00:00Here's a recipe for a simple fettuccine Alfredo. I have one pound of fettuccine
00:06in a generously salted pot of boiling water. We have a half a pound of Parmesan
00:15cheese grated and a half a pound of good quality unsalted butter. This goes right
00:22into the bowl of your electric mixer. Just mix that up with the half a pound
00:31of Parmesan cheese. As the story goes, fettuccine Alfredo was invented by a
00:40restaurateur in the early 1900s and it was a simple pasta that became very
00:45famous a little later on when Douglas Fairbanks and Mary Pickford visited
00:51Alfredo's restaurant on their Italian honeymoon. After eating his concoction,
00:56the couple brought Alfredo a golden fork and spoon in honor of his pasta. You
01:02won't believe how simple this pasta is to make and I don't know if it deserves
01:08a golden fork and spoon but it certainly enjoys your attention. So just mix the
01:13Parmesan and the butter and you can add a little bit of black pepper if you like.
01:20So that's that part of the recipe. Rather simple, don't you think? No cream, no milk,
01:28no eggs. This is a three ingredient plus a little salt and pepper recipe. And the
01:36pasta is boiling. Just get this scraped off the beater. If you want pasta tonight,
01:44this is a really, really good and simple recipe. So here's your softened butter
01:51and cheese waiting now for the pasta to cook. This beautiful fettuccine, dried
01:58fettuccine, has a good what they call tooth, has a nice texture and that takes
02:03about 10 minutes. Have your colander set up in your sink for draining and before
02:09you drain, save at least one cup of the pasta water. So I think the pasta is done.
02:18It actually took a little bit more than 12 minutes to cook. Now I've saved the
02:23pasta water. I'll drain the rest. Be careful of your feet. Don't splash.
02:39And if you were planning to have a facial, you don't have to. This is the ultimate in
02:43facials by the way. All this great steam on your face. Don't rinse. So now put it
02:52right into your cheese and butter mix and toss. All of that cheese and butter
03:00will melt right into this beautiful pasta. And you can add a little bit of the
03:09pasta water, just a quarter of a cup to loosen it up. And this is a wonderful,
03:19delicious comfort food. I think this is exactly what we're looking for.
03:27Fettuccine Alfredo. Pour it into your serving dish. It's creamy and moist,
03:37delicious. You can serve it with a little bit more grated cheese. And so here you
03:43have it. Eat it while it's hot. It's the ultimate in Italian comfort food.
03:47Fettuccine Alfredo. This is a three garlic pasta. And you can make it from
03:53what's in your pantry. Probably all of us have garlic, olive oil, and a box of
03:58spaghetti. This is a quick cook meal and your family will adore it. To cook
04:02spaghetti, in a large pot of boiling water, sprinkle in a little bit of salt.
04:08And when it's at a full rolling boil, add your pasta. I don't bother to break it up.
04:14I like the long strands of the spaghetti. And always choose a good brand of
04:19spaghetti. One that's enriched and one that has some flavor. Just stir it in and
04:24let it boil until it's al dente. Now in your oven, you've had roasting one whole
04:29head of garlic. Roasting garlic just does something fantastic to it. It's a 425
04:36degree oven and it stays in there for approximately an hour. I keep roasted
04:40garlics in the refrigerator. And then you can just squeeze out each clove and
04:44you get a most delicious, sugary, sweet-tasting garlic. You'll need five
04:49cloves of raw garlic, very thinly sliced. And three cloves of garlic that are
04:54finely minced. You need two tablespoons of olive oil. And I cook with as good
04:59olive oil as I can find. I just love the flavor of really good, virgin olive oil.
05:05And you need a little parsley from your herb garden or from that flower pot. The
05:10reason this is called three-garlic pasta is you're going to have fried
05:13garlic. Those are the slivers. You're going to have almost raw garlic. That's
05:18the minced garlic. And you're going to have roasted garlic. You'll need, oh you'll
05:22need a little bit of white wine too. Notice I'm using a large skillet because
05:26the cooked pasta goes into this skillet when you're ready to serve. Just to heat
05:31it up. This sliced garlic is going to kind of bless the pan, flavor the oil,
05:40and get a lovely deep golden color. Garlic takes on color very quickly when
05:47it's being sauteed in oil. You can see it's just getting that lovely color.
05:52Reduce the heat now. You can see it's just starting to smoke. You don't want
05:57that olive oil to smoke too much. Remove the garlic to a piece of paper toweling.
06:02So now the oil and the pan has been blessed, they say, with the flavor of the
06:08garlic. Add your minced garlic. Your roasted garlic has a very different
06:19flavor. And 3 quarters of a cup of dried white wine.
06:27I'm just going to add the cooked spaghetti to the pan. We're going to toss this with our
06:37garlic and the white wine. Raise the heat a little bit. Add your parsley. That's one
06:53cup of Italian parsley, coarsely chopped. Already look at the color that that pasta
06:58is. So pretty. And one teaspoon of red pepper flakes, or to your liking. Some
07:04people would put a lot more than that in.
07:09Freshly ground black pepper and a generous sprinkling of salt. Smelling so
07:16good. Sprinkle on your fried garlic. And as soon as it's hot, transfer it to your
07:26serving bowls. I like to serve this kind of supper in great big bowls with big
07:31forks and spoons. And a little sprinkling on top of good quality parmesan that's
07:38grated.
07:42So when you think that there's nothing to eat, look carefully in that pantry for
07:50these simple ingredients and make yourself a three garlic pasta. It's
07:55delicious. Now this pasta dish is one of my all-time favorites. I learned about
08:01botarga, which is the main flavor ingredient of this pasta, when I was
08:06visiting the beautiful island of Sardinia. I had never been there before
08:10and I had never tasted botarga, which is in the Mediterranean, known as the
08:16Mediterranean caviar. And it's the row of either the grain mullet or the tuna fish,
08:23which is found in the Mediterranean. It's salted, pressed, and air-dried. And it
08:28adds a very unique flavor to the pasta. So I am browning the garlic in olive oil.
08:37And we have some white bread in our food processor. And I'm just pulsing the bread
08:44until it forms a rough breadcrumb. And I toast this, about a cup of it, in with
08:51the garlic. Just about that much. And now gently brown the breadcrumbs. That takes
09:02about five minutes. The pasta, the bucatini, which is a long tubular pasta
09:08with a hole down the middle, cooks for about six minutes in the boiling water.
09:14And then the rest of the time in the sauce itself, which I'm going to make
09:18right now. So the breadcrumbs are a golden brown. And I'm removing those to a
09:26tray. They're crispy. They'll even get a little crispier drying out of the
09:32oil. And now we're going to make the rest of the sauce right here in the
09:36high-sided skillet. And we have to heat now a quarter of a cup of olive oil and
09:43four cloves of garlic, crushed. Just leave the pieces nice and big because you can
09:48pick those out later on. So we'll just crush these like that. And they can go
09:56right into the... Oh, the pasta has cooked now for six minutes. I'm going to drain
10:01that into a colander. Good facial, steamy facial. And just let that sit right here.
10:15Okay, so the garlic's in. We're going to add a quarter of a cup of capers. Stand
10:26back because the capers, even though they've been drained of their liquid, do
10:29tend to pop open. And they turn into little flowers when they do pop open.
10:36It's a pretty sight. And a quarter of a cup of golden raisins, slightly chopped.
10:42So already it's an unusual combination of ingredients. This would be something
10:47that you would find in Sardinia or even in the islands off the coast of Sicily.
10:53And we have preserved lemons. These you can buy or you can make, but we want just
11:02the peel cut into small dice. What these are are really lemons that have been
11:07sitting in kosher salt for about three weeks. It is a North African, Moroccan
11:14kind of condiment and extremely flavorful. So add your preserved lemon
11:20and four cups of chicken stock.
