Creamy baked fettuccine with asiago and time

Submitted by: Anna Waller
Creme Fraiche Substitute(cf is hard to find)
For 1 cup, use 1/2 cup each of sour cream and whipping cream; or 1 cup whipping cream and 3 tablespoons buttermilk; cover and let stand 12 hours.

Serves: 4 to 6

Preparation time:
Cooking time:

Dietary guidance: v 

Tags: main · dish ·

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

Method

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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