No Fridge Carbonara
I don’t like macaroni and cheese.
Neither does my wife.
Neither does our friend Alma.
Meanwhile, I absolutely love spaghetti and lasagna. Heck, I think pasta is one of my foundational food groups.
And it’s not like I don’t like cheese. I love cheese.
I just don’t like how the cheese congeals and sticks on the macaroni.
And initially, I didn’t think I’d like spaghetti carbonara because the first the time I tried to make it the cheese congealed on the pasta like it does on mac and cheese.
But in a cookbook, I came across a backpacking recipe for carbonara.
If you are not familiar with the dish it’s traditionally:
- Spaghetti
- Eggs
- Parmesan Cheese
- Bacon
All mixed together.
But here’s the recipe I discovered:
- Instant ramen but discard the flavor packet
- Powdered eggs
- Olive oil — you can use a small bottle or condiment packets
- Parmesan Cheese — carry it in a Ziploc if backpacking
- Pepper
- Bacon bits or beef jerky though you can also leave it out
Use just enough water to wet the noodles and bring the water to a boil.
Then soak your noodles for 5 minutes
Now mix in 2 spoons of powdered eggs, a heaping pile of cheese, a teaspoon or so of olive oil, pepper, and your bacon bits.
I find this dish so easy to make and tasty, that I often make it for lunch at home.
I don’t have a good segue but if you want to learn about camping in bear country then check out my course.
I’m Mark Wilcox and I once backpacked 100 miles in 90 days. After 25 years in IT, I wanted more adventure in my life. I want to inspire you to add more adventure too.
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