Instructions: In a pasta pot, put 3 quarts water. Salt the water lightly and cover the pot. Bring the water to a boil over high heat. Add the fettuccine and stir to separate the strands. Cook the fettuccine according to the directions on the package until just al dente.

In a medium saucepan, heat the 1 cup evaporated skimmed milk until hot. Remove the pan from the heat and stir in the 1/2 cup sour cream and the 1 cup grated Parmesan until thoroughly combined. Add the butter and cook until the melted and the sauce has thickened slightly. Drain the pasta well. Return it to the pasta pot, and pour in the Alfredo sauce. Toss to coat the strands, then add a generous amount of black pepper to taste. Toss again to combine.

NOTES : Notes: try using Asiago. Also could try adding ham or peas to the sauce.

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