Ciao a tutti! This is one I never thought I’d do. As an Italian chef, my biggest pet peeve is when people mess with classic Italian recipes. But today, I’m reacting to one of my favorite chefs, the legendary @ChefJeanPierre as he takes on the one and only Fettuccine Alfredo.
Will this French master get it right? Or will my Italian blood boil? You’ll have to watch to find out!
In this video, I break down Jean Pierre’s Fettuccine Alfredo recipe step-by-step, sharing my honest thoughts and insights. You’ll see my real-time reaction to his cooking techniques, ingredient choices, and final dish. This isn’t just a reaction; it’s a conversation between an Italian chef and a French chef about one of the world’s most famous and controversial pasta dishes.
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#reaction #alfredo #vincenzosplate
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43 Comments
Mr.V,I bet you would like The Pasta Queen! It would be interesting to see your opinion.
Cream vs butter just depends on WHERE the chef is from.
Well i can use heavy cream but i like a Challenge
of cause the french uses cream,, the entire french cuisine is all about cream.
that's why the mojarity western world uses cream, because the french cuisine been influencing the western cuisine the last 1000years.
Well said, my friend. I make fettuccine alfredo both ways. Original with no cream and the american version with cream. In my opinion, they're both equally delicious 😋
As the child of immigrants I love fusion when done right and wanted to ask Vincenzo if you’ve ever tried San Francisco-style Garlic butter noodles? These as I understand it are usually made with Italian pasta and it’s basically an Alfredo with an Asian spin, wonderful
I never ate real young Parmigiano. What does it taste like after only 4 months? 🤔
I put abit of garlic in my alfredo… sorry Italians may cringe, but I havr Spanish ancestors, thats probably where i inherited my insane love of garlic 😅
i think since it is not carbonara , perhaps the cream can get a pass ? I don't know . either way i also like watching his videos – and sometimes i wonder when he is cooking , which half is fighting for influence, the French or Italian side.
Why cream??? Why cream… in Italy we rarely use cream with Pasta.. something that came in the 80's PPP (panna prosciutto piselli) Zarina, Zafferano and things like that, but,, cream in the Alfredo is a no go.. learn to "mantecare" sautè untill creamy, but it'a an art… AT Alfredo's there's a dedicat chef that does just that.. Pasta al burro e parmigiano needs a perfect sautè anyway.. Sorry JP we all love you, but that you were sauteing was a Pasta broth… Non si può vedere.. Vincenzo has been kind on this one..
👋✌️🥂
I did get a couple of pounds of Parmasean from Parma Italy, through the consortium a while back….and it's not the same as the green box. I got the 24 month aged. It's….well…it's different. Better. Hard to explain. You gotta try it! As for the cream, cooking in a restaurant is different than home cooking, as you alluded to. Restaurants are about having a consistent product. Cooking at home, I would use butter. If I did chicken, it would be to the side, not mixed in. Maybe some broccoli or asparagus on the side, too. Herbs in the sauce….I like it, but I understand it's not traditional. To me, that's a personal preference, like the pepper. As an American, a meal would have a protein and a veggie with the pasta. It's kind of our custom. Just don't add peas to the alfredo…..please. I don't mind peas, but times and places!
I love all the extreme Italian nationalists going crazy about the cream. But the original recipes had cream as well….
You should try it with cream and tell us the difference.
With butter vs. cream there is at least one thing which is to be considered: Butter is made from cream. In other recipes like carbonara etc. there is no dairy product in it other than cheese. Of course butter and cream are not the same thing, but at least they are closely related. I wouldn't call it Alfredo, but I would say it's less illegal than cream in carbonara.
Do you have a giant 100lb wheel of Parmigana Reggiana at home? You can make Fettucini Alfred inside the wheel.🎉🎉🎉
Chef Jean-Pierre is one of my favorite creators, not just chefs, and I hope he's enjoying his break. I can't bring myself to be critical of him, though, so I'm just choosing to think of him as using unchurned butter (cream) instead of traditional.
Fai bene ad evidenziare queste deviazioni dalle ricette originali! Ma io non ci credo che chi è chef, magari stellato, non sappia che sta facendo cavolate… Solo dovrebbe cambiare nome alla ricetta, ad esempio “Fettuccine Alfredo a modo mio”
His mother was Italian, but this is a casual restaurant dish, so I'd not expect it to be 100% authentic.
What do you think of her? She’s funny but I don’t like her cooking.
https://youtube.com/shorts/85C_RS5nhpg?si=89vFjSOnwuwhxAnn
Vincenzo, I’m not here to argue, as you obviously have a much better understanding of traditional Italian cuisine than most people, myself included.
Instead, I pose a different question: what’s the point?
You mentioned three nearly identical recipes that you claim do not use cream: butter pasta, Alfredo, and cacio e pepe. What’s the point of having three dishes that are so similar? Is it that much of a problem to use cream in Alfredo, so that butter pasta is the one without cream and cacio e pepe is the same but with much more pepper?
Not considering the cost, I can't even find any pecorino and the parmigiano reggiano is not a good quality. How do I compensate for that?
