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How to Avoid Thick and Pasty Alfredo Sauce - Kitchen Conundrums with Thomas Joseph - Martha Stewart
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- Опубликовано: 14 авг 2024
- Thomas Joseph takes you through the steps to create an easy alfredo sauce that's both creamy and delicious.
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I love your delivery of knowledge and soothing commentary. I appreciate how you acknowledge that this isn’t the traditional recipe but understand and explain the benefits of the evolution of this dish.
Thomas has never led me astray. Always perfection
The secret is to use A LOT of butter and parm. It will be creamier than cream.
DON'T make the sauce separate from the pasta. Mix the hot, fresh-from-the-pan pasta with the butter and parm. It will not break or clump. Add a little pasta water if needed. It's even richer than if you use cream.
Looks fabulous ! You bring recipes in a calming way, you’re easy to understand ! Can hardly wait to try this... my favorite!
sorry to be offtopic but does any of you know of a tool to log back into an instagram account?
I stupidly forgot my password. I love any assistance you can offer me.
@Louie Colton instablaster ;)
@@flame4986 It's fettuccine americano
This is bangn'. Good teacher. I added sauteed mushrooms. So good. Thanks Mr. Joseph.
Looks delish!! 💟
Update: It is very delicious!! And easy to make. Thank you for posting this recipe!!!
Thanks for the cooking lesson, it’s what’s for supper tonight on this Super Tuesday
This is just like the recipe I have been using for years, I just add Lemon Pepper & and other times I add a hint of Paprika.
I love Lemon Pepper and it's always good on any food. It's give more flavor.
i added some lemon pepper and it was amazing. Thank you. This is perfect
I love the way you made the sauce and since I have all the ingredients and a box of shrimp I will make some with the shrimp and see how it turns out. Thanks for sharing this recipe with us all.
Tried this and LOVED IT!!!! How much parmesan cheese was added? 1/4 cup ??? THANK YOU
Looks like 1/2 cup.
Not sure what the conundrum was but it’s a very good recipe.
Your smile is so great! You made me so happy watching this and I'm going to make prawn alfredo for my family dinner tomorrow :) thanks!
I'm definitely going to try this! My alfredo always splits and now I see why. Thanks!
Me too! What a game changer
Youvare so clear and articulate so well each step. I eagerly wait for each of your videos...
Great job...even a novice in the kitchen like me could follow your instructions. Thanks for sharing...looking forward to making this dish in my kitchen soon!
A slightly easier method is to melt the butter in water, "melt" the cheese in that mix and then add the pasta. If you insist on adding cream, put it in after the cheese is integrated into the butter-water (butter-cheese-water.)
Great Video .
I just made this! Very good!
You killed it, so easy to follow!
Thanks for the sauce recipe. Great preparation and presentation.
Best one yet..thank you Sparkles..
Thanks for sharing 9-26-2021., I have some fresh Noodles for Alfredo., it tastes better with Heavy Cream to me, because that’s what I use and many fresh cheeses 🧀
Great helpful tips!
Thank you for the recipe and the tips, this time I will add the cheese after removing the pan off the heat. :)
You are so perfect,well done thank you chef 👨🍳
Thank you! It was super easy to make and my family loved it :)
Oh good! I've always been alfredo having that happen!
😂 (I see what you did there... Clever!)
I wonder who this guys english teacher was his vocab is spot on!
Thank you! I can’t wait to try this!
Wow!! Such a nice and easy recipe 😋😋
In the original recipe you don't cook the butter. You use the heat of the cooked pasta to melt butter and emulsify it together with the cheese. It is a similar technique to making Italian carbonara except you whip it on a cold plate. Most American Italian restaurants add cream because they don't know how to make it properly so they have to add cream to stabilize it.
Really love this very detailed! Willl try this soon
Thank you!!
Thomas Joseph, again, thank you for ALL your knowledge and appreciate your assistance in keeping us away from clumpy and thin sauce!!!! LOVE you!!!! ❤️❤️❤️❤️
Happy Pride 💜💙💚🧡❤️🎊🎉🍾🥂🍹🌈
Measurement of cheese??????
Well done chef!
I like the consistency of making a roux heavy cream gets all curdled up when you reheat it roux is much better
Roux gets it thick and yucky though. Can't stand that at all
Could i use a blonde roux and milk instead of cream? Want this today, but don’t have cream on hand.
Fabuloso !!!
4:45 I don't think he really wanted to do that exchange.
