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