Pasta with Alfredo Sauce

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    Bertolli® Alfredo Sauce
    A classic Italian favorite made with fresh cream and aged Parmesan.

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TRY THE OTHER CHEFS' RECIPES
  • If your anchovy fillets seem like they are too salty, rinse them and pat dry before adding to the recipe.

Chef's Table > primavera

Salty pancetta and anchovy fillets pair perfectly with this rich, creamy classic alfredo sauce while adding texture and deepening the flavor.
CREATED BY
Anita Jacobson
Culinary Instructor
See all her recipes and Bio
  • Serves 4
  • |
  • prep time: 20 minutes
  • |
  • cook time: 45 minutes
Ingredients:
  • 2 Tbsp. olive oil
  • 1/4 cup pancetta diced
  • 1/4 cup chopped walnuts
  • 2 anchovy fillets
  • 1 jar Bertolli® Alfredo Sauce
  • 2 bunches arugula
Directions:
1. Heat skillet and add oil.

2. Add pancetta, cook until crisp. Add anchovy fillets and walnuts. Heat through.

3. Stir in Bertolli® Alfredo Sauce and heat. Toss sauce with 1 lb. cooked pasta. Stir in arugula and serve.