Pasta Alfredo with Pancetta & Arugula Creamy and savory, this recipe is guaranteed to please everyone at the table. Crispy pancetta gives a flavorful boost to rich Alfredo sauce, while fresh arugula adds crisp green goodness. Bring Italian inspiration to your table with this easy recipe. 8 Servings 20 minutesPrep Time 20 minutesCook Time 0 peopleloved this print Ingredients Directions Ingredients 2 tablesppons Bertolli® Olive Oil Light Taste 1/4 cup chopped pancetta 1/4 cup walnuts,, chopped 1 jar (24 ounces) Bertolli® Alfredo with Aged Parmesan Cheese Sauce 2 anchovy fillets,, chopped 2 bunches baby arugula (about 1 cup) 1 pound pasta,, cooked and drained Directions Step 1: Cook pancetta in hot oil in large nonstick skillet on medium-high heat until crisp. Stir in nuts and anchovies. Cook until heated through. Step 2: Stir in sauce; cook on medium-low heat until heated through. Combine sauce mixture with hot pasta; mix well. Stir in arugula just before serving. Share This Recipe Share How To Sending Thank you! Your email was sent.Send another! Send More Enter your name* Recipient Name* Recipient Email Address* Enter your message here Hey! Thought you might like to learn how to do this from Bertolli. * Required field Send How To Related How To's & Recipes 15-Minute Chicken Margherita Get Cooking Tuscan Table Fall Get Cooking Spicy Tuscan Rigatoni with Sausage & Mushrooms Get Cooking Antipasto Tray Get Cooking Alfredo Florentine Lasagna Get Cooking Marinade Ratio Get Cooking