The separation happens many times with me. No fun! I’m gonna try this. Thank you
If you don't make the sauce in a pan, but rather mix the pasta straight from the hot water with butter and parm, it will turn into a sauce and it won't separate. Just add a spoon or more of pasta water if you need more liquid. It's so good.
@@kremove I’ll try that, thank you :)
I find adding cornstarch keeps the smooth consistency, and then you can sort of make the flavor more mild by adding more milk but yet not turn it watery. I like strong flavored food but it’s not to everyone’s liking. Additionally I do find that it does like to separate when trying to cook it, I make mine a little bit more involved than you do yours… So the corn starch acts very perfectly.
Try adding a small juiced onion when making enough for 4 to 6 people, as well I add garlic as you did, and white pepper.
This month I’m gonna get back to making RUclips videos, and this summer my recipe for Alfredo as well as hollandaise sauce will be posted on my channel. As well as my very special crêpe recipe from my grandmother. And my gardening/landscaping, art painting, home remodel of my 150-year-old country school turned cottage, and most important the marketing of my up-and-coming first autobiography in a series of four.
cornstarch is unnecessary; add pasta water instead and cook it through. there should be enough starch in the water to keep a proper emulsification. most of the starch should be released into the water well before the pasta should be taken out of the water, so over cooked pasta shouldnt be a problem either
OnionButtons I have forgotten that, but have heard about adding the pasta water before. Only problem is I typically use ready made stuffed pasta in the refrigerated section. So less starchy water to work with.
PS: if you can find it, asparagus pasta stuffed with ricotta blend is amazing!
derpypineapple14
👀 who you talking to?
Can you use a combination of cheeses,I did not know you would use parmesan. Looks delicious👍🌈
Maria I’ve made it with a Parmesan and Romano. Any aged, drier cheese should work. If you used a meltier cheese, it would come out differently...still yummy, but different. :)
@@stephaniemcdonald1244 Thank you,will try your Parm& Romano🌈
Don't want thin and smooth...I want thick and luscious!
🤣🤣🤣🤣🤣😭😭😭
Thanks but could you provide a link to the actual recipe...
Excellent Recipes mouthwatering Recipes my friend thanks for sharing i support you 👌👌😛😛💐💐💐
I am making it now, but at Morrisons I could only get linguine, or tag,
Cajun spice sprinkled on is delicious.
Looks delicious! I don't see why so much objection to using "heavy cream" I mean it's pretty much butter in liquid form, whip heavy cream long enough and it BECOMES butter so makes sense to use it...just my humble opinion.
Thank you!
Your tip to finely mince is very important ! I learned that too and is makes the difference in chomping on garlic bits or just enjoying the flavor! Well done!
I love this man
Great video! The audio had some artifacts that persisted throughout any spoken portions of the video.
wonderful
4 tbs unsalted butter
1 clove minced garlic
1 cup heavy cream
Parmesan cheese (didn't say how much)
How much sauce does this make?
Thanks
Haven't cooked fettuccini in so long but this video convinced me otherwise. I'm a penne alfredo lover now but I wanted to know what other pastas go well with alfredo sauce.
Oh my that was easy and you made me hungry! LOL
I’m in love with carbonara
How much Parmesan?
Why you use unsalted butter if you add salt at the end of your recipe ?
Because if you start the sauce with salt, then it's going to make it quite salty after reducing it. You want to enhance the flavor not be overwhelmed by how salty it is. Gives you control over how much salt you add to your taste.
I only use unsalted butter when I do pastry :)
Very Nice
Thank you! Tried to make pasta and ended up with dog food. Next time I'm following this
Yummy
A touch of Nutmeg !
It would be nice to know how much cheese he used.
For a touch of freshness I add fresh parsley and a variety of barely cooked veggies for a more balanced dish, thanks for the tips tho.
Nice video 👌
I've been eating OG Alfredo my entire life. Two ingredients: butter and parmesan
Excellant
Most Americans and American Italians think that this is authentic.
Did he tell exactly how much grated Parmesan to put in it?
Some recipes say 4-5 oz.
What kind of cream did you used can you send the name
How much cheese?
How about adding sauteed mushrooms and chopped Italian parsley?
What about nutmeg?!
Wooow looks tasty and delicious 😋
Can I switch butter with coconut oil?
No! The flavor is in the butter. Coconut oil will be bland
THOMAS !!!!!! MARRY ME !!!!! XOXOXOXOXOX
Serve immediately. If left to sit too long it will become gunky because the pasta will absorb all the moisture in the sauce.
