Pepperoni alfredo

Ingredients:

8 ounces fresh or dried fettuccine, cooked
2 tablespoons butter or margarine
1 cup half-and-half or light cream
1/4 teaspoon ground nutmeg
1/4 teaspoon black pepper
1/2 to 3/4 cup parmesan cheese
6 to 8 ounces sliced pepperoni

Preparation:

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 warm fettuccine. Toss to coat with sauce.