In small saucepan, simmer wine and figs for 15 minutes over medium heat until liquid has been absorbed. Meanwhile, cook pasta in boiling salted water according to package directions; drain well. In a very large skillet, melt butter over medium heat. When butter just begins to turn golden brown, remove from heat and stir in garlic, then add olive oil and vinegar. Add hot pasta to skillet and toss to coat. Add figs, arugula and Kerrygold Dubliner® Cheese; toss until arugula is slightly wilted. Season to taste with salt and pepper; top with pancetta. Serve with additional cheese, if desired.