One ideal aspect of this dish is that it can be assembled the night before and then popped into the oven! You can alter this recipe by using whatever cheese you prefer in place of the asiago! Get Giada’s recipe below!
- 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 freshly chopped thyme leaves
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper