Adapted from Giada de Laurentiis

3000 cal/recipe

Ingredients

Creme Fraiche

• 16 oz heavy cream
• 2 tbsp buttermilk

Fettuccine

• 1 lb dry fettuccine pasta
• 2 c grated Asiago cheese, plus 1/4 cup (16 oz total)
• 1 c grated Parmesan cheese
• 1 1/2 tbsp fresh chopped thyme leaves (or 1 1/2 tsp dried thyme)
• 1/2 tsp salt
• 1/2 tsp freshly ground black pepper

Directions

Creme Fraiche

• Combine buttermilk and heavy cream in a lidded, glass container.
• Cover and allow to rest at room temperature until thickened (about 12 hours).
• Store in the refrigerator for up to 2 weeks.

Fettuccine

• 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 liquid.
• In a large bowl combine the 2 cups Asiago cheese, crème fraiche, Parmesan, thyme, salt, pepper, cooked pasta, and pasta liquid.
• Gently toss until all the ingredients are combined and the pasta is coated.
• Place the pasta in a buttered, 11 inch by 15 inch 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.