How to Avoid Thick and Pasty Alfredo Sauce - Kitchen Conundrums with Thomas Joseph - Martha Stewart

[@dosster1]

This is bangn'. Good teacher. I added sauteed mushrooms. So good. Thanks Mr. Joseph.

[@upnorth6070]

Looks delish!! 💟 Update: It is very delicious!! And easy to make. Thank you for posting this recipe!!!

[@Alexander_l322]

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!

[@wowsurfing]

Thank you for the recipe and the tips, this time I will add the cheese after removing the pan off the heat. :)

[@MaryMicheleful]

I just made this! Very good!

[@kremove]

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.

[@NadaAlawadhi]

The separation happens many times with me. No fun! I’m gonna try this. Thank you

[@kremove]

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.

[@NadaAlawadhi]

@@kremove I’ll try that, thank you :)

[@ralocunninghamthe3626]

Best one yet..thank you Sparkles..

[@deniseivette]

Thank you! It was super easy to make and my family loved it :)

[@seekingfitnesstipsandlaugh2126]

Tried this and LOVED IT!!!! How much parmesan cheese was added? 1/4 cup ??? THANK YOU

[@ritaqueponds1446]

Looks like 1/2 cup.

[@m.katherinelamont1873]

Thank you! I can’t wait to try this!

[@marilynalvarez9951]

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.

[@hildachacon001]

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.

[@tommyhodges2105]

I love Lemon Pepper and it's always good on any food. It's give more flavor.

[@sharoncooper6636]

Looks fabulous ! You bring recipes in a calming way, you’re easy to understand ! Can hardly wait to try this... my favorite!

[@louiecolton621]

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.

[@gusterrence694]

@Louie Colton instablaster ;)

[@c0mput3r80y]

@@flame4986 It's fettuccine americano

[@leannvlewis]

I love this man

[@antoniobaskerville6823]

Great Video .

[@karenjohnson1589]

I am making it now, but at Morrisons I could only get linguine, or tag,

[@rhythmgupta2303]

4:45 I don't think he really wanted to do that exchange.

[@CarlosAponte93]

Could i use a blonde roux and milk instead of cream? Want this today, but don’t have cream on hand.

[@pleasenocasuals]

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.

[@SorrentoShore]

NoooooooooooCream no excuse. Dude only salt free butter + Parmesano Reggiano. All off heat

[@Passionforfoodrecipes]

Oh good! I've always been alfredo having that happen!

[@upnorth6070]

😂 (I see what you did there... Clever!)

[@mimistout7993]

Don't want thin and smooth...I want thick and luscious!

[@daphnebrooks8916]

🤣🤣🤣🤣🤣😭😭😭

[@judithgoodwin8013]

You did not tell us how much cheese you put into the sauce…

[@checkme1830]

Looks like 3/4s of a cup.

[@marilyncapehart663]

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 🧀

[@crystalllllll]

Thomas has never led me astray. Always perfection

[@bandm1]

Measurement of cheese??????

[@claudianmn4681]

Thanks but could you provide a link to the actual recipe...

[@joansnow4013]

Thanks for the cooking lesson, it’s what’s for supper tonight on this Super Tuesday

[@bethbilous4720]

How much sauce does this make?

[@74grERYK]

Nice video 👌

[@siegfriedenea]

Please, dont swear: those are not fettuccine ... they are LINGUINE. Not even the name ... 😖

[@NovaDeb]

Did he tell exactly how much grated Parmesan to put in it?

[@etmashorts]

Some recipes say 4-5 oz.

[@bettymon1748]

How much Parmesan?

[@monaonassis6346]

Not sure what the conundrum was but it’s a very good recipe.

[@nicolarossi1318]

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!

[@semco72057]

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.

Good video! Keep it up! Would you like to be KZbin friends? :]

[@phillipleboa5251]

THOMAS !!!!!! MARRY ME !!!!! XOXOXOXOXOX

[@RUmom08]

I'm definitely going to try this! My alfredo always splits and now I see why. Thanks!

[@maragaitan-strane3215]

Me too! What a game changer

[@jjeanniton]

"Alfredo Sauce" IS NOT REALLY TRADITIONAL ITALIAN, but actually ITALIAN-AMERICAN!

[@charleshodgdon6168]

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.

[@randalllaue4042]

Thanks! What are your most inexpensive meals?

[@PrettyGoodLookin]

Tuna Casserole

[@Lizette292]

What kind of cream did you used can you send the name

[@christophernuzzolo5977]

I am not gonna watch this video but will answer the question, just add more pasta water. Next....

[@abovetheclouds1771]

Can you use a combination of cheeses,I did not know you would use parmesan. Looks delicious👍🌈

[@stephaniemcdonald1244]

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. :)

[@abovetheclouds1771]

@@stephaniemcdonald1244 Thank you,will try your Parm& Romano🌈

[@AngBeaVideos]

i really wanna make this but i’m scared i’ll fail and waste my ingredients 😭

[@kentmill5463]

I like the consistency of making a roux heavy cream gets all curdled up when you reheat it roux is much better

[@semsem185]

Roux gets it thick and yucky though. Can't stand that at all

[@khadeejahnarejo5387]

I wonder who this guys english teacher was his vocab is spot on!

