How to Make Alfredo Sauce - Fix my Recipe

Dear Chef..in some restaurants they use to add Prosciutto and mushrooms..In your video you don't use any of those ingredients.even in some places they add garden peas I will like to know your opinion for it. Thank you

weak! as in midwest blah, does Chef cook for Boston Markets??

Even if Alfredo sauce was first made in Alfredo restaurant in Rome in 1914, in Italy is so unknown that most italians simply think it isn't an Italian dish at all. In the South-centre of Italy people usually eat pasta al burro (pasta with butter), made with butter and Parmesan cheese or pasta ai quattro formaggi (made with four different types of cheese).

Tasty recipe! One thing he doesn't comment on that's important when making a sauce like this is that it's usually best to add the cheese either just before or just after you take the sauce off the heat, after the cream has already mostly thickened up. If you cook it for too long or at too high of a temperature after adding the cheese, the cheese has a tendency to separate into icky lumps. So make sure you melt the cheese, but don't overdo it!

Very good job. I used this as the base for a shrimp and broccoli alfredo. You did a nice job of showing the order of putting the ingredients in to get a creamy alfredo. As far as these people who dont know how much pasta to cook with it , or need the amounts to make this, id have to say WOW , GET A CLUE, All you need to do is Pause the video and copy your ingredients down to get a great alfredo recipie. The amount of pasta you use is up to you, I like it strong tasting so i cooked up a pound and a half pasta, and ended up using about a pound, but if you wanted to stretch it you could of used the whole pound and a half. The only thing i did different was use 3/4 of a cup of parmesian cheese, gratted. And make sure you use UNSALTED BUTTER OR it is to salty. P.S Parsley over oregeno any day of week. Peace

Uh..parsley instead of Oregano? I might try this to see the difference... Might go with...1 or 2 tbspoons of Oregano, and finely diced onions as well. And inch diameter pasta held in your hand should be about 2 servings...or less depending on how hunger you are and if you are also eating with bread. Also if you let the garlic fully brown, 3-5 cloves, it will give it a more nutty flavor, though it will also turn your sauce a grey brown. No one has every complained about the color when I make it, in fact they usually compliment. I also never use the white wine, but I have seen many recipes that do, so can't say how the nutty browned garlic would go with the white wine in there as well.

Nice!, Je tres content!merci! chil l im not french.

Just wondering, how much pasta would you cook to go with this sauce? (how many people does it serve?) In the video it looks like a single serving.

Need amounts to make this meal.

appreciated seeing the technique, but without ingredients amounts this is less useful than it would be with them! thanks