There are two main types of Asiago PDO: Asiago Fresh PDO and Asiago Aged PDO.
Asiago Aged PDO, created with partially skim cow’s milk, has a strong and savory taste.
Cook the pasta ”al dente”, drain it, save 1/2 cup of cooking water. Saute’ the pasta in a frying pan with the butter and the Asiago Aged PDO cut into thin slivers. To keep the pasta soft while stirring, pour in cooking water to reach your desired consistency. Serve piping hot.
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