You will need a glass baking dish, preferably oval in shape, approximately 9 x 14 x 2 inches. If it is made of clear glass, you will have the added benefit of being able to see how the crust is coming along.
1 lb fettuccine
5 Tbs butter
1 lb Fontina cheese, cut in small pieces
1/4 cup freshly grated Parmesan cheese
1 cup heavy cream
freshly ground black pepper
1/2 cup fine breadcrumbs
1 egg, beaten
- Prepare the fettucine in boiling slated water until al dente. Drain well and return to pot. Add the butter, Fontina, Parmesan, cream and pepper.
- Preheat oven to 350F. Thoroughly butter the casserole dish making sure to get an even coating on the bottom and sides. Add half the bread crumbs and tilt the dish back and forth to cover the buttered surface. Empty the extra crumbs onto a sheet of wax paper. Add the beaten egg and tilt to cover the bread crumbs. Add the remaining bread crumbs and tilt again to cover the entire surface. Discard excess crumbs.
- Using a rubber spatula, transfer the pasta mixture into the double crusted baking dish. Bake for about 15 minutes. If your baking dish is clear, you will be able to see the crust browning. When it is golden brown, it's ready.
- Turn the timballo out onto a serving platter and garnish with parsley.