Fettuccine Oregano

Assemble these supplies:

• 12 ounces fettuccine, preferably fresh
• 1 1/2 cups heavy cream
• 1 tablespoon olive oil
• 2/3 cup freshly grated Parmesan cheese
• 3 tablespoons chopped fresh oregano, or 1 tablespoon dried
• Salt and freshly ground pepper

Steps in preparation:

1. Add enough fresh hot water to asparagus cooking water to measure 3 quarts and return to a boil over medium-high heat.
2. Add fettuccine to pot and cook 3 to 5 minutes for fresh, 8 to 12 minutes for dried.
3. While fettuccine is cooking, gently heat cream in small saucepan over medium-low heat just until warm.
4. Drain fettuccine in colander and return immediately to pot. Add olive oil and toss to coat well. Add remaining ingredients and toss. Cover until ready to serve.