Sunday, October 5, 2008

Creamy Baked Fettuccine with Asiago and Thyme


* 1 pound fettuccine pasta
* 2 cups grated Asiago cheese, plus 1/4 cup
* 2 (8-ounce) containers creme fraiche
* 1 cup grated Parmesan
* 1 1/2 tablespoons fresh chopped thyme leaves
* 1/2 teaspoon salt
* 1/2 teaspoon freshly ground black pepper


Preheat the oven to 375 degrees F.

Bring a large pot of salted water to a boil over high heat. Add the
pasta and cook until tender but still firm to the bite, stirring
occasionally, about 8 to 10 minutes. Drain pasta reserving 1 cup of
the pasta cooking liquid.

In a large bowl combine the 2 cups Aiago cheese, creme fraiche,
Parmesan, thyme, salt, pepper, cooked pasta, and pasta cooking liquid.
Gently toss until all the ingredients are combined and the pasta is
coated. Place the pasta in a buttered baking dish and sprinkle with
the remaining 1/4 cup asiago cheese. Bake until golden on top, about
25 minutes. Let sit for at least 5 minutes and serve.

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