Chardonnay lovers, the day we’ve been waiting for is finally here! And in true FAT bastard live large fashion, we’re making it count. To celebrate Chardonnay Day, Chef Ollie is back in the kitchen with a second knockout recipe – a gloriously golden Pasta with Lemon, Butter, Sage, Pecorino & Black Pepper. It’s playful, indulgent, and packed with big, bold flavour that pairs beautifully with a chilled glass of FAT bastard Chardonnay.
This dish is all about laid-back luxury – simple to make, but seriously satisfying. Silky noodles, nutty Pecorino, zingy lemon, and lashings of butter come together in the kind of pasta that deserves centre stage (and maybe a second helping). FAT bastard Chardonnay brings its signature richness and citrusy lift to the party – taking every bite to the next level. Chef Ollie says: “FAT bastard Chardonnay doesn’t need a white tablecloth. It needs good vibes, good food and maybe a whole lot of butter. This pasta is quick to whip up but packed with flavour – and when you pair it with FAT bastard, you’ve got the kind of combo that’ll turn an average Thursday into a feast.”
Missed the first video? Don’t stress. You can still catch Ollie teaming up with acclaimed chef Ivor Jones to create a rich and luxurious Braised Duck with Prunes and Blackberries – a show-stopping main dish that’s full of depth and decadence. The perfect reminder that FAT bastard Chardonnay isn’t just for sipping – it’s for celebrating.
So, what are you waiting for? Grab a bottle (or two) of FAT bastard Chardonnay, fire up the stove and join us in raising a fork – and a glass – to the Granddaddy of all Chardonnays.
View this post on Instagram
Because #FbChardonMay isn’t just a vibe, it’s a lifestyle.
Pasta with Lemon, Sage, Pecorino & Black Pepper recipe:
Serves 4
Ingredients
500g tagliatelle or fettuccine
50g unsalted butter
2 Tbsp extra virgin olive oil
2 garlic cloves, smashed
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 tbsp fresh lemon juice
Salt, to taste
Method:
Boil the Pasta Water:
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.
Make the Sauce Base:
In a wide skillet or sauté 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. 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
Cook the Pasta:
Cook the pasta until just al dente. Drain immediately, reserving the pasta water.
Finish the Dish:
Off the heat, add the hot pasta directly to the pan with the sauce. Add the grated Pecorino and about 60ml (¼ cup) of the reserved pasta water. Toss vigorously to emulsify into a silky sauce. Add a little more water if needed for consistency.
Adjust and Serve:
Taste and season with salt, more pepper, and a squeeze of lemon juice if needed. Serve immediately, topped with extra Pecorino and a final crack of black pepper. And of course, finish it off with a big, bold glass of chilled FAT bastard Chardonnay,
Follow FAT bastard on the following platforms:
Website: www.fatbastardwine.co.za
Instagram @FATbastardSA
Facebook: FATbastardWineSA
Twitter @FATbastardSA
ALSO SEE: FAT bastard and Chef Ollie join forces for Chardonnay Day 2025
FAT bastard and Chef Ollie join forces for Chardonnay Day 2025
