Fettuccini Alfredo

In a large skillet, over medium-high heat, bring the heavy cream to a boil. Lower heat to medium and add parmesan cheese and flour. Stir the heavy cream mixture constantly with a wooden spoon as the flour and parmesan thicken the cream. Bring to a boil once again. Add the garlic, oregano and salt. Stir a few minutes more and remove from heat.

Place the cooked fettuccini in a large pot and pour the alfredo sauce over the pasta. Place pot over medium-high heat and, using tongs, mix the pasta and cream sauce together, making sure to combine thoroughly. Remove from heat after about 5 minutes. Serve hot and sprinkle with more parmesan cheese and oregano.