At a glance
You're making a creamy, baked pasta dish inspired by mac and cheese—quick-cooking fresh tagliatelle gets tossed with melted goat cheese, mascarpone, and boiled potatoes, then finished with a golden breadcrumb and Parmesan crust in the oven. The tricky part is cooking the pasta just right (only 1-2 minutes for fresh) and managing the oven heat boost in the final stretch to get that crispy, golden topping.
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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 produces lovely juicy dishes with a crispy crust – in this case, on the surface of the baked pasta.
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Cook the pasta
Cook the fresh tagliatelle in salted water. Since they're fresh, they'll be ready in just a minute or two. Drain the cooked pasta, but set aside a cup of the water it was cooked in.
For this step
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Season it up
Tip the tagliatelle back into the pot you cooked them in. Add the butter and oregano, along with the mascarpone and grated capriccio cheese. Stir in the finely grated boiled potatoes. Season with a pinch of nutmeg, and add salt and pepper if needed.
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How it went
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