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

  • Published: 24 March 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.

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    Carla Makes BA's Best Fettuccine Alfredo | From the Test Kitchen | Bon Appétit
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Comments • 1 970

  • V Rose
    V Rose  6 days back

    “The pasta itself won’t be delicious” bet

    • JungleBoy
      JungleBoy  6 days back

      Just boil it in ocean water

      • Dr. Johannes Münch
        Dr. Johannes Münch  7 days back

        Why kosher salt? Kosherness is no Italian aspect.

        • Zane G. Pergram
          Zane G. Pergram  7 days back

          my sauce broke terribly once I added the cheese and I couldnt get it to come back together for the life of me ... it was still delicious because I salted the water. - sad college student who probably just rushed through the recipe.

        • Lexi C
          Lexi C  1 weeks back

          But that’s pappardelle...

          • bunetoff
            bunetoff  1 weeks back

            ... Nah

            • nt_3000
              nt_3000  2 weeks back

              you pathetic Morons really think it means something when you say “she isnt italian”. How would you know?

              • Branson Stevens
                Branson Stevens  2 weeks back

                my favorite food ever!

                • sebbatas
                  sebbatas  2 weeks back

                  so it is basically a caccio e peppe without the pepper and with parmesan

                  • Joseph
                    Joseph  2 weeks back

                    Carla: "Don't buy grated parm"
                    Me: I got no choice because I need to pay rent

                    • Frederik E.
                      Frederik E.  2 weeks back

                      Rather in debt than grated parm. It's disgusting af.

                  • ryan1380
                    ryan1380  2 weeks back

                    Way too salty. Probably because you slacked on the ratios. Cheese just clumped.

                    • ryan1380
                      ryan1380  2 weeks back

                      Salt / water ratio???

                      • Imam Joshim  Uddin
                        Imam Joshim Uddin  3 weeks back

                        I did this. It was way to salty. Did not add any salt except for salting the water. Any tips?

                        • Imam Joshim  Uddin
                          Imam Joshim Uddin  2 weeks back

                          @Jasmine Rendon I used unsalted butter the anchor one. It even said unsalted on the packet

                        • Jasmine Rendon
                          Jasmine Rendon  2 weeks back

                          Maybe you used salted butter?

                      • Zwordsman
                        Zwordsman  3 weeks back

                        Tasty. though I think I want a bit thicker than she had her sauce. Personal taste though.
                        soo more cheese probably for me or no dash of pasta water at th end

                        • Spongebob Schwanzkopf
                          Spongebob Schwanzkopf  3 weeks back

                          Hate her American accent. Like a croaking frog 🤮🤮🤮 Had to silence the sound after 30 seconds.

                          • Spongebob Schwanzkopf
                            Spongebob Schwanzkopf  3 weeks back

                            Zum Kotzen, dieser amerikanische Akzent... wie ein quakender Frosch 🤮🤮

                            • TARDISgirl946
                              TARDISgirl946  3 weeks back

                              My sauce won’t come together!!! :(

                              • James Mackes
                                James Mackes  3 weeks back

                                Whisk vigorously while adding, try adding less at a time, maybe even grate your cheese more finely.

                            • Khloe Balmir
                              Khloe Balmir  3 weeks back

                              I always oversalt my water 😭😭😭 and my cheese wouldn’t melt properly it was so annoying

                            • Isaret Tilki
                              Isaret Tilki  3 weeks back

                              all my parm keeps sticking to the bottom of my pan and doesnt do i fix this?

                              • musicksol
                                musicksol  3 weeks back

                                I disagree that that much salt is needed to make a tasty pasta.

                                • Bob Sagit
                                  Bob Sagit  3 weeks back

                                  I’m sorry to hear you have no idea what you’re saying

                              • Spic Democrat
                                Spic Democrat  4 weeks back

                                Carla can cook !!!!!

                                • Leine
                                  Leine  4 weeks back

                                  I wasted so much good Parm trying to recreate this. One day...

                                  • I'm Charming
                                    I'm Charming  1 months back

                                    How much do food and bev people love the word ‘emulsified.’

