This decadent recipe is sort of like a spin on mac and cheese – it’s creamy, rich, cheesy and absolutely delicious. It’s one of those dishes that can feel very elegant, while being so easy to prepare. You can even assemble it a day ahead of time, then throw it in the oven right before it’s time to eat – that’s one of my go-to methods for big holiday dinners!
I think it’s really fun to use fettuccine in this recipe (linguine works just as well, too!) for something different. I love the way the long pasta looks with its swoops and swooshes, and it’s just something different as opposed to the typical ziti or penne for baked pastas.
If you’re having trouble locating creme fraiche, sour cream will work in its place, but it won’t have quite the same velvety creamy texture.
Not a fan of Asiago? No problem – go with any aged cheese that you love the flavor of. Gruyere, Fontina or Pecorino would work well here… or just more Parmesan!
Creamy Baked Fettuccine With Asiago
- 1 pound fettuccine pasta
- 2 cups grated Asiago cheese, plus 1/4 cup
- 2 8-ounce containers creme fraiche
- 1 cup grated Parmesan
- 1 1/2 tablespoons fresh chopped thyme leaves
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 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 pasta cooking liquid.
- In a large bowl combine the 2 cups Aiago cheese, creme 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 1/4 cup asiago cheese. Bake until golden on top, about 25 minutes. Let sit for at least 5 minutes and serve.