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:
- Add enough fresh hot water to asparagus cooking water to measure 3 quarts and return to a boil over medium-high heat.
- Add fettuccine to pot and cook 3 to 5 minutes for fresh, 8 to 12 minutes for dried.
- While fettuccine is cooking, gently heat cream in small saucepan over medium-low heat just until warm.
- 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.
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