INGREDIENTS

• 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

HOW TO MAKE IT

1. 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.
2. 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).
3. 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.