At a glance
You're making a creamy baked pasta inspired by mac and cheese, combining fresh tagliatelle with three kinds of cheese—mascarpone, mild capriccio goat cheese, and gran moravia—plus grated potatoes for extra creaminess. After quickly cooking the fresh pasta and melting everything together on the stovetop, you'll transfer it to a baking dish, top it with a crispy parmesan-breadcrumb mixture, and bake it until golden. The whole thing takes under 40 minutes, with most of that time being hands-off in the oven.
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Preheat the oven
Preheat your oven to 200°C. On my AEG oven I used the "hot air with steam" setting, since it gives wonderfully juicy dishes with a crispy crust – in this case, on top of the baked pasta.
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Cook the pasta
Cook the fresh tagliatelle in salted water. Since it's fresh, it only takes a minute or two to cook. Drain the pasta, but set aside a cup of the cooking water.
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Season it up
Tip the tagliatelle back into the pot you cooked it in. Add the butter and oregano, along with the mascarpone and grated capriccio cheese. Add the finely grated cooked potatoes. Season with a pinch of nutmeg, and salt and pepper if needed.
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