July 5, 2017
Wilderness Carbonara
“The Jetboil system has made meal preparation vastly simpler and much faster. Home prepared ingredients are far less expensive than packaged meals, and with Jetboil, much easier. I use two single burner cooking systems and one FluxRing pot for virtually all meal preparations. A favorite pasta entree is my wilderness adaptation of carbonara, a traditional Italian pasta dish made at home with bacon, garlic, and raw eggs blended into hot pasta. The wilderness version uses reconstituted powdered eggs, bacon fried at home a week or two before the trip, and chopped garlic.” - Courtesy of Dr. John Corbin
Ingredients
- ¼ cup fried bacon - brought from home pre-cooked and drained, but cooked on site adds pleasant aroma to the camp; not a good idea in bear country
- Tablespoons of extra virgin olive oil
- 2 Tablespoons of chopped garlic or several cloves (to taste)
- 2 Tablespoons powdered egg mix stirred in 4 Tablespoons cold water
- 100g spaghetti (broken in half with salt in Ziploc bag)
Instructions
- Bring two cups of water to a boil. Place spaghetti in and cook for 8 minutes.
- Heat the bacon in 2 tablespoons of olive oil in the Jetboil 1.5 Liter Fluxring Pot or Jetboil Frypan. Stir in garlic and onions and lightly brown.
- Drain pasta and stir hot pasta into the bacon/garlic mixture.
- Finally stir in egg mixture and continue heating at very low heat for a few seconds while egg mixture thickens.
- Salt and pepper to taste. Grated Parmesan is a nice addition.
- Total cooking time in one of our ultralight camping stoves is 12 minutes.
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