Cream-based pasta sauces
I decided to make fettuccini with proscuitto in a cream-based sauce for my boyfriend. I looked up a recipe. It read fine and sounded heavenly, but when I tried making it, the final dish looked so unappealing to me. The cream looked lifeless and runny, even with the parmesan cheese added to thicken it. The butter that I had melted to make the cream sauce gave the whole sauce a slightly yellow tinge. My boyfriend said that it tasted OK but I was so disappointed.
So my point is: can someone tell me... or even better, have a Rouxbe video on making cream-based pasta sauces. My boyfriend does not like tomato-based sauces and cream-based sauces give me depression. All I am left with is oil-based sauces (which I love) and flavoured butter sauces for ravioli. Can one of you awesome chefs help me?