So one of the good food that we can prepare for
this upcoming holiday season is of course, Pasta. So now, let's make a cream-based
pasta, this is Pasta Alfredo. That you can accompany with
chicken seafood or anything. Accordingly, it is a pasta dish that is invented
by Alfredo di Lelio of Roma Italy on earlier times. Maybe we would have a pasta
dish name after us someday, right? So first, many of you
have been asking me: "Chef, what is the proper
way of cooking pasta?" First, you need to start
with a full boiling water. You can see it, it's
really boiling, right? You show to them
how boiled it is. You can see it, right? And then you need to
salt your water generously. As in generously. I'm using rock salt, right? You need to salt it generously so that
the actual pasta would already be tasty. Remember that we need to
season in layers and it starts in here because this is the one of
your main ingredient of your dish. Second, you need to
choose a good pasta. I always use Pasta from Italy because
it is 100% made with Semolina Flour. "What is that Semolina flour?" It's a type of flour that
has a higher plasticity. It means that it won't stick easily,
it won't just get sogged easily. The shape of your pasta
would not change just easily. "But how do I know if
the type of pasta is good?" Don't be shocked, okay? Not on the price
but in here. Right? When you do it like that
according to Italians- It is shocking, right? Oh my god. I'm just laughing
with what I did. But according to Italians, if the pasta isn't
damaged when the way of opening is like that, it means that the
pasta is a good quality. So we put it on the
full boiling water. It's indicated on the packaging that
is must be cooked for 9 minutes. I always decrease it into 1 or 2
so that my noodle won't be sogged. I'm using Dolce Vita brand which I order
from Euro Rich Food Corporation. They have one in Lazada. So while it's boiling,
let's go in here. Let us create our Alfredo sauce,
this is Chicken Alfredo sauce. So let's open our fire
into medium flame. This is just very quick to do and
you will be needing white wine. Many of you would
be asking later: "What type of white wine?" Anything as long as you can drink it because
it means that it's delicious and good quality. Before we start with the sauce, let's take
this opportunity to greet our viewers. From Batanes, they are
Father Ronaldo Berber Manabat. Okay, we are relatives and Sister Eufracia
Kagalawan and the Dominican Sisters in Batanes. So stay safe over there and
we hope to meet you in the future. So let's start. First, you need good olive oil. You put your olive oil on pan. Okay. And then I'm also
going to put butter. I like using olive oil as a fat
and I like the flavor of butter. So I combine them together,
so you just put it there. And then you need a lot of chopped white
onions, you are going to sweat the onions. And then I'm getting my salt because of
course, you need to salt this to sweat the onions. So we're making the Pasta sauce. A very quick to
make Pasta sauce. And then you
put some garlic. The Italians as I have mentioned
back then on my first videos. They don't want the garlic to be toasted because if
it's toasted, the bitterness show so you just sweat it. So that's the term that
they are using. Basically, you'll just heat it
so that it's flavors would show. And then I'm going to put my chicken breast,
I slice my chicken breast into small pieces. "I'm not fond of chicken, can it
be seafood? Can it be shrimp?" It can be. "It can be salmon?" It can be. Sure, it would depend on you. Actually here, I'm
gonna give you the tip. If you want to make it Beef Stroganoff Pasta,
you put beef tenderloin in here. Okay, so I'm just sauteing it and
then I'll season it again with some salt. Remember: You need to season in layers. And then I'm putting 1 can of Pieces and
Stems Mushrooms, chopped mushrooms. Lemon juice. And a splash of white wine. "Wouldn't we get drunk if
we put white wine, chef?" That is always the question. "Isn't it good for kids?" No, because if we use wine or
any alcoholic beverage for cooking, when it boils, the
alcohol would disappear. The smoke that you can see,
our alcohol is evaporating. What's only left is the acidity
and the sweetness and all the nice flavors of your wine or
any alcohol that you are putting. We are putting that to remove
the feeling of being fed up, right? Because of course, there's
a lot of cream, there's a lot of butter and we're still gonna put
cheese later here in our pasta sauce. So the alcohol will balance
everything in a good way, right? And then yo put your cream.
2 cups of heavy cream. "Can it be all-purpose cream?" It can be. "Can it be thickened cream?" It can be. 'Can it be the cream on bottle?" It can be. "Can it be the cream on can, chef?" Yes, it can be. Remember that you put your
cream that where you are happy. So I have list all of my ingredients
and I did not miss any one. The parsley, I'm going to put later. I can just season this with
some fresh ground black pepper. You just bring this to a boil,
we'll just let our pasta sauce boil. Until the chicken has been fully
cooked and then, it's already ready. You're just gonna pour
your noodles in here. Okay, that's what we'll do next. So it's been 7 minutes.
So I transfer the pasta here. Drain it a bit. And then my sauce is boiling as
you can see, let's show it to them. Okay, and then I will pour it there. Okay. You will not wash that or what since pasta is
better when it's poured on the sauce as freshly boiled because it's starch is still
sticking on the noodles so that will ensure that the sauce is
really sticking to your pasta noodles. And then you
just toss it like that. Of course, it can also be that
you will just pour the sauce on top. I'm just going to put some cheese,
this is grated parmesan cheese. And then some parsley. Turn off the flame. And this is your Pasta
Alfredo with Chicken. or it can also be that you just put is seafoods or
just mushroom only or again, on where you are happy. So there, I'm already
covered with smoke. So let's try it, I already
turned off the fire. Just here in the small. The cheese that we put a bit is
also to thicken the sauce a bit. Of course, you may also
put that cheese on the top. Let's try. It's really good and the pasta is still
Al Dente which means it's still firm. So while it cools even you refrigerate it, you heat
it the day after, your pasta wouldn't still get sogged. So make yours already and if you don't want to
use Linguine, you want Spaghetti, you want Macaroni. It can be. Anything that will
make you happy. Cheers and I'll see
you again next time :)
