Ingredients for Homemade Alfredo Sauce
Part of the Video Series Fettuccine Alfredo Sauce Recipe
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Video Transcript
Ingredients for Homemade Alfredo Sauce
Hey there, this is Chef Dominic with Expert Village and in this segment we are talking about the proper spices that we are going to need to make the perfect Alfredo sauce. It is perfect by the way. You are going to find out real soon. We need some basic salt and of course I will let you know measurement wise as I am going as to just how much we are going to need. We are going to need some common black ground pepper. You could use white pepper if you don’t want the pepper floating around in the white sauce. So if you want to camouflage it in a little bit and hide the recipe, use white pepper. We are going to use just basic parsley. In this case, I am not using fresh parsley. I am just going to use some dried parsley that I already had precut up. We need about two cups of freshly grated Romano cheese. You definitely can use Parmesan cheese. Parmesan is a little bit sharper than Romano so it is not going to be as sweet so I prefer to use Romano. We are going to need a little bit of olive oil and for every pound of pasta when making a cream sauce; you need about one quart of heavy cream. So in this case we are making a pound of pasta and one quart of heavy cream. We are also going to need a little bit of butter. I’m going to slice this off. I’m not going to use the whole thing which is a little bit of butter. We are going to talk about the kind of pasta we are going to use in the next segment.
Hey there, this is Chef Dominic with Expert Village and in this segment we are talking about the proper spices that we are going to need to make the perfect Alfredo sauce. It is perfect by the way. You are going to find out real soon. We need some basic salt and of course I will let you know measurement wise as I am going as to just how much we are going to need. We are going to need some common black ground pepper. You could use white pepper if you don’t want the pepper floating around in the white sauce. So if you want to camouflage it in a little bit and hide the recipe, use white pepper. We are going to use just basic parsley. In this case, I am not using fresh parsley. I am just going to use some dried parsley that I already had precut up. We need about two cups of freshly grated Romano cheese. You definitely can use Parmesan cheese. Parmesan is a little bit sharper than Romano so it is not going to be as sweet so I prefer to use Romano. We are going to need a little bit of olive oil and for every pound of pasta when making a cream sauce; you need about one quart of heavy cream. So in this case we are making a pound of pasta and one quart of heavy cream. We are also going to need a little bit of butter. I’m going to slice this off. I’m not going to use the whole thing which is a little bit of butter. We are going to talk about the kind of pasta we are going to use in the next segment.
About the Expert
Expert: Dominic has been preparing some of the best Italian dishes in the Chicago area for the past 10 years. Dominic opened his restaurant in a Chicago suburb over ten years ago. Read More
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