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Pepperoni Penne Carbonara Recipe

Pepperoni Penne Carbonara Recipe

Sun-dried tomatoes and turkey pepperoni lend fantastic flavor to this creamy, hearty pasta dish. It's a great change of pace from everyday spaghetti. —Taste of Home Test Kitchen
TOTAL TIME: Prep/Total Time: 30 min. YIELD:6 servings


  • 3 cups uncooked penne pasta
  • 2 cups chopped sun-dried tomatoes (not packed in oil)
  • 3 cups boiling water
  • 1/2 teaspoon minced garlic
  • 1/4 cup butter
  • 1 cup sliced turkey pepperoni
  • 1 cup shredded Parmesan cheese
  • 1 cup heavy whipping cream
  • 3 tablespoons minced fresh basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


  • 1. Cook pasta according to package directions. Meanwhile, in a large bowl, soak tomatoes in boiling water for 10 minutes; drain.
  • 2. In a large skillet, saute the tomatoes and garlic in butter for 3 minutes. Stir in the pepperoni, Parmesan cheese, cream, basil, salt and pepper. Cook over low heat for 3 minutes or until heated through. Drain penne; toss with sauce. Yield: 6 servings.

Nutritional Facts

1-1/2 cups: 483 calories, 29g fat (17g saturated fat), 108mg cholesterol, 1245mg sodium, 39g carbohydrate (7g sugars, 4g fiber), 19g protein.

Reviews for Pepperoni Penne Carbonara

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Reviewed Apr. 4, 2016

"Made this tonight for dinner. My family liked it. It has good flavor, I just didn't care for the turkey pepperoni in it. I knew one cup would be too much, so I cut it to a half cup or so. If I make it again, I will just omit the turkey pepperoni."

Reviewed Jan. 21, 2016

"This was really good! Everyone really liked it. I will definitely make this again."

Reviewed Jan. 19, 2016

"A great change to pasta night. I will definitely make this again."

Reviewed Oct. 29, 2015

"Very easy, quick dish to make. I used the ready to eat Italian seasoned dried tomato and cut them into small pieces and found that was more than enough for the dish. My husband and son are hearty eaters so used a full package of regular Italian pepperoni. I used a pizza cutter to quickly cut stacks of the pepperoni and was done in less than a minute.

I added the shredded cheese as a topping instead of mixing in. Just sprinkled on top, covered and let heat on low a few minutes until melted."

Reviewed Oct. 17, 2015

"Four stars for using turkey pepperoni. Good quality original pepperoni is paramount for flavor. Otherwise, great dish : )"

Reviewed Jul. 22, 2015

"Very easy and tastes great. I used regular pepperoni because that's what I had on hand, so I omitted the extra salt."

Reviewed Jan. 7, 2015

"This was delicious. I did make a few changes. As suggested in a prior review I cut the sun dried tomatoes down to 1 cup. There was plenty of flavor, any more would have been too much. Also, the next time I make this I am going to stir in the Parmesan cheese right before serving; after all the other ingredients have been mixed with the pasta. When added before, the cheese melted and made it "gloppy" ,therefore, making it hard to mix with the pasta. My family are picky eaters and they all came back for seconds!"

Reviewed Nov. 23, 2014

"easy and good. I thought it had just the right blend of pepperoni spiciness to creaminess. Wouldn't really call it carbonara though."

Reviewed May. 13, 2014

"I thought this tasted amazing. Maybe a tad too many sundries tomatoes. I used a dry pack thinking it was enough but it only measured to one cup. I made up the other cup with some tomatoes I had in oil. Like the previous reviewer, I washed all the oil off & soaked them with the dry. Didn't notice the difference between them in the recipe, but like I said it was too much. Still really good though. Next time I'll just use the one dry pack."

Reviewed Aug. 22, 2012

"Delicious! I added bacon, just because bacon is wonderous! :D"

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