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
- 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.