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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.