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RECIPE
7 INGREDIENTS7 STEPS20MIN

Campanelle and Bacon

5.0
1 Ratings

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This Campanelle and Bacon pasta takes no time at all to whip up! You can substitute different types of pasta, but the shape of the campanelle really turns this dish into something unique.
20MIN
Total Time

Cooking with Tovia

Learn to cook with Chef Tovia Gartenberg! You’ll find an assortment of recipes such as how to make Southern Fried Chicken to Gluten-Free Macaroni and Cheese!
GO TO BLOG

Ingredients

US / METRIC
Servings:
4
Serves 4
8 oz
Campanelle Pasta
4 slices
3
Onions , diced
1/4 cup
Whole Milk
1/2 cup
Frozen Peas and Carrots
to taste
Salt and Pepper

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Nutrition Per Serving

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CALORIES
363
FAT
9.0 g
PROTEIN
14.8 g
CARBS
57.9 g

Cooking Instructions

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Step 1
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.
Step 2
Cut the Bacon (4 slice) into 1-inch pieces. Cook until browned, then drain and set aside.
Step 3
Into the same pan, using the leftover bacon grease, add Onion (3). Cook for 10 minutes, stirring occasionally until onions are caramelized. Set aside.
Step 4
Into a pot, add the caramelized onions and Frozen Peas and Carrots (1/2 cup).
Step 5
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.
Step 6
Add the bacon to the pot and stir to combine.
Step 7
Serve hot in large, wide bowls.

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Nutrition Per Serving
Calories
363
% Daily Value*
Fat
9.0 g
12%
Saturated Fat
3.0 g
15%
Trans Fat
0.0 g
--
Cholesterol
17.6 mg
6%
Carbohydrates
57.9 g
21%
Fiber
4.6 g
16%
Sugars
9.4 g
--
Protein
14.8 g
30%
Sodium
245.9 mg
11%
Vitamin D
0.1 µg
0%
Calcium
73.3 mg
6%
Iron
2.4 mg
13%
Potassium
285.2 mg
6%
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