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Creamy Baked Fettuccine with Asiago and Thyme
Recipe courtesy Giada De Laurentiis

Ingredients
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

Directions
Preheat the oven to 375 degrees F.


1

Copyright 2006 Television Food Network, G.P., All Rights Reserved

 

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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Copyright 2006 Television Food Network, G.P., All Rights Reserved