Instructions: In a large saucepan of salted boiling water boil spaghetti until al dente.

While spaghetti is cooking, in 10- to 12-inch skillet saute onion in oil over moderately high heat, stirring, until golden. Add pepperoni and peas and saute, stirring, 1 minute.

Reserve 1/3 cup pasta cooking water and drain spaghetti. To pepperoni mixture add spaghetti, parsley, and reserved cooking water and cook over low heat, tossing, 1 minute. Remove skillet from heat and stir in Parmesan and salt and pepper to taste.

Serves 2.

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