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Brown Butter Pumpkin Fettuccine Alfredo with Fried Cheese | halfbakedharvest.com @hbharvest
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4.23 from 36 votes

Brown Butter Pumpkin Fettuccine Alfredo with Fried Cheese.

A rich and cheesy fall pasta dish
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Course
Cuisine: Italian
Servings: 6 Servings
Calories: 568kcal


  • 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


  • 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!


Calories: 568kcal | Carbohydrates: 62g | Protein: 24g | Fat: 40g | Saturated Fat: 24g | Cholesterol: 188mg | Sodium: 476mg | Potassium: 392mg | Fiber: 3g | Sugar: 5g | Vitamin A: 6025IU | Vitamin C: 2mg | Calcium: 472mg | Iron: 2.1mg