Ingredients:

500g    Fettuccine, cooked al dente

3 Tbsp   Butter

1 small can   Mushroom, sliced

1 small pc  White Onion, sliced

1 can x 200g   SABA Mackerel in Natural Oil

1 can x 360ml   F&N Evaporada

1 cup   Water

¾ cup    Cheese, grated

1 ½ tsp   Salt

½ tsp    Ground white pepper

2 ½ to 3 Tbsp   Cornstarch dissolved in ¼ cup water

3 stalk   Parsley, chopped finely 

Garlic toasted bread (optional)

Procedure:

1. In a large saucepan, melt butter at medium heat, then sauté mushrooms and onion for 1-2 minutes.

2. Add the entire contents of SABA Mackerel in Natural Oil, F&N Evaporada, water and grated cheese. Bring to a slow simmer and break mackerel into small pieces.

3. Pour cornstarch dissolved in water, simmer until sauce thickens, then season with salt and white pepper.

4. Add pasta into the pan and mix well with the sauce before turning off the heat.

5. Transfer to a serving dish and garnish with parsley and additional grated cheese. Serve with garlic toasted bread.