Warm a serving bowl in the oven and put your drsined pasta in it. Mix the pasta with your cheese, and then add the sauce. This incorporates the cheese into every noodle, prevents the sauce from breaking, and is a traditional method of constructing any pasta sauce
An Alfredo sauce is something that has been on my mind lately. I like simple but still think there's room for extras like a bit of garlic. I fell asleep a few nights ago wondering if lemon zest might work. Thanks for that!
Helloo Thomas Joseph i love all your conundrums videos but im having a bit of conundrum here, Can you please make a video explaining about emulsifier that being used on cakes? The types of emulsifier and how to use it properly (according to the emulsifier or cakes)? We in Indonesia have several type emulsifier that being use on cakes, suchs as, SP, Ovalet, etc. Thank you so much for your response.
I do really appreciate your honest and truly statements: 1. Alfredo Sauce is more popular outside Italy, although it was created in Rome 2. This is not TRUE recipe but my own version (with extra garlic and heavy cream) Anyway, Alfredo recipe is simply based on 2 ingredients, and on the art of gently mix and whisk. The issue is always this: we call "fettuccine Alfredo" many recipes that are not "fettuccine Alfredo" but "fettuccine on our own taste". Ferrari is Ferrari, Toyota is Toyota. Ferryota doesn't exist..;))
Great Alfredo Sauce. Love that you use fresh minced garlic. Other recipes call for powder. It’s ok but not as rich and tasty as yours. You got my attention Chef!
It looks really good! I haven't checked the channel but if you could help me...scallop potatoes. When I make them the sauce separates when reheated. Any advice. Thanks 😊😊😋😋
I am not a chef or a cook. But I was surprised by the salt added without tasting since parmigiana is salty. I would have added pepper first since you didn’t taste.
Because he probably made the same dish a million times and already knows his preference. When you make the Alfredo sauce then you taste it and decide how much salt you want in it.
350g aproximadamente de fetuccini cocinado al dente 4 cucharadas de mantequilla 1 diente de ajo rallado 1 taza de crema (35% grasa) no dice cuando queso parmesano pero parece como 1 taza aproximadamente
? Please elaborate more be ayse im having issues with my pasta not creaming I did use half n half instead of heavy cream is that why? Also should u drain the pasta is that what your saying like dry? I feel like the butter is why it separates but I tried again with out butter still the same thing but could be the cheese brand idk
I would also add salt and pepper. I cant remember if this guy did to the sauce. White pepper if you don't want black specks in it. Make sure you taste for salt when it's all done. Parmesan is naturally salty. Perhaps why he did not. But I still think it needs a little salt.
Cook the pahsta until al dahnte, stir in the Parmezhan, and you have an Americanised Italian classic. Or you could have pasta cooked al dente with Parmesan.
I mean it isn’t like he tricked you, all throughout the video he acknowledges that he’s making a heavily Americanized version of the dish. Plus, he’s American.. so why shouldn’t he sound American???
I love thick Alfredo sauce I always put cream cheese and Italian seasoning in mine I also use ground chicken It makes the whole meal less then ten dollars :)
it's really interesting how here in the State we get used to "Alfredo" with milk or heavy cream. But trust me I love italian food and we travel often there. Never ever the original Alfredi have milk its just Cheese and butter that's all. Thata version it's not bad just not italian
Why do most cooks forget to add Lemon Juice to such dishes that are just crying out for acidity to punch through their richness. A well developed "Alfredo" sauce just screams for some addition of acid, mainly in Lemon Juice, or Zest. When I make cream sauces, I never skip the acidity, and my tastebuds and friends/wife thank me for it. Additions like chopped Baby Bella mushrooms, Peas, or artichoke hearts would be ideal as well. Call me odd, but I'd much prefer a pasta dish with vegetables, and certainly an appropriate protein choice (shrimp/chicken/crab or lobster). How dare he forget the typical adornment of minced Parsley LOL!
I'm A Potato the starch in pasta water makes it more thick. But as someone who makes a lot of Alfredo I’d say the secret is not adding the cheese on the stove aka on heat.
@@iceman9109 that stuff used to not bother me but since I have been cooking more and more a spinning pan can actually be dangerous if filled with hot oil or other contents. Sounds a bit dramatic but you never think about stuff like that till it actually happens.
HA! Me too! My mum was a professional cook (she refused to be called a chef, but she really was) and I've been cooking for over 50 years. Her FIRST rule was safety, in all parts of the kitchen. By gawd if you left a pan handle over the edge of the stove, instead of facing in? RUN! RUN FAR AND FAST! Kidding (sort of), she wasn't mean, just very exacting. As am I. I cringed when I saw that pan start to move on its own. Glad to know it's not just me. Jenn 🇨🇦
Man, nothing compares to the original Alfredo. American’s revision of the sauce really makes another sauce, much heavier while the original version is light and pleasant. To void the cheese from turning greasy just have pasta water in a warm plate, drop the pasta in, and add the cheese and mix creating an emulation. If too thick, just add some pasta water. And that’s it.
