The real fettuccine Alfredo.
All over Italy, what you know as Alfredo
is actually called just pasta Bianca, just white pasta.
There is no cream in it.
There are three ingredients,
pasta, what you cook fresh fettuccine in boiling water,
but look not that much, around three courts, okay?
And you soak the water with two teaspoons of salt
for 12 to 16 ounces of fresh pasta,
which cooks in two to three minutes.
The next stage is a lot of butter, a lot,
1, 2, 3, 4, 12, 12, tablespoons of butter.
I can't even say that without smiling.
It makes me just so happy
and I wanna giggle.
Now to make the cheese,
don't buy just grated cheese in a bucket.
Bring home a chunk of cheese and take six ounces of real
Parmigiano-Reggiano and cut it into pieces
or break it up with your fingers
and put it in the food processor and then pulse it
until it looks like fresh snow falling outside the window.
In the oven,
we have the most important part about this dish.
The dish you're going to make the pasta in,
toss the pasta until it emulsifies
and the warm plates that we're going to give
Gale and Glansman at the counter.
(audience applauds)
So now we take the warm dish from the oven
and we start adding the butter all around.
Oh yeah, you want it up the sides and it sounds filthy,
but you want the butter to like go everywhere
and just start to melt down and get just sexy, just sexy.
The next important thing to remember
is that we need the starchy, salty cooking liquid
from the pasta itself, okay?
So this only cooks in a couple of minutes.
So we have to get in there and reserve.
You need about a cup and a half just to be safe.
You need to have that starchy, salty water
to make this all merry and emulsify.
Set your station,
so you can make this all happen kind of magically.
For this dish,
you need to remove the pasta from the water,
with a spider or tongs.
I use tongs,
I find it a little easier.
Again, you're trying to get a lot of that liquid in there,
and it's about keeping that starch
and salt and liquid on the pasta.
So now we're going to start with about a third of our cheese
and about a third of our water.
Get in there and then we do this.
This is so important.
We have to merry the pasta, the butter and the cheese.
We're trying to marry this in stages.
So you have to go beyond the bianco,
step-by-step little by little.
You can't rush it,
or you'll end up with globs of cheese
and just a big puddle of water at the bottom of the dish.
Little more cheese,
Like the snow falling,
(audience applauds)
Just like the snow
I like that, like the snow falling.
Yeah, a little splash,
may not need all of the water.
You just have to be patient and let the dish tell you,
okay, okay, okay, okay.
The warm bowls.
So proper.
Forks up Glansman.
Okay, okay king.
(inaudible chatter)
Oh, it's gonna be good.
I can tell, it's gonna be good.
I can smell it.
Aah, the plates are warm, okay.
Plates warm, careful, be careful, be careful.
[Gale] Thank you.
(audience applaudes)