Ingredients

The following ingredients have 6 Servings
  • 5 oz pancetta, diced
  • 3 garlic cloves, minced
  • ​1 lb penne pasta
  • 2 tbsp butter
  • 2 tbsp flour
  • 2 cups whole milk
  • 4 oz goat cheese, crumbled, divided
  • 1 tsp salt
  • 1 ½ cups frozen peas, defrosted
  • ¼ cup fresh chives, chopped

Instruction

  • Fry the pancetta in a large skillet set over medium heat
  • The time it takes for the pancetta to brown will depend on its size
  • Once the pancetta is turning slightly brown, add the garlic
  • Sauté 1-2 minutes longer until the pancetta is crispy
  • Drain on a paper towel lined plate.Add 4 quarts of water to a large pot set over high heat and bring to a boil
  • Once the water is boiling, salt it with two tablespoons of salt
  • Once the water returns to a boil add the pasta to the pot
  • Set a timer for 8 minutes (or the length of time called for on the pasta box).While the pasta boils, make a garlicky béchamel sauce
  • In the skillet used for the pancetta, begin by melting butter over medium heat until it begins to bubble
  • Add the flour, and whisk to form a paste
  • Allow this butter-flour paste (also knowns as a roux) to cook, whisking constantly, for about 1 minute until the flour smell is gone
  • Add the milk in a slow, steady drizzle, whisking as you go
  • Once all the milk has been added, turn the heat down to medium and stir constantly until sauce comes to a delicate simmer and thickens slightly
  • Reduce heat to low and cook, stirring, until sauce is thick enough to coat the back of a wooden spoon, about 3 minutes
  • Add 2 oz
  • crumbled goat cheese to the sauce and stir until incorporated
  • Season with salt (and pepper if desired).Drain your penne
  • Toss the cooked pasta into the finished béchamel along with the peas and the cooked pancetta/garlic
  • Salt to taste
  • Top the finished pasta with chives & the rest of the goat cheese
  • Enjoy