Pepperoni Alfredo


  • 8 ounces fresh or dried fettuccine, cooked
  • 2 tablespoons butter or margarine
  • 1 cup half-and-half or light cream
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon black pepper
  • 1/2 to 3/4 cup parmesan cheese
  • 6 to 8 ounces sliced pepperoni


  1. Melt butter in large skillet. Stir in half-and-half, nutmeg and pepper. Cook and stir for 5 minutes or until mixture thickens slightly.
  2. Stir in cheese and cook over low heat just until melted, stirring constantly.
  3. Immediately stir in pepperoni and warm fettuccine; toss to coat with sauce.

Yield: 4 servings

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