It's actually a Roman pasta dish and pasta with butter and Parmeggiano-Reggiano is eaten across Italy. You don't even need a recipe. But it is known by different names. Alfredo alla Scrofa restaurant in Rome, established 1914, still serves "Fettuccine Alfredo" as it popularized the name. The Italian-American dish known by the same name, with heavy cream, is quite different and I would think very difficult to find in Italy as it's an American invention.
Thank you for the video but please understand that there are people who have high blood pressure or who's sodium sensitive that can't have sodium added to their food.
Then I would think the person preparing this recipe would know not to add salt. A chef’s only responsibility is to give the basic recipe, it’s the user that makes the recipe their own.
@@nikkinonames5265 you could try finding channels where people dedicate their recipes to people in your niche. You could also do a specific search for low sodium Alfredo sauce. :)
I don't see a video like this in their upload history with Thomas as the presenter. They have a 3 ingredient alfredo sauce but it's from 5 years ago. Nothing wrong with doing an updated version. Maybe you need to chill out.
rocknmalenurse they upload it in the morning, then depending on the view count, if it’s low, they delete it and repost it later that day or the next day. Getting double posts every time is annoying. I’m chill, don’t worry :)
Baby boy you’re back, we missed you 😍
Very good recipe thanks Thomas
a pinch of nutmeg takes it to the next level
I work in an italian restaurant and the chefs love putting a small pinch of nutmeg in their cream sauces O: I think it really elevates an alfredo!
I agree. 😅
Love watching you. I have learned quite a bit.
Making that tonight!! Ty
Yes! You answered all my questions, thank you. Trying your method tonight 😷
Thank you, thank you, and bowing, THANK YOU!
You're so great in the kitchen, I learn things from your videos. ty
Warm a serving bowl in the oven and put your drsined pasta in it. Mix the pasta with your cheese, and then add the sauce. This incorporates the cheese into every noodle, prevents the sauce from breaking, and is a traditional method of constructing any pasta sauce
Thanks!😁
Tried it i!! It was so delicious ! Thank you
Nice
Amazing work
Thank you
for sharing such a nice recipe
An Alfredo sauce is something that has been on my mind lately. I like simple but still think there's room for extras like a bit of garlic. I fell asleep a few nights ago wondering if lemon zest might work. Thanks for that!
I started to cook this dish from last year and is now my son favorite,is perfect 👌
I serve it with 🍤 and grill chiken and arugula salad!
Helloo Thomas Joseph i love all your conundrums videos but im having a bit of conundrum here,
Can you please make a video explaining about emulsifier that being used on cakes? The types of emulsifier and how to use it properly (according to the emulsifier or cakes)?
We in Indonesia have several type emulsifier that being use on cakes, suchs as, SP, Ovalet, etc.
Thank you so much for your response.
I do really appreciate your honest and truly statements:
1. Alfredo Sauce is more popular outside Italy, although it was created in Rome
2. This is not TRUE recipe but my own version (with extra garlic and heavy cream)
Anyway, Alfredo recipe is simply based on 2 ingredients, and on the art of gently mix and whisk.
The issue is always this: we call "fettuccine Alfredo" many recipes that are not "fettuccine Alfredo" but "fettuccine on our own taste". Ferrari is Ferrari, Toyota is Toyota. Ferryota doesn't exist..;))
I love Alfredo with mushrooms too! Looks creamylicious 🤤
This is the perfect recipe.
Thank you 😊
I'm glad your back. Keep the videos coming. 🍰🥞🍨🤟
Watching this at 4.30 am getting ready to try making this for the first time tomorrow 😂😂
So, how did it turn out?
Great 👍
Great Alfredo Sauce. Love that you use fresh minced garlic. Other recipes call for powder. It’s ok but not as rich and tasty as yours. You got my attention Chef!
Thanks for this video u jus made me a alfredo Rock star in the house
wooow it was very nice yummy yummy ❤❤
Love it thick and pasty TJ
I love him!🥰
Thanks. Great!
Any alternative's for heavy cream? Would whole milk do? Won't be as 'creamy' but who has heavy cream in the fridge?
Yep sure will.
Be sure to reduce it down. Still.
Do not heavily boil.
Just a bare simmer
Perhaps add more cheese.
Dont use a roux
Thank You Meg WillNot!
Just use milk and more butter.
OMG YOU’RE BACKKKKKKKKKK♥️♥️♥️♥️♥️♥️♥️♥️
Freshly ground nutmeg is also accepted in certain circles.
