This creamy, buttery, and smooth texture dish pairs best with a medium-full body white wine, such as Californian Chardonnay.
Its buttery flavour compliments the creaminess of the dish, while the acidity helps to balance the richness.
If you are a red wine drinker, try a light red with soft tannin such as Barbera or Beaujolais.
INGREDIENTS Heavy cream - butter - Parmiggiano cheese - corn starch - nutmeg - black pepper
COOKING INSTRUCTIONS
Defrost at room temperature for at least 3 hours or over night in the fridge.
Warm up gently in the pan (DON'T boil), add a spoon of pasta water if needed, add the pasta "al dente", toss the pasta in the pan, rest 3 minutes and serve
