- 1 C. non-fat evaporated milk
- 1/4 lb. Parmesan cheese, freshly grated
- Fresh ground black pepper
- 8 oz. pasta
- Garnish fresh parsley
In a large saucepan, bring evaporated milk to a simmer over moderate heat. Stir in parmesan and as soon as it has melted and sauce is thick and creamy, pour over cooked pasta. Season to taste with black pepper.