                                    • Lisa Smith
                                      Lisa Smith  1 months back

                                      I’ll pass on this one🤷🏼‍♀️

                                      • esra'a Haymoor
                                        esra'a Haymoor  1 months back

                                        Don't kill me .. i made it with mushroom .. and it tasted amazing but after it was done i realized my husband doesn't like this kind of taste so i added cream 🤣🤣

                                        • ReeVise
                                          ReeVise  1 months back

                                          In Italy there was fettuccine alfredo
                                          No freedom it was fettuccine al burro
                                          And then the British took it or what ever

                                          • Deedee S.
                                            Deedee S.  1 months back

                                            Needs cream and garlic ! My only way!

                                            • Schmeed
                                              Schmeed  1 months back


                                              • LexGetsFit
                                                LexGetsFit  1 months back

                                                I hate that she rubs on her body then touches the food with no hand wash 😧 While I like my fettuccini creamy I’m going to try this to see what happens.

                                                • Genepool
                                                  Genepool  1 months back

                                                  Please HELP me with this. After I mix everything, it starts looking perfect but then the sauce becomes really really thick as it cools down. No matter how much water I add, it becomes clumpy instead of creamy; it eventually becomes too thick for eating after 30 mins. Am I missing something? Should I melt more butter or reduce the cheese? Tried it thrice. I'm totally lost.

                                                  • French Frys
                                                    French Frys  1 months back

                                                    Looks watery AF. Plus I’d rather have cream and garlic :)

                                                    • Deedee S.
                                                      Deedee S.  1 months back

                                                      French Frys........... yes, cream and garlic!

                                                  • kaz
                                                    kaz  1 months back

                                                    Double the cheese, and nearly halve the water, and you got my gramma's recipe.

                                                    • Andrew Jung
                                                      Andrew Jung  1 months back

                                                      The sauce did not come together, don’t waste ur time and money

                                                      • Andrew Jung
                                                        Andrew Jung  1 months back

                                                        dyeilo ok but for those that it does, good for them

                                                      • dyeilo
                                                        dyeilo  1 months back

                                                        Andrew Jung but your personal experience might not apply to other people.

                                                      • Andrew Jung
                                                        Andrew Jung  1 months back

                                                        dyeilo my opinion nothing personal, just trying to help other people

                                                      • dyeilo
                                                        dyeilo  1 months back

                                                        Andrew Jung then learn to cook

                                                    • Terry Chootiyaa
                                                      Terry Chootiyaa  1 months back

                                                      *This recipe looks too salty. Especially when she poured the salty stock into the frying pan 😐😐*

                                                      • The dilettante Gamer
                                                        The dilettante Gamer  1 months back

                                                        way add the butter in batches?

                                                        • Paige Kuhnmuench
                                                          Paige Kuhnmuench  1 months back

                                                          goodbye martha dumptruck, hello carla fettuccine

                                                          • Caroline Moline
                                                            Caroline Moline  1 months back

                                                            I tried making this and it was a complete fail

                                                            • Lenin our savior
                                                              Lenin our savior  1 months back

                                                              There is an easier way done by “not another cooking show”

                                                          • Kyle Honeywell
                                                            Kyle Honeywell  1 months back

                                                            I just tried this and it tasted wonderful however the cheese clumped and was stringy

                                                            • John Zampolin
                                                              John Zampolin  1 months back

                                                              The dish is named after Alfredo di Lelio, who featured the dish at his restaurant in Rome in the early to mid 20th century; the "ceremony" of preparing it tableside was an integral part of the dish.[3][6]

                                                              • K A
                                                                K A  2 months back

                                                                I’m the only one in the house that likes Alfredo but man, oh man, am I okay with that. I’ll eat all the pasta.

                                                                • Emiliano Gonzalez
                                                                  Emiliano Gonzalez  2 months back

                                                                  It doesnt matter how many times I try my sauce doenst come together makes me wanna cry

                                                                  • Sam Mandell
                                                                    Sam Mandell  2 months back


                                                                    • zmaldo yes
                                                                      zmaldo yes  2 months back

                                                                      Pasta Alfredo isn't Italian.

                                                                      • sa as
                                                                        sa as  2 months back

                                                                        I'm watching this even though I will still use cream, boxed parmesan and under-salt my pasta water.

                                                                        • Blue kid
                                                                          Blue kid  2 months back

                                                                          What is kosher salt

                                                                          • Mat J
                                                                            Mat J  2 months back

                                                                            Finish it with Parsley!

                                                                            • Joshua Lao
                                                                              Joshua Lao  2 months back

                                                                              Needs more butter ☺️

                                                                              • Mangesh Dake
                                                                                Mangesh Dake  2 months back

                                                                                Call it anything but NOOD