Forbidden Forest Chocolate Butterbeer Cake.
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.
Cheese, butter and pumpkin? Yes, please!
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 🙂
Happy Sunday! I love to hear that this recipe turned out well for you and appreciate you giving it a try!🍂 xT
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?
Hey Erica! That should work just fine 🙂 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