A much loved recipe on TrailCooking has been Bacon & Pea Alfredo, an easy one pot meal that is a snap to whip up. Perfect for chilly Fall evenings when you have comfort food cravings in camp.
Ingredients packed and ready to go.
Yes, you can use shelf-stable Parmesan cheese. But if you have room a tiny grater and a block of the real stuff goes so far in taste!
Pasta & peas cooked and drained.
Sauce added in and stirred up.
Ready to serve and eat!
Bacon & Pea Alfredo
- 8-ounces uncooked small pasta shapes
- ½ cup freeze-dried peas
- 1 packet dry Alfredo mix
- ½ cup dry milk
- 1 Tbsp butter powder
- 1 Tbsp dried chives
- ½ tsp dried garlic
- ¼ tsp ground black pepper
- ½ packet shelf stable bacon or bacon bits
- 1 Tbsp parmesan cheese
At home pack the pasta and peas in a sandwich bag. Pack the Alfredo, milk and seasonings in a small bag. Put the bacon in a small bag and wrap the wedge of Parmesan cheese in plastic wrap.
Grate or dice the Parmesan cheese and set aside.
Bring 4 cups water to a boil in a 2 liter pot. Add in the pasta and peas and cook for time on pasta direction. Turn off your stove. Carefully drain off the remaining water, reserving 1½ cups of the pasta water for the sauce.
To the pasta, add the water back in along with the contents of the sauce bag and the bacon. Stir well.
Put your pot back on the stove and bring to a boil over medium flame. Stir for a minute or two, till the sauce thickens, lowering the heat to low after it comes to a boil.
Pull off the stove, and add in the grated cheese.