Fetuccini Carbonara (with corned beef)
(for two; can be doubled and redoubled)

Food Bank Ingredients:
6 ounces dry fetuccini (½ of 12 ounce package)
6 ounces corned beef, either cooked or uncooked, sliced like thick bacon and cut into ¼ inch strips or ½ inch squares (may also use bacon or ham)
¾ can evaporated milk

Additional Ingredients:
1/3 medium onion, ¼ inch dice (or about 2 tablespoons of dried onion flakes softened in a little water)
2-3 cloves garlic, roughly minced (or about ¼ teaspoon of garlic powder)
ground black pepper to taste
peperoncillo (just like red pepper flakes from the pizza place) to taste
¼ cup grated parmesan cheese (real; the fake stuff costs about the same and does not taste as good) (or about 15 little packets from the same pizza place)

Start a pot of salted water to boil; when water boils add fetuccini.

While the water is boiling and the pasta is cooking:

Saute corned beef in medium (10 inch) nonstick skillet over medium heat (if skillet is not nonstick, add a tablespoon of butter or oil before adding meat.)
When thoroughly cooked, add onion, season lightly with black pepper, and saute until nearly clear.
Add minced garlic and peperoncillo to taste.
Add ½ can evaporated milk, reduce for a couple of minutes and turn heat to low, simmer.
Just before pasta is done, add remaining (¼ can) evaporated milk.
When pasta is done, add grated parmesan and stir.
Take about 1/3 of pasta from pot and place directly in sauce, turn into the sauce, repeat in two more lifts with the rest of the fetuccini.

Plate, garnish with parsley or fresh basil or fresh oregano if available.