Ingredients
1
package (16 ounces) fettuccine
1/2
package (3 1/2-ounce size) sliced pepperoni, cut slices in half
2
tablespoons butter or margarine
1
can (8 ounces) mushroom pieces and stems, drained
3/4
cup half-and-half
1/2
cup grated Parmesan cheese
1
tablespoon chopped fresh parsley, if desired
Preparation
Cook fettuccine as directed on package.
While fettuccine is cooking, cook pepperoni in 2-quart saucepan over medium heat, stirring occasionally, until light brown; drain and reserve.
Melt butter in same saucepan. Cook mushrooms in butter, stirring occasionally, until mushrooms are light brown. Stir in half-and-half and cheese; heat just until hot. Stir in pepperoni and parsley. Drain fettuccine; toss with pepperoni mixture. Serve with additional grated Parmesan cheese if desired.
