Uploaded July 2021 | Updated September 2026, 3 weeks ago

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So today let’s make my take on fettuccine alfredo, and I am going to show you the key trick to end up with a pasta that doesn't turn into a brick after sitting on the counter for 7 minutes.
Now cooking pasta can be somewhat contentious, so I am going to stipulate that this is my version of fettuccine alfredo, I am not at all claiming this to be the authentic way.

============= Full Recipe ==================
https://www.flavorlab.xyz/recipes/fettucine-pasta

============= Links ==================
Box Grater: amzn.to/3rjzDaB
Tongs: amzn.to/3ztwyrj
Cuisinart Burner: amzn.to/3xLyRFC
Sieve: amzn.to/3ipLuQv
Stainless steel pan: amzn.to/3eQPxEj

============= Video Equipment ==================
Camera: amzn.to/3i72XNm
Lens: amzn.to/3eiODjx
Lens Adaptor: amzn.to/3rji9uX
Light: amzn.to/2UMK7TQ

============= Ingredients ==================
1/2 Pound (225 g) Fettuccine Pasta
1/4 cup (54 g) Butter
2.3 oz (68 g) Parmesean Cheese
18 g(1 tbsp) grams of salt
1/2 cup (125 mL) of milk

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