Fettuccine casserole in a creamy sauce with Asiago cheese and thyme

Ingredients:

• 450 g fettuccine pasta
• 2 cups grated Asiago cheese + 1/4 cup
• 220 gr. crème fraîche
• 1 tbsp. grated parmesan
• 1.5 tbsp chopped fresh thyme leaves
• 0.5 tsp salt
• 0.5 tsp freshly ground black pepper

Preparation:

1. Preheat oven to 190°C.
2. Bring a large saucepan of salted water to a boil over high heat. Add the pasta and cook, stirring occasionally, until tender but still firm to the touch, about 8-10 minutes. Drain the pasta, reserving 1 cup of the cooking water.
3. In a large bowl, combine 2 cups Asiago cheese, crème fraîche, Parmesan, thyme, salt, black pepper, and the pasta cooking water. Gently toss to coat the pasta with the sauce. Transfer to a buttered baking dish and sprinkle with the remaining 1/4 cup Asiago cheese.
4. Bake until golden brown, about 25 minutes. Let rest for at least 5 minutes and serve.