Pepperoni Fettuccine

• Meat

  • 1/2 lb Pepperoni

• Produce

  • 3 Garlic cloves
  • 1 tbsp Oregano, dried
  • 1 Parsley, fresh

• Canned Goods

  • 1 cup Chicken broth, low-sodium

• Pasta & Grains

  • 12 oz Fettuccine

• Baking & Spices

  • 2 tbsp All-purpose flour
  • 1 Black pepper, freshly ground
  • 1 Kosher salt

• Dairy

  • 3 tbsp Butter
  • 1 cup Milk
  • 1 cup Mozzarella
  • 1/2 cup Parmesan

Found on delish.com

Ingredients

• 12 oz. fettuccine
• 1/2 lb. pepperoni, chopped
• 3 tbsp. butter
• 3 garlic cloves, minced
• 2 tbsp. all-purpose flour
• 1 c. milk
• 1 c. low-sodium chicken broth
• kosher salt
• Freshly ground black pepper
• 1 tbsp. dried oregano
• 1 c. shredded mozzarella
• 1/2 c. freshly grated Parmesan, plus more for garnish
• Chopped fresh parsley, for garnish

Directions

• In a large pot of salted boiling water, cook fettuccine until al dente. Drain and return to pot.Meanwhile, in a large skillet over medium heat, cook pepperoni until crispy. Transfer to a plate and wipe out fat from skillet.Make alfredo: Melt 2 tablespoons butter in a large skillet over medium heat. Add garlic and cook until fragrant, 1 minute, then add flour and whisk until combined. Let cook 1 minute. Pour over milk and chicken broth and season with salt, pepper, and dried oregano.Let thicken 3 minutes, then add mozzarella and Parmesan and stir until melted.Add cooked fettuccine and crispy pepperoni and toss until combined.Garnish with parsley and Parm and serve.