Pasta Alfredo With Pancetta And Arugula

Bertolli
7Ingredients
Calories
40Minutes

Ingredients

  • 2 tablespoons Bertolli Classico Olive Oil
  • 1/4 cup pancetta (chopped)
  • 1/4 cup chopped walnuts
  • 2 anchovy fillets (chopped)
  • 1 jar bertolli alfredo sauce
  • 2 bunches arugula (baby)
  • 1 pound pasta (cooked and drained)

Directions

  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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