Photographed by Emily Kan.
Bucatini with Fondue Sauce and Broccoli Rabe
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.
- 4 tablespoons unsalted butter
- ¼ cup all-purpose flour
- Pinch nutmeg
- 1 cup whole milk
- 1 cup dry white wine
- ½ cup grated Emmentaler cheese
- ½ cup grated Gruyère cheese
- 1 clove garlic pressed
- 10 ounces bucatini
- 1 bunch broccoli rabe chopped
- Freshly ground black pepper to taste
- ►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.
- ►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.
- ►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.
Styled by Monica Mariano.