Mean Chef's Fettuccine Alfredo

photo by Juju Bee photo by Juju Bee
photo by Juju Bee
photo by Junebug photo by Junebug
photo by spatchcock photo by spatchcock
photo by spatchcock photo by spatchcock
Ready In:




  • Set small frying pan in mid-high heat.
  • Add the butter and the cream to the frying pan and mix well.
  • Stir the sauce frequently and add the black pepper, salt and nutmeg, boil and immediately lower the heat and stir frequently until the sauce becomes heavier, it should take a few minutes of constant stirring. Add the pasta to the boiling water along with some salt and cook to your liking. Once the pasta is cooked, drain the pasta and add the sauce to it.
  • Mix well. Add the grated cheese to the sauce and pasta, and mix until the cheese is absorbed by the sauce.

Questions & Replies

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  1. This was just perfect!!! Thanks to Mean Chef for posting! Flavor and consistency were exactly what I would expect from a true alfredo sauce and sooooo simple to make! BF was a way happy camper! Make this one exactly as the recipe states and you'll have a great meal!
  2. Very easy to make, not to mention tasty and filling too. Liked the black pepper and nutmeg additions. This was enough for 3 servings, served with a specialty garlic bread and a mixed green salad.
  3. Excellent recipe. I left out the nutmeg because my husband is allergic to it, and it was still terrific. I bet this would really be awesome with some mushrooms and chicken thrown in, or mushrooms and shrimp/scallops. Yum.
  4. This is the most simple, basic Fettucine Alfredo recipe one can find. It has a great taste and it is extremely easy to make. Add rosemary for a more fragrant meal.
  5. Very very good and easy to make. I added left over baked salmon to it and gave it a different touch. I will definately make this again.


  1. Love this easy recipe. Will often use 1/2 reduced fat sour cream and 1/2 fat free yogurt in place of whipping cream as well as smart Balance margarine instead of butter. This reduces the calories, improves the nutrition while having little impact on overall flavor, as I still use good quality cheese. I will often add a few veggies depending on what is available. Becomes a great pasta primavera. Thanks for posting. Sorry to take so long to review Judy in WA
  2. Very tasty recipe which I revised some after is got to thick & I followed the recipe exactly. I also used: 1/2 cup skim milk (with the heavy whipping cream) NOTE TO ONE VIEWER/RATER: 1 PINT = .998 CUP (mine came to 1 full cup as I let this pint drain completely) White pepper instead of black 1 Head of steamed broccoli (added cooked florets at last minute and tossed twice) Instead of parm cheese (boring)....I used freshly grated Parm-Romano Cheese, this melted smoothly & was more taster. Note: 3/4 cups also = 6 ounces (I use a food weight scale for shredded cheese for exact consistency). (Too much air between shreds if using regular measuring cup) Unless you use just Parm. Cheese allow as his wonderful recipe calls for. Thought about adding garlic as some viewer indicate, but did not feel this pasta dish needed the kick. INSTEAD, FOR MY SECOND "SMALL" PLATE, (1/2 pound pasta left in pan) I ADDED 1/4 CUP OF HUNTS TOMATO SAUCE AND REHEATED...WOW, EXCELLENT! Since I have been trying a few pasta recipes these past 2 weeks, this one ranks number 1 in my recipe book. Thanks for the "Mean" Recipe, sorry for modifications, but we all have different taste!! :) Thanks again Jeff!



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