Aimer faire plaisir à ceux qu'on aime

Ingredients

• 450 g (1 lb) long pasta of your choice (spaghetti, fettuccini, linguini, etc.)
• 3 bacon slices, cut in strips
• 2 garlic cloves, chopped
• 500 ml (2 cups) fish or chicken stock
• 250 g (8 oz) Fontina l’Abbaye St-Benoît, grated
• 15 ml (1 tbsp.) corn starch
• 250 ml (1 cup) crab meat
• Zest of 1 lime
• Salt and freshly ground pepper, to taste
• 45 ml (3 tbsp.) fresh cilantro, chopped

Preparation

Cook pasta according to package instructions.

Meanwhile, fry the bacon in a pan until golden and crispy. Remove from pan and set aside on a plate lined with paper towel.

Add the garlic to the frying pan. Cook for 1 to 2 minutes. Deglaze with stock and bring to a boil. Simmer for 3 to 4 minutes.

Coat the cheese with corn starch and drop into the hot stock. Let melt while stirring.

Add the crab meat and stir gently. Season to taste.

Add the pasta, lime zest and cilantro. Sprinkle with bacon and serve immediately. Add grated cheese on top, if desired.