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Pasta With Peas, Pancetta and Goat Cheese

Pasta With Peas Pancetta And Goat Cheese in a bowl with serving spoon
  • Serves:  6
  • Prep Time:  5 min
  • Cook Time:  25 min

Ingredients

  • 1 pound penne pasta
  • 5 ounces pancetta, diced
  • 3 garlic cloves, minced
  • 2 tablespoons salted butter
  • 2 tablespoons all purpose flour
  • 2 cups whole milk
  • 4 ounces goat cheese, crumbled
  • 1 teaspoon sea salt
  • 1½ cups frozen peas, thaws
  • ¼ cup chopped fresh chives
  • Freshly cracked black pepper

Method

  1. Bring a large pot of water to a boil over high heat and salt it. Cook the pasta until al dente according to the package instructions. Drain.

  2. Meanwhile, in a large skillet, set over medium heat, cook the pancetta, stirring occasionally until crispy, about 5 minutes. Using a slotted spoon, transfer the pancetta to a plate.

  3. Add the butter to the skillet and melt it over medium heat. When the butter begins to bubble, add the garlic and cook, stirring until fragrant, about 1 minute. Whisk in the flour to form a paste, about 1 minute. Very slowly whisk in the milk. Bring the sauce to a simmer over medium-high heat. Reduce the heat to medium-low and cook, whisking often, until the sauce is thick enough to coat the back of a wooden spoon, about 5 minutes.

  4. Add half of the goat cheese and the salt to the sauce and whisk until combined.

  5. Transfer the pasta back to the pot and stir in the sauce, peas and pancetta.

  6. Divide the pasta into bowls. Serve topped with remaining crumbled goat cheese, chives and pepper to taste.