Binging with Babish: Fettuccine Alfredo from The Office

- [Michael] You got it? - [Dwight] Mhm. - Okay. Fettuccine Alfredo. Time to carbo-load. Mm. - [Babish] Hey, what's up, guys? Welcome back to Binging with Babish where this week we're taking a look at the fettuccine Alfredo from The Office

where this week we're taking a look at the fettuccine Alfredo from The Office or more accurately, we're using it as an excuse to make some fettuccine Alfredo because I want some. First up, the absolute bare bones for Alfredo, some jarred sauce and some boxed pasta which ironically is what I assume Alfredo's from The Office would have made because they're supposed to be really, really bad.

Alfredo's from The Office would have made because they're supposed to be really, really bad. So we're cooking some fettuccine to a state of doneness, draining off camera. You're just gonna have to believe me that's what I did and smothering with our jarred Alfredo, mixing for an even coat and the first problem you're gonna notice with this Alfredo despite the thick gloopy sauce, it just doesn't adhere to the store-bought pasta.

despite the thick gloopy sauce, it just doesn't adhere to the store-bought pasta. It looks all kinda streaky and greasy and not terribly good and that's because the American or cream-based version of this dish just doesn't play nice with anybody but fresh pasta. The next thing you're gonna notice is that this jarred sauce mostly tastes of garlic which is weird.

The next thing you're gonna notice is that this jarred sauce mostly tastes of garlic which is weird. I don't know who told Ragú that there's garlic in Alfredo. For a truly great American Alfredo, we turn to America's Test Kitchen who prescribes that we combine one cup of heavy cream and two tablespoons of butter in a large saute pan cooking over medium high heat until reduced by about half.

cooking over medium high heat until reduced by about half. At which point we're gonna add a half cup of cold heavy cream to stop the cooking process then we are grating two ounces of Parmigiano-Reggiano cheese and cooking a standard issue nine ounce package of fresh pasta for about two minutes. At which point we're gonna retrieve it with some tongs and drop it into the cream, butter mixture

At which point we're gonna retrieve it with some tongs and drop it into the cream, butter mixture which we're gonna heat over a medium low flame as we add our Parmesan cheese, a good pinch of kosher salt and a few twists of freshly ground black pepper. Stir that around just to combine and then we're also gonna add a quarter cup of pasta cooking water which is gonna help give us a cohesive sauce and a little grating of fresh nutmeg.

which is gonna help give us a cohesive sauce and a little grating of fresh nutmeg. It's just gonna taste really, really good. Toss that around until you've got a creamy sauce, serve up. Maybe a little bit of extra freshly grated nutmeg overtop and inspect. As you can see, the sauce doesn't look overly greasy or gloopy. It's light and creamy and is the most delicious way I could imagine carbo-loading before a 5K