1 packet (150g) of Aoste Pepperoni thinly sliced and quartered
75g butter
300ml double cream
200g Cheddar cheese, grated
50g parmesan cheese, grated
100g fresh spinach, cooked and well drained
Freshly ground black pepper to taste
Cook the fettuccine pasta according to packet instructions, drain and transfer to a serving bowl with half the butter. Stir, cover and keep warm.
Melt the remaining butter in a frying pan and gently cook the Aoste Pepperoni until the edges start to brown.
Pour in the cream, add the grated Cheddar cheese and three quarters of the parmesan cheese and simmer gently until the cheese melts. Stir in the spinach and season with black pepper.
Remove from the heat and add the sauce to the fettuccini pasta and toss until evenly coated. Sprinkle with the remaining parmesan cheese and serve immediately.
Print Version
