Pepperoni Alfredo

2002 Cowley Cookbook

16 oz fettuccine, cooked and drained

1 small onion, chopped

1/2 tsp each pepper and nutmeg

2 T butter

2 cups half and half

1 to 1 1/2 cups Parmesan cheese

6-8 sliced pepperoni, cut into quarters

Melt butter in skillet and cook onion until tender. Stir in half-and-half and spices. Add cut up pepperoni and summer for 5 minutes.  Add Parmesan and stir until melted. Pour over cooked fettuccine in large bowl and toss to coat.