Friday Foods – Pasta Carbonara
This recipe from A Fork in the Trail only sounds fancy and complicated—it’s actually simple to throw together and will satisfy your post-hike hunger pains.
Makes two servings
1 clove garlic
1 teaspoon parsley
1 teaspoon dried onion
3 tablespoons scrambled egg mix
1⁄2 pound spaghetti (uncooked measurement)
1-inch x 1-inch x 3-inch block of Parmesan cheese
1⁄2 cup bacon bits or vegetarian “bacon” bits
21⁄2 tablespoons olive oil
Enough water to reconstitute the egg mix
Package everything separately in ziplock bags.
Pour some boiling water in with the dried onion. Then drain it and set it aside. Mince the clove of garlic. Add water to
the egg mix, according to the mix’s directions and set aside. In a pot or frying pan, sauté the bacon and onion until the bacon is warm and the onion starts to brown. Add the 2 1⁄2 tablespoons olive oil to the pan. Remove it from the heat and pour in the minced garlic. Set the pan aside.
Boil salted water and cook the pasta. While waiting for the pasta to cook, shave or crumble the Parmesan cheese in a separate container. When the pasta is cooked, remove it from the heat and drain the water.
Add the bacon mixture to the pasta in the pot and stir. Immediately add the egg and cheese. Stir quickly to evenly distribute the egg mixture and coat the pasta.