Warm Pepperoni Spaghetti Pasta

• 14 cup butter (room temp)
• 23 cup parmesan cheese
• 12 cup heavy cream (room temp)
• 2 eggs
• 8 ounces pepperoni (can use turkey, room temp)
• 12 ounces spaghetti noodles

1. First beat eggs in heavy cream, set it to the side at room temperature.
2. While you are cooking the noodles, you will need to cut the pepperonis, but it depends: (If you use the big pepperonis you will need to cut them in half.
3. The small pepperonis you do not need to cut.)
4. Drain noodles when done.
5. After the noodles are drained mix the butter and the pepperonis into the noodles, until the butter is melted.
6. Then stir in the cream and the egg mixture, then once all mixed stir in the parmesan cheese.
7. I like to add a little extra parmesan cheese to each serving as I serve it.
8. Serve HOT and enjoy!

butter, parmesan cheese, heavy cream, eggs, pepperoni, noodles

Taken from www.food.com/recipe/warm-pepperoni-spaghetti-pasta-461397 (may not work)