Looking for a delicious dinner that's both filling and tasty? You've found it. Once you've got the hang of it like my mom does, it's pretty easy too :)
1 stick margarine
1 can evaporated milk
garlic powder
1/3 cup shredded parmesagn
Salt and pepper
When fetuccini is almost done cooking -
Melt margarine in large skillet/pan, big enough to add pound of cooked fettucini, add evaported milk shake garlic powder on 5 times, shake salt and pepper 3 or 4 times, mix with whisk, when boiling spread shredded parmesagn around pan and mix with whisk. Turn heat down to simmer stir to bottom of pan every 20 seconds or so. When pasta is done, strain and pour into alfredo sauce and stir well. The longer it sits in the sauce, the more it will thicken.
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