[@edubya9230]

Al-dente is not "WHAT I WANT" so why make the assumption?

[@LLO227]

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.

[@MarvalMontreal]

Why you use unsalted butter if you add salt at the end of your recipe ?

[@robinmaibals1193]

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.

[@MarvalMontreal]

I only use unsalted butter when I do pastry :)

[@TubaChris]

Great video! The audio had some artifacts that persisted throughout any spoken portions of the video.

[@brendastanton38]

Why 3/4 lb pasta? Please use the whole pound! Thank you!

[@bkylnrootsbathave2549]

sauce looks good but that wimpy voice just makes me want to puke

[@rooooooby]

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.

[@colleencc7]

True, true……but I think they know that most of the audience that comes to this here is going to be expecting the American version they’re use to in restaurants….

[@iluvbillie9979]

Can I switch butter with coconut oil?

[@peitseog]

No! The flavor is in the butter. Coconut oil will be bland

[@Jo3W3st]

Most Americans and American Italians think that this is authentic.

[@PrettyGoodLookin]

A touch of Nutmeg !

[@psalux18963]

Original Alfredo sauce is only with butter and parmigiano cheese, no heavy cream present in this recipe. kzbin.info/www/bejne/iZyceXaum66Fe9E

[@msz5543]

You again, huh? What...do you patrol the Fettuccine Alfredo recipe posts? Like I told you before, this is better. Much, much better. No melted globs of cheese.

[@Stephenrsm7600]

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 💜💙💚🧡❤️🎊🎉🍾🥂🍹🌈

[@stevenhorne5089]

It would be nice to know how much cheese he used.

[@random_person2745]

4 tbs unsalted butter 1 clove minced garlic 1 cup heavy cream Parmesan cheese (didn't say how much)

[@FynnOliverEmonSill]

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 KZbin 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.

[@MrUncleTings]

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

[@FynnOliverEmonSill]

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!

[@FynnOliverEmonSill]

derpypineapple14 👀 who you talking to?

[@Dr-YouTube]

Al Dante

[@celesteburnette9961]

i added some lemon pepper and it was amazing. Thank you. This is perfect

[@tashee8772]

Could this guy Uptalk any more? Every friggen sentence.

[@dailygames2651]

You are so perfect,well done thank you chef 👨‍🍳

[@MelCorpus]

Really love this very detailed! Willl try this soon

[@christoohunders5316]

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.

[@MoonTvHomeMadeCooking]

Excellent Recipes mouthwatering Recipes my friend thanks for sharing i support you 👌👌😛😛💐💐💐

[@millsykooksy4863]

What about nutmeg?!

[@1stGeorgiaGirl]

Serve immediately. If left to sit too long it will become gunky because the pasta will absorb all the moisture in the sauce.

[@koriancookking1076]

You are so good at cooking🤩👍👍👍 Looks so delicious 😍hi my new friend 🤝🛎👌

[@daphnebrooks8916]

Why did he say a good European butter??...

[@naylahc]

Youvare so clear and articulate so well each step. I eagerly wait for each of your videos...

[@groundbreakerexplore]

Thanks for the sauce recipe. Great preparation and presentation.

[@markweiss4327]

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!

[@cowboybob7093]

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.)

[@tsmith4719]

How much cheese?

[@meseretbaiaker6760]

Yummy

[@hwright8816]

Cajun spice sprinkled on is delicious.

[@vickiy9625]

How about adding sauteed mushrooms and chopped Italian parsley?

[@estherjurado7351]

Fabuloso !!!

[@haniyasyeda9744]

Wow!! Such a nice and easy recipe 😋😋

[@cusinaninanay8457]

Wooow looks tasty and delicious 😋

[@marcjameslevesque]

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

[@deniselawrence7491]

Oh my that was easy and you made me hungry! LOL

[@saudigirlyy]

I’m in love with carbonara

[@jolyndaj]

Thank you!!

[@honeyroses19]

You killed it, so easy to follow!

[@vilkoskorlich259]

“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?kzbin.info/www/bejne/oae7q2Zsh6ujnrc

[@wagwanbennydj6003]

Not sure not sure yet I'll let you know when I try :p

[@HaldenUniverse]

Very Nice

[@AmericanExpatInThePhilippines]

Funny that he called his frying pan a skillet.

[@Shadow-ek3ji]

Can you use half and half instead of heavy cream?

[@ReneePsalm18]

Yes bit it's more likely to separate because less fat to hold it together

[@periwinklebutterfly]

I found the link for this, but it's missing the fettuccine. www.marthastewart.com/1528962/quick-alfredo-sauce

[@tims.5085]

I dream of pasta

[@edgarbenitez8030]

Well done chef!

[@akee7651]

wonderful

[@shanajames-suckrajh]

Can you show us how to make a Vodka sauce?

[@SairaSabir1443AH]

Martha Stewart

[@meseretbaiaker6760]

Thanks