Linguine With Pancetta and Arugula

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.

• Ready In: 15 mins
• Serves: 2-3

Ingredients

• 2  teaspoons olive oil
• 1⁄4 cup  chopped pancetta or 1⁄4 cup  chopped bacon
• 1⁄4 cup  finely chopped shallots or 1⁄4 cup  chopped onion
• 1⁄2 cup white wine
• 1  cup alfredo sauce (either home made or store bought)
• 225  g linguine or 225  g fettuccine
• 1  cup  chopped arugula or 1  cup  chopped spinach
•  generous grinding  salt & pepper
•  freshly ground parmesan cheese

Directions

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.