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Creamy sun-dried tomato and pancetta farfalle

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Spice up the family feed with this Creamy sun-dried tomato and pancetta farfalle recipe. It's colourful, flavourful and just so simple to make. What’s not to love?

  • Serves4
  • Cook time15 minutes
  • Prep time5 minutes
Creamy sun-dried tomato and pancetta farfalle


  • 375g farfalle
  • 8 pancetta slices
  • 220g jar sun-dried tomatoes, drained reserving 1 tbs oil, thickly sliced
  • 1 brown onion, thinly sliced
  • 2 garlic cloves, crushed
  • 200g cherry tomatoes, halved
  • ¾ cup (185ml) thickened cream
  • 120g pkt Coles Australian Baby Rocket
  • ½ cup (40g) shaved parmesan

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain well, reserving ½ cup (125ml) cooking liquid.
  2. Step 2

    Meanwhile, heat a large frying pan over medium heat. Cook the pancetta for 1-2 mins each side or until crisp. Transfer to a plate.
  3. Step 3

    Add the reserved oil from sun-dried tomato to the pan. Add the onion and cook for 5 mins or until onion softens. Add garlic and cook for 1 min or until aromatic. Add sun-dried tomato, cherry tomato and cream. Cook for 5 mins or until cherry tomato begins to collapse.
  4. Step 4

    Coarsely chop the pancetta. Add to the tomato mixture in the pan with pasta, rocket, reserved cooking liquid and half the parmesan. Toss to combine. Divide evenly among serving bowls. Top with the remaining parmesan.