Garlic Asiago Fettuccini

Creme Fraiche: If you can find this in stores great! Otherwise here is the homemade way. Take one cup of heavy cream and 2 Tbsp of buttermilk. Stir both together in a clear container and set out on your counter top covered by a clean cloth for 12-16 hours. Its fine for it to sit out, it will not spoil. It will be thick and creamy. You can store it in a refrigerator for up to 1 week. It will get thicker as it sits in the fridge. Preheat oven to 375 degrees. Cook fettuccini to al dente. In a big mixing bowl combine creme fraiche, garlic salt, thyme, pepper, half the Asiago and half the parmesan. Mix well. Add cooked pasta right out of the boiling water to the cheeses. Toss well until the pasta is coated evenly. Pour into a 9x13 baking dish and top with the rest of the cheese. Bake until bubbly and golden!