Half Baked Harvest · by Tieghan Gerard★ 4.2 (40)
Brown Butter Pumpkin Fettuccine Alfredo with Fried Cheese.
NUTRITION · PER SERVING25M COOK
CAL 33%·PRO 44%
CARBS 67G41% OF CAL
5G FIBER0G ADDED0G INTRINSIC54G OTHER9G TOTAL SUGAR
FAT 34G47% OF CAL
16G SAT19G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A rich fall pasta made with brown butter, pumpkin puree, and cream, tossed with fettuccine and finished with sage. Decadent and seasonal.
mainitalianpasta🍲 stockpot🍳 skilletvegetarian
View the full recipe on Half Baked Harvest →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 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
At a glance
PER SERVING · TIME 25M
CAL 33%·PRO 44%
CARBS 67G41% OF CAL
5G FIBER0G ADDED0G INTRINSIC54G OTHER9G TOTAL SUGAR
FAT 34G47% OF CAL
16G SAT19G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 15m
- Sodium
- 663mg
- Total sugar
- 9g
- Added sugar
- ≥0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 198mg
- Calcium
- 419mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 663MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.