LOW CARB Creamy Goat Cheese Penne with Crispy Pancetta & Peas

Rated 5.0 stars by 1 users

Author:

Qetoe Kitchen

Servings

Prep Time

10 minutes

Cook Time

15 minutes

Calories

466

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.

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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

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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.