1 1/2 teaspoons cracked black pepper
2 garlic cloves, crushed
1 bay leaf
3/4 cup dry white wine
½ cup heavy cream
1 Jar Carbone Classic Alfredo (15oz)
14 oz Fontina Cheese
1 lemon, juiced
Salt to taste
1 tablespoon cornstarch mixed

1 tablespoon cold water
1 tablespoon Grappa (optional)

1. In an earthenware fondue pot, toast the black pepper over medium high heat until fragrant.

2. 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.

3. Add the fontina and whisk until fully incorporated, then thicken with the cornstarch and water mixture.

4. Season with lemon juice,
and a pinch of salt.

5. Finish with grappa if desired.