Brown Butter Pumpkin Fettuccine Alfredo with Crispy Sage

Ingredients

• 8 tablespoons butter

• 1 clove garlic; minced

• 1 1/2 cups milk

• 1 cup heavy cream

• 1 cup pumpkin puree

• 1 1/2 cups parmesan

• 1/2 cup shredded raclette + 4 slices

• salt and pepper

• 1 pound fettuccine

• 15 - 20 fresh sage leaves

Directions

1. In a large skillet over medium-high heat, melt 4 tablespoons of butter. Cook for 3 - 5 minutes to allow the butter to brown. Add the garlic and cook until fragrant. Slowly pour in the milk, heavy cream, and pumpkin puree. Whisk until smooth. Bring the sauce to a simmer and cook for 8 - 10 minutes. Stir in the parmesan and raclette. Season with salt and pepper.

2. Cook the pasta. Drain, saving 1 cup of cooking water. Add the pasta to the skillet with the pumpkin sauce. Toss to combine, adding pasta water as needed.

3. Meanwhile, heat the remaining 4 tablespoons of butter in a medium skillet over medium heat. Add the raclette slices and cook for 2 - 3 minutes per side or until crispy. In the same skillet, add the sage leaves and fry until crispy.

4. Serve pasta topped with fried raclette and sage leaves.