In the mood for a really rich pasta dish? Look no further. This recipe, adapted from Giada De Laurentiis, originally called for 1 pound of pasta and double the cheese and creme fraiche, but as is, you should be able to serve 3 to 4 easily.
8 oz. fettuccine or pappardelle
1 1/4 cups Asiago cheese, grated and divided
1 7 to 8 oz. container creme fraiche
1/2 cup Parmesan, freshly grated
3/4 teaspoon fresh thyme, chopped
salt and black pepper to taste
Preheat the oven to 375 degrees.
Cook pasta in amply salted boiling water until very al dente, about 8 minutes. Drain and reserve 1/2 cup of the pasta water.
Gently toss pasta with 1 cup of Asiago, creme fraiche, Parmesan and 1/2 cup of pasta water. Spoon mixture into a buttered baking dish. Sprinkle with remaining Asiago.
Bake until top is golden brown, about 25 minutes. Allow to sit for 5 minutes before serving.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment