Pasta With Peas Pancetta and Goat Cheese

Pasta with Peas, Pancetta, and Goat Cheese

This creamy and flavorful pasta dish is a quick and satisfying meal that’s perfect for a weeknight dinner. The salty pancetta, sweet peas, and tangy goat cheese create a delightful combination of textures and tastes. It’s a simple yet elegant dish that will impress your guests.

Ingredients:

• 1 pound penne pasta
• 5 ounces pancetta, diced
• 3 cloves garlic, minced
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups whole milk
• 4 ounces goat cheese, crumbled
• 1 ½ cups frozen peas, thawed
• ¼ cup chopped fresh chives
• Salt and pepper to taste

Cooking Guide:

1. Cook the pasta: Bring a large pot of salted water to a boil and cook the penne pasta according to package directions. Drain and reserve 1 cup of pasta water.
2. Sauté the pancetta: In a large skillet, cook the pancetta over medium heat until crispy. Remove the pancetta from the skillet, leaving the rendered fat.
3. Make the sauce: Add the garlic to the skillet with the pancetta fat and cook until fragrant. Stir in the flour and cook for 1 minute. Gradually whisk in the milk until smooth. Bring to a simmer and cook until thickened, about 5 minutes.
4. Combine ingredients: Stir in the goat cheese, peas, and reserved pasta water until the cheese is melted and the sauce is creamy. Season with salt and pepper to taste.
5. Serve: Add the cooked pasta and crispy pancetta to the sauce and toss to coat. Garnish with chopped chives and serve immediately.

Tips:

• For a richer flavor, use whole milk instead of low-fat milk.
• Add a squeeze of lemon juice to brighten the flavors.
• If you prefer a thicker sauce, use less pasta water.
• For a vegetarian version, substitute the pancetta with crispy tofu or tempeh.
• Feel free to add other vegetables like spinach or asparagus to the dish.