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

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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