Can you use half and half instead of heavy cream?
Yes bit it's more likely to separate because less fat to hold it together
You are so good at cooking🤩👍👍👍 Looks so delicious 😍hi my new friend 🤝🛎👌
Please, dont swear: those are not fettuccine ... they are LINGUINE.
Not even the name ... 😖
You did not tell us how much cheese you put into the sauce…
Looks like 3/4s of a cup.
Not sure not sure yet I'll let you know when I try :p
Thanks! What are your most inexpensive meals?
Tuna Casserole
Why would you add a bunch more salt without tasting the sauce first?
You do know that when using just butter and cheeses, you do not put the butter over high heat. In a pan, you should just use low heat. Normally you put the butter on a hot plate to melt, add the cheese and mix, and then add the noodles and mix.
i really wanna make this but i’m scared i’ll fail and waste my ingredients 😭
Wow, mouth is watering....although I must say: that was A LOT of heavy cream...for me, more parm a tad less cream but still, I learned something better that I already knew: Americans have turned Alfredo into a silky creamy delight which as you say is at this point more American than it is Italian. 9.5 out of 10
Please! It is not an Italian recipe!!!! 😂😂😂 We don’t eat this pasta, we just eat Pasta with Parmigiano and butter when we are sick 😂😂😂
You will not find this recipe in Italy. Come on! And specially Italian kitchen don’t use heavy cream, and we use garlic in very few recipes.
Come in Italy and see!
I dream of pasta
I made Alfredo sauce once and ruined it a couple of years ago. But I watched another video and this one. It was this one that explained why my cheese coagulated last time. Tonight's sauce was just as you showed it. I will not fear to tread here again!
I made it while dating my husband. Years later I asked if he liked it. He said he could sparkle the walls with it. 😳
you didn't say how much cheese
Al Dante
Can you show us how to make a Vodka sauce?
Martha Stewart
I found the link for this, but it's missing the fettuccine.
www.marthastewart.com/1528962/quick-alfredo-sauce
What is a substitute for cream? Avoid the calories? Thanks!
Coconut milk? I dont know the diffrent amount of callories between those 2.
Half and half
What could you use instead of garlic? Garlic as well as all "hot" spices make me terribly ill. Love Alfredo but have not made. Would just butter, heavy cream , cheese not be bland? What about light use of pepper. Like the lemon zest idea, for the amount of butter and cream you used, how much zest would be suggested? Thanks for a reply.
Nutmeg goes well with white sauce. You could use shallots. You could add parsley to finish.
Can you handle onion? I use a food processor to nearly liquify onion on mine. I have even thought of just juicing an onion instead.
Not for your taste/pleasure; but soon I will be back making vids- wide variety or creations and such; but my Alfredo sauce is going to be one of them.
to be honest, butter and parm reg is all you really need. cream makes it bland because it masks the complexity of the butter and parm. if you really want to add cream, try making another classic dish. its all the ingredients above including the juice of 1 lemon and its zest. the flavour is completely different from what you might expect from a rich dish but its completely sublime.
if youre going with my above suggestion, you might need a different technique or you will destroy your sauce. all you need is 1 pot. boil your pasta, poor off most of the water off (leave a good amount of water so your sauce doesnt go dry and pasty), off the heat, throw in butter and emulsify, then add cheese and emulsify
@@angellover02171 Thank you for the suggestion.
@@FynnOliverEmonSill Thank you for your reply. Yes, I can tolerate onion - thank goodness. I use onion in many things to keep the recipe from being bland. Thanks again.
dont like rice or pasta, baby new potatoes in this sauce yum
“Too much garlic! Garlic everywhere,”
Garlic, you see, is not quite the staple of Italian cuisine Americans think it is.
After all, Americans are messing with their grandma’s grandma’s grandma’s recipes.
What passes as “Italian” here in the US has been an exercise in patience.
“Fettuccine alfredo are not a thing in Italy,” but in the US it has become a staple in many restaurants that brand themselves Italian.
In Italy, the dish is most similar to what Italians call pasta burro e parmiggiano (pasta with butter and parmesan cheese).
In Italy, this way of making pasta is often referred to as pasta del cornuto - which translates as “cuckold’s pasta”, because making it betrays an absence of time or care put into the simple meal.
The even more popular way of serving pasta alfredo in the US - with chicken - is beyond imaginable.
Please go to watch?ruclips.net/video/kvXz36RFphU/видео.html