Pepperoni Alfredo

Pepperoni Alfredo

8 oz. fresh or dried fettuccini, cooked, keep warm
2 Tbsp. butter or margarine
1 cup half-and-half or light cream
1/4 tsp. each ground nutmeg and black pepper
1/2 to 3/4 cup 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 fettucini; toss to coat with sauce.