Place a pot of heavily salted water on the stove and bring to a boil. Add the Campanelle Pasta (0.5 pound) and cook according to package directions. Drain and set aside.
Cut the Bacon (4 slice) into 1-inch pieces. Cook until browned, then drain and set aside.
Into the same pan, using the leftover bacon grease, add Onion (3). Cook for 10 minutes, stirring occasionally until onions are caramelized. Set aside.
Into a pot, add the caramelized onions and Frozen Peas and Carrots (1/2 cup).
Add the cooked pasta and stir to coat. Add Whole Milk (1/4 cup), Cottage Cheese (1/2 cup), and Salt and Pepper (to taste). Mix well over medium heat, until cheese is melted.
Add the bacon to the pot and stir to combine.
Serve hot in large, wide bowls.