is the worst thing for an upset stomach. Grease (butter) triggers your stomach to produce more acid. Things like chicken noodle soup (very low fat) ginger ale and saltine crackers are the best for upset stomach.
I live in Alaska and I’m now on a mission to find the thinnest and most fresh pasta possible. (My brother saw this video, so that’s our dinner date this week lol)
I agree, make your own pasta, it's just flour and water (sometimes with eggs). The flour to make pasta without eggs is called "farina di grano duro" here in Italy (something like hard wheat flour? Haha). If you don't enjoy mixing and kneading by hand get a pasta machine. If you enjoy it, get just the thingy with the steel rolls to make thin strips out of your dough. Fresh pasta is awesome
If I was 40 years younger, I would be proposing to you right now. You are so fabulous! And Thanks for teaching us all how to make this fabulous dish. Mwaah.
Fresh pasta vs dried is no contest. Dry pasta is so much better for a million different applications. But this recipe is one of a handful that fresh can be ok.
I'm not Italian, have never been hit with a wooden spoon and I'm straight but I really like this channel 🤩. It's a happy channel and I've just subscribed 👍. "No chicken or shrimp".
I'm not from an Italian family, in fact, far from it, being a mix of Irish, English and German genetics. That said, I love Italian food, having several very awesome Italian friends. One specifically, , born in Tivoli, made this for a few of our friend group. He wouldn't share any of his recipes, much to my dismay. It was delicious, and tasted nothing like what I've been served at several American Italian restaurants. Despite trying, I've not eaten fettuccini alfredo of that caliber since. I'm looking forward to trying this recipe, despite the lack of specific ingredient measurements. Thank you Mateo!
I feel lame as I just had fettuccine with a jar of lemon Alfredo (imported from Northern Italy no less!) and shrimp. 😆 🤣 AND I threw some of that green canister "Parmigian" cheese! Yours looks deeelicious. I'll have to try that next time. 😲😃😂🤣♡♡♡
I also was convinced Fettuccine Alfredo didn't exist here! It looks a lot like pasta alla Gricia, only with parmigiano - also, you chose a TOP quality Italian butter! Bravissimo dall'Italia 👏👏👏
![โรงเรียนห้ามรัก โดนจับได้ตาย...!! [เอิร์นไดเม่]](http://i.ytimg.com/vi/4u02Sbr556Q/mqdefault.jpg)
Im on tour! Come see me!
www.matteolanecomedy.com/tour-dates
Follow me on all socials!
linktr.ee/MatteoLane
Hopefully you can come to Australia soon. Would love to meet you 😉
I’m so sad! Sold out in the closest locations. Please add more shows and more cities. Per favore. I’m enjoying your TH-cam videos; who wouldn’t!?! You are funny, sassy, charming, and perceptive. And I just found your cooking ones…adding to my ‘recipe box’ collection. Thank you.
Cheers!
I'm coming to see you in Orlando! I can't wait!
Will you ever come to Belgium? (Yes, I know. It sounds better in my head) But, really, that would be awesome.
Yes emulsify is the right word. By mixing the melted butter or melted parmeggiano into the pasta water you’re putting an “oily“ liquid into a “watery“ liquid which won’t mix. If you now whisk that you’re just splattering the oily phase into little droplets which are now floating in the watery phase. That’s called an emulsion. If they would truly mix it would be called a solution or homogeneous mixture..
This looks delicious and I‘ll show myself out 😅
We love an authority on a topic. Come through 👏👏
We stan an educated qween!!
I cannot lie: You describing how emulsification works was a turn on. I love a smart kind person.
Fun fact: Propofol the general anesthetic (and MJ permanent sleep aid) is an emulsion. The Propofol emulsion is a highly opaque white fluid due to the scattering of light from the tiny (about 150-nm) soybean oil droplets it contains: Tyndall Effect.
That's not true. What you're describing is a suspension, an emulsion is when fatty and polar solutions are bound together with an intermediate molecule called a binder.
The lizzie Mcguire joke and the HGTV the g stands for gay had me cracking up over here 🤣🤣
"No chicken and shrimps please" lives in my head rent free now.
