How to make brown butter pumpkin fettuccine Alfredo with fried cheese

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If it's fall, you know it's pumpkin season! Pumpkin is one of the most recognizable flavors of autumn, and it works wonders in this decadent fettuccine Alfredo dish with brown butter and, yes, fried Raclette cheese. This dish is a great way to perfect your skills in the kitchen while also impressing your friends and family, who will think you've been cooking for hours! Each item in this recipe comes together for a perfect bite in each forkful.
Far from your traditional spaghetti and meatballs, the recipe below may seem complicated, but it truly comes together as easily as any pasta dish you make. While these flavors are typically seasonal in autumn, this dish can be enjoyed anytime, year-round. This recipe would be perfect to make for a formal get-together or small, intimate settings for romantic nights at home.
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Cooktop Cove
Brown Butter Pumpkin Fettuccine Alfredo with Fried Cheese
4-6
15 mins
20 mins
35 mins
1 pound fettuccine noodles (fresh or dried)
3/4 cup pumpkin purée
6 tablespoons unsalted butter
1 1/2 cups milk
1 cup heavy cream
3 cloves garlic, minced
1 1/2 cups grated Parmesan cheese
1/2 cup shredded & 4 thin slices Raclette cheese
1/4 teaspoon nutmeg
Kosher salt & freshly ground black pepper
Fresh sage leaves (optional), for garnish
Bring a pot of salted water to a rolling boil, and prepare the fettuccine noodles according to their packaging, whether fresh or dried, until they are cooked to al dente. Drain pasta well, and set it aside.
Heat a large skillet over medium high heat. Add 4 tablespoons of butter to the skillet, and allow to melt and brown, about 3 to 5 minutes, stirring frequently.
Add the garlic to the skillet and sauté until fragrant, about 20 to 30 seconds.
Carefully add the milk, heavy cream, and pumpkin purée to the skillet, and whisk together until well combined and smooth.
Reduce heat to medium low and allow sauce to simmer and gently bubble for 5 to 7 minutes.
Add the Parmesan, grated Raclette, and nutmeg to the skillet, and stir together until the cheese is fully melted and sauce is smooth.
Pour the cooked fettuccine noodles directly into the skillet with the pumpkin Alfredo sauce. Toss until pasta is coated and allow it to come back up to temperature, about 5 minutes.
In another medium skillet, melt the remaining 2 tablespoons butter over medium-high heat.
Add the Raclette cheese slices to the butter and lightly "fry" them until a brown crust appears on the slices, about 2 to 3 minutes per side. Remove the cheese from the skillet, and set it aside to drain.
Optional: In the same skillet, lightly fry the fresh sage leaves for about 30 seconds each. Remove from the heat and allow them to drain.
Serve the fettuccine pasta on individual plates, top with a piece of fried cheese, and garnish with a fried sage leaf. Any browned butter left in the pan can be used as a quick sauce.
Pro-tip: You can easily substitute grated pecorino cheese instead of Parmesan cheese
Pro-tip: Fresh pasta takes a shorter time to cook and has a better mouthfeel than dried pasta!
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