Brown Butter Pumpkin Fettucine

I’ve mentioned Shelia from work before, and I’m mentioning her again.  She made this recipe which she adapted from a recipe she found on Half Baked Harvest and it’s soooooo good I couldn’t wait to share it.  

Brown Butter Pumpkin Fettuccine Alfredo
Serves 6
A delicious side dish for fall, Thanksgiving or, really anytime you want.
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
711 calories
65 g
130 g
40 g
24 g
24 g
260 g
485 g
6 g
0 g
13 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 711
Calories from Fat 347
% Daily Value *
Total Fat 40g
Saturated Fat 24g
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 11g
Cholesterol 130mg
Sodium 485mg
Total Carbohydrates 65g
Dietary Fiber 3g
Sugars 6g
Protein 24g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 6 tablespoons butter
  2. 3 cloves garlic minced or grated
  3. 1 1/2 cups whole milk
  4. 1 cup heavy cream
  5. 3/4 cup pumpkin puree
  6. 1 1/2 cup grated pecorino romano or parmesan
  7. 1/2 cup shredded Raclette cheese + 4 thin slices or other swiss style cheese
  8. 1/4 teaspoon nutmeg
  9. kosher salt + pepper
  10. 1 pound fettuccine (I substituted zucchini spiralized with my veggetti)
  11. 6 leaves fresh sage
  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 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.
  3. Boil the fettuccine/zucchini 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 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.
  5. Divide the fettuccine/zucchini among plates and top with fried cheese + sage. Drizzle with any browned butter left in the pan. Eat!
Adapted from Half Baked Harvest
Romance Author PJ Fiala
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