Celebrate Chardonnay Day with Chef Ollie Swart’s recipe for delicately balanced pasta, where lemon and white wine cuts through the rich cheese. 

Chef Ollie’s Lemony sage, Chardonnay & pecorino pasta 

Serves 4   

Ingredients 

500g Tagliatelle
100g Unsalted butter
2 Tbsp extra virgin olive oil
4 Garlic cloves, sliced
8 Sage leaves
Zest of 1 lemon
Juice of ½ a lemon
¼ cup dry Fat Bastard Chardonnay
Milled black pepper
1 cup (about 80g) grated Pecorino cheese + extra for serving 

Method 

1. Bring a large pot of well-salted water to a boil. This will be used to cook the pasta and help emulsify the sauce later, so don’t forget to reserve a cup of the pasta water before draining.
2. In a wide skillet or saute pan, melt the butter with the olive oil over medium heat. Add the sage leaves, garlic, lemon zest and cracked black pepper, letting them cook for 1-2 minutes. Stir with wooden spoon.
3. Once garlic is slightly golden and not burnt, add the chardonnay to the pan and let it simmer for 1-2 minutes to reduce slightly and meld with the butter and aromatics. Turn off the heat for now.
4. Cook the pasta until al dente. Drain immediately, reserving a cup of the pasta water.
5. Off the heat, add the hot pasta directly to the pan with the sauce. Add the grated Pecorino and about 60ml (¼cup) of the reserved pasta water. Toss vigorously to emulsify into a silky sauce. Add a little more water if needed for consistency.
6. Taste and season with salt, more pepper and lemon juice, if desired.
7. Serve immediately, topped with more Pecorino, a little extra virgin olive oil and a final crack of black pepper. And of course, finish it off with a big, bold glass of chilled chardonnay.

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