Chardonnay Day Gets Bold with FAT bastard and Chef Ollie Swart
Celebrate ChardonMay with two indulgent dishes and FAT bastard Chardonnay—plus a mystery box twist from Mr. b
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Ingredients
- 500g tagliatelle or fettuccine
- 100g unsalted butter
- 2 Tbsp extra virgin olive oil
- 4 garlic cloves, sliced
- 8 fresh sage leaves
- Zest of 1 lemon
- 1 tsp cracked black pepper (or more to taste)
- 60ml (¼ cup) FAT bastard Chardonnay
- 80g (about 1 cup) grated Pecorino Romano, plus extra for serving
- 1/2 lemon’s juice
- Salt, to taste
- Best extra virgin olive oil to serve
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