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Bucatini with Fondue Sauce and Broccoli Rabe

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.
Servings 4


  • 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.
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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