One Box Filotea Pappardelle
1/2 lb. pepperoni, chopped
2 tbsp. butter
3 cloves garlic, minced
2 tbsp. all-purpose flour
1 c. milk
1 c. low sodium chicken broth
freshly ground pepper
1 tbsp. dried oregano
1 c. shredded mozzarella
1/2 c. freshly grated Parmesan, plus more for garnish
chopped fresh parsley for garnish
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: In a large skillet over medium heat, melt butter. 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 Parmesan and serve.