Some of my favorite memories from High School involve loads of pasta, garlic bread, occasionally salad, episodes of The Office and the wonderful Alyssa Hook! We were obsessed with making pasta together. I even made her a recipe book with our favorite pastas in it and we still use that book to this day. When we were back for break, we decided to use the old recipe book (which she always packs to bring home on breaks, just in case), and we made one of our favorites--Creamy Baked Fettuccine with Asiago and Thyme, or as we like to call it "The Creme Fraiche Pasta". Alyssa and I both have major issues with fettuccine (we think it's way too thick and creates a completely incorrect pasta to sauce ratio), so we substituted it with linguine and one of our favorite pastas was born.
The Creme Fraiche Pasta
Adapted from Everyday Italian on The Food Network
1 lb linguine
2 cups grated asiago cheese, plus 1/4
2 (8 oz) containers of creme fraiche
1 cup grated parmesan
1 1/2 tablespoon fresh, chopped thyme leaves
Salt and freshly ground pepper to taste
Preheat oven to 375 degrees.
Bring salted water to a boil and add pasta. Cook until al dente. Drain pasta and reserve 1 cup of the water (this is key).
Meanwhile, combine the 2 cups of asiago cheese, creme fraiche, parmesan, thyme, reserved water and pasta and toss until the pasta is coated. Place in a baking dish and sprinkle with the remaining asiago cheese. Bake until golden on top, around 25 minutes.
Almost too beautiful to dig into.
But we do it anyway.