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Pasta With Saint-Augustin and Chevalier Brie Triple Crème

Pasta With Saint-Augustin and Chevalier Brie Triple Crème

8 portions


  • 8 bacon slices, chopped
  • 60 ml (1/4 cup) butter
  • 3 shallots, chopped
  • 5 ml (1 tsp.) hot pepper flakes
  • 1 garlic clove, chopped
  • 60 ml (1/4 cup) flour
  • 1 L (4 cups) milk
  • 500 ml (2 cups) Saint-Augustin, grated
  • 250 ml (1 cup) Chevalier Brie Triple Crème, rind removed
  • Salt and pepper, to taste
  • 375 ml (1 1/2 cup) plain breadcrumbs
  • 125 ml (1/2 cup) flat parsley, finely chopped
  • 450 g (1 lb) pasta, little shells


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  • In a frying pan, brown the bacon until crisp, about 5 minutes. Set aside on an absorbent paper towel.
  • In the same frying pan, melt half the butter and brown the shallots. Add the hot pepper flakes and garlic, and continue cooking for 1 minute. Stir in the flour. Add the milk, and continue cooking until the sauce thickens. Mix in the Saint-Augustin and the Chevalier Brie Triple Crème. Add salt and pepper. Set aside.
  • In a frying pan, melt the remaining butter and brown the breadcrumbs for about 5 minutes. Add the parsley and bacon. Set aside.
  • Preheat oven to 350°F (180°C).
  • In a saucepan of boiling salted water, cook the pasta until it is al dente. Drain, and put the pasta back into the saucepan. Then, add the cheese sauce.
  • Pour the pasta mix into a 33 cm x 23 cm (13 po x 9 po) buttered baking dish. Sprinkle with the breadcrumbs. Bake for 30 minutes or until the top is golden brown.

You can use these cheeses for this recipe


Aromatic and mellow

These dry wines are characterized by fairly strong aromas of spice, toast or exotic fruit. In the mouth, they carry a rich and well-balanced texture.

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