Fettuccini and Cheese

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Fettuccini and Cheese
1 lb. fettuccine pasta
2 cups Asiago cheese (plus 1/4 cup), grated
2 (8 oz.) containers creme fraiche
1 cup Parmesan cheese, grated
1 1/2 tablespoons fresh thyme, chopped
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
Preheat oven to 375F. Cook pasta until firm to the bite. Drain, and
reserve 1 cup pasta water. In a large bowl, combine pasta, water,
cheese and seasonings. Gently toss until all ingredients are mixed
and pasta is coated. Turn out into a buttered baking dish and cover
top with 1/4 cup Asiago cheese. Bake until golden on top, about
25 minutes. Let stand 5 minutes before serving.

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