Creamy Baked Fettuccine with Asiago and Thyme

Name: Creamy Baked Fettuccine with Asiago and Thyme
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
Cuisine: european
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

Getting reviews...

Level: Easy
Total: 35 min

Prep: 10 min
Cook: 25 min

Yield: 4 servings

Level: Easy
Total: 35 min

Prep: 10 min
Cook: 25 min

Yield: 4 servings

Ingredients

Deselect All

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

Watch how to make this recipe.

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.