It looks really good! I haven't checked the channel but if you could help me...scallop potatoes. When I make them the sauce separates when reheated. Any advice. Thanks 😊😊😋😋
He just did scalloped potatoes a few months ago. Look on their channel homepage and scroll to find it. I made it and it's delicious!
@@helpfulnatural really??!!!!🤔🤔🤔 great!!! Thank you!!!!😊😊😊👍🏻👍🏻👍🏻
@@karlareyes4688 You're welcome! It's the easiest scalloped potato recipe I've ever made. So creamy!!
Add milk. Before heating
Stir vigorously
Might end up with mash potatoes.
Oh well
@@megwillnot4815 😂😂😂
I asked my doctor, will it be normal for me to see double?
He said, alfredo so, sir.
HAH punny 🙄
شكرا
Best chef ever ♥️
yum add the pinch of nutmeg for sure'
I am not a chef or a cook. But I was surprised by the salt added without tasting since parmigiana is salty. I would have added pepper first since you didn’t taste.
Because he probably made the same dish a million times and already knows his preference. When you make the Alfredo sauce then you taste it and decide how much salt you want in it.
how much cheese? any ideas welcome
I’d like to see how to make a creamy baked custard or creme brûlée. Mine seems to curdle and separate. What is the secret?
Missed your videos, Thomas!!!
Pretty much how I make it, but use light cream. A little less heavy.
I love fettuccine alfredo and spaghetti carbonara. Artery clogging but delicious 😋.
Se muy rico pero no entendi las cantidades podrian poner los subtítulos por favor, me gusta mucho este canal.
350g aproximadamente de fetuccini cocinado al dente
4 cucharadas de mantequilla
1 diente de ajo rallado
1 taza de crema (35% grasa)
no dice cuando queso parmesano pero parece como 1 taza aproximadamente
@@HimizuCuliao muchas gracias por responder.
The butter and cheese sauce splits the fix, but really the reason why it split is pasta water. It should already be in there.
? Please elaborate more be ayse im having issues with my pasta not creaming I did use half n half instead of heavy cream is that why? Also should u drain the pasta is that what your saying like dry? I feel like the butter is why it separates but I tried again with out butter still the same thing but could be the cheese brand idk
Yummy...how about adding fresh ground nutmeg?. Opinion?
Yep do it
Not too much
Meg WillNot ok thanks.. I’ll try it
Yes! I add nutmeg to mine and it gives it something special. Do it!
I would also add salt and pepper.
I cant remember if this guy did to the sauce.
White pepper if you don't want black specks in it.
Make sure you taste for salt when it's all done. Parmesan is naturally salty. Perhaps why he did not.
But I still think it needs a little salt.
Alfredo's in Rome invented the sauce.....Use the water from the homemade pasta to get to the desired consistency. YUMMY
So easy. Thank You.
Cook the pahsta until al dahnte, stir in the Parmezhan, and you have an Americanised Italian classic. Or you could have pasta cooked al dente with Parmesan.
I mean it isn’t like he tricked you, all throughout the video he acknowledges that he’s making a heavily Americanized version of the dish. Plus, he’s American.. so why shouldn’t he sound American???
And olive oil. Yum
😊😊😊
Wow I actually think maybe I can make this now...and with chicken...
How much cheese did He add? I watched it twice, did I miss it?
Big Mo I checked the recipe and it’s 1 1/4 ounces or 1/2 cup
What is wrong with the butter made in the USA?
US butter has more water, less fat, and less flavor. Depends on what you like and how you're using butter.
So...what about "thick and pasty"?! What causes it?
Make pasta alle vongole
nice to know why my turns out greasy everytime
I actually like mine a lil thick I don't like it Watery
He can talk about toe fungus and I'd still watch.
Yup, me too
Weirdo
I love thick Alfredo sauce
I always put cream cheese and Italian seasoning in mine
I also use ground chicken
It makes the whole meal less then ten dollars :)
it's really interesting how here in the State we get used to "Alfredo" with milk or heavy cream. But trust me I love italian food and we travel often there. Never ever the original Alfredi have milk its just Cheese and butter that's all. Thata version it's not bad just not italian
Good thing he reiterates that throughout the video.
I like it without cream
Why do most cooks forget to add Lemon Juice to such dishes that are just crying out for acidity to punch through their richness. A well developed "Alfredo" sauce just screams for some addition of acid, mainly in Lemon Juice, or Zest. When I make cream sauces, I never skip the acidity, and my tastebuds and friends/wife thank me for it.
Additions like chopped Baby Bella mushrooms, Peas, or artichoke hearts would be ideal as well. Call me odd, but I'd much prefer a pasta dish with vegetables, and certainly an appropriate protein choice (shrimp/chicken/crab or lobster). How dare he forget the typical adornment of minced Parsley LOL!
