Pasta Alfredo With Pancetta And Arugula

Ingredients

• 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

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.