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Pasta With Crab, Fontina Saint-Benoît-du-Lac and Lime

4 portions


  • 455 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 (9 oz) Fontina Saint-Benoît-du-Lac, grated
  • 15 ml (1 tbsp.) corn starch
  • 250 ml (1 cup) crab meat
  • Zest of 1 lime
  • Salt and freshly ground pepper
  • 45 ml (3 tbsp.) fresh cilantro, chopped


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  • 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.



Fruity and vibrant

These dry wines have a fruity, floral nose while offering a certain richness on the palate. Their acidity gives them a pleasant liveliness.

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