Pasta Alfredo with Pancetta & Arugula

Name: Pasta Alfredo with Pancetta and Arugula
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: X
Ingredients: 2 tablesppons Bertolli® Cooking Olive Oil; 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

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.

Servings

minutes
Prep Time

minutes
Cook Time

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Ingredients
- 2 tablesppons Bertolli^® Cooking Olive Oil
- 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.

Pasta Alfredo with Pancetta & Arugula

Ingredients

Directions

Ingredients

Directions

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