I have a weakness for any Parmesan-laced dish, particularly a rich, creamy sauce for pasta.
When I say rich and creamy, it must not be heavy and claggy.
This creamy parmesan sauce is just that, rich, flavoursome and light.
Serve it on its own with pasta or add meat in the form of pork, chicken or veal.
And then I added dried porcini to the sauce and served the dish with sherry marinated mushrooms to elevate it to dinner party status and to pair with particular wine.
I served this as part of an 8 course wine-pairing lunch in small tapas sized bowls, but by all means serve bigger portions for a hearty meal.
A light creamy sauce with hints of parmesan can be served with a light bodied red wine such as Pinot Noir, Grenache or Cinsault. For a summer lunch I chose a medium bodied white blend of Grenache Blanc and Viognier. A lightly wooded Chenin, Chardonnay, Semillon or an elegant Viognier would complement it perfectly.