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
Melt butter in large skillet. Stir in half-and-half, nutmeg and pepper. Cook and stir for 5 minutes or until mixture thickens slightly.
Stir in cheese and cook over low heat just until melted, stirring constantly.
Immediately stir in pepperoni and warm fettuccine; toss to coat with sauce.
Makes 4 servings.