Pasta with Cheddar Cheese and Canadian Bacon
|Peanut oil/Corn oil||1 Tablespoon|
|Onion||1⁄2 Small, chopped finely|
|Canadian bacon||2 Ounce, sliced thin and then cut into 1/4-inch dice|
|Evaporated skim milk||1 Cup (16 tbs)|
|Low salt part skim milk cheddar cheese||6 Ounce, shredded|
|Finely chopped italian parsley||1 1⁄2 Tablespoon|
|Pasta||1 Pound, cooked, drained|
In a large saucepan or skillet, heat the oil with the onion over moderate heat.
When the onion sizzles, add the bacon and saute, stirring continuously, for about 1 minute.
Add the evaporated milk to the pan and bring it to a simmer.
Gradually stir in the cheese and continue simmering just until it has melted and the sauce is smooth and creamy.
Pour over cooked pasta and garnish with parsley.