Bacon and Artichoke Campanelle

Bacon and Artichoke Campanelle


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This quick pasta recipe with soft artichoke hearts and crispy bacon combination guarantees that there will be no leftovers!

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Time needed

5 min preparation + 25 min cooking

Serving Size / Yield

4 servings


  • 3 cups of Campanelle pasta, cooked al dente according to box directions
  • 1 large yellow onion, diced
  • 1 clove of garlic, minced
  • 4 artichoke hearts, diced
  • 8 slices of bacon, chopped into bits
  • 1 cup of Parmesan cheese
  • 1 tablespoon of butter
  • salt and pepper

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Have your cooked pasta drained and ready; set aside.
In a saucepan, melt 1 tablespoon of butter and sauté the artichoke hearts for about 10 minutes over medium-high heat; add a sprinkle of salt.
In a large pan, cook the bacon bits over medium heat for 5-10 minutes until crispy. Pick out the bits, then set aside.
In a same pan, add the cooked pasta and give it a good toss in the bacon grease over medium heat as you keep the pasta warm; season with salt and pepper.
Serve each serving layered in this order: pasta, artichoke, bacon bits. Top with Parmesan cheese and enjoy!

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