I adore everything about you ! And I’m a little embarrassed the second your video started I said out loud to an empty room “ whose kitchen is he in ?!” 🤣
Me too
I’m not Italian but I was hit with a wooden spoon as a child too.
Same!
I'm not mexican but I was hit with a chancla growing up..
Technically I don't know anything about my DNA but same
So was I. I can remember the last I was hit as well. I was about 13, and I did something that my mom thought I needed a slap. ( I was helping her with her Christmas baking). She hit me on the behind , and the spoon broke with a crack!!!! I started laughing! And so did she!
After she and I got our wits together, she said that was her last one, and I had to go to the store and buy her a new one. She needed it for her ragout! ( stew).
😀😀😀
Stay safe, stay sane, stay Strong 🏳️🌈
Let´s be honest, a large wooden spoon is an internationally recognized tool. I am from central/ east Europe and my mother disciplined me with one of those too as I was growing up.
“People keeping asking me how much of my ingredients and… I don’t know. Like that much” 😂 was the most Italian thing I’ve ever seen in a cooking video 😂 I literally laughed out loud.
Give this man a cooking show!! 💅🏼
It’s a good day when Matteo uploads 😌
Also, I appreciate that you owned up to your mistake.
Especially for people like me who would’ve been all snooty and telling ppl that Alfredo isn’t authentic Italian whenever it would come up in conversation.
Thank you for keeping me from looking dumb 🤣🙏
I saw your Roma video ( loved it !) then i saw this one- you preparing it ... and today i cooked myself the Fettuccine Alfredo dish: i love the simpleness of the recipe and the great taste. I would love to see you make a fresh zabaglione , a fantastic Italian dessert. I am a restaurant manager' in Belgium- Europe and this dessert one needs to prepare in front of your co-students as part of your examination in the hotel management school. Let me see you can do it😊Bye the way, my Belgium - Italian friends where screaming when i told them Americans put mushrooms, chicken or scrimps in the ' Alfredo'...one said: ' this is how wars start'...Dire addio🥰
I feel like you're going to become hella famous and blow up real big - I just love everything you do
Thank you so much for these easy to follow recipes! I've been searching for this type of recipe for years. All other chefs complicate too much. This came out DELICIOUS. THANK YOU
Lmao "HGTV" where the "HG" stands for "Hella Gay"
I love this dish, in every variety. Thank you for providing an authentic method of preparation for the fans.
love that these pasta videos are more helpful than some of the recipes I was given at my culinary school 😂
This has been the funniest saga to me hahaha. I love this!!
Matteo. You’ve made me laugh so much. Thank you for all the joy you give me!
Looks delicious 🤤
I am so happy I stumbled across Matteo on YT. He makes me laugh and smile so much!
Made your recipe for dinner and my boyfriend and I absolutely LOVED it! Thank you for sharing!
Matteo thank you for your videos. I have been really depressed and they put me in such a good mood.
The American version began with Elaine Kaufman at her eponymous restaurant on the upper east side (2nd Ave at 87th or 88th or something like that). It was a VERY well known hangout for extremely well known artsy types (think Truman Capote, Woody Allen, George Plimpton, etc.) She found Alfredo's restaurant in Rome and loved the "student" pasta dish, which the grandfather told her was first served to poor, starving students in the 1920's - it was and is cheap, nutritious and very filling. She adapted it in her upper east side eatery by popping it into a skillet for saucing, and used heated heavy cream instead of pasta water. At some point, generous amounts of ground black pepper became part of her version. Since the addition of a pint or more of cream per serving made the dish much more expensive, other (less hoity-toity) places substituted bechamel with plenty of black pepper, and it was (and is), more or less, Fettuccine Mornay (but without the white wine). MY VERSION is the classic pasta, parmesan, pasta water with added black pepper, butter and garlic. I then pop it in the oven and call it my Italian Mac & Cheese! (I make the pasta myself, as well - simple and quick and delish.)
whoa!! revamped kitchen! looks great!
My grandma, who grew up in Toledo, lived in Italy for a year in the 50s and she learned how to make it like this, and I was a *VERY MAD* child when I wanted this in my super white bread town and only my grandma, who was not Italian *at all*, knew how to make it.
You make this look so damned easy, Matteo! If this boy of German heritage can make this dish, anyone can! Thanks for making it fun!!!!!😅😂❤❤
love you Matteo!! Telling all of my friends! you need a cooking show!!
