halfbakedharvest4.2
Brown Butter Pumpkin Fettuccine Alfredo with Fried Cheese.
A rich and cheesy fall pasta dish
👥 6 Servings⏱️ Prep & Cook: 25 min⏳ Prep: 10 min🔥 Cook: 15 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●skillet
- ●whisk
- ●pan
📝 Preparation Steps
1
Bring a large pot of salted water to a boil.
2
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.
butter6 tablespoonsgarlic (minced or grated)3 clovesheavy cream1 cup
3
Boil the fettuccine until al dente. Drain and add directly to the pumpkin Alfredo sauce. Cook until warmed through, about ⏱️ 5 minutes.
fettuccine1 pound
4
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.
butter6 tablespoons
5
Divide the fettuccine among plates and top with fried cheese + sage. Drizzle with any browned butter left in the pan. Eat!
fettuccine1 poundbutter6 tablespoons
Nutrition Facts
calories
721 kcal
fat Content
40 g
serving Size
1 serving
fiber Content
3 g
sugar Content
5 g
sodium Content
476 mg
protein Content
24 g
cholesterol Content
188 mg
carbohydrate Content
62 g
saturated Fat Content
24 g
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