Photo: Creamy Baked Fettuccine with Asiago and Thyme Recipe
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.
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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By L&E12
Savannah, GA
on April 02, 2013
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Perfection! Both of these cheeses together make such a wonderful aroma and taste. The thyme not only gives a nice taste but also looks really pretty. I love that it is so flavorful and so simple too. Thank you Giada!
By GAFoodBum
Austell, GA
on December 09, 2012
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Healthy - Smealthy! Sometimes you just gotta go for it. First of all, I LOVE macaroni and cheese or any noodle and any cheese. Forget leftovers. In my house, I claim dibs on all noodle/cheese things after day 1. I made it for a post-Thanksgiving dinner along with chicken cutlets and a great salad. I used pecorino instead of asiago only because I picked up the wrong cheese at the grocery. But, I added some parmesan to give it that salty, nutty flavor thing they always talk about. I kept going back and forth re the pasta type. I used a spiral pasta (forget its name instead of fettucine because I had some of it in the pantry. But, I think the fettucine would have been better because the sauce would have clung differently. The type of pasta you use is really important because sauce clings differently among the various types. Anyway, it was great - really good.
By little slice of...
on November 26, 2012
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i thought the dish was delightful no it might not be healthy but its quick, easy, and taste wonderful. so all of you out there that said other wise i feel sorry for your taste buds that did not find this dish delightful. They must be dead.
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