FETTUCCINE PASTA WITH AGED ASIAGO PDO, BUTTER AND THYME
- 3.5 ounces Aged Asiago PDO Cheese
- 1/2 lb of fettucine pasta
- 1 ounce of butter
- 3 Sprigs of fresh thyme
- Salt to taste
ook the pasta in a boiling pot of 1 half gallon of water. Drain it when cooked “al dente” (pasta that is cooked until firm, neither hard nor limp). Drain it, keeping back half a glass of the cooking water. Toss the pasta in a frying pan with the butter and the Asiago Aged PDO cut into thin slivers. In order to prevent the pasta from drying out while tossing, pour in a little of the cooking water. Serve piping hot in a large serving bowl with a sprinkling of thyme.