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Pesto spaghetti with pancetta and tomato

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  • Peanut free
  • Sesame free
  • Soy free
  • No added sugar

After a quick, refreshing dinner? Look no further than this 15-minute pesto spaghetti loaded with pan-fried tomatoes and crispy pancetta.

  • Serves4
  • Cook time10 minutes
  • Prep time5 minutes


  • 375g spaghetti
  • 6 pancetta slices
  • 250g cherry tomatoes, halved
  • 1 bunch asparagus, trimmed, cut into 5cm lengths
  • 1/2 (130g) basil pesto
  • 60g pkt Coles Australian Baby Rocket
  • Shaved parmesan, to serve
  • Basil pesto, extra, to serve

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 spaghetti in a large saucepan of boiling water following packet directions or until al dente. Drain well, reserving 1/4 cup (60ml) of the 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. Set aside to cool slightly. Coarsely tear into pieces. Increase heat to high.
  3. Step 3

    Add the tomato to the pan and cook, tossing, for 2-3 mins or until the tomato begins to collapse. Add the asparagus to the pan and cook, tossing, until tender.
  4. Step 4

    Add spaghetti, pancetta, pesto, half the rocket and reserved cooking liquid to the pan. Cook, tossing, for 1-2 mins or until heated through. Divide among serving bowls. Top with parmesan, remaining rocket and extra pesto.