Wilderness Carbonara

“The Jetboil system has made meal preparation vastly simpler and much faster. Home prepared ingredients are far less expensive than packaged meals, and with Jetboil, much easier. I use two PCS's and one FluxRing pot for virtually all meal preparations. A favorite pasta entree is my wilderness adaptation of carbonara, a traditional Italian pasta dish made at home with bacon, garlic, and raw eggs blended into hot pasta. The wilderness version uses reconstituted powdered eggs, bacon fried at home a week or two before the trip, and chopped garlic.” - Courtesy of Dr. John Corbin via jetboil.com

Wilderness Carbonara Ingredients

  • ¼ cup fried bacon - brought from home pre-cooked and drained, but cooked on site adds pleasant aroma to the camp; not a good idea in bear country
  • Tablespoons of extra virgin olive oil
  • 2 Tablespoons of chopped garlic or several cloves (to taste)
  • 2 Tablespoons powdered egg mix stirred in 4 Tablespoons cold water
  • 100g spaghetti (broken in half with salt in Ziploc bag)

Wilderness Carbonara Recipe Instructions

  • Bring two cups of water to a boil.  Place spaghetti in and cook for 8 minutes.
  • Heat the bacon in 2 tablespoons of olive oil in the Jetboil FluxRing 1.5 liter Pot or Jetboil Frypan. Stir in garlic and onions and lightly brown.
  • Drain pasta and stir hot pasta into the bacon/garlic mixture.
  • Finally stir in egg mixture and continue heating at very low heat for a few seconds while egg mixture thickens.
  • Salt and pepper to taste. Grated Parmesan is a nice addition.
  • Total cooking time is 12 minutes