1 cup evaporated milk, nonfat

1/4 pound parmesan cheese -- freshly grated

fresh ground black pepper 8 ounces pasta

*GARNISH* fresh parsley

In a large saucepan, bring the evaporated milk to a simmer over moderate heat. Stir in the parmesan and as soon as it has melted and the sauce is thick and creamy, pour over cooked pasta. Season to taste with black pepper.