Baked Tagliatelle with Amazing Capriccio Goat Cheese
·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.
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.
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.
Melt the cheese
Stir everything together and set the pot over low heat. Add the pasta water and stir until the cheese has melted.
Make the topping
Meanwhile, grate the gran moravia cheese and mix it with the breadcrumbs.
Bake it
Transfer the mixture to a baking dish, sprinkle with the gran moravia and breadcrumb topping, and bake for 15 minutes in the preheated oven. After the first 10 minutes, you can turn up the heat and let the cheesy top turn golden for the last 5 minutes.