Creamy Baked Fettuccine with Asiago and Thyme

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Makes four servings.

From Giada Dr Laurentiis, Food Network
1 pound fettuccine pasta
2 cups grated Asiago cheese, plus 1/4 cup
2 containers (8 oz each) creme fraiche
1 cup grated Parmesan
1 1/2 Tablespoons thyme leaves, chopped
1/2 teaspoon salt
1/2 teaspoon black pepper
1. Preheat the oven to 375 degrees F.
2. 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.
3. 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.
Meal   DinnerCuisine   Italian
Dish   Main DishMain Ingredient   Pasta

Laurie Hogan

Member since Jan 2008

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