$1425 vs $13 Fettuccine Alfredo: Pro Chef & Home Cook Swap Ingredients | Epicurious

Oh baby, what do I do now? Hi, I'm Frank, I'm a professional

chef

and these are my $425

fettuccine

Alfredo

ingredients

. Hi, I'm Emily, I'm a

home

cook

and these are my 13 Ingredients for Fettuccine Alfredo. That wheel weighs 80. pounds you're going to need help okay bye that's not parmesan frank it's not necessarily what I expected for an

alfredo

but I'm going to make it work I don't even know where to start with this the

fettuccine

alfredo

What I was going to make was really special, it was going to be fresh fettuccine with alfredo sauce and a slice of carved parmesan.

I am very excited and also terrified. I had a whole slice of parmesan fresh off the boat from Italy. Wet, they don't tell you how slippery these things are if I was going to use all the parmesan. I was going to use the peels to make a parmesan broth. I was going to use the cheese for the sauce. Elegant Italian butter. Look at this. It had everything I needed to make

home

made pasta from scratch. They are going to be magnificent nunas in the whole world we are going to cry. You know, simple

ingredients

make great things.

Am I putting this in the wheel with Emily's ingredients? We have things you would find in your pantry or your local supermarket. The fettuccine Alfredo. I was going to make it was going to be a pretty simple chicken fettuccine alfredo but hey this is definitely simple with a little work I can make it really difficult if I had a guess this dish would probably cost around 13.50 look at that right on the money man, I know the prices of my groceries, I have no idea how much a wheel of cheese like this costs. I'm going to pay 303 dollars, oh no, why would you trust me with this?

Well, Frank left me these ingredients, but there are no instructions as always, I hope Emily is not afraid that there are not many ingredients. What I fear most is definitely anything to do with this giant wheel of cheese. Emily may find it a little difficult to cut parm in that large format. I don't want to disappoint the cheese. I want to respect cheese and I don't know how to get into cheese. Can I call Rose? Hi Rose, hey Emily, how are you? I have the biggest wheel of cheese I've ever seen in real life. I'd say I can't wait to dig in, but I have no idea how to do it, so why don't we start with that big chunk of cheese?

It's too heavy, this is going to be a bit of exercise, no, I'll do it. find the cheese where it is you're going to take that knife and you're going to score as evenly as possible around the circumference of the cheese I'm rocky these are my stairs and you're going to cut through the rind it's going to be a little tough oh this seems wrong it's super greasy. The next thing you want to do is take your cheese pieces and place them between the cut you just made around the entire cheese wheel. This can't be how I'm supposed to hit. and you will swing them back and forth horizontally and a little bit vertically as well.

Can they lift 40 pounds? It may feel impossible, Emily, when you cut this wheel in half, patience is a virtue, take your time, try and go even in every way and you will do that until you can feel it rise and explode at that point, you are ready to take the top off oh my gosh look at it when we take that. top of the parmesan wheel we are going to take all the cheese out of the center and we are going to use it to grate and then we are left with this beautiful crust, most people throw away the crust, don't do that, we are going to make a very good parmesan broth with that crust oh come on oh we got it we're gonna use the parmesan broth in our pasta as our pasta water and then we're gonna use that to adjust the final consistency of the cinna friend sauce and then you're gonna just grab a knife or if you're feeling more comfortable with a spoon which also works, you're going to start in the middle and start carving a bowl, you're going to want to make it smooth because you're actually going to spoon your homemade pasta onto the parmesan wheel, there's going to be some really delicious bits of parmigiano-reggiano, there you want to try them it's like a nutty fruity cheese you're really going to have fun with this one emily and you're going to make it great you're going to have such a delicious pasta dish thank you rosa I'll send you a picture like you know how it goes Now, Alfredo isn't really a classic Italian dish, it's a dish they serve to tourists in Rome.

The dish I'm making won't be a classic alfredo nor is it inspired by the ingredients but it won't be anything like alfredo the first thing I'm going to do is

cook

my pasta and then I'm going to leave it I'm going to put it in these little molds and I'm going to let it set form a cake and then I will take out that cake and fry it to end up with a crispy fried dough cake. My water is boiling I'm going to add a good amount of salt I always tell people you need to season your salt water if it tastes like the ocean then you're doing it right now we're going to make some parmesan water crust in my boiling water and now I'll just we boil it for 45 minutes roast said this is going to go into my pasta so I'm making it and then I'm going to put it in my easy pasta since there aren't many ingredients there's just a lot of things to do once it comes back to the boil we want to add all of our pasta you never want to break the pasta if you break the pasta the noodles are going to cry I'm going to take my pasta and just let it fall Come right in and let it fall wherever it falls and I'm immediately going to shake it.

I give them a little twist. A little twist this way won't stick. Alright. Permanent water achieved. I eat a little cheese on top, I need to save some of this and chill it so I can make my pasta with it. It smells exactly like parm. This is literally palm water. parm water Now I'm going to take out my pasta and drain it. I put it on this towel so there isn't too much water left and I don't need a strainer. I like to use a pair of tongs directly on the towel and the main reason we put it on the towel is because this is going to be fried afterwards and the oil and water when you're frying don't go together while the pasta dries I'm going to Assemble my molds well and then we take our pasta that has been very dry and fill it there, let's go. come in and see how sticky it is and that's good, we want it to be that sticky because we want the dough to stick at this point and turn into a cake.

We can take the plastic wrap, fold it over the top and I've got some. jars with split peas inside, this will make our pasta stick and hold together so that when we fry it it does not fall apart. Okay, I have everything here and I'm ready to make my pasta dough so that the The first thing I'm going to do is combine my two flowers and a little bit of salt. The combination of both flowers will give us a pleasant silky exterior of the pasta and a dense and pleasant chew. We are going to cook it. al dente, so I take a little bite and I'm going to like do a little bit here and then a little bit of cold farm water.

I've made pasta before, but usually with eggs, not water, but I love it, so now I'm just going to knead this until I have a good gluten situation. When you push your finger into the dough, it will leave a dent and when you remove that finger you will want to see it return to its original position. Dough is needed and now it needs to rest, so I'm going to wrap it in plastic wrap and set it aside. Now I'm going to make a garnish for our dish, I'm going to take my garlic and I'm going to put it on the mandoline and leave it very fine.

I'm just going to sprinkle it so that it's in individual slices. You can already smell that wonderful garlic aroma in the room. Can you smell it at home? I'm seeing a lot of bubbles here and that basically means the water in the garlic is boiling and once I stop seeing bubbles it should be crispy, I give them a tap to remove all the fat and then I spread them out and then immediately go to season. When they come out of the oil, while I have this hot oil I'm going to fry my parsley. One thing you have to be careful with, these will explode and sizzle everywhere, so let them step back, okay, you'll see.

It's going to like make all these noises, okay, so we get a little bit of that violent explosion and the same thing with the parsley, you'll see that once the bubbles stop, we can take out the parsley, give it a touch, put it on our tray and then we want to season this once it comes out because we want a little bit of seasoning. Okay, my dough has been resting, it's time to roll it out into some pasta sheets. I'm going to put them over here to flatten them out and then eventually. pasta, okay, that was just a little experiment, we're all learning together except all the people who know and are yelling at their screen right now.

I'm going to try to get it to the thickness of fettuccine, which I think is a little thinner. that this, my mommy, yes, that makes me feel good, that can't be right, oh, I forgot to turn it down, you know, I would love to say that I am understanding this, but I have very little confidence that I am. Doing this correctly, there you have it, three perfect pasta sheets, no questions asked, our pasta cakes have been in the refrigerator, it's time to fry them. I'm going to take these and instead of just throwing them away I'm going to put them in my spider and put them down nice and easy you can see it's starting to bubble and that's good this is going to make sure that our pasta cake isn't going to be greasy so I'm using the same oil as the garlic and parsley and they impart just a little bit. a little bit of flavor to our oil, so that's going to import some flavor to our pasta, okay, I'll give them a little spin just to see what the back looks like, we look good, I don't care if the inside of this cake of pasta is a little soft but I want it to be nice and crispy on the outside.

Okay, they look good, we're going to take them out, drain them really well right on our tray and we want to season them when they come out and they're. Good and hot, the pasta is dry and it's time for me to try cutting it into fettuccine, totally done and I'm definitely not worried about coming out a little thinner than I started because I think I might have been making it more like tagliatelle than fettuccine, what I know, this is too thin, this is too thick, maybe frank will tell me later, no, that kind of fettuccine looks like the truth, and now you have pasta, a heavenly choir of nonna singing your praises, okay, my pasta is ready.

I'm I'm going to cook everything and put it on a giant cheese wheel on a normal day, so now we're going to sauté our chicken breast. I'll drop it in the pan away from me so the oil splatters that way. My pan is very hot. My oil is hot. I want to be careful not to move things too much, leave it alone, you can take a look at it if you're getting nervous, but leave it in the pan, let the pan do its job, okay, let's give it a spin so that starting to have a nice crust and we're going to let it go okay, it looks like it's pretty good, I've got a nice browning there, what I want to do now is take this off the heat and get rid of the oil and you.

