↞ recipe box start page
Category: Recipes
Prep Time: Cook Time: Total Time:
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.
view more member recipes
No Rules Parmesan Pasta (Outback Steakhouse Copycat)
view my recipes
print
save
Category: Recipes
Prep Time: Cook Time: Total Time:
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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
No Rules Parmesan Pasta (outback Steakhouse Copycat)
by melindamarshall
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
by melindamarshall
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
Grilled Shrimp On The Barbie (outback Steakhouse Copycat)
by melindahooks
1/2 tsp. salt 1/4 tsp. garlic powder 1/4 tsp. onion powder 1/4 tsp. ground black pepper 1/4 tsp. chili powder 1/4 tsp. granulated sugar 1/8 tsp. cayenne pepper 1 dash ground allspice
by melindahooks
1/2 tsp. salt 1/4 tsp. garlic powder 1/4 tsp. onion powder 1/4 tsp. ground black pepper 1/4 tsp. chili powder 1/4 tsp. granulated sugar 1/8 tsp. cayenne pepper 1 dash ground allspice
Outback Cyclone Pasta - Copycat
by sgre52160
1 8.5-ounce jar sun-dried tomatoes, julienned and oil packed (with the oil reserved) 2 large chicken breasts, chopped 1 onion, halved and sliced into half-moons 3 cloves fresh garlic, minced 1 cup
by sgre52160
1 8.5-ounce jar sun-dried tomatoes, julienned and oil packed (with the oil reserved) 2 large chicken breasts, chopped 1 onion, halved and sliced into half-moons 3 cloves fresh garlic, minced 1 cup
Queensland Chicken And Shrimp Pasta - Outback Steakhouse
by sgre52160
1/2 cup milk 2 tbsp butter 1/2 pint cream 1/4 tsp poultry seasoning 1/8-1/4 tsp cayenne (adjust to taste) 1/8 tsp white pepper 1/8 tsp onion powder 1/2 cup white wine 1 tbsp garlic pow
by sgre52160
1/2 cup milk 2 tbsp butter 1/2 pint cream 1/4 tsp poultry seasoning 1/8-1/4 tsp cayenne (adjust to taste) 1/8 tsp white pepper 1/8 tsp onion powder 1/2 cup white wine 1 tbsp garlic pow
The Perfect Grilled Steak - Rules Of The Grill:
by sgre52160
1. Choose the right steak. The high, dry heat of grilling requires a tender cut of meat. It should be well-marbled (fat content within the grain of the meat). Thin (1 inch) is always better than
by sgre52160
1. Choose the right steak. The high, dry heat of grilling requires a tender cut of meat. It should be well-marbled (fat content within the grain of the meat). Thin (1 inch) is always better than
view more member recipes
related CDKitchen recipes
Outback Steakhouse Honey Mustard
Outback Steakhouse Tartar Sauce
Outback Steakhouse Shrimp on the Barbie
Outback Steakhouse Aussie Fries
Outback Steakhouse Rack of Lamb Cabernet Sauce
Outback Steakhouse Marinade
Outback Steakhouse Honey Wheat Bushman Bread
15 Minute Parmesan Pasta
Chicken Caesar Pasta
Outback Steakhouse Style Dipping Sauce