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Member recipe

Pepperoni & Parmesan Rigatoni.

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Serves 2

A quick, tasty, budget-friendly dish that is perfect after work or for a casual lunch with friends.

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  • 250g Rigatoni (or any pasta shapes. Tagliatelli also works).
  • 8 large slices of pepperoni (available ready sliced in supermarket chilled meat sections)
  • 40g of frehly grated parmesan
  • 2 eggs
  • Salt and pepper


    1. Boil a large pan of salted water and cook the pasta according to the packet instructions.
    2. Meanwhile, when the pasta is almost cooked, grind some pepper into a frying pan (according to to taste), tear the pepperoni into large pieces and dry fry everything in the pan until the oil runs from the pepperoni (about 2 mins).
    3. Drain the pasta and add some of it to the frying pan. Stir to coat in the flavoured oil and pepperoni, then transfer everything into the pasta pan. Sir well.
    4. Make sure everything is piping hot, then turn off the heat.
    5. Stir in half of the parmesan and the two beaten eggs. The eggs should cook from the heat of the pasta but not scramble.
    6. Place into warmed bowls and spinkle the rest of the parmesan on top.

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