Ingredients

The following ingredients have 2 Servings
  • 6 ounces Bucatini pasta (or similar long pasta)
  • 2 tablespoons unsalted butter
  • 12 ounces evaporated milk
  • 3-4 ounces Parmesan cheese (freshly grated (Note 1))
  • ¼-½ teaspoon black pepper
  • salt (to taste)

Instruction

  • Cook the pasta in salted water until al dente. (Note 2) Drain.
  • Meanwhile, melt the butter in a non-stick skillet over medium heat. Add the evaporated milk and season with pepper.
  • While the milk heats, grate the Parmesan cheese. When the milk is hot, reduce the heat to medium-low and slowly add the cheese, whisking to combine as the cheese melts.
  • Once the cheese is incorporated, season to taste with salt, if necessary.
  • Add the pasta and toss to coat. Serve.