Max forced me to make this experimental alfredo pasta and the results. - sam the cooking guy
video description
Date: 2025-02-11
Related videos
Comments and reviews: 20
JoeZasada
I think you are onto something. The way around the breaking of the sauce: Instead of adding the garlic alfredo sauce from the beginning. start by adding the butter and the herbs and some of the garlic at the beginning. Blacken it a bit. Then add just cream throughout the process. Once you are at about a cup to a cup and a half of cream total, switch to water. Once the pasta is close to being done, add the rest of the garlic, and remove from heat. LIke with Carbonara, let it start to cool a bit, below the cheese-killing temperatures like you would with a carbonara. Then, add the reggiano, and toss like you would with a regular alfredo with maybe a smidge more cream if needed.
That should give you an unbroken version, without the effect of over-buttering it.
reply
I think you are onto something. The way around the breaking of the sauce: Instead of adding the garlic alfredo sauce from the beginning. start by adding the butter and the herbs and some of the garlic at the beginning. Blacken it a bit. Then add just cream throughout the process. Once you are at about a cup to a cup and a half of cream total, switch to water. Once the pasta is close to being done, add the rest of the garlic, and remove from heat. LIke with Carbonara, let it start to cool a bit, below the cheese-killing temperatures like you would with a carbonara. Then, add the reggiano, and toss like you would with a regular alfredo with maybe a smidge more cream if needed.
That should give you an unbroken version, without the effect of over-buttering it.
reply
azzybaby
samthecookingguy. Love this Video and all others. BUT I'm PROTEST, I have 2 x cast iron pans, 2 x Coffee cups, all your books, AND all your knives, holy shit, I swear on my dad's grave I have it all, but what I DO NOT HAVE is a KNIFE block that fits all your knives, SO I'm gonna give a thumbs down on all future videos UNTIL you release a knife block that can fit all your knives,
I have ALL your knives and there is NO knife block on the market that fits, SORT YOUR SHIT OUT, I need a STCG knife block
WE NEED A KNIFE BLOCK, WE NEED A KNIFE BLOCK, WE NEED A KNIFE BLOCK, WE NEED A KNIFE BLOCK
We want a knife block, we want a knife block, we want a knife block
reply
samthecookingguy. Love this Video and all others. BUT I'm PROTEST, I have 2 x cast iron pans, 2 x Coffee cups, all your books, AND all your knives, holy shit, I swear on my dad's grave I have it all, but what I DO NOT HAVE is a KNIFE block that fits all your knives, SO I'm gonna give a thumbs down on all future videos UNTIL you release a knife block that can fit all your knives,
I have ALL your knives and there is NO knife block on the market that fits, SORT YOUR SHIT OUT, I need a STCG knife block
WE NEED A KNIFE BLOCK, WE NEED A KNIFE BLOCK, WE NEED A KNIFE BLOCK, WE NEED A KNIFE BLOCK
We want a knife block, we want a knife block, we want a knife block
reply
matthewgilfus1640
Shouldn't have done two rounds of alfredo. Maybe a round of stock in between. Best way to rescue a broken sauce is H2O. Or at least take it off the heat.
Sam, you know better
AT least drop the cream/cheese sauce at the very end right before the pasta is cooked so it doens't have time to break.
I think heat up the oil and chilis, with garlic which you forgot, add butter right before the pasta. Have that alfredo on stand by. When the pasta is wilted finish at the last 2-3 minutes with the alfredo and when the spaghetti is almost done drop the cheese. At the lowest heat you can.
This video looks like a cacio e pepe how to do it wrong video.
reply
Shouldn't have done two rounds of alfredo. Maybe a round of stock in between. Best way to rescue a broken sauce is H2O. Or at least take it off the heat.
Sam, you know better
AT least drop the cream/cheese sauce at the very end right before the pasta is cooked so it doens't have time to break.
I think heat up the oil and chilis, with garlic which you forgot, add butter right before the pasta. Have that alfredo on stand by. When the pasta is wilted finish at the last 2-3 minutes with the alfredo and when the spaghetti is almost done drop the cheese. At the lowest heat you can.
This video looks like a cacio e pepe how to do it wrong video.
reply
martinh5423
Guys. I made this, this afternoon. Open minded during the whole process and have to say the end result was so tasty and above the normal creamy alfredo. I bake as well and beforehand in the morning made a simple Foccia bread and used it to absord the butter from the edges of my saute pan ---talk about an enhancment made from an otherwise unsightly dish! Dipping the Foccacia squares in the butter combined with the Rosemary I make my foccacia with, and then just presenting them on a large dish was the key---they were all gone by the middle of the meal. So now I have to make the Alfredo Assinni to have the butter for my foccacia lol!
Thanks boys!
