Fettuccine Pasta(shape), Alfredo sauce, grilled chicken pieces, pamesan cheese.
Hello. Uh, today we are going to be making white sauce pasta or chicken alfredo pasta. Okay. Put it off. Right. I’ve just boiled the water with salt. Let me just push the pasta over here. I really don’t know what the correct quantity but let me go for half and half. Don’t I have a better saucepan? No, I don’t. So, let this guy boil. I have already put in salt over there. I’ll just keep this away. Right. Next, we’re going to be dicing some onions. Dice has to be really thick. This pasta would go in for around 10 minutes. I really hope that we had a diced onion. This is a meat cleaver. Mhm. And let me do one thing. I think a little bit of water is needed. So, it’s okay. Uh-huh. So, I need to dice it. Um, I’ll be How much? How much? How much? How much? All right. Now, if I need to dice it, is there any mechanism what I can do? Not really. Because the more dicier the onion is, the more quickly going to dissolve into the sauce. Damn it. Okay. I didn’t see that coming. This is what is called experience experiential learning. I didn’t see that coming. For my defense, this Alfredo fetuccini pasta is the first time I’m cooking. Do you need a little bit of salt? Okay, let’s finish this. Okay, let me keep the onions. Okay. Where is my on here? Keep up. This is my onion keeper. The first time I made pasta, I forgot to put in salt. This time I made sure Okay, time for my chicken preparation. What to do? I need to prepare chicken. So, it is basically done in butter. But you know what? I’ll use olive oil. This is what? Which one is this one? Yeah, this one. Let’s just Beautiful, huh? Beautiful looking. How much time we have? So yeah, we have a very little time. Within 2 minutes, our pasta will be ready. Should I give this Okay, let’s see this. Let’s see this. Okay, we are done. I think my pasta is done, but I need to have a feel of it. Yes, I I’ll just give it a last, you know, kind of a rinse. Yeah. Yeah. I think we are done. Now what to do? Now we need to strain it. But before we strain it, we want to keep some of that pasta water for later use. I want to keep some of that pasta water. So, where is my cup? Where is my beautiful cup? Yeah, I’ll take some of that pasta water and I’ll keep it. Yeah. Now, just draining the pasta. I don’t have a strainer as such. So I’ll be doing it by this method. Yeah, good. Looking good. Yeah, it’s just looking fabulous. Beautiful. Beautiful. And you know what? Uh I’m thinking of putting the rest of the chicken over here. Because otherwise, let’s put the rest of the chicken and get this done. How much is there? How much is there? Not much. Let’s put it. Get this done with. I thought of keeping some password tomorrow but apparently I’ll not keep this pasta is looking good. Let me put some oil. Okay, now I need to put some of the salt, some pepper. Where is my pepper? Some chili flakes. And some pepper onto this. Okay. And little bit of chili flakes for some flavoring. This is not getting separated. How do I separate this? Great. We have a separation issue. Chicken cooks at what temperature? 81 Fahrenheit. This is 52 Fahrenheit inside. So it is still raw. This one got cooked. I’m just Checking for the big pieces. This one is not cooked. I would like to do something right now. I like to just, you know, Now it is separating. Look at this. Look at this. So my rest of the things have been cooked properly. Just get this things off which I find have been cooked properly and things which have not been cooked yet properly I just keep it for some time. So, let me see if my Chicken is done. Now this piece still requires some attention. What about this one? And this piece is done. This piece still requires some attention. Man, it is so hard to cut it. Those knives are not sharp. I think I will do away with this one. Now, now for the main part. I work better on this side. So, let’s see if some of the chicken pieces need some shredding. Okay. Looks good. Looks good. Okay. Now, uh, I need to put in Okay, first I need to put in butter. Come out. Come out. Wherever you are. Okay, I need a little bit of butter. I need at least 1 tbsp. So, this is what 1 tbsp looks like. Okay. Let this one go in. I need garlic. I have garlic. And yeah, onions and garlic would do it. Let me put my onions. Let me put my garlic. Decent quantity of garlic. You just simmer it. Let me just smell it for some time. So what it is is combine Okay, it is telling to add the chicken now itself. Then the pasta sauce. Okay. Let it be. I have my Parmesan cheese. Where’s my Uhoh. I don’t think my pan can handle uh that much pasta at once with the pasta sauce. So, what I was thinking is that just to divide it in portions. What do you think? because pasta sauce will also be there. Now, who cares? Let’s put that thing. Yes, I would do this. I would uh separate the things out otherwise I cannot handle. It’s my pasta sauce. I need one tablespoon of it. Yeah, the heat is low. So let’s combine combine little bit of uh that pasta water what we gave earlier. Now just bring it to a to simmer before adding it. You know, you cannot go all in with the pasta sauce because it would cost a lot. I’ll just boil it for another 2 minutes. Not in very hard heat or like very hot. Yep. Perfect. Heat low. Half of this. Yep. Perfect. Now coat all of this in this white sauce. Ah, looking good. Looking good. Should look good, man. It should look good. Little bit of salt, little bit of pepper. I’m just putting in little bit, not too much. So it will cook from the residual heat. Let me just try it. Oh, sorry. I forgot the parmesan. Parmesan or regiano. That’s not Perfect. Now I just need to find a plate. I have my white sauce pasta ready. Chicken Alfredo white sauce pasta boiled perfectly. What more do you want? It’s great. Now, the thing is that I just need to save it somewhere because today I’ll not be having it and tomorrow I can use something else with this. No, I can use the chicken tomorrow and something else with this. It’s giving it little Who cares? Should have sprinkled some parmesan, but uh it’s okay. Too much calories anyways. Excellente. Thank you.
Dining and Cooking