11:28Bring that to a simmer. Already a different sauce, wouldn't you say? You
11:33need a tablespoon of lemon juice. That's basically about a half of a lemon. And
11:40six tablespoons of unsalted butter. One stick of butter is eight tablespoons and
11:46six is three quarters of a stick of butter. Makes cooking very much easier
11:51when you know the proportions. So let this cook together until the butter melts.
11:56And another exotic ingredient is this reddish Aleppo pepper. This comes from
12:02Turkey or from Syria. Aleppo is actually a city in Syria. One teaspoon has a very
12:10nice taste for this particular pasta. Now when this comes to a simmer, add your
12:16pasta. And the pasta cooks yet another, oh, three or four minutes. And while this
12:22is simmering, and don't forget to stir, you can prepare the rest of the
12:26ingredients. Al dente, by the way, is the most desired doneness. The pasta is
12:31cooked until it can be bitten easily, but still offers that little sense of
12:35texture. That's the term al dente, to the tooth. And we have our botarga. This is
12:42tuna botarga, and you buy it by the ounce. It is the most unusual flavor. Salty,
12:49pungent, really, really amazing. It's a little hard to find. You can probably get
12:57it online, but that's the botarga. And I want to also make some strips of
13:04Parmesan cheese. All of this is going to go onto our pasta. If you use a vegetable
13:11peeler like this, you can make yourself quite a little pile of these pretty
13:15curls. Let's check on our pasta. Add half a cup of Parmesan cheese. This does help
13:22thicken up the liquid. And then add your quarter of a cup of toasted pine nuts
13:27and your lovely chopped parsley. Flat-leaf parsley is good. And now I'm
13:37going to add most of the botarga. I've reserved some for the top. Mmm, so
13:46utterly beautiful. So the way I like to serve it is in a shallow dish like this.
13:53Take a big swirl of it. Try to get all of the ingredients. A sprinkling of the
14:04breadcrumbs. And I don't know if you've ever had a pasta that you just can't stop
14:09eating. This is one of them. And some shavings of the Parmesan cheese on top.
14:15And a little bit more of the botarga. And here you have a very unusual, flavorful,
14:24unique, delicious pasta. One that you will remember forever. Bucatini with botarga.
14:31So here's a recipe that has taken the internet by storm. Everybody wants to make the one-pot
14:37pasta. This is an odd dish because you'll never believe you can cook pasta in so little water
14:43with all the other ingredients. So right into the saute pan, you add your 12 ounces of linguine.
14:51Just put that right in the bottom of the pan. Add one onion, which is peeled and very thinly
14:57sliced. Add 12 ounces of cherry tomatoes, just cut in half like that.
15:12Can you imagine? This is it. Four cloves of garlic, peeled and very thinly sliced lengthwise.
15:18I'm going to put a little garlic here, a little garlic there.
15:21A quarter of a teaspoon of freshly cracked black pepper, cracked or ground.
15:31Two teaspoons of salt over the whole thing. And a quarter of a teaspoon of red pepper flakes.
15:42And four and a half cups of water.
15:51Two big sprigs of basil, just sort of stick them in there. Onto the stove, bring to a boil.
16:04So now turn this on high heat. It's going to take about 11 minutes start to finish.
16:10And you'll be stirring this constantly, but you'll see this pasta will soften,
16:15the tomatoes will start to cook, the basil will wilt, and you're going to have a
16:21amazing, delicious pasta. Have your Parmesan cheese ready to grate.
16:25So it's taken two minutes for the water to come to a boil. Now watch it closely,
16:30keep stirring it around, and the pasta should be done in approximately nine minutes.
16:35Okay, now here is our fantastic one pot pasta. It is fragrant, and it is well cooked,
16:43and it is just ready to eat. I would say this would serve two very hungry people,
16:48and a family of three. Pick it up and put it right in your bowl. Is that enough for you?
16:58And some torn basil leaves, and some freshly grated Parmesan. A little sprinkling
17:10of pepper, a little bit more salt, and the final drizzle of olive oil.
17:22Enjoy. That is a really great pasta. One pot.
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