Melinda Hooks's Recipe

No Rules Parmesan Pasta (Outback Steakhouse Copycat)

Category: Recipes

1/2 tsp. parsley flakes
1/2 tsp. crushed red pepper
1/2 tsp. coarse black pepper
pinch salt
2 cups heavy cream
1/4 cup finely grated fresh parmesan cheese
1 oz. butter
2 stalks scallions
8-12 oz. cooked fettucine pasta, precooked, room temperature

*Put your heat on high, and combine all the ingredients excepting the pasta in a saute fry pan. Grind the parmesan cheese yourself if you can, and get actual julienned type grating to it, rather than the powdery types sold in grocery stores. You will be glad, and you can go slightly heavier on the parmesan in this recipe, just remember that once the cream gets hot enough to melt the cheese, (Without scorching the cream which is your real goal here) it will thicken quickly and start bubbling big for you.

Thats when you toss in the noodles, room temperature by now we hope, and flip around in the frypan until heated well. In this recipe the sauce can actually brown on the fettucine if you cook long enough but tis a fine line there between enough and too much so be careful; the key is to keep it moving as it cooks. When its all steaming and of a consistency you like, then you are done, SERVE it! Garnish lightly with a little more grated parmesan.