Pepperoni Penne Carbonara

Pepperoni Penne Carbonara might be a good recipe to expand your main course recipe box. This recipe makes 6 servings with 575 calories, 20g of protein, and 29g of fat each. For $3.21 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. It is a pretty expensive recipe for fans of Mediterranean food. 260 people have made this recipe and would make it again. A mixture of water, pepper, garlic, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is brought to you by Taste of Home. From preparation to the plate, this recipe takes about 30 minutes. Taking all factors into account, this recipe earns a spoonacular score of 73%, which is pretty good. If you like this recipe, you might also like recipes such as Penne a la Carbonara, One Pan Chicken Carbonara Penne Pasta, and Pepperoni Pizza Penne Pasta.

Servings: 6

Preparation duration: 10 minutes

Cooking duration: 20 minutes

 

Ingredients:

1/4 cup butter

3 tablespoons minced fresh basil

1/2 teaspoon minced garlic

1 cup heavy whipping cream

1 cup shredded Parmesan cheese

3 cups uncooked penne pasta

1/4 teaspoon pepper

1/2 teaspoon salt

2 cups chopped sun-dried tomatoes (not packed in oil)

1 cup chopped turkey pepperoni

3 cups boiling water

Equipment:

frying pan

Cooking instruction summary:

Directions Cook pasta according to package directions. Meanwhile, soak tomatoes in boiling water for 10 minutes; drain well. In a large skillet, saute tomatoes in butter for 3 minutes. Add garlic; cook 1 minute longer. Stir in the pepperoni, cheese, cream, basil, salt and pepper. Cook over low heat until heated through. Drain pasta; toss with sauce. Yield: 6 servings. Originally published as Pepperoni Penne Carbonara in Weeknight Cooking Made EasyAnnual 2005, p138 Nutritional Facts 1-1/2 cups equals 483 calories, 29 g fat (17 g saturated fat), 108 mg cholesterol, 1,245 mg sodium, 39 g carbohydrate, 4 g fiber, 19 g protein. Print Add to Recipe Box Email a Friend

 

Step by step:


1. Cook pasta according to package directions. Meanwhile, soak tomatoes in boiling water for 10 minutes; drain well.

2. In a large skillet, saute tomatoes in butter for 3 minutes.

3. Add garlic; cook 1 minute longer.

4. Stir in the pepperoni, cheese, cream, basil, salt and pepper. Cook over low heat until heated through.

5. Drain pasta; toss with sauce.


Nutrition Information:

Quickview
669k Calories
31g Protein
33g Total Fat
65g Carbs
14% Health Score
Limit These
Calories
669k
34%

Fat
33g
51%

  Saturated Fat
18g
116%

Carbohydrates
65g
22%

  Sugar
15g
17%

Cholesterol
134mg
45%

Sodium
1375mg
60%

Get Enough Of These
Protein
31g
63%

Manganese
1mg
61%

Selenium
41µg
60%

Potassium
1611mg
46%

Copper
0.8mg
40%

Phosphorus
380mg
38%

Magnesium
129mg
32%

Iron
5mg
30%

Calcium
294mg
29%

Vitamin A
1342IU
27%

Fiber
6g
25%

Zinc
3mg
25%

Vitamin B3
4mg
22%

Vitamin K
22µg
21%

Vitamin B2
0.32mg
19%

Vitamin C
14mg
18%

Vitamin B1
0.26mg
17%

Vitamin B5
1mg
12%

Vitamin B6
0.23mg
12%

Folate
40µg
10%

Vitamin E
0.75mg
5%

Vitamin B12
0.29µg
5%

Vitamin D
0.5µg
3%

covered percent of daily need
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Food Trivia

Scientists can turn peanut butter into diamonds.

Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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