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dvitucci71

FETTUCCINE PASTA WITH AGED ASIAGO PDO, BUTTER AND THYME

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Ingredients

  • 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

Details

Preparation

Step 1

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.

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