Pantry Friendly Fettuccini Alfredo

 

1 T. olive oil

1 clove garlic, minced

12 oz. Fettuccini pasta

1 T. all-purpose flour

1 C. water

3 T. Milk Powder (not instant non-fat)

1/2 C. evaporated milk

1/2 tsp. salt, plus more to taste

3/4 C. grated Parmesan cheese

2 T. dried Parsley

 

Cook the pasta al dente according to the directions on the package. Ladle out a half C. of the pasta water and set aside. Drain the pasta and return it to the pasta pot. Meanwhile, make the sauce. Combine 3 T. milk powder with 1 C. water until dissolved. Stir the flour into the milk until it is completely dissolved. Put a T. of olive oil in the skillet and heat over a medium-high heat. Add the minced clove of garlic and cook for 30 seconds. Add the flour-milk mixture and cook until the mixture begins to boil, stirring constantly. Reduce heat to low and cook, stirring, for 2 minutes more. Add the evaporated milk, salt, and cheese and cook, stirring, until the cheese is melted, about 1 minute. Season with additional salt to taste. Add the sauce and parsley to the pasta in the pot and toss to combine. Add a little of the reserved pasta water as necessary to loosen; serve.