Spaghetti Carbonara
Ingredients:
In a sandwich bag:
- 8-ounces spaghetti, broken in half
In a snack bag:
- ½ cup shelf stable Parmesan cheese
- 1 Tbsp dry parsley
- ½ tsp ground black pepper
Also take:
- 2 packets or 2 Tbsp olive oil
- 2 eggs (see below for dried option)
- Half of a 3-ounce bag shelf stable bacon bits
- Salt for pasta water
Instructions:
Bring a wide 2 Liter pot of water to boil, lightly salted. Add spaghetti, cook for time on package. Drain carefully and stash pasta in a clean bowl or new quart freezer bag. Reserve the sandwich bag used for carrying dry pasta, crack eggs in and beat till combined.
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.
Serves 2.
Notes:
Dried eggs can be used, which will make the meal more portable/longer lasting. Use Ova Easy for best results. The ratio is ¼ cup dry egg + 6 Tbsp water. Carry the dry eggs in a snack bag, add in the water seal tightly and shake to dissolve. Use as you would fresh.
Plan your meals, you can use half the bacon at night and half for breakfast. Oatmeal and maple syrup and bacon?