Thyme is indigenous to the Mediterranean area. It came to America with the first settlers. Recognizing the antiseptic properties of thyme, the Egyptians used it in the embalming process and the Ancient Greeks found it to be a good fumigant.
In silent joyful prayer.
~From Herbs and Herb Lore of Colonial America by the Colonial Dames of America.
1/2 pound fettuccine pasta
1 cup grated Asiago cheese, plus 1/4 cup
1 (8-ounce) containers creme fraiche
1/2 cup grated Parmesan
1 tablespoons fresh chopped thyme leaves
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Preheat the oven to 375 degrees F.
Add fettuccine to boiling water and cook until tender but still firm, about 8 to 10 minutes. Drain pasta. Reserve 1/3 cup of the pasta cooking water.
Combine the 1 cups Asiago cheese, creme fraiche, Parmesan, thyme, salt, pepper, cooked pasta, and pasta cooking liquid. Toss gently until all the ingredients are combined and the pasta is coated. Place in a buttered baking dish. Sprinkle with 1/4 cup Asiago cheese. Bake about 25 minutes, until golden brown on top. Let sit for a few minutes before serving. Makes approx. 4 servings (recipe easily doubled).
Edited to add:
I meant to add some information about creme fraiche as I had never cooked with this before and know that it might be challening to find. Creme faraiche is a traditional soured cream commonly used in Europe. It's more diffiuclt to find in US except in specialty stores and is quite expensive, I guess. On-line I found many "recipes" for making a suitable variation to use in recipes which call for it. Basically you take a cup of heavy cream, heat on low until it is tepid, add a tablespoon of cultured buttermilk. Stir together and pour into a glass jar or bowl. Partially cover and let stand at room temperature for 8 to 24 hours, or until thickened. It keeps for about 2 weeks in the refrigerator.Pin It