Creamy Baked Fettuccine with Asiago and Thyme

I don't remember where I got this recipe, but I made it and it actually tasted better than any Fettuccine Alfredo I've ever had! I made this once by adding some chicken to it, which is also great. Enjoy!


Creamy Baked Fettuccine with Asiago and Thyme

1 pound fettuccine pasta
2 cups grated Asiago cheese, plus ¼ cup
2 (8-oz) containers crème fraiche
1 cup grated Parmesan
1 ½ tbsp fresh chopped thyme leaves
½ tsp salt
½ tsp freshly ground black pepper


1. Preheat oven to 375 degrees. 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.

2. In a large bowl, combine the 2 cups Asiago cheese, crème 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 ¼ cup Asiago cheese. Bake until golden on top, about 25 minutes. Let sit for at least 5 minutes and serve.