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

Published on Mar 24, 2018

Real alfredo should never (never!) include cream; the silky sauce is the result of an emulsion between the grated cheese, melted butter, and starchy pasta water. This is part of BA's Best, a collection of our essential recipes. Check out the recipe here: Still haven’t subscribed to Bon Appetit on YouTube? ►► ABOUT BON APPÉTIT Cook with confidence using Bon Appetit’s kitchen tips, recipes, videos, and restaurant guides. Stay current on the latest food trends, dining destinations, and hosting ideas. Carla Makes BA's Best Fettuccine Alfredo | From the Test Kitchen | Bon Appétit

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Sara Wolstenholme
I wanna make something like this but Parmesan cheese isn't vegetarian can you use any other kind of cheese?
Mr. VW O' Day
Papardelle Alfredo?
So my cheese didn't melt too well... tips besides turning the heat up?
Jessica Anderson
Im sorry but that looks like something you would get from a dollar frozen dinner... like.. watered down Alfredo.. It looks gross :/
chip block
It looks good but still isn't close to the way I had it in Italy. One time it was made at my table the other time in the kitchen.
Tristan Stoutenburg
The cheese separated out, and the rest of the sauce tasted like buttered water. Would recommend against using this, regular recipes are much, much better
Made this sauce for some tortellini and it was amazing, all the creamy cheese flavor without the heaviness of cream is beautiful.I'll never buy alfredo sauce again.
Patrick Keilty
What's the book she's holding at the beginning of the video?
If it works the way she does it awesome.But I love that heavy Cream tho."To each their own"
Andrea Rianna
Where's the butter ?!