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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!
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!
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! 🙂
Gosh, that looks good! I must try this!
Awesome! I hope you love them Jena, thanks!!
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. 🙂
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!
So ready for fall pasta. Especially when you combine butter and garlic with pumpkin and sage. Sooo good!
Yes!! Thanks Andrea!
Looks delicious! Could you tell me who makes those bowls?
Thank you so much, Elizabeth! I bought those bowls here: http://claykatceramics.bigcartel.com/
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!!
*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!
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!
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 the addition of pumpkin in this dish! Looking forward to making it Tieghan!
YAY! I hope you enjoy it, thanks so much Kathy!
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!
This looks and sounds so delicious! Glad you had fun in Florida and good luck with the catching up 🙂
Thank you Rhian!!
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!!
~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