SUBMITTED BY: Rick Thompson
1 lb. fettuccine pasta
2 cups Asiago cheese (plus 1/4 cup), grated
2 (8 oz.) containers crème fraiche
1 cup Parmesan cheese, grated
1 1/2 tablespoons fresh thyme, chopped
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
Preheat oven to 375F.
Cook pasta until firm to the bite.
Drain, and reserve 1 cup pasta water.
In a large bowl, combine pasta, water, cheese and seasonings.
Gently toss until all ingredients are mixed and pasta is coated.
Turn out into a buttered baking dish and cover top with 1/4 cup Asiago cheese.
Bake until golden on top, about 25 minutes.
Let stand 5 minutes before serving.
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