Creamy Baked Fettuccine with Asiago and Thyme

I participated in another recipe swap this week, and I'm so glad I did. I've been in a rut lately when it comes to cooking. Poor hubby! This forced me back into the kitchen, and it turned out to be absolutely amazing. I debated on whether to halve the recipe or make the whole thing, and I'm so glad I made the whole thing. It made a great dinner (along with garlic breadsticks) for a few nights. I loved the addition of thyme, but my man said he could have done without it.

The recipe originally calls for creme fraiche, but my grocery store doesn't carry that. I had to make my own, which was pretty easy (and probably cheaper). See the recipe at the bottom of this post if you choose to make your own creme fraiche (I doubled the recipe).


Creamy Baked Fettuccine with Asiago and Thyme

Ingredients:
1 pound fettuccine pasta
2 cups grated Asiago cheese, plus 1/4 cup (I bought a 0.54 ounce block)
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

Directions:
Preheat 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 not 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 Asiago, 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.

Source: Sweet Beginnings, originally from Giada De Laurentiis

Creme Fraiche
Ingredients:
2 Tablespoons buttermilk, room temp
1 cup heavy whipping cream

Directions:
Heat heavy whipping cream over very low heat until it reaches body temperature (not to exceed 100-degrees F). Remove from heat and pour into a glass bowl or jar. Add buttermilk, and give it a couple of stirs. Seal the bowl or jar with a lid, and let it sit in a warm place (about 75-degrees) for 12 to 36 hours until it thickens.

Stir the thickened creme fraiche and store in the refrigerator for up to 10 days.

Source: Ehow Food