The Original Fettuccine Alfredo with No Cream

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My brother was a waiter at a high class restaurant in Indiana, and he would routinely bring home leftovers. One week I was staying with him, I asked him to bring home some fettuccine alfredo, and apparently the restaurant didn't serve that. But he came home with it, and it was absolutely the best I've ever had. When I asked how he got it, he said one of the chefs was from Italy and he cooked it as they did where he was from, which is the same way shown in the video. But there were two differences, he used some herbs on top and used just a small amount of lemon. To this day still the best fettuccine alfredo I've ever had, 9 years later.

The only thing that makes me happier than Fettuccine Alfredo is Max Miller explaining the history of it 👌

I’m half Italian. So a whole half of my family is Italian. And pasta with butter and cheese was a favorite (comfort food) for a lot of us. When I deployed in the Marines on a ship, I asked for no sauce on my pasta and just added a few wrapped butter pieces and cheese to it, a sailor ran up to me and asked, “ are you Italian?! I’ve only seen Italians do that!” 😂

A man being crowned "Knight of the Fettuccine" for his noodles is the most Italian thing I have ever heard.

I happen to know you bought your house from my brother, and I was delighted with this episode, because I made fettucine alfredo in that very kitchen about 25 years ago while I was babysitting my niece and nephew! It was always a home filled with love, joy, and peace. I wish you and Jose many happy years there... and much fettucine!

You gotta respect a guy who makes a career out of being a pasta showman. I like how simple the recipe is, too, so it really is all about the craft and presentation.

So, basically, this is what I grew up with and raised my children with. My son heard and he was shocked. He's like, "I was raised with pasta like that." 😆 My stepmother is Italian American, and I found out that I'm also a good amount of Italian, and my biological mother had even raised me eating that, but with egg noodles.

I was just a kid when my dad, who was with the airlines, took the family to Italy. Along with art museums and historic sites, Alfredo's was on his list -- and so the first time I had fettuccine was actually at Alfredo's -- fed to me by Alfredo. I still have my signed menu, along with fond memories and a photo of me with Alfredo, even though that was more than half a century ago. It really is nothing like what most Americans know. Nice of you to set the record straight. Oh -- and for what it's worth -- the "man-handled" pasta in the photos was uncooked pasta that Alfredo kept around for photo opps. So not handling something anyone would eat.

Max Miller's "Origianl Fettuccine Alfredo"= A masterclass on the true meaning of the very idea that the simplest dishes are often the highest/best quality

"If you don't like cheese, then make something else." Max, you never fail to crack me up in some way.

This is exactly how we make our regular pasta for a quick dinner. I had no idea it was the famous dish! To make a really tasty addition during the summer, try adding halved cherry sized tomatoes when tossing the hot noodles, too. The heat releases just enough of the tomato juices, and the sweetness of the tomatoes adds to the dish.

"fettuccine al burro" is basically the only kind of pasta I would eat as a kid. I was too picky for anything else. It's nice to know that it's actually an ancient traditional recipe going back to the middle ages!

Oh my gracious, the history! I remember being a young wife with morning sickness. My mother in law (a pro at having kids, and cooking) saw that I wasn’t eating meat or anything solid, because I couldn’t hold it down. She whipped up a plate of whole-wheat spaghetti topped with sautéed onions and tomatoes, and maybe just a little salt. No spices and hardly any oil. Comfort food indeed. It was the only thing I ate on that trip besides watermelon. Bless her. ❤

Doubling the butter and cheese is a known secret to most foods. It's basically impossible to mess up too much of either of those.

I don't think there's a YT creator out there who weaves sponsor copy as seamlessly into their videos as Max. It's adorable and consistently makes me at least check out the sponsor, if not order something.

My grandmother would make fettuccine when I was young, and she called it 'pasta dei cornuti" and I had no idea that what "cornuti" meant being just a kid, and now you hit me with this revelation lol. Her and my grandfather were the only ones I ever heard calling it that.

Something important about the pasta water is that the original restaurants re-use the water repeatedly, so its much starchier than it gets from just boiling one serve. You can re-create this at home by just adding some starch slurry to the water to make it starchier.

My Italian mother in law made this the other night. After she made the big dough ball by hand, she would hand crank the dough thru her small device and then place the strips of pasta on a large cookie sheet so she could cook the pasta all at once. No cream, just butter and fresh Parmesan. She added some shrimp to it as well It was DELICIOUS! Even took a picture of it which I almost never do.

As an Italian, I’m so appreciative of you getting this important message out there.