Bring a large pot of salted water to a boil. Cook pasta according to package directions. Set aside 1/2 cup of the pasta cooking liquid. Rinse pasta in cold water, drain and set aside.

In a large skillet, heat the oil over medium-high heat. Add pancetta and cook until crispy, about 3 to 4 minutes. Remove from skillet.

Reduce heat to medium and add the chopped tomato, basil, salt and pepper to the skillet. Simmer about 4 minutes, or until tomatoes are softened.

Stir in the cherry tomatoes, prepared pasta and pasta liquid and cook until heated through. Remove skillet from heat and toss in the crispy pancetta, mozzarella pearls and arugula. Serve.