LOW CARB Creamy Goat Cheese Penne with Crispy Pancetta & Peas
Qetoe Kitchen
2
10 minutes
15 minutes
466
Pasta
A creamy, indulgent low carb pasta dish that feels gourmet but comes together in under 25 minutes. Crispy pancetta, sweet peas, and tangy goat cheese melt into a dreamy sauce that clings to every bite of Qetoe Penne—comfort food without the carb crash.
Ingredients
1 pack Qetoe Low Carb Penne
- 100g pancetta, diced
- 2 garlic cloves, finely chopped
- 1 tbsp salted butter
- 1 tbsp almond flour (or low carb thickener)
- 1¼ cups unsweetened almond milk (or any low carb milk)
- 60g goat cheese, crumbled (half for sauce, half for topping)
- ¾ cup frozen peas, thawed
- 2 tbsp chopped chives
- Sea salt, to taste
- Freshly cracked black pepper
Directions
- Cook Qetoe Penne: Bring a pot of salted water to a boil. Add Qetoe Penne and cook for 5 minutes. Turn off the heat and let sit for another 1 minute. Drain and set aside.
- Crisp Pancetta: In a large nonstick skillet over medium heat, cook pancetta until golden and crispy (about 4–5 mins). Transfer to a plate with a slotted spoon.
- Make Sauce: In the same pan, melt butter and sauté garlic for 30 seconds. Add almond flour and stir for 1 min to form a paste. Slowly whisk in almond milk and bring to a gentle simmer until it thickens (about 5 mins).
- Add Cheese: Stir in half the goat cheese and season with salt and pepper. Mix until creamy.
- Combine: Add drained Qetoe Penne, peas, and pancetta into the sauce. Toss to coat and warm through for 2–3 mins.
- Serve: Plate into bowls. Top with remaining goat cheese, chopped chives, and black pepper.