I can see what we have left, I have some brown bits called fond and I want them in the pan to add flavor to our sauce, so we're going to let our chicken breasts rest, we're going to let it rest, we're going to let the juices redistribute back into the pan. brisket and gives us a juicier and more tender final product, okay, I have some of my cheese from the wheel, now I'm going to grind it and use it for my Alfredo sauce, it smells good, it smells like cheese in here. literally the smell of cheese is permeating this entire room I'm so sorry now it's time to make our sauce I'm going to take my cream I'm not going to use all of it now let me come in with my bat first I'm going to try to pick up all those brown bits let's Hit this with a little bit of salt and we're going to let it simmer as it rises, I'm going to open it up. my borsen cheese, I'm going to take about half of this right now, I'm going to put it in and I'm going to beat it, I'm going to start beating and I guess it looks like an alfredo sauce, it's creamy, it looks good, I'm going to take some of my cheese I'm going to sprinkle this and I'm going to start whizzing it do that and you'll get a nice thick sauce and that's it our sauce is ready it's creamy thick and smooth okay it's time to put it all in. together, first things first, I'm going to cook my pasta.

This is fresh pasta, so I'm not really going to cook it for too long and just stir it up quickly. I'm not nervous at all. The thing is, pasta can sense your fear, so you have to do it. Be confident when you handle it I think it's true or a dream I had and take it out immediately. What are you doing? Why see trust? You have to move with confidence. She said immediately. You don't move with confidence. Okay and the next thing I'm going to do. What you need to do is put a lot of butter in here, the challenge here is to get the sauce emulsified.

Emulsified sauces are bringing together two things that normally don't come together. In our case, here we are making butter, cheese and water. we put a bunch of this parm on top oh wow we're going to use our tongs to mix it up sometimes when you make an alfredo sauce if you have too much grated cheese in there it gets lumpy and sticks so we're gonna take our parmesan broth and adjust it just to thin it out a little bit so it's nice and creamy, so we really want to turn this into not just a cheesy pasta, but a pasta with sauce and cheese once you have the right amount of those. you have to stir it really well so that you get an emulsified sauce at the end that is creamy looking, uh fettuccine alfredo, I think it's coming together, you're going to make it known as blush, it's a bowl of cheese, what is this?

What happened here?How do we get to this point? I trusted this, it's too late now, okay, I think we're done here, do we need to put it on the plate or does it just stay on the plate? My chicken is resting. I'm going to cut it into slices. You can see that the chicken breast actually has a grain to it, the muscle fibers run this way, so I'm going to make some long, flat slices by cutting on the bias because I want long strips of chicken and I'm cutting against the grain of the meat so that not chewy at all. right now I'm going to put this on a plate, let's see how we're going to do this, I guess I'll try to do a nice twist here, it's sweat, let's give it a little arm on top, I call this parmesan splat oh my god, don't tell Frank I did that, that's so good.

The first thing I'm going to do is put my chicken in the center of the plate. The chicken is the protein but it is not the star of the dish. Shown here now that the pasta is the star of the show, so I'm going to take my pasta cake and place it right on top. What I really want to do with this is put a little bit of sauce around it but also let the sauce soak in a little bit. my pasta pie and then we'll take some sauce and sprinkle it around and then I'll take some of my garlic chips and I'll selectively place them around some chips hidden inside that nest so you can have a little surprise every once in a while and then a little of my parsley leave just a few around the plate but let them fall naturally there you have it look it's beautiful it's funny because I've never actually done it myself oh well you know so I have one on top I love it I'm excited to see what you did yeah, it's nothing like you can imagine well three two one look at this that looks exactly like fettuccine alfredo it should look like pasta cheese and butter baby yeah, I mean, is that simple, you know, yeah, but it takes all day to make it, yeah I know, I mean trust me, I've been here, I went a little crazy with this, so it's not exactly fettuccine alfredo, I know it's a totally different but delicious time to try the delicious The good thing about this pasta is that it's simple ingredients you know, and it all depends on the technique, chewing the pasta is perfect, oh thank you, I made that pasta myself, oh it's great and to me it just tastes like cheese, but in a very positive way, yes, in a good way, that's its decadence, it's creamy and cheesy, you're hitting those notes and that's what makes it so good.

Thank you so much. I worked very hard all day. It was great. hard and my feet are tired but I agree these are delicious great recipes really delicious I'm really excited to dig into this I'm excited for you to try this like a little bit of everything a little bit of everything a piece of chicken yeah I mean again It's not Alfredo, but it's like it tastes really good. I feel like you have all the flavors of a classic, American style, like a green chicken. Alfredo, just a little more capricious, yes, he is a little capricious when I think.

You, I think it's a fantasy, if someone charged me 13 54 for this in a restaurant, I would say you're crazy, you charge me more. I have the whipping cheese, the green-topped one, and at first I think I really left it out too much. It's not cheese, it's not cheese, but I noticed that it actually has some additives that make things gel-like and keep that creaminess, so I think that helped in this sauce. Excellent recipe. Excellent cuisine. You did it and you exercised. and I have yes and I have all that in a workout I look a little stronger than before swollen you are swollen don't be too scared