Brown Butter Pumpkin Fettuccine Alfredo with Fried Cheese + Video.
Who’s down for some fall pasta?
I know I’m 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 Tuesday’s post, I made these pancakes 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, it’s pretty rich, but it’s honestly just perfection.
I’m 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, here’s 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 adding some brown butter, pumpkin puree, a pinch of nutmeg and raclette cheese. If you’ve never had raclette cheese, oh man, you are in for a huge treat!
Raclette is a creamy melting cheese and you guys, it’s 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 pasta… yeah, I think you can see why this will easily become one of your favorite fall pastas. It’s 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 I’m thinking this will be delicious any night of the week!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Brown Butter Pumpkin Fettuccine Alfredo with Fried Cheese.
By halfbakedharvest
Course: Main Course
Cuisine: Italian
Keyword: pasta
A rich and cheesy fall pasta dish
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!
Cheese, butter and pumpkin? Yes, please!
~In your list of ingredients, you make reference to 1/2 cup of raclette and four thin slices.
In your instructions, you make reference to stirring in pecorino romano, 1 cup of raclette and nutmeg.
Please update your list of ingredients or adjust the instructions re: raclette amount. : )
Hi Jude, the 1 cup of raclette is for the sauce and the 4 slices of cheese are for pan frying. Please let me know if you have further questions. Thank yoU! 🙂
I think she means that your recipe list indicates 1/2 cup raclette, but in the recipe, you say to add 1 cup raclette. Pretty sure you just meant add both kinds of cheese (which adds up to 1 cup) lol
HI, glad your FL trip was fun!! Looks delicious, how much fettuccine? Thanks for cheering me up with recipes, I’m sad to see summer go.
Thank you so much, Lori! It is 1 cup fettuccine! 🙂 Let me know if you have questions.
Oops, so sorry! Not 1 cup, 1 pound fettuccine is needed for this recipe!!
This looks and sounds so delicious! Glad you had fun in Florida and good luck with the catching up 🙂
Thank you Rhian!!
This looks BEYOND tasty! I am all for pumpkin infused ANYTHING and I am SO making this next time I visit my mother in law! She will love it! (also a big pumpkin fan)
Perfect!! I hope you and your mother-in-law LOVE this dish and it goes perfectly!! (: Thanks Amanda!
Love the addition of pumpkin in this dish! Looking forward to making it Tieghan!
YAY! I hope you enjoy it, thanks so much Kathy!
Wow what a great way to add fall into fettuccine alfredo! I will have to try this. I have never had raclette cheese and I don’t think I have seen that in stores around here. I might check out Fresh Market because they have a wide variety there. You always introduce us to new interesting flavors! Oh and welcome back!!! I figured that’s a huge change in the weather because you’re used to that Colorado mountains freezing weather! lol 😉
Haha ya difinietly. Anyway, thanks so much Sheila, I am so happy you are enjoying this dish!
Love fried sage on top of squash dishes! I started growing sage in my garden just for that purpose! The raclette on top of this is so decadent! Yum!
Thanks so much Ramona! And fresh sage sounds awesome!
*Drools all over keyboard*
Melty cheese, fried cheese AND pasta? Dying. This is getting pinned so hard.
Woohoo! So happy you are loving these!! Thanks so much Kelly!
Creamy pasta is just the ultimate comfort food, isn’t it? I am definitely on board with this version of Alfredo. Yum!
Yay! Thanks so much Alida!!
Looks delicious! Could you tell me who makes those bowls?
Thank you so much, Elizabeth! I bought those bowls here: http://claykatceramics.bigcartel.com/
So ready for fall pasta. Especially when you combine butter and garlic with pumpkin and sage. Sooo good!
Yes!! Thanks Andrea!
great minds!!! I posted a butternut alfredo recipe a few days ago and have been dreaming about making another batch of it ever since — Maybe I’ll spice things up and make yours next time around 😉
Haha well if you do, I hope you love it Christine! Thank you!
I’m assuming a pound of pasta? It isn’t listed in the ingredients!
Hey Sara, yes 1 pound. So sorry about that. Recipe has been updated! Let me know if you have questions. 🙂
Gosh, that looks good! I must try this!
Awesome! I hope you love them Jena, thanks!!
