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Bucatini with Fondue Sauce and Broccoli Rabe

Bucatini with Fondue Sauce and Broccoli Rabe
Serves 4
All the flavors of fondue—Alpine cheese, dry white wine, and just a hint of nutmeg—come together in this pasta sauce. Thick bucatini provides the heft of bread, while bitter broccoli rabe prevents the dish from becoming too rich.
  1. 4 tablespoons unsalted butter
  2. ¼ cup all-purpose flour
  3. Pinch nutmeg
  4. 1 cup whole milk
  5. 1 cup dry white wine
  6. ½ cup grated Emmentaler cheese
  7. ½ cup grated Gruyère cheese
  8. 1 clove garlic, pressed
  9. 10 ounces bucatini
  10. 1 bunch broccoli rabe, chopped
  11. Freshly ground black pepper, to taste
  1. ►Melt butter in a saucepan over medium heat. Add flour and cook until golden brown and nutty-smelling, about 4 minutes. Add nutmeg. Whisk in milk in a slow stream. Slowly whisk in wine. Add cheeses and garlic and stir until melted and smooth.
  2. ►Meanwhile, cook bucatini according to package directions. Remove pasta from pot with a fine-mesh strainer and place into a large bowl. Bring pasta water to a boil again, and add broccoli rabe. Boil 4 minutes, then drain and rinse with cold water.
  3. ►Add cooked pasta and broccoli rabe to the skillet with the sauce and stir to combine. Top with freshly cracked black pepper and serve immediately.
culture: the word on cheese https://culturecheesemag.com/
Photographed by Emily Kan.

Styled by Monica Mariano.

Rebecca Haley-Park

Rebecca Haley-Park is culture's former editor and resident stinky cheese cheerleader. A native New Englander, she holds a BFA in creative writing from University of Maine at Farmington.

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