1 [[!meta title="Creamy Baked Fettuccine with Asiago"]]
3 Adapted from Giada de Laurentiis
16 + 1 lb dry fettuccine pasta
17 + 2 c grated Asiago cheese, plus 1/4 cup (16 oz total)
18 + 1 c grated Parmesan cheese
19 + 1 1/2 tbsp fresh chopped thyme leaves (or 1 1/2 tsp dried thyme)
21 + 1/2 tsp freshly ground black pepper
28 + Combine buttermilk and heavy cream in a lidded, glass container.
29 + Cover and allow to rest at room temperature until thickened (about 12 hours).
30 + Store in the refrigerator for up to 2 weeks.
34 + Preheat the oven to 375 degrees F.
35 + Bring a large pot of salted water to a boil over high heat.
36 + Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
37 + Drain pasta, reserving 1 cup of the liquid.
38 + In a large bowl combine the 2 cups Asiago cheese, crème fraiche, Parmesan, thyme, salt, pepper, cooked pasta, and pasta liquid.
39 + Gently toss until all the ingredients are combined and the pasta is coated.
40 + Place the pasta in a buttered, 11 inch by 15 inch baking dish and sprinkle with the remaining 1/4 cup Asiago cheese.
41 + Bake until golden on top, about 25 minutes.
42 + Let sit for at least 5 minutes and serve.
46 [[!tag cream cheese pasta]]