Cooking Fettucine Pasta & Alfredo Sauce For Fettuccine Alfredo
Part of the Video Series Fettuccine Alfredo Sauce Recipe
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Video Transcript
Cooking Fettucine Pasta & Alfredo Sauce For Fettuccine Alfredo
Hey there, this is Chef Dominic again with Expert Village. Now in this segment we are going to talk about and I will show you actually how much water I want you to see here. I have tons and tons of water and I have just a little bit of pasta so the pasta has plenty of room to swim around and cook properly. If you remember earlier, a lot of times people have a tendency of putting pasta in not enough water. In this case here, you can see that we have plenty of water and this will give us the assurance that our pasta will cook properly. It is starting to cook, I have my timer set and will check it in about 10 minutes to see the texture of the pasta. Over here while we are waiting, we will look over at the sauce and it is cooking on a medium heat right now and right now the only thing in here is butter, heavy cream, half-teaspoon of pepper and also a half-teaspoon of salt. We are just mixing it. We are letting it boil up a little bit and start cooking the texture in. If you notice, the texture right now is still very liquidy. It doesn’t stick to the whisk. It drips off, very simple. It is almost kind of like water. In the next segment, we will talk about adding the cheese and the parsley to it and we will actually start to show you how we get the texture of the alfredo sauce and the thickness and the fullest of it.
Hey there, this is Chef Dominic again with Expert Village. Now in this segment we are going to talk about and I will show you actually how much water I want you to see here. I have tons and tons of water and I have just a little bit of pasta so the pasta has plenty of room to swim around and cook properly. If you remember earlier, a lot of times people have a tendency of putting pasta in not enough water. In this case here, you can see that we have plenty of water and this will give us the assurance that our pasta will cook properly. It is starting to cook, I have my timer set and will check it in about 10 minutes to see the texture of the pasta. Over here while we are waiting, we will look over at the sauce and it is cooking on a medium heat right now and right now the only thing in here is butter, heavy cream, half-teaspoon of pepper and also a half-teaspoon of salt. We are just mixing it. We are letting it boil up a little bit and start cooking the texture in. If you notice, the texture right now is still very liquidy. It doesn’t stick to the whisk. It drips off, very simple. It is almost kind of like water. In the next segment, we will talk about adding the cheese and the parsley to it and we will actually start to show you how we get the texture of the alfredo sauce and the thickness and the fullest of it.
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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