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Creamy Baked Fettuccine with Asiago and Thyme

  • Preparation Time10 mins
  • Cooking Time25 mins
  • Serves4
  • DifficultyEasy
450g fettuccine pasta
225g grated Asiago cheese, divided
2 (225g) containers creme fraiche
100g grated Parmesan
5g fresh chopped thyme leaves
1/2 tsp salt
1/2 tsp freshly ground black pepper
1) Preheat the oven to 190°C/gas mark 5.

2) 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 mins. Drain pasta reserving 240ml of the pasta cooking liquid.

3) In a large bowl combine the 200g 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 25g Asiago cheese. Bake until golden on top, about 25 minutes. Let sit for at least five minutes and serve.

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