Sfoglina's Campanelle con Bacon & Funghi

Sfoglina's Campanelle con Bacon & Funghi

Crafted in partnership with our amazing Slow Food artisan pasta maker, Sfoglina, this Campanelle con Bacon & Funghi brings together the rich flavors of smoky bacon and earthy mushrooms in a beautifully textured pasta. The delicate, bell-shaped campanelle is designed to capture every bite of savory goodness, creating a comforting and memorable dining experience.

Made with carefully selected ingredients and traditional Italian craftsmanship, this pasta celebrates the connection between local agriculture, sustainable food traditions, and exceptional flavor.

Sfoglina's Campanelle con Bacon & Funghi

Sfoglina's Campanelle con Bacon & Funghi

Jesse Albertini

Servings

4

Prep Time

15 minutes

Cook Time

30 hours

Calories

616

Cuisine

Italian

Category

Dinner

Recipe lovingly created by Jesse Albertini of Sfoglina

 

Crafted in partnership with our Slow Food artisan pasta maker, Sfoglina, this Campanelle con Bacon & Funghi celebrates the incredible flavors of Colorado's local food community. Featuring premium bacon from our friends at Brunson Meats and earthy mushrooms grown by Cannolo Family Farms, this specialty pasta brings together exceptional ingredients and traditional Italian craftsmanship.

The delicate, bell-shaped campanelle is designed to capture every bite of smoky bacon and savory mushroom flavor, creating a rich and comforting dish with every forkful. Made with carefully selected ingredients and a commitment to quality, this pasta highlights the connection between local producers, sustainable food traditions, and outstanding flavor.

Ingredients

  • 12 oz. Sfoglina campanelle pasta

  • 4oz. Brunson bacon, chopped

  • 1 oz. dried Cannolo mushrooms, rehydrated and small diced

  • 3 tbsp. unsalted butter

  • 1 tbsp. white or yellow miso

  • 2 egg yolks

  • 1 whole egg

  • ½ cup grated Parmigiano-Reggiano (plus more to finish)

  • Lemon zest and juice

  • Fresh cracked black pepper, salt to taste

  • Reserved pasta water (½-1 cup)

  • Chives

  • Dried Cannolo Black King Trumpet mushroom for garnish

Directions

  1. Rehydrate mushrooms for 20 minutes in hot water or stock.

  2. After 20 minutes strain, reserve liquid, and chop mushrooms.

  3. Bring a large pot of salted water to a boil over high heat.

  4. Meanwhile render bacon. Cook bacon in skillet until crispy

  5. Remove bacon; leave the fat in the pan

  6. Add butter to bacon fat, and brown butter lightly

  7. Turn heat to low and stir in miso and one ounce of the mushroom tea into the pan

  8. Once water is at rolling boil, add pasta and stir gently

  9. Cook pasta for 6 minutes

  10. While pasta is cooking add bacon and mushrooms to the saute pan

  11. After 6 minutes remove pasta from boiling water and add to saute pan, reserving the pasta water

  12. Add 1 ounce of pasta water to the saute pan, and gently fold the pasta and the bacon miso brown butter mixture together

  13. Add lemon juice

  14. Temper the eggs by whisking eggs, parmesan, and black pepper in a bowl

  15. Whisk 1 to 2 ounces of hot pasta water into the egg mixture

  16. Turn burner off

  17. Stir the egg mixture, adding splashes of pasta water until glossy and creamy into the pasta

  18. Stir in crispy bacon. Taste and adjust seasoning

  19. Zest dried black king trumpet mushroom on pasta dishes, and garnish with lemon zest and chives.

  20. Enjoy!

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