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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!
Brown Butter Pumpkin Fettuccine Alfredo with Fried Cheese.
Servings: 6 Servings
Calories Per Serving: 721 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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!
This post was originally published on October 6, 2016
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 ???
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
This really was beyond delish!!!! Thanks for another incredible recipe as always.
Thank you Ruthy! I am so glad you liked this!
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!
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!
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/
You had me at brown butter. I absolutely love this fall pasta! 🙂
Woo!! Thanks Laura!
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!
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! 🙂
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
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!
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!
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!!
Fried cheese on pasta?! YES!
Right?! Haha thanks Katrina!!
You hit this outta the park! So good!
Thank you Mick!! So happy you are enjoying this recipe!