Martin
reply
Guys. I made this, this afternoon. Open minded during the whole process and have to say the end result was so tasty and above the normal creamy alfredo. I bake as well and beforehand in the morning made a simple Foccia bread and used it to absord the butter from the edges of my saute pan ---talk about an enhancment made from an otherwise unsightly dish! Dipping the Foccacia squares in the butter combined with the Rosemary I make my foccacia with, and then just presenting them on a large dish was the key---they were all gone by the middle of the meal. So now I have to make the Alfredo Assinni to have the butter for my foccacia lol!
Thanks boys!
Martin
reply
metatechnocrat
Yeah the first time I tried to make Alfredo sauce from scratch I made the mistake of sauteing the garlic in butter instead of olive oil. Since heavy cream is already a delicate balance of milk fat, milk protein, and water, adding more milk fat in the form of butter pretty much guarantees the sauce will break. Prolonged heating steadily reduces the water s it evaporates further tipping the balance of the cream into just congealed milk protein and butter fat. Note adding water can mitigate this and save the sauce.
reply
Yeah the first time I tried to make Alfredo sauce from scratch I made the mistake of sauteing the garlic in butter instead of olive oil. Since heavy cream is already a delicate balance of milk fat, milk protein, and water, adding more milk fat in the form of butter pretty much guarantees the sauce will break. Prolonged heating steadily reduces the water s it evaporates further tipping the balance of the cream into just congealed milk protein and butter fat. Note adding water can mitigate this and save the sauce.
reply
roynoi4662
One Cup of butter This was 3 Cups of butter. That's, why you had to add more cream. 2 tbsp garlic paste Are you kidding me That were minimum 5 tbsp. You get lazy on your old days. Sorry to say that! And about the amount of Parmesan, you woun't talk about, because you lost controll. Thank's Sam, for this demonstrotion of how to not to do smoething, or to admit, without a recipie, I am helpless. That's what I feel.
reply
One Cup of butter This was 3 Cups of butter. That's, why you had to add more cream. 2 tbsp garlic paste Are you kidding me That were minimum 5 tbsp. You get lazy on your old days. Sorry to say that! And about the amount of Parmesan, you woun't talk about, because you lost controll. Thank's Sam, for this demonstrotion of how to not to do smoething, or to admit, without a recipie, I am helpless. That's what I feel.
reply
brianhiggins4832
I'm pretty used to hearing First you taste with your eyes, presentation is important, but in my reality, I try my best to make my food look the best I can, sometimes it goes great, and sometimes. .. , however, occasionally, The ugly ones are the friendly ones, LOL! By that I'm tryin to say, it might not look good, BUT DAMN, THATS THE BEST THING I'VE EVER HAD!
reply
I'm pretty used to hearing First you taste with your eyes, presentation is important, but in my reality, I try my best to make my food look the best I can, sometimes it goes great, and sometimes. .. , however, occasionally, The ugly ones are the friendly ones, LOL! By that I'm tryin to say, it might not look good, BUT DAMN, THATS THE BEST THING I'VE EVER HAD!
reply
cgreen1081
I love this video! I mean I kinda figured the sauce would break because that's pretty much the only way you can f up a traditional alfredo, but I didn't know for sure, but now I do. I really appreciate it when folks are willing to just have a go and share it with everyone regardless of the outcome because we all learn when they do. Love you guys!
reply
I love this video! I mean I kinda figured the sauce would break because that's pretty much the only way you can f up a traditional alfredo, but I didn't know for sure, but now I do. I really appreciate it when folks are willing to just have a go and share it with everyone regardless of the outcome because we all learn when they do. Love you guys!
reply
sollux13
I think if you just made the pasta separately you could do this exact method combining at the end and it would be perfect. Might actually try that this evening. I'd add fresh thyme over parsley though. And with the red pep flakes you might as well add some paprika/cayenne and maybe some onion powder and just go for a cajun style alfredo.
reply
I think if you just made the pasta separately you could do this exact method combining at the end and it would be perfect. Might actually try that this evening. I'd add fresh thyme over parsley though. And with the red pep flakes you might as well add some paprika/cayenne and maybe some onion powder and just go for a cajun style alfredo.
reply
SteveBrecht
The problem is that the alfredo sauce won't reduce. you'll boil the water out of it but you can't reduce the butter, it just melts back to an oil. So the sauce will break part because the cream part can reduce. Still looks like it would be tasty but I mean, how could you not mix those ingredients and not end up with something good!
reply
The problem is that the alfredo sauce won't reduce. you'll boil the water out of it but you can't reduce the butter, it just melts back to an oil. So the sauce will break part because the cream part can reduce. Still looks like it would be tasty but I mean, how could you not mix those ingredients and not end up with something good!
