Step 1

Fry the pancetta in a large skillet set over medium heat

Step 2

The time it takes for the pancetta to brown will depend on its size

Step 3

Once the pancetta is turning slightly brown, add the garlic

Step 4

Sauté 1-2 minutes longer until the pancetta is crispy

Step 5

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

Step 6

Once the water is boiling, salt it with two tablespoons of salt

Step 7

Once the water returns to a boil add the pasta to the pot

Step 8

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

Step 9

In the skillet used for the pancetta, begin by melting butter over medium heat until it begins to bubble

Step 10

Add the flour, and whisk to form a paste

Step 11

Allow this butter-flour paste (also knowns as a roux) to cook, whisking constantly, for about 1 minute until the flour smell is gone

Step 12

Add the milk in a slow, steady drizzle, whisking as you go

Step 13

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

Step 14

Reduce heat to low and cook, stirring, until sauce is thick enough to coat the back of a wooden spoon, about 3 minutes

Step 15

Add 2 oz

Step 16

crumbled goat cheese to the sauce and stir until incorporated

Step 17

Season with salt (and pepper if desired).Drain your penne

Step 18

Toss the cooked pasta into the finished béchamel along with the peas and the cooked pancetta/garlic

Step 19

Salt to taste

Step 20

Top the finished pasta with chives & the rest of the goat cheese

Step 21

Enjoy