Dude you might be my new favorite comic
I love your cooking videos... oh and your comedy!!
Love to see the Missy Robbins cookbook on the shelf. Great stuff! Love the content, Matteo. Keep it up!
I already thought of you as wonderful, but t hear you have your Nonna's wooden spoon, as I also have some of my amazing grandmother's cooking utensils more than 20 years since she passed away, is so endearing and says a lot about your heart. She started teaching me too cook as soon as I could walk and I always feel the love she gave and her spirit in my heart when I cook. I love you even more now. Matt. Sydney AUS.
Thank you - I love your videos and stand ups so much!! Good job on the kitchen, classy! Still hope for a Netflix series for you. We are in Italy in august again, finally. Best cuisine of the whole world. Hugs and kisses from Germany!
Thanks for the video! 😁 Did your version of carbonara the other night and was perfetto!
I live in NY and would happily come watch and taste whenever you need me! 😉
Love ❤️ your kitchen! That table is gorgeous
I love these cooking vids!
Daaang... That's a bucket load of butter 🤦🏻♀️🤦🏻♀️🤣🤣🤣
I fucking love you...and I am from Minneapolis. COME BACK!!!!
Looks delicious & simple, I have to try making it! I was triggered by the slapping of the wooden spoon, my grandmother was 100% Sicilian.
It sounded like you were about to start singing Endless Love-Diana Ross & Lionel Richie haha that's what popped into my head
Props to the Maria Callas painting on the wall! Outstanding!
Kitchen looks great!
We grew up eating this but we just called it pasta in Bianco. We also ate risotto in bianco. Delicious! This is my go-to comfort food for sure.
And yes, a wooden spoon can be terrifying. We got hit with that and my Nonna’s wooden slippers!
🫶🏼love your videos.
I really hope you get a cooking show that we get to watch in the UK
"Hi! Welcome back to HGTV! The G is for Gay!" 😂😂😂😂😂😂😂
Alfredo alla Scrofa is my new hero, he commercialised la pasta al burro della mi’mamma.
OMG the wooden spoon! 😬 Second only to the spatula with holes cuz it whipped through the air faster and left smaller welts, according to my 2nd generation Italian mom. Allegedly. Keep up these lovely pasta vids, they're tremendous and I will be trying this one out asafp. Never liked American alfredo, but this is right up my alley.
Thanks for another one! 💗
OR…. If from the south we had to go outside pick out our own ‘switch’ and take it back to our mom to switch our behinds. We were told if we brought back little tiny ‘ switches’ it would be worse punishment time! 😫😱
@@jeaniehorton5964 Such charming childhoods we lived. 😲😂
Just saw the episode of you with Tommaso, so lovely and I’m going to make this tonight!!! No fresh pasta here though… I will use dried this time
I just found your channel and I love your videos! Your new kitchen looks amazing but what did you do with your Barefoot Contessa painting?
"This is usually what Italian kids are hit with" LMAO
Love the comedy videos; now these videos too. Can’t wait to see you in Cleveland!…Ohio…you’re favorite place 😉.
Why is Matteo so adorable? It's not even fair.
Most of the time I’m cooking just for me. I feel like this would be an amazing “self care treat” meal. 🤓
I've just found a new comfort food!
I'm used to the American Alfredo sauce, as well but, also grew up with buttered pasta noodles as a comfort or upset stomach food.
Thanks for the recipe!😘💖👏👏👏
And that is the worst thing for an upset stomach. Grease (butter) triggers your stomach to produce more acid. Things like chicken noodle soup (very low fat) ginger ale and saltine crackers are the best for upset stomach.
I love the remodeled kitchen, too.
NOT that you said you were lizzie mcguire and NOT Audrey Hepburn!!! :Cries in Gay:
mama mia...
I love how you tower over your cute refrigerator.
I live in Alaska and I’m now on a mission to find the thinnest and most fresh pasta possible. (My brother saw this video, so that’s our dinner date this week lol)
Get a pasta machine. It’s easier than you think!