reply
sam_cooking
I need help! I bought one of those stuffed waffle makers. Now I am absolutely blank on what I want to melt in it and the thoughts I do have are putting doubts in my mind as to the methods needed to make it happen. Please show me stuffler options! Help. This thing just sits in the cabinet begging to be used.
reply
I need help! I bought one of those stuffed waffle makers. Now I am absolutely blank on what I want to melt in it and the thoughts I do have are putting doubts in my mind as to the methods needed to make it happen. Please show me stuffler options! Help. This thing just sits in the cabinet begging to be used.
reply
sam_cooking
Cook the pasta ahead of time or you're going to spend a lot on cream. Alfredo, as seen in this video, breaks down quickly and is not one of those 'simmer all day' sauces. And lately I've been using pasta water instead of cream and it's fantastic. But it was an interesting experiment
reply
Cook the pasta ahead of time or you're going to spend a lot on cream. Alfredo, as seen in this video, breaks down quickly and is not one of those 'simmer all day' sauces. And lately I've been using pasta water instead of cream and it's fantastic. But it was an interesting experiment
reply
2AChef-n-BBQ
Yep, that was bound to happen. Everyone who has ever cooked professionally said to themselves, this is going to be a disaster and weve all done it at some point. Next time par cook the pasta then toss in the red pepper oil like stir fry noodles then finish with the alfredo.
reply
Yep, that was bound to happen. Everyone who has ever cooked professionally said to themselves, this is going to be a disaster and weve all done it at some point. Next time par cook the pasta then toss in the red pepper oil like stir fry noodles then finish with the alfredo.
reply
justvibingtomusic
I would show you the food product I made that is so good every sandwich/burger place would make this and it's INCREDIBLY marketable but since I talked to law firms and they told me I can't own food to sell it to restaurants I don't know if I wanna tell anyone lol
reply
I would show you the food product I made that is so good every sandwich/burger place would make this and it's INCREDIBLY marketable but since I talked to law firms and they told me I can't own food to sell it to restaurants I don't know if I wanna tell anyone lol
reply
sam_cooking
How on earth did 1 cup of butter and 1 cup of cream fill that whole pan Looked way way more than one cup of butter to me, looked like about 2 whole blocks (which are 500g in Ireland.
This recipe is daft - the whole intial premise just won't work.
reply
How on earth did 1 cup of butter and 1 cup of cream fill that whole pan Looked way way more than one cup of butter to me, looked like about 2 whole blocks (which are 500g in Ireland.
This recipe is daft - the whole intial premise just won't work.
reply
jreyman
What if you partially cooked them in water, then strained of water, as soon as they softened, then into the oil for a bit, to release moisture, before adding the Alfredo sauce in at a point where it won't have time to break Just a theory/thought.
reply
What if you partially cooked them in water, then strained of water, as soon as they softened, then into the oil for a bit, to release moisture, before adding the Alfredo sauce in at a point where it won't have time to break Just a theory/thought.
reply
DerekBolli
You get to eat your mistakes LOLs Reminds me of the quote A doctor can bury his mistakes but an architect can only advise his clients to plant vines. - Frank Lloyd Wright. That sauce was always going to split, Sam Looked tasty, nonetheless
reply
You get to eat your mistakes LOLs Reminds me of the quote A doctor can bury his mistakes but an architect can only advise his clients to plant vines. - Frank Lloyd Wright. That sauce was always going to split, Sam Looked tasty, nonetheless
reply
jeffsuess377
would simmering at a lower temperature have helped prevent the alfredo from breaking I want to try this. I loved the tomato version, and it's on my regular, what I cook for me when the family isn't home list. Also looking to experiment.
reply
would simmering at a lower temperature have helped prevent the alfredo from breaking I want to try this. I loved the tomato version, and it's on my regular, what I cook for me when the family isn't home list. Also looking to experiment.
reply
robynjustrobyn6675
Chicken Stock. Boil the assassinated pasta using some chicken stock until it's about half way to al dente. Then add the Al Fredo to finish it. It will cook down but not to the point that it's totally broken and separated.
reply
Chicken Stock. Boil the assassinated pasta using some chicken stock until it's about half way to al dente. Then add the Al Fredo to finish it. It will cook down but not to the point that it's totally broken and separated.
reply
roynoi4662
4: 58 Brami is a US Brand, it is NOT importet from Italy, Brami has no Website located to Europe or Italy. It is a US product. Sam, either you can't trust your family, or you're lying. Sorry, this episode is so full of BS!
reply
4: 58 Brami is a US Brand, it is NOT importet from Italy, Brami has no Website located to Europe or Italy. It is a US product. Sam, either you can't trust your family, or you're lying. Sorry, this episode is so full of BS!
reply
Add a review, comment
Other channel videos
