Spaghetti carbonara [hiking version]

4 Servings

Ingredients

Quantity Ingredient
¼ pounds Linguini or vermicelli
3 Garlic cloves
½ cup Dried bacon pieces
2 tablespoons Dried parsley
½ cup Parmesan, grated, fresh
2½ tablespoon Oil
Salt and pepper
1 tablespoon Flour *
1 tablespoon Dry Milk *

Directions

* You may substitute a fresh raw egg for the flour and dry milk if you like. Add the egg to the cooked, drained pasta, along with the bacon mixture, and toss. Then mix in the cheese.

Trail Information: Time: 15 to 20 minutes Water: 1 quart Equipment: 1 frying pan, 1 pot

Packing the food: Put into three small bags, then package with the trail directions:

1. pasta

2. garlic, bacon, parsley

3. cheese

Carry in general provisions: flour and dry milk or fresh egg, oil, salt and pepper.

Trail directions:

1. In a cup, mix 1 T dry milk with ½ c water. Have the flour handy.

2. Boil a pot of water, cook the pasta 5 minutes or until just done, drain, and keep warm if possible.

3. Smash garlic cloves under the flat of your knife blade and chop them. In the frying pan, heat oil and cook the garlic 1 minute over medium heat. Add the bacon, parsley and 1 T flour. Cook about 2 more minutes. Be careful not to burn. Add the milk and stir.

4. Add the pasta and cheese and toss. Season with salt and pepper.

Source: The Hungry Hikers Book of Good Cooking, by Gretchen McHugh Typed by: Carla Taylor

Related recipes