Fonduta de Pepe
Fonduta di pepe, or cheese fondue with pepper, blends Carbone’s Classic Alfredo sauce with fontina to create a party-time dipping favorite.
Ingredients
- 1 1/2 teaspoon Cracked Black Pepper
- 2 cloves Garlic, Crushed
- Bay Leaf
- 3/4 Dry White Wine
- 1/2 Heavy Cream
- 1 Alfredo
- 14 ounces Fontina Cheese
- Juiced Lemon
- 1 Mixed Cornstarch
- 1 Cold Water
- 1 Grappa (Optional)
Instructions
In an earthenware fondue pot, toast the black pepper over medium-high heat until fragrant.
Add the white wine, garlic and bay leaf. Reduce the wine by 1/4 and add the cream, and bring to a boil, then add the carbone alfredo sauce and bring to a simmer.
Add the fontina and whisk until fully incorporated, then thicken with the cornstarch and water mixture.
Season with lemon juice, and a pinch of salt.
Finish with grappa if desired.
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Meet the stars of the show
The Reds
The sauces that made Carbone a household name. Classic Italian flavors crafted from hand-picked tomatoes and slow-simmered to perfection. Big flavor, bold energy, and pure red-sauce nostalgia in every jar.
Pizza Sauce
Straight from Thompson Street to your kitchen. Our Pizza Sauce captures the heart of a perfect NYC slice, balancing rich tomato sweetness with a little attitude. Regular or spicy, it’s your shortcut to that iconic Carbone taste.
The Whites
Rich, velvety, and unapologetically indulgent. From the original Alfredo to our newest creamy creations, these sauces prove white can steal the spotlight. Every bite tastes like a night out, even when you’re in.