I agree, make your own pasta, it's just flour and water (sometimes with eggs). The flour to make pasta without eggs is called "farina di grano duro" here in Italy (something like hard wheat flour? Haha). If you don't enjoy mixing and kneading by hand get a pasta machine. If you enjoy it, get just the thingy with the steel rolls to make thin strips out of your dough.
Fresh pasta is awesome
Omfg 💀
I have never wanted to be Lizzie Maguire so bad 😂
If I was 40 years younger, I would be proposing to you right now. You are so fabulous! And Thanks for teaching us all how to make this fabulous dish. Mwaah.
Pasta a la Alfredo. I grew up with this as a kid. Your version is great!
I love this series
"about that much butter ... Or maybe like, a little more?" - I've been saying that all day now
I'll cook it for sure❤️👩🏻🍳 great video
Comunemente chiamata pasta al burro..che ti danno quando stai un po' malaticcio 😆😅
Honestly, I don't even like pasta. But, Matteo's cooking videos are changing my mind
Fresh pasta vs dried is no contest. Dry pasta is so much better for a million different applications. But this recipe is one of a handful that fresh can be ok.
OMG I love your videos. I can't wait to see you when you come to TX on September 30th. Already got the tickets.
Cmon Chef Matteo!! Looks DELICIOUS!!
3:43 Next time...JUST COVER IT! :)))
Love you, Matteo (and the t-shirt). Please come to Los Angeles! 🍸
I’m living for that t-shirt ❤️🍝
Love your cooking videos! I think I'll make this for my grandsons. Soooo easy.
Nailed it
Love your new kitchen Matteo
The twink that almost made me question my orientation just by making me laugh can cook? What a time to be alive.
My recipe calls for cream and egg yolks.
Awesome video Matteo. Love this vegetarian recipe.
Made this tonight and it was delicious! I’m gluten free (celiac) so I used Jovial egg tagliatelle.
OMG Your kitchen is so different!! I just made your Cacio E Pepe! 🎉🙌🏼
I'm not Italian, have never been hit with a wooden spoon and I'm straight but I really like this channel 🤩. It's a happy channel and I've just subscribed 👍. "No chicken or shrimp".
3:32 You know what you really need?
3:42 A $30 1500W rapid-boiling electric kettle that will boil a half-gallon of water in 5 minutes.
I love my Alfredo with Chicken and sweet peas!!!
I'm not from an Italian family, in fact, far from it, being a mix of Irish, English and German genetics. That said, I love Italian food, having several very awesome Italian friends. One specifically, , born in Tivoli, made this for a few of our friend group. He wouldn't share any of his recipes, much to my dismay. It was delicious, and tasted nothing like what I've been served at several American Italian restaurants. Despite trying, I've not eaten fettuccini alfredo of that caliber since. I'm looking forward to trying this recipe, despite the lack of specific ingredient measurements. Thank you Mateo!
Yooo sick Chris reveal
I feel lame as I just had fettuccine with a jar of lemon Alfredo (imported from Northern Italy no less!) and shrimp. 😆 🤣 AND I threw some of that green canister "Parmigian" cheese! Yours looks deeelicious. I'll have to try that next time. 😲😃😂🤣♡♡♡
I think I would be ok with eating pasta twice a day like I'm Furina living on her own for the first time in 500 years.
The camera man is 🔥
So can't wait to try that recipe it looks delicious
No one. Absolutely no one
Mateo: 4:21
Me 🤣🤣🤣💀
Is it just me or is that microwave obnoxiously long 😂I love it
Wooden spoon comment is so true. I still have nightmares about my Nonna and mother chasing us with the wooden spoon
Making this tonight!! ❤️❤️❤️
I also was convinced Fettuccine Alfredo didn't exist here! It looks a lot like pasta alla Gricia, only with parmigiano - also, you chose a TOP quality Italian butter! Bravissimo dall'Italia 👏👏👏
Made this with a few tweaks due to ingredients not available. Very good!
5:33 ..yes...yes you are correct. My ass actually broke one.
The exact opposite side of the planet from Rome, also known as the 'antipode', is Waitangi, Chatham Isles, New Zealand.
You made me hungry
That butter looks so good
Matteo- sing more!!,!
Matteo Rocks !!
Forget adding flour onto your butter to make Roux just add pasta water!
Hey now, hey now! This is what dreams are made of.