Brown Butter Pumpkin Fettuccine Alfredo with Fried Cheese
Here's how our brown pumpkin fettuccine Alfredo works, the recipe starts out just like any other Alfredo recipe. Cream and cheese, but then we veer off the recipe page a little bit by adding some brown butter, pumpkin puree, a pinch of nutmeg and raclette cheese (that is simply exquisitely creamy and cheesy).
| Ingredients |
• 6 tablespoons butter
• 3 cloves garlic, minced or grated
• 1 1/2 cup of whole milk
• 1 cup of heavy cream
• 3/4 cup of pumpkin puree
• 1 1/2 cup grated pecorino romano or parmesan
• 1/2 cup shredded Raclette cheese + 4 thin slices (of other swiss style cheese)
• 1/4 teaspoon nutmeg
• Kosher salt + pepper
• 1 pound fettuccine
• 6 fresh sage leaves
| Instructions |
1 || Bring a large pot of salted water to a boil.
2 || Heat a large skillet with sides over medium high heat. Add 4 tablespoons of 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 and pepper.
3 || Boil the fettuccine until al dente. Drain and add directly to the pumpkin Alfredo sauce. Cook until warmed through, about 5 minutes.
4 || Meanwhile, heat a skillet over a medium heat and add 2 tablespoons butter. Add 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.
5 || Divide the fettuccine among the plates and tip with fried cheese and sage. Drizzle with any brown butter left in the pan.