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Spinach Fettuccini with Margherita® Pepperoni & Prosciutto

prep time: 8 minutes

total time: 27 minutes

Makes: 4 servings

Crispy Margherita® Pepperoni and Prosciutto with sautéed garlic over spinach fettuccini in a creamy white wine sauce, topped with fresh-grated Parmesan cheese.


  • 1 pound spinach fettuccini pasta
  • 3 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1 tablespoon minced garlic
  • 2 ounces Margherita® Prosciutto, sliced into strips
  • 2 ounces Margherita® Pepperoni, cubed
  • ¼ cup dry white wine
  • 1½ cups heavy cream
  • ¾ teaspoon salt
  • ½ teaspoon fresh cracked black pepper
  • ¾ cup grated parmesan cheese
  • ¼ cup fresh parsley, chopped


  1. Boil a large pot of water over high heat. Add 2 tablespoons olive oil to water. Add pasta to the water and return to a boil.
  2. Heat a large 12-inch pan over medium heat and add 1 tablespoon olive oil and butter.
  3. Once butter has melted, add garlic to the pan and sauté for about 30 seconds.
  4. Place chopped Margherita® Pepperoni in the pan and sauté for 1 minute; add Margherita® Prosciutto slices and sauté for one minute more.
  5. Add white wine and deglaze the pan by cooking until liquids are reduced by half, about 30 seconds.
  6. Add heavy cream, salt, and fresh pepper to the pan and let cream reduce by half, about 4 to 5 minutes.
  7. Drain pasta.
  8. Add pasta to cream sauce and toss to cover pasta thoroughly. Add fresh parmesan cheese, then garnish with parsley and serve.