Another great and natural addition is Sour cream, takes care of your acid and sticks with the dairy creamy theme
Wait, what is the secret to avoid it becoming thick and pasty?
jasayehan adding pasta water?
I'm A Potato the starch in pasta water makes it more thick. But as someone who makes a lot of Alfredo I’d say the secret is not adding the cheese on the stove aka on heat.
Add cream, which the original didn't have
I actually like thick and pasty pasta sauce, especially if it's sticky and rich.
The Whispering Sylph just eat glue
@@garbygarb31 After you.
gave the amounts for every ingredient but the cheese. Recipe link?
Where's Sarah?
that warped pan is driving me crazy.
as soon as it started spinning on the burner i came to the comments to see if anyone was as annoyed as i was.
@@iceman9109 that stuff used to not bother me but since I have been cooking more and more a spinning pan can actually be dangerous if filled with hot oil or other contents. Sounds a bit dramatic but you never think about stuff like that till it actually happens.
HA! Me too! My mum was a professional cook (she refused to be called a chef, but she really was) and I've been cooking for over 50 years. Her FIRST rule was safety, in all parts of the kitchen. By gawd if you left a pan handle over the edge of the stove, instead of facing in? RUN! RUN FAR AND FAST! Kidding (sort of), she wasn't mean, just very exacting. As am I.
I cringed when I saw that pan start to move on its own.
Glad to know it's not just me.
Jenn 🇨🇦
Man... that induction stove is loud
Man, nothing compares to the original Alfredo. American’s revision of the sauce really makes another sauce, much heavier while the original version is light and pleasant. To void the cheese from turning greasy just have pasta water in a warm plate, drop the pasta in, and add the cheese and mix creating an emulation. If too thick, just add some pasta water. And that’s it.
*You know that I have never seen Fettucine Alfredo in any Italian menu and I don't even think Italians know what they are. Greetings from Rome, LOL.*
Yeah this is an Italian-American recipe
Just like meatballs 🍝 lol
It's actually a Roman pasta dish and pasta with butter and Parmeggiano-Reggiano is eaten across Italy. You don't even need a recipe. But it is known by different names. Alfredo alla Scrofa restaurant in Rome, established 1914, still serves "Fettuccine Alfredo" as it popularized the name. The Italian-American dish known by the same name, with heavy cream, is quite different and I would think very difficult to find in Italy as it's an American invention.
Thank you for the video but please understand that there are people who have high blood pressure or who's sodium sensitive that can't have sodium added to their food.
Then I would think the person preparing this recipe would know not to add salt. A chef’s only responsibility is to give the basic recipe, it’s the user that makes the recipe their own.
Then don't put it the salt in?
@@miaw.5819 as a chef they should state alternatives!
@@nikkinonames5265 you could try finding channels where people dedicate their recipes to people in your niche. You could also do a specific search for low sodium Alfredo sauce. :)
@@nikkinonames5265As a person you should know to not add salt if you are on a sodium restricted diet. Heck you should skip cheese dishes altogether.
Butter, garlic & Parmigiano Reggiano. Period.
If I send this video to one of my Italian friends, she will be cursing me and Americans until the end of this year, if not longer.
Im gonna marry Thomas one day
Authentic Alfredo doesn’t use cream
this is not fettuccine alfredo, it is fettuccine alla panna
love his videos but what on earth is that ringing noise??? lmfao
How to avoid thick and pasty? Don't use cream
10min??? Well that’s bull if u got hand grate the cheese 🧀
some strange high pitch noise
noise stops 3:48
I'm italian, never eat anything like that here!
Yup. He said that.
Not the real Alfredo
Were you watching the video?
This is disgusting. This is not Fettuccine alfredo
Italian recipes? Always put garlic in it! La pasta al burro con l'aglio, incommentabile 👎
lilluzzo82 he literally put garlic in at 2:15
@@butteredbread5534 I was ironic...
The link sent me to a porn site? What is that
😭
Jesus what an insult to Italian culture.
Okay we get it, you're italian
Stop reuploading videos because you don’t like the view count on the first upload 🙄
I don't see a video like this in their upload history with Thomas as the presenter. They have a 3 ingredient alfredo sauce but it's from 5 years ago. Nothing wrong with doing an updated version. Maybe you need to chill out.
rocknmalenurse they upload it in the morning, then depending on the view count, if it’s low, they delete it and repost it later that day or the next day. Getting double posts every time is annoying. I’m chill, don’t worry :)
Omg they do that!!!! That’s so terrible. We should have their channel deleted. It’s such a tragedy that they do that. /sarcasm
rocknmalenurse 🙏🏻
Whoa, really terrible high-pitched noise for first 3-4 minutes. Might be induction burners? Not pleasant.