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

food scientist ?
hahahaha

All 3 chefs are fabulous and I learned from ALL 3, although FRANK was stunning with the wheel of cheese !

They all win! Great cooks! Thanks for the training

REALLY frank??? Wasting that whole cheese wheel to show off??????? WTF!

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!

I feel like there should be a level zero that pours from a can/bottle

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.

Steven really reminds me of beast mode

None of these are a true Afredo

my mother is the only professional chef for fettuccine alfredo

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

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

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.

truffle.... gross

Love when she said the Jamaican secret weapon 🤣🥰

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)

I can eat this dish causes my stomach missbehsve lol

One day Frank will be able to create pasta with his mind. And I'm all for it

I like nutmeg....does that make me Carribean?

Am I wrong to think the only way to cook Alfredo is by cooking the noodles right in the sauce?

Stephen is the best. He always mentions one of the best aspects of home cooking, saving money.

Can you reuse the cheese wheel if you use it for the sauce?

you gotta admit the amateurs food always look better

feeling Steven on a personal level after coming home from Olive Garden

The level 1 chef is just a frugal guy, and not a chef.

stephen's dish doesn't look bad at all! i'd eat it.

Why does the food scientist lady look like she’s fighting the urge to turn into a lizard 💀💀

Maybe the scientist should comment on how healthy and nutritious each dish is?

MONEY

I use the Alfredo's in Rome way.

I miss rosemary

I’m disappointed on the three of those fettuccine but Frank’s is the closest to the traditional Italian one

Jamaicans always think they’ve hit it out of the park. It’s hard the gauge haha

To be honest, the first one looks so much more appetizing than the other 2. But throwing the pasta into a cheese wheel sounds SO frickin delicious. All the cheese omygooooooosh

Frank Proto, Epicurious' Most Reliable Chef!

No garlic ???????

I love Julie's voice

level 1 isn't level 1, he level 2 in my eyes

To my understanding, fettuccini Alfredo is specifically American because it requires milk/heavy cream. What we’re seeing is Fettuccini Al Burro , which is the authentic Italian way to actually make it. I might be wrong, but I make Al Burro all the time, it’s just a misunderstanding that they’re all just called Alfredo.

Well, they all made something like Fettuccine Alfredo at least XD

Level 1 IS NOT THE AUTHENTIC ITALIAN RECIPE! The AUTHENTIC recipe is Fettuccine al Burro - and it has only Fettuccine, Butter, Parmigiano Reggiano, and some pasta water.

I’m less than 1 level that how bad I am🤣🤣🤣

Hands in the food . . . .ABSOLUTELY. Feel the love.

When are we going to see them taste each others dishes?

I do mine like Frank's and no I don't use a wheel (or truffle but that's not the point). I put softened unsalted butter in a bowl, add the pasta dire hot and add freshly grated parmegiano or grana padano. Then I just add a little bit of hot pasta water. I add more as I go so as to not make it too watery. While I'm sure wheel adds to the dish, most of us can't or won't buy a wheel so this method should yield similar results.

Only real thing that Steven did that was really wrong was lightly salting the water before boiling, you should heavily salt it.