Post by chief_cook2 on Feb 25, 2003 7:20:03 GMT -6
8 oz. fresh or dried fettuccine, cooked
2 T. butter or margarine
1 C. half-and-half or light cream
1/4 tsp. ground nutmeg
1/4 tsp. black pepper
1/2 to 3/4 C. parmesan cheese
6 to 8 oz. sliced pepperoni
Melt butter in large skillet. Stir in half-and-half, nutmeg and pepper. Cook and stir 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.
2 T. butter or margarine
1 C. half-and-half or light cream
1/4 tsp. ground nutmeg
1/4 tsp. black pepper
1/2 to 3/4 C. parmesan cheese
6 to 8 oz. sliced pepperoni
Melt butter in large skillet. Stir in half-and-half, nutmeg and pepper. Cook and stir 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.