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 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.
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