How to Avoid Thick and Pasty Alfredo Sauce - Kitchen Conundrums with Thomas Joseph - Martha Stewart
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Published 2020-03-03
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All Comments (21)
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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.
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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.
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Thomas has never led me astray. Always perfection
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Youvare so clear and articulate so well each step. I eagerly wait for each of your videos...
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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!
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Looks delish!! 💟 Update: It is very delicious!! And easy to make. Thank you for posting this recipe!!!
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You are so perfect,well done thank you chef 👨🍳
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Thanks for the sauce recipe. Great preparation and presentation.
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Really love this very detailed! Willl try this soon
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Thank you! I can’t wait to try this!
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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.
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Thank you!!
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Best one yet..thank you Sparkles..
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Great helpful tips!
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Looks fabulous ! You bring recipes in a calming way, you’re easy to understand ! Can hardly wait to try this... my favorite!
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Fabuloso !!!
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This is bangn'. Good teacher. I added sauteed mushrooms. So good. Thanks Mr. Joseph.
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I just made this! Very good!
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Thanks for the cooking lesson, it’s what’s for supper tonight on this Super Tuesday
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Thank you!
