Pasta Carbonara is the carb fest of the gods. It is satisfying, fills the belly and has that salty taste you crave on hot days. It’s also incredibly easy to make, as long as you have a wide/shallow 2 liter pot to work in. This version is similar to our trail classic Spaghetti Carbonara, but a few tweaks to cut down on cooking time.
In a sandwich bag:
- 8-ounces angel hair pasta, broken in half
In a snack bag:
- ½ cup shelf stable Parmesan cheese
- ½ tsp ground black pepper
Bring a wide 2 Liter pot of water to boil. Add angel hair, cook for time on package (usually 4 to 5 minutes).
Meanwhile, reserve the sandwich bag used for carrying dry pasta, crack eggs in and beat till combined.
Drain carefully and stash pasta in a clean bowl or new quart freezer bag.
Return pot to stove, over a low flame. Add in oil and bacon, heat till sizzling, toss in cooked spaghetti and toss to coat. Turn off the stove, pour in eggs and toss constantly to coat/cook eggs. Don’t be slow, as you can end up scrambling the eggs. Just toss fast.
Add most of the cheese mixture, toss to coat.
Serve topped with the remaining cheese and a bit more bacon if desired.