1/2 c. evaporated skimmed milk
2 tbsp. unsalted butter
1/4 c. Parmesan cheese, grated
8 oz. fettuccine noodles or 1/2 recipe of fresh pasta

Melt butter in saute pan. Add evaporated milk. Cook down until thickened slightly. Cook pasta. When done, add to saute pan and toss with the milk-butter mixture. Sprinkle with Parmesan cheese, toss and serve. Serves 6. Add steamed pea pods for a little color and texture.