Looks delicious! I love raclette cheese. Do you use French or Swiss? And another question: why not use a garlic press instead of grating or mincing? I have never known the reason…
The method used to prepare garlic directly affects how potent it is in the dish. Really good info here: http://www.seriouseats.com/2015/01/how-to-mince-chop-garlic-microplane-vs-garlic-press.html
Cool! Thanks so much, I’ll have to look into this!
Hey Jane! I used French, but Swiss works too! I don’t own a garlic press so that is what I grate or mince. Let me know if you have questions. Thank you! 🙂
You hit this outta the park! So good!
Thank you Mick!! So happy you are enjoying this recipe!
Fried cheese on pasta?! YES!
Right?! Haha thanks Katrina!!
I’ve been craving a hearty pasta dish for fall, this is so perfect!!
xo
Phyllis
http://desgeulasse.com/
Perfect timing then! Thank you Phyllis!!
That orange roasting pan is beautiful!!! All things pumpkin and browned butter! I love it!!!
https://www.searedandshameless.com
Thank you Jessica! SO happy you are loving this recipe!
Yes I’ll be making this pasta dish–but maybe with a little less cheese.
I need to cut back but can’t give up my pasta.
Well I hope you love it Nancy!! Thank you!
Hi there, love this. Would you like to share this with the other participants in Food on Friday over at Carole’s Chatter? I have a weekly link up party – each week there is a different ingredient or theme. The current theme is Pumpkin and/or Parsnip. You can see upcoming themes in one of the pages at the top of my home page. If you would like to join in the fun please schedule a reminder for each week. The collection starts at 7am Friday New Zealand time – which is probably some time Thursday your time – I do find time zones quite confusing. Hope to see you soon. Cheers, Carole
Tieghan, who were your winners of the pumpkin pot you were giving away last week? Just curious. Thanks.
Hi Lara, I have notified and sent the three pumpkins to the winners. Thanks so much for following up and entering! 🙂
Gaaaaahhh! Where has this blog been all of my life??? This is SO our kind of food! My husband is literally out shopping for ingredients as I am typing this.
I don’t want to sound dramatic (yeah right!) but I have been reading your blog for 4 hours and I need to go lie down…….
Haha wow! Thank you so much! I hope you love this recipe and every other one haha!
You had me at brown butter. I absolutely love this fall pasta! 🙂
Woo!! Thanks Laura!
This looks delicious, can’t wait to try it. By the way, love the bowl you are using, may I ask where you purchased it? Thanks!
Hey Julie!! Here is the website: http://claykatceramics.bigcartel.com/
Soooo we just made this recipe and are kind of divided over it (as in “love it but also want to die right now”). Let me explain myself. We followed the recipe almost to a T, just added 1/2 cup pumpkin purée and cut back on the butter a bit (as in 4,5 tbsp butter instead of 6). Oh and we skipped the browned butter drizzle, big no-no for us :/ So we reaaaaaally liked it, but still found it way too heavy.
So we’re definitely saving it for a next time, but we’ll put some more pumpkin purée, around 2 cups in total maybe (couldn’t really taste it), add slightly less cheese and skip the fried raclette altogether. But thanks for the base anyway, it’s a keeper!! 😀
Oops, sorry it was a little heavy for you. I definitely do not go light on the cheese. Thank you!
Great that you got back from Orlando and had a swell time! Now I absolutely ADORE pumpkin, so I’d figure that pumpkin pasta would taste delicious! This looks beautiful as well. The swirls of the noodles resemble just like that of a rose!
This really was beyond delish!!!! Thanks for another incredible recipe as always.
Thank you Ruthy! I am so glad you liked this!
But 1½ cup grated pecorino romano plus ½ cup shredded Raclette cheese equals 2 cups, not 1 cup…
Thanks for the calculations! I’ll get that fixed. Please let me know if you have any other questions. Hope you love this recipe. Thanks so much! ?Tieghan
Looking to add chicken to this recipe for some protein! How do you suggest I prepare/season/cook the chicken to compliment this meal??
Hi Deanne! I would recommend roasting the chicken simple with olive oil, salt, pepper, and your favorite herb mix. I might use thyme, rosemary, and lemon zest. YUM! Please let me know if you have any other questions. I hope you love this recipe! Thank you! 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