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
  1. Preheat oven to 375º F.
  2. Bring a large pot of salted water to boil and cook pasta according to package directions, or until just al dente. 8-10 minutes.
  3. Drain pasta, making sure to reserve 1 cup pasta water.
  4. 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.
  5. Toss cooked pasta in with the cheese mixture, mixing until thoroughly coated.
  6. Place in a lightly greased oven-proof skillet or baking dish and sprinkle with remaining parmesan cheese.
  7. Bake for 20-25 minutes, or until cheese is golden brown and sauce is bubbly.
  8. Remove from oven and let cool 5 minutes before serving.
  9. Enjoy!

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