Baked Fettuccini with Asiago

We served this creamy pasta along side the roast pork loin with fig port sauce I posted last week. I found both recipes at Giadzy.com and they are both delish!

  

INGREDIENTS:

• 1 pound fettuccine pasta
• 2 cups grated Asiago cheese, plus additional 1/4 to top casserole
• 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

INSTRUCTIONS:

• 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.
  

  
  

  

  
  

  

  
  

  Note: If you can't find creme fraiche you can sub with sour cream but won't be quite as creamy. And you can use gruyere, fontina, pecorino, or more parmesan if you can't find or don't want asiago. 

  7.14.21: linen closet by Jen 

  7.14.20: tip-sy tuesday: dryer sponge fail

  7.14.19: 🔥 week 28

  7.14.18: champagne cage party trick

  

  
  

  
  

  
  

  
  

  
  

  
  

  
  

  7.14.17: paper umbrellas