Binging with Babish: Fettuccine Alfredo from The Office

Summary

In this episode of *Binging with Babish*, the host recreates the infamous fettuccine Alfredo from *The Office*. Starting with a less-than-stellar store-bought version, Babish critiques its greasy texture and overpowering garlic taste. He then demonstrates a more refined method for a delicious, creamy, and authentic American-style Alfredo using fresh ingredients and techniques. Babish also ventures into making fresh pasta from scratch, culminating in a traditional pasta al burro—an elegant, butter-and-cheese-based dish. The episode mixes cooking tips with humor, highlighting the importance of quality ingredients and traditional preparation.

Takeaways

• 😀 The fettuccine Alfredo from The Office is used as an excuse to make actual fettuccine Alfredo because Babish wants to enjoy it.
• 😀 The store-bought Alfredo sauce is thick and greasy, and it doesn't adhere well to the pasta.
• 😀 The jarred sauce mostly tastes of garlic, which is not typical of a traditional Alfredo sauce.
• 😀 For a better Alfredo sauce, Babish recommends a recipe from America's Test Kitchen, which combines heavy cream, butter, and Parmesan cheese.
• 😀 Using fresh pasta for Alfredo works much better than store-bought pasta, as it creates a smooth, creamy sauce that adheres well.
• 😀 A pinch of kosher salt, black pepper, and fresh nutmeg are added to the sauce to elevate its flavor.
• 😀 Pasta cooking water is crucial for helping the sauce come together into a cohesive, creamy consistency.
• 😀 Babish attempts to run a 5K after carbo-loading with his homemade Alfredo, but doesn't recommend this extreme form of preparation.
• 😀 Babish prepares fresh pasta from scratch using a food processor, which allows for better control over the dough.
• 😀 Traditional Italian pasta al burro is made with fresh pasta, butter, and Parmigiano-Reggiano, without any black pepper.
• 😀 The simplicity and quality of ingredients make pasta al burro a beautiful dish, with emphasis on fresh ingredients over heavy seasoning.

Q & A

What is the main issue with the jarred Alfredo sauce in the script?

The main issue with the jarred Alfredo sauce is that it doesn't adhere well to store-bought pasta. It looks streaky and greasy due to the cream-based sauce not working well with anything but fresh pasta.

Why does the American version of Alfredo sauce not work well with store-bought pasta?

The American version of Alfredo sauce, which is cream-based, doesn't bond properly with store-bought pasta, leading to a greasy and streaky appearance. It is designed to work best with fresh pasta.

What is the key to making a successful homemade Alfredo sauce, according to America's Test Kitchen?

The key to making a great homemade Alfredo sauce, according to America's Test Kitchen, is combining heavy cream, butter, and Parmesan cheese, then using fresh pasta and pasta cooking water to create a smooth, cohesive sauce.

What makes the fresh pasta more suitable for Alfredo sauce compared to store-bought pasta?

Fresh pasta is more suitable for Alfredo sauce because it absorbs the sauce better, creating a creamy, cohesive texture, whereas store-bought pasta doesn't bond as effectively with cream-based sauces.

What is the purpose of adding cold heavy cream to the cooking process in the Alfredo sauce?

Adding cold heavy cream to the cooking process stops the reduction of the cream, helping to control the thickness of the sauce and maintain a smooth texture.

Why does Babish choose to run a 5K after eating the Alfredo pasta?

Babish runs the 5K after eating the Alfredo pasta as a humorous reference to the scene in The Office where Michael eats Alfredo before running, attempting to carbo-load for strength and endurance.

How does Babish prepare the fresh pasta dough?

Babish prepares the fresh pasta dough by combining flour and salt in a food processor, adding eggs, and processing the mixture until it forms a dough with a complex gluten network for chewiness.

What traditional elements does Babish include when making pasta al burro?

Babish includes traditional elements such as using unsalted butter, freshly grated Parmigiano-Reggiano, and pasta cooking water to create a creamy emulsified sauce. The pasta is cooked fresh and served with additional grated Parmesan.

Why does Babish emphasize the importance of pasta cooking water in the sauce?

Pasta cooking water is crucial because its starch helps emulsify the sauce, making it creamy and helping it coat the pasta more effectively.

What is the significance of not using black pepper in the pasta al burro?

Black pepper is not traditionally used in pasta al burro, highlighting the simplicity and purity of the dish, which relies on just butter, cheese, and pasta to achieve its flavor.