Add new recipe, "Creamy Baked Fettuccine".

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+[[!meta title="Creamy Baked Fettuccine with Asiago"]]
+
+Adapted from Giada de Laurentiis
+
+3000 cal/recipe
+
+## Ingredients
+
+### Creme Fraiche
+
++ 16 oz heavy cream
++ 2 tbsp buttermilk
+
+### Fettuccine
+
++ 1 lb dry fettuccine pasta
++ 2 c grated Asiago cheese, plus 1/4 cup (16 oz total)
++ 1 c grated Parmesan cheese
++ 1 1/2 tbsp fresh chopped thyme leaves (or 1 1/2 tsp dried thyme)
++ 1/2 tsp salt
++ 1/2 tsp freshly ground black pepper
+
+
+## Directions
+
+### Creme Fraiche
+
++ Combine buttermilk and heavy cream in a lidded, glass container.
++ Cover and allow to rest at room temperature until thickened (about 12 hours).
++ Store in the refrigerator for up to 2 weeks.
+
+### Fettuccine
+
++ 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 liquid.
++ In a large bowl combine the 2 cups Asiago cheese, crème fraiche, Parmesan, thyme, salt, pepper, cooked pasta, and pasta liquid.
++ Gently toss until all the ingredients are combined and the pasta is coated.
++ Place the pasta in a buttered, 11 inch by 15 inch 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. 
+
+ 
+
+[[!cream cheese pasta]]