Asiago Aged PDO, created with partially skim cow’s milk, has a strong and savory taste.

FETTUCCINE PASTA WITH AGED ASIAGO PDO, BUTTER AND THYME

RECIPE

Asiago Aged PDO, created with partially skim cow’s milk, has a strong and savory taste.

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

DIRECTIONS:

Cook the pasta in a boiling pot of 1 half gallon of water. Drain it when cooked “al dente” (pasta 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.

PRODUCTS

RELATED

ASIAGO PDO

There are two main types of Asiago PDO: Asiago Fresh PDO and Asiago Aged PDO.


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