Linguine With Pancetta and Arugula

READY IN: 15mins
Recipe by Leslie

A cream sauce is comforting on a cold winter's night. Leftover pancetta will last several days in the fridge, or wrap and freeze it for the next time you make pasta. This recipe is from Heather Trim at Food and Drink.

Top Review by lazyme

Delish! I sure wish that I had made more! Loved the flavors of the shallots and pancetta in this. Thanks Leslie for a great new keeper that I look forward to making again. Made for ZWT7 for the Emerald City Shakers.

Ingredients Nutrition


  1. Bring a pasta pot full of salted water to a boil. Heat oil in a medium saucepan over medium heat.
  2. Add pancetta and stir until fairly crisp, 2 to 5 minutes. Add shallots; cook 1 to 2 minutes. Add wine, boil until 2 tbsp remain.
  3. Add pasta to water and cook according to package directions. Add sauce to pancetta mixture and stir until hot.
  4. Add arugula to heated sauce just before pasta is cooked. Drain pasta, add to sauce and toss with black pepper and salt if needed. Serve with Parmesan Cheese.

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