Cut Baker’s Bacon into half inch by half inch lardons and sauté in little olive oil until very crispy.

Drain fat and add onion, sauté until just brown

Add tomatoes and cook until “rusty orange”. Do not scorch. Should take a minimum of 8 minutes to caramelize the tomatoes.

Add shrimp and cook through.

Boil pasta until al dente.

Add campanelle pasta into tomato sauce and toss until pasta is hot.

Add butter and parmigiano reggiano at last second, stir to melt and serve.

To serve place pasta in center of bowl and grate more parmigiano reggiano cheese on top when plating.