This easy baked tagliatelle with Fontina cheese is a creamy, golden, bubbling pasta bake inspired by the Alpine flavors of Northern Italy. Ribbons of tagliatelle are tossed in a silky Fontina and Parmesan sauce with a hint of nutmeg and black pepper, then topped with a crisp breadcrumb crust and baked until irresistible. Rich, comforting and ready in under an hour, it’s perfect for a cozy weeknight dinner or a casual gathering.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Oven
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 12 oz (340 g) dried tagliatelle (or fettuccine)
- 3 tbsp (45 g) unsalted butter, plus extra for greasing
- 1 small shallot, finely chopped
- 2 garlic cloves, minced
- 3 tbsp all-purpose flour
- 2 cups (480 ml) whole milk, warmed
- ½ cup (120 ml) heavy cream
- 8 oz (225 g) Fontina Val d’Aosta or Italian Fontina, rind removed, shredded or diced (about 2½ cups), divided
- ½ cup (50 g) freshly grated Parmesan, divided
- ¼ tsp freshly grated nutmeg
- ½ tsp freshly ground black pepper
- ½ tsp salt, plus more to taste
- ½ cup (30 g) fresh breadcrumbs or panko
- 1 tbsp olive oil
- 1 tbsp chopped fresh parsley or thyme leaves, for serving
Instructions
- Preheat the oven to 400°F (200°C). Butter a 9×13-inch (23×33 cm) baking dish.
- Bring a large pot of generously salted water to a boil. Cook the tagliatelle 2 minutes less than the package directions, since it will finish cooking in the oven. Reserve ½ cup of pasta water, then drain.
- While the pasta cooks, melt the butter in a large saucepan over medium heat. Add the shallot and cook for 2 minutes until soft. Add the garlic and cook for 30 seconds.
- Whisk in the flour and cook for 1 minute without browning. Gradually whisk in the warm milk and cream. Simmer for 5 to 6 minutes, whisking often, until thick enough to coat the back of a spoon.
- Reduce the heat to low. Stir in about two-thirds of the Fontina and ¼ cup of the Parmesan until melted and smooth. Season with nutmeg, pepper and salt.
- Add the drained tagliatelle to the sauce and toss until evenly coated, adding a splash of reserved pasta water if the sauce is too thick.
- Transfer to the prepared dish. Top with the remaining Fontina and ¼ cup Parmesan.
- In a small bowl, toss the breadcrumbs with the olive oil and a pinch of salt. Sprinkle over the top.
- Bake uncovered for 15 to 20 minutes, until bubbling at the edges and golden on top. Broil for 1 to 2 minutes for extra color, watching closely.
- Let rest for 5 to 10 minutes. Garnish with parsley or thyme and serve.
Notes
- Italian Fontina Val d’Aosta is nutty, earthy and melts beautifully. Danish or Swedish Fontina is milder and also works. If unavailable, use Gruyère, Taleggio or a mix of mozzarella and Gruyère.
- Remove the rind from the Fontina before melting, as it can turn stringy and bitter.
- Undercook the pasta slightly so it stays tender and doesn’t turn mushy in the oven.
- Melt the cheese over low heat. High heat can make the sauce greasy or grainy.
- The sauce thickens as the pasta bakes, so keep it slightly loose before assembling.
- Add 6 oz sautéed mushrooms, 4 oz diced prosciutto or cooked pancetta, or a handful of sautéed spinach for a heartier version.
- Make ahead: assemble without the breadcrumbs, cover and refrigerate for up to 24 hours. Add the breadcrumbs just before baking and add 5 to 10 minutes to the time.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat covered at 350°F (175°C) with a splash of milk until warmed through.
Nutrition
- Serving Size: 1 serving (about 1¼ cups)
- Calories: 610 kcal
- Sugar: 7 g
- Sodium: 640 mg
- Fat: 31 g
- Saturated Fat: 18 g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 58 g
- Fiber: 3 g
- Protein: 26 g
- Cholesterol: 95 mg
