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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24 Comments
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.
@4:40
"I get them smuggled in"
Customs Officers:
Write that Down, WRITE THAT DOWN!"
I’m less than 1 level that how bad I am🤣🤣🤣
Hands in the food . . . .ABSOLUTELY. Feel the love.
1:38 “Not too much salt”
“Now we’re gonna HEAVILY salt this”
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.
I like how alfredo only has butter and parmesan with the pasta
Pasta should always be cheap and accessible.
THE SCIENCE LADY IS NOT SCIENCE LADY
6:17 he’s sooo me 😩😩
Level 2 chefs do the most showing off and say everything with a ton of confidence even when they're not stating culinary/scientific facts 😂😂😂😂😂😂😂😂😂😂
Stephen pulling double duty as a comedy chef. They are all memorable in their own ways (Julie’s family secrets and Frank’s “hold my beer”), but Stephen’s add on swim the day!
Who can’t forget the level 4 food scientist!
She USED too much salt, discusting. She should be Level 0
I always refer to these videos for the Level 3 chef’s expertise and how I might emulate it—but that cheese wheel is over $600!
Fettuccine is simply: pasta, butter, cheese, and pasta water.
Nope. The bro has not made alfredo.
Frank, we have to cut costs and thus only the noob is allowed to buy Barilla. Sorry, you have to make your own pasta.
That [the food science breakdown] was cool and all but she coulda put it in her mouth