4 Levels of Fettuccine Alfredo: Amateur to Food Scientist | Epicurious

We challenged chefs of three different levels – an amateur, a home cook and a professional chef – to make their versions of Fettuccine Alfredo. And then we brought in a food scientist to review their work. Which Alfredo was the best?
Check out the level 3 recipe on the ICE food blog: https://www.ice.edu/blog/fettuccine-alfredo-with-truffle

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4 Levels of Fettuccine Alfredo: Amateur to Food Scientist | Epicurious

15 Replies to “4 Levels of Fettuccine Alfredo: Amateur to Food Scientist | Epicurious”

  1. Frank: that dried stuff on the shelf is already dead. The pepper you gotta grind…*momentary death stare* still alive
    😂 (also Stephen and Julie are precious and hilarious too)

  2. Stephen was so right when he threw shade at Olive Garden for having salty fettuccine alfredo. I work there, and one of my managers told me how much sodium is in an order of chicken alfredo, and it's concerning.

  3. What’s crazy is Alfredo sauce doesn’t come from Italy but from France and the first recipe was closer to the original. Also someone should tell the first guy to remove his Skillet from the heat before adding the cheese

  4. I am Italian and I live in Rome all three are not original, the first one gets a zero, the second one gets a 5 she is was pretty close, I would have given her more points if she didn't add the parsley and nutmeg, the last one I would give a 9 but no truffles or pepper go on that dish although I would eat his pasta. But let's face it who is going to buy a whole parmigiano cheese wheel to make that at home? I have eaten fettucine and porcini mushrooms in wheel of parmigiano cheese. The professor lady pronounces fettucine wrong, all Americans do

  5. Mandeville girl, big up yuh self! 🇯🇲 It's not a nice thing knowing you can't access all the spices, herbs, fruits and vegetables you grew up on.

  6. This particular video, maybe because it really resonates with my love for FetAlfredo, showcases the awesomeness of this triad cooking show concept! You can learn a LOT about a relatively simple dish/recipe this way, 3 heads are better than one some times!

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