Preheat oven to 375°F (190°C). Line baking sheet with parchment paper. Toss bread cubes with olive oil and 1/3 of the cheese; arrange in single layer on prepared pan. Bake, turning once, for 12 to 15 minutes or until golden brown and crisp; let cool completely.
Cook fusilli according to package directions; drain and rinse under cold water. Set aside. Meanwhile, in small skillet, cook pancetta over medium heat for 5 to 8 minutes or until crisp; drain on paper towel.
Whisk together oil, lemon juice, mustard, Worcestershire sauce, anchovy paste, garlic, pepper and salt until blended; stir in Parmesan cheese.
Toss pasta with Caesar Vinaigrette. Just before serving, stir in pancetta and arugula. Garnish with croutons and remaining cheese.
Turn salad into an entrée by topping with shrimp, chicken or steak.