In the USA, like it or not, "Alfredo" [sauce] is basically a generic term meaning 'white sauce with parmesan cheese.' Chef Jean-Pierre is making an American Alfredo, and says "how I make it" twice. (Additionally, JP did not say Italians add cream to carbonara… he said 'pasta water.') But, I do appreciate the traditionalist desire for a different name. So, let's call Chef JP's dish American Alfredo.
You need extra noodles or a big hunk of bread to eat all the extra sauce left in that pan of his.
Thank you Vincenzo for “respecting” the use of cream and explaining why it gets used and the circumstances. Doing so doesn’t elevate it in any way to a superior position over originality or tradition – it’s just recognizing that it’s a choice that could be made in real life situations.
Like you, I am trying to stay true to original recipes and techniques, but I don’t always have access to those ingredients or perhaps I’m cooking multiple dishes and each has a risk for failure if I should be moment late in managing an ingredient. So, I would use cream in the Alfredo to ensure my Carbonara got the full attention it needed to be perfect. (I’m planning a sampler party of my favorites)
In sum, I am a big big fan of this style of professionalism because there’s enough clowns on the internet already. However, I respect that’s my own individual opinion and others may disagree. You may also disagree if other video styles get you more views. You are a businessman – you serve yourself and your family first in the best way possible l.
Ciao
I love Jean Pierre . He is my favorite YouTube cook. He did make the mistake of using cream . That is the way I was taught as well. But in a restaurant with high volume and wait times you have to use cream, Or it will turn into a brick sitting in the window. I love you too Vincenzo . I am glad you were nice to Jean Pierre . His videos have made cooking fun for me again. On another note , I love your collabs with James Makinson . You guys should do more of them.
I thought French love their butter for cooking but JP doesn't use it here? 😜
well…. butter is churned from cream, no? …. so still the same source anyway….
Compared to how others make this dish (at least in America), his version is pretty close to the traditional Fettuccine Alfredo.
Vincenzo, I think you need to loosen up a tiny bit on the reins of authenticity. I can see your point and I agree with it. Any serious cook should know how to cook the original dish the traditional way. But food is dependent on immigration. Italian immigrants who came to the U.S., for example, in the early 1900's had no access to parmigiano reggiano or pecorino romano. It did not exist in the States. They had to make do with what was available and that is where so many Italian recipes started to deviate. I'm Mexican and Italian but I grew up in a Mexican dominated family. I know when some faker is trying to push fake Mexican food on me. I am now learning how traditional Italian food is cooked and you are a big part of that. Just loosen up the reins a bit for a old man like me.
BTW, you and Chef JP are my two favorite chefs on YT. I miss him a lot and hope he comes back even if it's only once once a week instead of twice. I would even settle for him putting out some videos for Thanksgiving and Christmas.
I made your recipe Vincenzo and it was delicious.
Nice reaction video. But I think JP was talking about adding the pasta water to the sauce when he mentioned "like in carbonara", not about the cream.
He never said to make carbonara with cream
Why are you showing tête de moine instead of parmigiano reggiano?
Butter and pasta water or cream. I think both are fine.
as a watcher of a lot of food porn it's nice to catch two of my favorites in one video.
miss J.P.
What's with the cream, it's really not needed, once you learn the very simple original recipe, it's not missed at all and less trouble
i fLORENCE ON HOLIDAY i ORDERED fETTUCHINI ALFREDO and it was in a tomatoe sauce ? I was left confused.
Chef here. If you cook people Al burro style Alfredo in America they will be upset. People expect Alfredo to be a pasta overflowing with a creamy sauce. Al burro is not intensely creamy like people want. It never will be. It's too expensive to emulsify pounds of cheese and butter and pasta water when you can just use cream. You can get cheap and make a bechamel and add parmesan too. Gotta make food the way people want it, not the way some guy in a foreign country thinks it should be made.
And Vincenzo I saw your Alfredo video. That pasta was dry as a bone compared to what me And my pal jp are doing with cream or a bechamel.
CJP will be back, Thnx, Vincenzo
I'm a big fan of Jean Pierre. He's humble, funny and clearly a great chef. What I also like about the various cooking commentators I follow (you all seem to know each other) is that that most of you are kind and helpful, with the possible exception of Uncle Roger. That comment is especially applicable to you, Vincenzo. You are passionate about your craft but you don't sneer and denigrate those who do something different. I enjoy learning from you and your internet colleagues. Happy Fathers' Day! I hope yours is wonderful for you and yours.
Hi Vincenzo, I'm just curious – in this particular recipe – isn't heavy whipping cream just sort of a hack for big restaurant kitchens (quite hectic environment) and a regular home cooks? Because if heavy cream is being whipped a bit longer than it is originally intended, it becomes butter. So to me it seems that heavy whipping cream (because of extra liquid) can prevent less experienced cook (that might get distracted) to burning butter.
Obviously after some time the upgrade to butter is encouraged after cooking skills improve.
P.S.: If I remember correctly, chef Jean Pierre's preferred Carbonara "cream" consists of eggs, pecorino romano/parmigiano reggiano blend, rendered guanciale fat and pasta water.