John Myers
Pasta with Banana and Bacon
The perfect pasta with banana and bacon recipe with a picture and simple step-by-step instructions.
- 1 piece Banana
- 1 branch Chopped rosemary
- 80 g Smoked bacon
- 1 toe Chopped garlic
- 1 piece Hot peppers, red
- 30 g Freshly grated Parmesan
- 2 piece Shallots chopped
- 30 g Pistachio nuts
- 60 g King oyster mushrooms
- 80 Milliliters Extra virgin olive oil
- 500 g Pasta
- 1 pinch Sage
- 1 Sea salt, fine
- 1 Black pepper
- First cook the pasta (here spaghetti) in boiling salted water “al dente”.
- In the meantime, peel the banana and cut into small cubes. Then carefully mix with half of the oil, the grated Parmesan, the chopped garlic, the pistachio nuts and the chopped rosemary.
- Heat the remaining oil in a non-stick pan and sweat the chopped bacon together with the shallot cubes and the chopped king oyster mushrooms until light brown. Now add the finely chopped red peppers. Season the ragout with a pinch of sage, the sea salt and the black pepper from the mill.
- Pour off the cooked pasta and let it drain well. Pour into the pan and toss well; then add the banana ragout, mix everything together.
- Serve the pasta with grated Parmesan cheese.
- Good luck and bon appetite!
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