Traditional fettuccine alfredo hits the spot, but this stuff? I could eat this all day!!
Fettuccine alfredo is one of our family’s very favorite pasta recipes. It’s creamy and cheesy and never fails to impress…but it was recently upstaged. Without telling anyone ahead of time, we whipped up cheesy alfredo-inspired sauce that we tossed our fettuccine in – then we put it in the oven and baked it to perfection.
The difference in flavor is subtle (but delicious, since all the ingredients cook together), but it’s the change in texture that’s our favorite part; the sauce thickens, and the crispy, cheesy top layer steals the show. Our family was shocked by the difference and, at least for the foreseeable future, is requesting our baked version for our weeknight dinners. We’re giving ourselves a pat on the back, and you will too once you make this!
Baked Fettuccine Alfredo
- 1 pound fettuccine pasta
- 2 (8 oz.) containers creme fraiche or ricotta cheese
- 1 1/2 cups asiago cheese, grated
- 1 1/2 cups parmesan cheese, grated, plus 1/3 cup for garnish
- 1 egg
- 2 tablespoons lemon juice
- 1/2 teaspoon ground nutmeg
- kosher salt and freshly ground pepper, to taste
- Preheat oven to 375º F.
- Bring a large pot of salted water to boil and cook pasta according to package directions, or until just al dente. 8-10 minutes.
- Drain pasta, making sure to reserve 1 cup pasta water.
- In a large bowl, combine creme fraiche, asiago cheese, 1 1/2 cups parmesan cheese, pasta water, lemon juice, egg and nutmeg, and season generously with salt and pepper.
- Toss cooked pasta in with the cheese mixture, mixing until thoroughly coated.
- Place in a lightly greased oven-proof skillet or baking dish and sprinkle with remaining parmesan cheese.
- Bake for 20-25 minutes, or until cheese is golden brown and sauce is bubbly.
- Remove from oven and let cool 5 minutes before serving.
Recipe adapted from Eating Well