Bucatini with Fondue Sauce and Broccoli Rabe | culture: the word on cheese

Bucatini with Fondue Sauce and Broccoli Rabe | culture: the word on cheese

culturecheesemag.com

All the flavors of fondue—Alpine cheese, dry white wine, and just a hint of nutmeg—come together in this pasta sauce.

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Ingredients

  • 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)

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