Warm Pepperoni Spaghetti Pasta
Ready In: 15 mins
Serves: 4-6
Yields: 4-6 bowls
Ingredients
- 1⁄4 cup butter (room temp)
- 2⁄3 cup parmesan cheese
- 1⁄2 cup heavy cream (room temp)
- 2 eggs
- 8 ounces pepperoni (can use turkey, room temp)
- 12 ounces spaghetti noodles
Directions
- First beat eggs in heavy cream, set it to the side at room temperature.
- While you are cooking the noodles, you will need to cut the pepperonis, but it depends: (If you use the big pepperonis you will need to cut them in half. The small pepperonis you do not need to cut.)
- Drain noodles when done. After the noodles are drained mix the butter and the pepperonis into the noodles, until the butter is melted.
- Then stir in the cream and the egg mixture, then once all mixed stir in the parmesan cheese. I like to add a little extra parmesan cheese to each serving as I serve it.
- Serve HOT and enjoy!
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