Instructions: Cook fettuccine as directed on package.

While fettuccine is cooking, cook pepperoni in 2-quart saucepan over medium heat, stirring occasionally, until light brown; drain and reserve.

Melt margarine in same saucepan. Cook mushrooms in margarine, stirring occasionally, until mushrooms are light brown. Stir in half-and-half and cheese; heat just until hot. Stir in pepperoni and parsley.

Drain fettuccine; toss with pepperoni mixture. Serve with additional grated Parmesan cheese if desired.

This recipe yields 6 servings, about 1 1/3 cups each.

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