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Whoโs down for some fall pasta?
I know Iโm ready. We returned home from Orlando late Tuesday night to super cold temps and a little snow on the ground. It was pretty different from the eighty-eighty degrees we were experiencing for the past three days. As I said I would in Tuesdayโs post, I made these pancakesย on Wednesday, they were such a nice way to cozy back up to fall, and I have plans to make this fettucine again tonight for dinner. Perfect way to ease back into things!
WATCH HOW-TO VIDEO:
Pretty excited about it.
I grew up on classic fettuccine Alfredo and whenever my brothers are in town I make my own recipe. I will not lie, itโs pretty rich, but itโs honestly just perfection.
Iโm going to get right into the recipe today as things are slightly crazy around here with all the catching up I need to do. Plus I feel like I may have talked your ears off over the last two days.
Ok, SO, hereโs how this brown butter pumpkin fettuccine Alfredo works, the recipe starts out just like any other Alfredo recipe. Cream + cheese, but then we veer off the recipe page a bit by addingย some brown butter, pumpkin puree, a pinch of nutmeg and raclette cheese. If youโve never had raclette cheese, oh man, you are in for a huge treat!
Raclette is a creamy melting cheese and you guys, itโs beyond delish!
A little of the cheese is added to the cream sauce, but the rest is reserved for pan frying and adding to the top of your pasta.
YES. I did say pan frying. Which means, fried cheese! YUM.
Fried cheese on top of a creamy pumpkin Alfredo sauce over pastaโฆ yeah, I think you can see why this will easily become one of your favorite fall pastas. Itโs quick, easy and so good!! If you cannot find Raclette cheese, I think something like brie or swiss cheese would also work.
Then just top off with a little fried sage and dinner equals done. Perfect for a Thursday night, or maybe a Friday night? I dunno, but Iโm thinking this will be deliciousย any night of the week!
Brown Butter Pumpkin Fettuccine Alfredo with Fried Cheese.
Ingredients
- 6 tablespoons butter
- 3 cloves garlic, minced or grated
- 1 1/2 cups whole milk
- 1 cup heavy cream
- 3/4 cup pumpkin puree
- 1 1/2 cup grated pecorino romano or parmesan
- 1/2 cup shredded Raclette cheese + 4 thin slices, or other swiss style cheese
- 1/4 teaspoon nutmeg
- kosher salt + pepper
- 1 pound fettuccine
- 6 leaves fresh sage
Instructions
- Bring a large pot of salted water to a boil.
- Heat a large skillet with sides over medium high heat. Add 4 tablespoons butter and allow the butter to brown, stirring often, about 3-5 minutes. Add the garlic and cook 15-30 seconds or until fragrant, then slowly pour in the milk, heavy cream, and pumpkin pure. Whisk until smooth. Bring the sauce to a gentle simmer and cook 5-10 minutes. Stir in the pecorino romano, 1 cup raclette and nutmeg. Season with salt + pepper.
- Boil the fettuccine until al dente. Drain and add directly to the pumpkin Alfredo sauce. Cook until warmed through, about 5 minutes.
- Meanwhile, heat a skillet over medium heat and add 2 tablespoons butter. Add the the raclette cheese slices and cook 2-3 minutes per side or until a crust forms and the cheese has "fried". Remove the cheese from the skillet and add the sage, fry 30 seconds. Remove the skillet from the heat.
- Divide the fettuccine among plates and top with fried cheese + sage. Drizzle with any browned butter left in the pan. Eat!
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Cheese, butter and pumpkin? Yes, please!
Since I have several food sensitivities, I substitutions. I used GF pasta, vegan Parmesan, manchego cheese, almond milk, and coconut milk. Next time, I will add a herb to give the pasta a pop of flavor. It was a real comfort food and a true pleasure I didnโt do the fried cheese. I was in heaven.
The pasta was great, but you gotta warn people that the raclette cheese is gonna Gas out your whole apartment. Everything i own smells like feet. Would recommend leaving out the fried cheese portion if you’re not cooking in an out door kitchen.
Hey Adam! I am so sorry about that! Thanks for the input! xT
Since I have several food sensitivities, I substitutions. I used GF pasta, vegan Parmesan, manchego cheese, almond milk, and coconut milk. Next time, I will add a herb to give the pasta a pop of flavor. It was a real comfort food and a true pleasure I didnโt do the fried cheese. I was in heaven.
Really great recipe! Will try different cheese next time, we don’t love swiss cheese here. If you do the this recipe is a 5 ๐
Hey Nikki,
Happy Sunday! I love to hear that this recipe turned out well for you and appreciate you giving it a try!๐ xT
Hi!
I am looking to make this recipe for a family event and I was wondering if I could make the pumpkin alfredo sauce in advance and just reheat on the stove? Thoughts?
Thanks!
Hey Erica! That should work just fine ๐ Let me know how it goes! xTieghan
Well this turned out to be an outright mess. My cream-milk-pumpkin mixture completely curdled upon adding the cheese and resulted in a grainy unpleasant sauce which didn’t taste much like pumpkin at all. Granted I had to make my own pumpkin puree, but I’m not sure if that made a difference.
Hi Christina! OH NO! I am so sorry to hear that. Is there anything different you did in the recipe? I would love to help you on this! xTieghan