Pasta Alfredo With Pancetta And Arugula Recipe serves: 8
Prep Time 20 Minutes
Cook Time 20 Minutes

Pasta Alfredo With Pancetta And Arugula


  • 2 Tbsp. Bertolli® Classico™ Olive Oil
  • 1/4 cup chopped pancetta
  • 1/4 cup chopped walnuts
  • 2 anchovy fillets, chopped
  • 1 jar Bertolli® Alfredo Sauce
  • 2 bunches baby arugula
  • 1 lb. pasta, cooked and drained


  1. Heat olive oil in 12-inch nonstick skillet over medium-high heat and cook pancetta, stirring frequently, until crisp. Stir in walnuts and anchovy; heat through.
  2. Reduce heat to medium-low, then stir in Sauce; heat through. Combine sauce mixture with hot pasta in large bowl, then stir in arugula.

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