Brown Butter Pumpkin Fettuccine Alfredo with Fried Cheese.
A rich and cheesy fall pasta dish
Servings: 6 Servings
- 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