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Who’s down for some fall pasta?

Brown Butter Pumpkin Fettuccine Alfredo with Fried Cheese | halfbakedharvest.com @hbharvest

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!

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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.

Brown Butter Pumpkin Fettuccine Alfredo with Fried Cheese | halfbakedharvest.com @hbharvestBrown Butter Pumpkin Fettuccine Alfredo with Fried Cheese | halfbakedharvest.com @hbharvestBrown Butter Pumpkin Fettuccine Alfredo with Fried Cheese | halfbakedharvest.com @hbharvest

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!

Brown Butter Pumpkin Fettuccine Alfredo with Fried Cheese | halfbakedharvest.com @hbharvest

Brown Butter Pumpkin Fettuccine Alfredo with Fried Cheese | halfbakedharvest.com @hbharvest

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 | halfbakedharvest.com @hbharvest

Brown Butter Pumpkin Fettuccine Alfredo with Fried Cheese.

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
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!
View Recipe Comments

Brown Butter Pumpkin Fettuccine Alfredo with Fried Cheese | halfbakedharvest.com @hbharvest

Cheese, butter and pumpkin? Yes, please!

Brown Butter Pumpkin Fettuccine Alfredo with Fried Cheese | halfbakedharvest.com @hbharvest

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Comments

  1. 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…

    1. 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! 🙂

    1. Hey Sara, yes 1 pound. So sorry about that. Recipe has been updated! Let me know if you have questions. 🙂

  2. 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 😉

  3. So ready for fall pasta. Especially when you combine butter and garlic with pumpkin and sage. Sooo good!

  4. Creamy pasta is just the ultimate comfort food, isn’t it? I am definitely on board with this version of Alfredo. Yum!

  5. 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!

  6. 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 😉

  7. 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)

  8. This looks and sounds so delicious! Glad you had fun in Florida and good luck with the catching up 🙂

  9. 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.

  10. ~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. : )

    1. 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! 🙂

      1. 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